{"version": "1.0", "type": "rich", "title": "mayonnaise was invented in the 18th century?\n(it's worth making fresh mayo\u2026 once. it's incredibly effortful and turns into...", "author_name": "kontextmaschine", "author_url": "https://kontextmaschine.com", "provider_name": "kontextmaschine", "provider_url": "https://kontextmaschine.com", "url": "https://kontextmaschine.com/post/188819263063/", "html": "

algorizmi:

official-kircheis:

kontextmaschine:

official-kircheis:

kontextmaschine:

mayonnaise was invented in the 18th century?

(it’s worth making fresh mayo\u2026 once. it’s incredibly effortful and turns into e.coli if you don’t eat it immediately, but it’s sooooooooo tasty)

making mayo with an immersion blender is almost effortless

https://www.seriouseats.com/2016/08/video-food-lab-foolproof-homemade-mayonnaise.html

oh I did old-school hand-whisking, and also the three-fork microwave pasteurization bullshit

yeah that\u2019s bullshit, I wouldn\u2019t make my own mayo that way either

I am not aware of a substantial E. coli risk from eggs. Salmonella is the main concern and even that is overplayed. Incidence for commercial eggs is very low. European chickens are uniformly vaccinated and even in America fewer[2] than 1 in 20,000 eggs [1] has it. Illness rates are more complicated because most recipes use multiple eggs and P(illness | exposure) < 1.

Also: Koolsla was better before mayonnaise was invented.

[1] https://www.ncbi.nlm.nih.gov/pubmed/11028959

[2]

https://www.fda.gov/food/eggs-guidance-documents-regulatory-information/egg-safety-final-rule

\n

Oh, right, salmonella, e.coli is the chicken meat one.

"}