Eggnog Question

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know this
is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy cream,
eggs, sugar, etc., at the end beating the egg whites and folding them in.
Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

Without using guar gum or agar or other thickener additive, I can't
imagine creating a lastingly thick eggnog.

But I can't stand the thickness of commercial eggnogs. I prefer more
natural viscosity and flavor.

<I just can't take the clingy nature of the prefab stuff>

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know this
is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy cream,
eggs, sugar, etc., at the end beating the egg whites and folding them in.
Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

You could try cooking it a bit, but before adding the booze.

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I
know this is at least partially accomplished by the use of guar gum
or other emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy
cream, eggs, sugar, etc., at the end beating the egg whites and
folding them in. Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

Stir in some white corn syrup? Will make the mix sweeter so thin it out
with more cream... just guessing here.

Jill

Dave Smith said:

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know this
is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy cream,
eggs, sugar, etc., at the end beating the egg whites and folding them in.
Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

You could try cooking it a bit, but before adding the booze.

use the yolks and eggs to make a custard base for the nogg first?

In article <[email hidden]>,

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know this
is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy cream,
eggs, sugar, etc., at the end beating the egg whites and folding them in.
Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

Vanilla pudding?

[ducking and running]

--
Dan Abel
[email hidden]
Petaluma, California, USA

On Fri 30 Dec 2005 07:41:50p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I
know this is at least partially accomplished by the use of guar gum
or other emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy
cream, eggs, sugar, etc., at the end beating the egg whites and
folding them in. Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

Stir in some white corn syrup? Will make the mix sweeter so thin it out
with more cream... just guessing here.

Jill

Yeah, that might work. Thanks, Jill.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

On Fri 30 Dec 2005 07:16:01p, Thus Spake Zarathustra, or was it
pennyaline?

Quoted message said:

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know
this is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy
cream, eggs, sugar, etc., at the end beating the egg whites and folding
them in. Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

Without using guar gum or agar or other thickener additive, I can't
imagine creating a lastingly thick eggnog.

But I can't stand the thickness of commercial eggnogs. I prefer more
natural viscosity and flavor.

<I just can't take the clingy nature of the prefab stuff>

LOL! That's one of the things I like about the commercial stuff.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

On Fri 30 Dec 2005 07:52:58p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Quoted message said:

Dave Smith said:

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know
this is at least partially accomplished by the use of guar gum or
other emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy
cream, eggs, sugar, etc., at the end beating the egg whites and
folding them in. Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

You could try cooking it a bit, but before adding the booze.

use the yolks and eggs to make a custard base for the nogg first?

That would probably help a lot. I know when I make ice cream that the
cooked custard base makes the mixture much thicker before freezing. Thanks
to both you and Dave.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

On Fri 30 Dec 2005 07:53:35p, Thus Spake Zarathustra, or was it Dan Abel?

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know
this is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy
cream, eggs, sugar, etc., at the end beating the egg whites and folding
them in. Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

Vanilla pudding?

[ducking and running]

Ya know, Dan, I'm sure that would make a big difference. Now, if I didn't
know it was in there, I'd be okay with that. <g>

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Wayne Boatwright said:

When I make homemade eggnog I use a typical recipe of milk, heavy cream,
eggs, sugar, etc., at the end beating the egg whites and folding them in.
Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

Beat the egg whites quite stiff before folding.
Also whip the cream before folding it in.

The best eggnog I've ever had was years ago, made
by my sister-in-law from a NY Times cookbook recipe,
before the days of salmonella scares. It was so thick
you could stand a spoon in it.

I just found this in my NYT cookbook:

Eggnog (about 40 punch cup servings)

12 eggs, separated
1 c granulated sugar
1 c bourbon
1 c cognac
1/2 tsp salt
3 pints (6 cups) heavy cream
grated nutmeg

With an electric mixer, beat the egg yolks with the sugar until thick
and lemon colored. Slowly add bourbon and cognac while beating at low
speed. Chill several hours.

Add salt to the egg whites and beat until almost stiff, or until they
form peaks that bend slightly. Whip the cream until stiff. Fold
whipped cream into the yolk mixture, then fold in beaten whites.
Chill one hour.

When ready to serve, sprinkle top with freshly grated nutmeg. Serve in
punch cups with small spoons. If a thinner eggnog is desired, add one
or two cups of milk to the yolk mixture.

gloria p

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know this
is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy cream,
eggs, sugar, etc., at the end beating the egg whites and folding them in.
Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

maybe tapioca flour and/or cream? Or unflavored yogurt?

On Fri 30 Dec 2005 08:12:05p, Thus Spake Zarathustra, or was it Puester?

Quoted message said:

Wayne Boatwright said:

When I make homemade eggnog I use a typical recipe of milk, heavy
cream, eggs, sugar, etc., at the end beating the egg whites and folding
them in.
Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

Beat the egg whites quite stiff before folding.
Also whip the cream before folding it in.

The best eggnog I've ever had was years ago, made
by my sister-in-law from a NY Times cookbook recipe,
before the days of salmonella scares. It was so thick
you could stand a spoon in it.

I just found this in my NYT cookbook:

Eggnog (about 40 punch cup servings)

12 eggs, separated
1 c granulated sugar
1 c bourbon
1 c cognac
1/2 tsp salt
3 pints (6 cups) heavy cream
grated nutmeg

With an electric mixer, beat the egg yolks with the sugar until thick
and lemon colored. Slowly add bourbon and cognac while beating at low
speed. Chill several hours.

Add salt to the egg whites and beat until almost stiff, or until they
form peaks that bend slightly. Whip the cream until stiff. Fold
whipped cream into the yolk mixture, then fold in beaten whites.
Chill one hour.

When ready to serve, sprinkle top with freshly grated nutmeg. Serve in
punch cups with small spoons. If a thinner eggnog is desired, add one
or two cups of milk to the yolk mixture.

gloria p

Thank you, Gloria! I think the answer is in this recipe, notably the
ratio of eggs to liquid and the use of all heavy cream. I will make this
tomorrow. I'm not too afraid of salmonella, but I can also get
pasteurized eggs.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

On Fri 30 Dec 2005 09:16:04p, Thus Spake Zarathustra, or was it rrb?

Quoted message said:

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know
this is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy
cream, eggs, sugar, etc., at the end beating the egg whites and folding
them in. Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

maybe tapioca flour and/or cream? Or unflavored yogurt?

Well, it might work, but I'd rather not have to add starches to make it
thicker. Thanks for the idea, though.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know this
is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy cream,
eggs, sugar, etc., at the end beating the egg whites and folding them in.
Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

Metamucil

Bubba
--
You wanna measure or you wanna cook?

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 30 Dec 2005 09:16:04p, Thus Spake Zarathustra, or was it rrb?

Quoted message said:

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know
this is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy
cream, eggs, sugar, etc., at the end beating the egg whites and folding
them in. Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

maybe tapioca flour and/or cream? Or unflavored yogurt?

Well, it might work, but I'd rather not have to add starches to make it
thicker. Thanks for the idea, though.

Well, I find that the commercial eggnogs often use carrageenan (often in
addition to guar gum or whatever else), and that's apparently a powdery
derivative from red seaweed used for thickening/foaming purposes.

Based on that, would a controlled amount of unflavored gelatin (in
post-boiled liquid form, before it starts to cool) work just as well?

(I haven't tested that, though, but too much would probably outright
solidify the egg nog.)

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

Wayne Boatwright said:

I really like the thickness/viscosity of commercial
eggnog, but I know this
is at least partially accomplished by the use of guar
gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of
milk, heavy cream,
eggs, sugar, etc., at the end beating the egg whites and
folding them in.
Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the
commercial stuff?

You could try cooking it a bit, but before adding the
booze.

use the yolks and eggs to make a custard base for the nogg
first?

That's what I do.

MoM

Mr Libido Incognito said:

Quoted message said:

You could try cooking it a bit, but before adding the booze.

use the yolks and eggs to make a custard base for the nogg first?

Eggsactly. Custard is made by cooking milk / cream, eggs and sugar. It thickens
by degree. Just cook it until it starts to thicken, not until firm.

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know this
is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy cream,
eggs, sugar, etc., at the end beating the egg whites and folding them in.
Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

Treat it as a custard. Cook the eggs with milk and sugar until it coats
a spoon. It's one of the traditional ways of making it. The commercial
thickener-added stuff is an attempt to mimic that.

Google for cooked egg nog recipes.

Pastorio

Wayne Boatwright said:

On Fri 30 Dec 2005 07:53:35p, Thus Spake Zarathustra, or was it Dan Abel?

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

I really like the thickness/viscosity of commercial eggnog, but I know
this is at least partially accomplished by the use of guar gum or other
emulsifier/thickener.

When I make homemade eggnog I use a typical recipe of milk, heavy
cream, eggs, sugar, etc., at the end beating the egg whites and folding
them in. Still, it's not as thick as the commercial stuff.

Any suggestions on how to make it thicker, like the commercial stuff?

Vanilla pudding?

[ducking and running]

Quoted message said:

Ya know, Dan, I'm sure that would make a big difference. Now, if I didn't
know it was in there, I'd be okay with that. <g>

Actually, a dessert that surprised a lot of people when I made it in
desperation was to take a package of instant vanilla pudding and whisk
it with commercial egg nog. It was pure [censored] and tasted wonderful.

Pastorio