Mayonnaise and wooden spoons

Brian Christiansen said:

Well, anyway, after all that blather, my question is, why is a wooden spoon
a better tool for making mayonnaise? Or is it just an attempt to hold on to
a "tradition."

Brian Christiansen

Probably just tradition. My mother used to make mayo with a wooden
spoon but I use a food processor and get a longer lasting result
because the emulsifying effect is stronger, also it takes a lot less
time and I've never had one break.

Brian Christiansen said:

Well, anyway, after all that blather, my question is, why is a wooden spoon
a better tool for making mayonnaise? Or is it just an attempt to hold on to
a "tradition."

I dunno, never heard that theory myself.... you don't even have a cite
for it?
--

Practice safe eating. Always use condiments.

Quoted message said:

I dunno, never heard that theory myself.... you don't even have a cite
for it?

In the cookbook "The New Basics" by Rosso/Lukins, there is the following
sentence: "Traditionalists rarely use a whisk, mixer, or food processor,
using instead either a fork or a wooden spoon," but there is no indication
as to why. Are they better tools (rosso/lukins seem to believe the food
processor is the better tool because all their recipes for mayonnaise use
one) or just an attempt to hold on to a "tradition.

Brian Christiansen

Brian Christiansen said:

Quoted message said:

I dunno, never heard that theory myself.... you don't even have a cite
for it?

In the cookbook "The New Basics" by Rosso/Lukins, there is the following
sentence: "Traditionalists rarely use a whisk, mixer, or food processor,
using instead either a fork or a wooden spoon," but there is no indication
as to why. Are they better tools (rosso/lukins seem to believe the food
processor is the better tool because all their recipes for mayonnaise use
one) or just an attempt to hold on to a "tradition.

Thanks, I vote "tradition".... I can understand using a fork (they had
to get the whisk idea from somewhere), but a wooden spoon seems like
an awful lot of work to me. I use mechanical devices for that job.

🙂
--

Practice safe eating. Always use condiments.

Brian Christiansen said:

I read once that "mayonnaise purists" insist on wooden spoons instead of
whisks or food processors which are probably much more commonly used than
wooden spoons for making mayonnaise among the relative few who still make
mayonnaise (I only make mayonnaise once in a while). The site
http://haverchuk.blogspot.com/2006/02/will-real-mayonnaise-please.html also
kinda indicates this as well (at least the person writing it seems to
believe so).

Why? [snip]

Doesn't matter. The stick/wand blender does such a magical job all
history and tradition has to give way. -aem

"Brian Christiansen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I dunno, never heard that theory myself.... you don't even have a cite
for it?

In the cookbook "The New Basics" by Rosso/Lukins, there is the following
sentence: "Traditionalists rarely use a whisk, mixer, or food processor,
using instead either a fork or a wooden spoon," but there is no indication
as to why. Are they better tools (rosso/lukins seem to believe the food
processor is the better tool because all their recipes for mayonnaise use
one) or just an attempt to hold on to a "tradition.

Brian Christiansen

I think the key word is "traditionalists." They do it that way because that
was the way grandma did.

Donna

Brian Christiansen said:

I read once that "mayonnaise purists" insist on wooden spoons instead of
whisks or food processors which are probably much more commonly used than
wooden spoons for making mayonnaise among the relative few who still make
mayonnaise (I only make mayonnaise once in a while). The site
http://haverchuk.blogspot.com/2006/02/will-real-mayonnaise-please.html also
kinda indicates this as well (at least the person writing it seems to
believe so).

<snip>

speaking of mayo, when y'all make it, do you use pasteurized eggs or non?
i use non pasteurized. some of my friends refuse to eat it for that reason.
i wonder why rocky never died from drinking raw eggs?

AC said:

speaking of mayo, when y'all make it, do you use pasteurized eggs or non?
i use non pasteurized. some of my friends refuse to eat it for that reason.
i wonder why rocky never died from drinking raw eggs?

I use non, but then I've eaten raw eggs all my life so probably have
immunity to whatever nasties they may contain. Not sure I've ever seen
pasteurised eggs.

AC said:

Brian Christiansen said:

I read once that "mayonnaise purists" insist on wooden spoons instead of
whisks or food processors which are probably much more commonly used than
wooden spoons for making mayonnaise among the relative few who still make
mayonnaise (I only make mayonnaise once in a while). The site
http://haverchuk.blogspot.com/2006/02/will-real-mayonnaise-please.html also
kinda indicates this as well (at least the person writing it seems to
believe so).

<snip>

speaking of mayo, when y'all make it, do you use pasteurized eggs or non?
i use non pasteurized. some of my friends refuse to eat it for that reason.

The low pH and low water activity kill bacteria. Mayo is bacteriostatic.
That's why it can sit on the room-temp shelf in the grocery stores with
no preservative processing.

Quoted message said:

i wonder why rocky never died from drinking raw eggs?

He did. That's why there were only 27 Rocky movies (or so it seemed).

Pastorio