Oh man you’re right. The American version uses suspense music and close ups on people making faces all the time. This one is more pure and so much better
I prefer masterchef U.S. because the cooks are expected to know this stuff before they even walk in. It's master chef not master in-training to be chef.
It is SO REFRESHING that he used the guy who previously made weak mayo to make this recipe. Positive, hands on instruction and encouragement are actually superior methods toward information retention than harsh humiliation and sensationalized shaming techniques displayed in other shows.
@@matty_daddy Its television being angry and frustrated on People making misstakes is selling yourself more than being Nice and helpful to someone doing misstakes. Gordon Ramsay would be alot poorer if he acted Nice and tried to help beginners doing misstakes.
Because in Australia everyone is more laid back yeah we have our fair share of idiots but in most cases we like to help each other out rather then hate
@@yannkam2127 you dont need vinegar to make it. It helps with the taste but not needed. Also you dont need eggs you can also use milk so its longer useable. Add some garlic and you have great aioli love to make it when we grill
I understand you iam myself impressed first time see honest straight to the point chief the rest of them like ramsy and oliver etc they are not honest in telling all the recipe details
Behind the scene they help and teach them everywhere, especially the pressure tests. They need to make sure everyone knows how to cook the recipe. They just don't show us.
as a chef I agree with his approach, splash of water is key in aoli and hummas. Big thing to note is: do not over blend, and be careful when using a blender vs a food processor, blenders tend to heat up more, and that is bad for any type of emulsion. hope that helps cheers! :)
Now that's the reason why I always preferred Masterchef Australia. The judge here and the whole ambience are just amazing. You can actually learn a lot.
Damn he is the OPPOSITE of condescending. That incredible how he just accepted the fact that a Top Chef participant just didnt know hos to make a mayonnaise and taught him calmly and respectfully. Incredible
I tried it tonight and used 1/2 the amount of ingredients in case I stuffed up. Tasted better than the other recipe's I've tried. Didn't come up as thick as Masterchef's but it was still creamy and passable for me. After all the trial and error I've realised I don't like as much mustard in the mayo. It's in the fridge now and i'll taste it in the morning after it's cooled down.
@Kraze That depend entirely on the oil you use. Junk makes junk. Seed oils are dangerous rubbish. If you're going to use something to make mayonnaise then use olive oil or another natural oil. It's better and it's not as if you'd use the whole container on your salad. Would you??
After thousand of failed attempts to make mayonnaise with different recipes. I landed on this recipe n viola perfect mayonnaise this time. Thanks a ton for the video Your explanation was very easy to understand
Ana Eva Delgado Luque i think from the traditional way it was from egg york then u add lemon/vinegar, mustard and oil. The today version is the update version which using whole egg than only using egg york
Rain Ng the traditional way is the French/Spanish way. And it always has been an emulsion of a whole egg, oil and something acid such as lemon or vinegar and salt. The extra yolk, the pepper, the mustard... etc have been added later to this recipe.
The amount of people saying that the mayonnaise wad too oily. Try putting a jar of mayonnaise, it can be any mayonnaise you can buy. Put it in the coldest part of the fridge for 2 days and surprise surprise, most of the oil separated out and it fills half of the container.
Honestly that surprises me what kind of mayo did you have home made? Never have I heard that even when I made it for others people asked where they got the mayo and I blinked and I was like, "I made it" and I'm not THE best in no way
I had no idea it was this easy, I just saw this at 1am and was about to go to bed. Turned on the light made one cup of mayonnaise in 3 minutes and now going back to bed. I don't eat mayonnaise
*Australian Masterchef Is My Favourite Of All Cooking Shows Ever... And The Whole Credit Goes To The Amazing, Supremely Talented, Extremely Kind* *_Judges_*
0:13 The judge on the right actually underpaid his workers millions of dollars (this was back in like 2015~), albeit *he* didn't underpay them his financial staff that manage the funds / payments underpaid the workers. However in Australian law, it doesnt matter *who* underpaid them since he was the CEO / Boss of his company he must make sure everyone gets paid. He ended up going bankrupt or something and closing all his restaurants down and ultimately that's what lead to him leaving MasterChef AU.
Mayonaise is Spanish (not French as it's commonly thought, they stole the recipe when they invaded Menorca), so that's why it has so much oil. It's the base of Spanish gastronomy!
Well he just made mayonnaise that way, and he's a chef, so apparently it is one way of doing it. You do know there's more than one way to do many, many things, right?
For the egg whites, my grandma makes “tortas de huevo” which is the egg whites whisked until foaming and put some pulled beef and bathed them with green hot sauce.
If you eat mayonnaise, you're eating a _lot_ of oil whether you know it or not (though there's no reason you shouldn't know it. . . just look at ingredients labels every now and then).
Sorry if it's a dumb question, i'm a real novice in gastronomy: Does all mayonnaise have raw egg? Does the vinegar's acidity remove the possible salmonella from the egg (since its not being cooked). Thanks!
ktmad a lot of retail mayonnaise does not use egg because it would cause the mayonnaise to expire much faster, rather they use binding agents instead which can last longer.
the chance of getting salmonella from "inside" and egg is like finding and egg with 2 yolks. and usually, is not just one egg with salmonella inside, so the chances of getting it are really low since it won't go thorugh the chacking devices. if you wash the egg, and usea quelity eggs, you won't have any problem.
1 in 60.000 eggs has salmonella under natural conditions. in breederies its 1:75.000 it only lives between the shell abd the membrane around the eggwhite. so if you bring water to a boil, dump the eggs in for 60sec. take em out and put em under cold water to prevent them from cooking on... and voila you will have salmonella 1 to 9999999999999998
you can also buy Ultra High Tempered Eggs in a Tetra Pack. And the spinning Blades create enough friction to heat it up enough (it would burn if you turn that blender on for 5 min straight).
I love how he clarifies when he's finished and invites the guy to try some "don't eat the whole thing" like he had never encountered a condiment before and might eat a tablespoon/the whole container.
It's funny because it says on the back of each mayonnaise how much fat it is. But seeing how it is made, makes people realize it. I still like mayonnaise on my fries, but I rarely eat fries.
Fresh mayo is mainly 80% oil which can be good for you depending on what oil you are using. Most restaurant made and store Brought egg mayo isn’t always olive oil due to cost
Is this English in Italian.. Or italian typed in English.. Anywys.. Wht i got was.. With a fork u can make a better Mayo.. If so? Luv u..🥰 U r right... It blends amazing smooth..
Joyce Alexander as far as i know you can pretty much use any oil you like. depending on the flavor profile you are looking for...you can even mix oils like olive and sesame...
