Max Miller does some interesting history in addition to the recipes. He's doing a series of 'Cooking on the Home Front' that highlights WWII rationing and recipes.
Great video, but I must protest the characterization of Robert E. Lee as a "rebel". There was no rebellion; there was a legal, peaceful, democratic secession. The only reason there was a war was because the Lincoln administration threw away the Constitution and invaded the new country. Let's stop repeating what was shoved down our throats in sixth grade at the government schools we were forced to attend.
This is pretty much how I've always made eggnog, though it's been a while, and I can't remember if I bothered to beat the egg-whites separately. Sounds good. Feh on the stuff in the cartons at the store.
If I make it, I drink it. Otherwise I'm not a fan of eggnog. I had one too many servings of the overly-sweet stuff in the carton. (No alcohol, however. I'm hypersensitive.)
I drink raw eggs even without alcohol, Rocky-style. This recipe sounds delicious, but a little over-handled. Just whip the egg, add rum or brandy and nutmeg as well as heavy cream.
I'm not sure I ever really beat the eggs, beyond the amount necessary to get them to blend thoroughly into the cream. Or maybe I whipped the cream? I think the whole recipe consisted of raw eggs, cream, booze, and nutmeg.
I think this conversation is getting too technical for me. Beat? Whip? I don't know exactly what those terms means, I guess.
In any case, I think I'll try your way, Tex. It'll be a first -- up to now, the only mixed drink I make is when I add a chunk of ice to my whisky on a hot summer day.
Granted, a Summer Shandy is good on a hot summer day as well, but I just buy them from Leinenkugel's. I don't make them myself.
I suggest you read the South Carolina Declaration of Secession. BTW, my family tree includes a Confederate Colonel, killed in the war, from a slaveholding family-- and one of John Brown's cohort, who was killed at Harper's Ferry.
So, for all of the non-cooks like me here, according to Duck Duck Go:
Difference Between Whipping and Beating Eggs Based on the provided search results, here’s a summary of the differences between whipping eggs and beating eggs:
Whipping eggs: Whipping eggs involves incorporating air into the eggs, typically egg whites, to create a light and fluffy texture. This process is often used to make meringues, soufflés, or whipped cream. Whipping eggs requires a specific motion, such as circular strokes or a looping action, to create channels that trap air and build volume. Whipping eggs can also incorporate more air into the mixture, making it lighter and more voluminous.
Beating eggs: Beating eggs, on the other hand, refers to a more general process of mixing eggs, often including both yolks and whites, to break down the proteins and fats, and to distribute them evenly. Beating eggs can be done with a fork, whisk, or electric mixer, and is often used to prepare scrambled eggs, omelets, or cake batter. Beating eggs does not necessarily involve incorporating air into the mixture, and the focus is more on breaking down the egg structure rather than creating volume.
However, in doing this search I came across at least one chef who uses "beat" to mean what DDG says is "whip" and that there are differences between US and British usage. In other words, beat seems to be used for everything, but whip only for beating that involves getting air into the eggs, esp. egg whites.
So, to clarify, according to these definitions the standard is to separate the eggs, beat the yolks, and separately whip the whites. The yolks are combined with cream and liquor early, then the whipped whites folded in second to last (adding ground nutmeg being last).
I’m saying that is over-handling for me; it’s fine to beat the whole eggs and skip the separation, whipping and folding steps.
17 comments:
Max Miller does some interesting history in addition to the recipes. He's doing a series of 'Cooking on the Home Front' that highlights WWII rationing and recipes.
Our beloved and blessed ancestors consumed a heroic quantity of alcohol. This is a fact very firmly attested, however unpopular with the Wise.
Great video, but I must protest the characterization of Robert E. Lee as a "rebel". There was no rebellion; there was a legal, peaceful, democratic secession. The only reason there was a war was because the Lincoln administration threw away the Constitution and invaded the new country. Let's stop repeating what was shoved down our throats in sixth grade at the government schools we were forced to attend.
This is pretty much how I've always made eggnog, though it's been a while, and I can't remember if I bothered to beat the egg-whites separately. Sounds good. Feh on the stuff in the cartons at the store.
If I make it, I drink it. Otherwise I'm not a fan of eggnog. I had one too many servings of the overly-sweet stuff in the carton. (No alcohol, however. I'm hypersensitive.)
LittleRed1
I drink raw eggs even without alcohol, Rocky-style. This recipe sounds delicious, but a little over-handled. Just whip the egg, add rum or brandy and nutmeg as well as heavy cream.
So, Tex & Grim, you just beat the whole eggs? I've never seen that done; I've always seen the egg whites beaten separately.
Beat the whole egg(s)? Maybe works for eggnog; I've never tried it. But for me, it's the first step in scrambled eggs.
Eric Hines
Well, yes, outside of the context of eggnog making, I do beat whole eggs for scrambled eggs and omelets.
I'm not sure I ever really beat the eggs, beyond the amount necessary to get them to blend thoroughly into the cream. Or maybe I whipped the cream? I think the whole recipe consisted of raw eggs, cream, booze, and nutmeg.
I think this conversation is getting too technical for me. Beat? Whip? I don't know exactly what those terms means, I guess.
In any case, I think I'll try your way, Tex. It'll be a first -- up to now, the only mixed drink I make is when I add a chunk of ice to my whisky on a hot summer day.
Granted, a Summer Shandy is good on a hot summer day as well, but I just buy them from Leinenkugel's. I don't make them myself.
A book that covers that subject is Rorabaugh’s Alcoholic Republic. I read it decades ago. A roommate had read it for a US History course.
I suggest you read the South Carolina Declaration of Secession. BTW, my family tree includes a Confederate Colonel, killed in the war, from a slaveholding family-- and one of John Brown's cohort, who was killed at Harper's Ferry.
Thank you for the recommendation, Gringo.
So, for all of the non-cooks like me here, according to Duck Duck Go:
Difference Between Whipping and Beating Eggs
Based on the provided search results, here’s a summary of the differences between whipping eggs and beating eggs:
Whipping eggs: Whipping eggs involves incorporating air into the eggs, typically egg whites, to create a light and fluffy texture. This process is often used to make meringues, soufflés, or whipped cream. Whipping eggs requires a specific motion, such as circular strokes or a looping action, to create channels that trap air and build volume. Whipping eggs can also incorporate more air into the mixture, making it lighter and more voluminous.
Beating eggs: Beating eggs, on the other hand, refers to a more general process of mixing eggs, often including both yolks and whites, to break down the proteins and fats, and to distribute them evenly. Beating eggs can be done with a fork, whisk, or electric mixer, and is often used to prepare scrambled eggs, omelets, or cake batter. Beating eggs does not necessarily involve incorporating air into the mixture, and the focus is more on breaking down the egg structure rather than creating volume.
However, in doing this search I came across at least one chef who uses "beat" to mean what DDG says is "whip" and that there are differences between US and British usage. In other words, beat seems to be used for everything, but whip only for beating that involves getting air into the eggs, esp. egg whites.
Language is messy.
So, to clarify, according to these definitions the standard is to separate the eggs, beat the yolks, and separately whip the whites. The yolks are combined with cream and liquor early, then the whipped whites folded in second to last (adding ground nutmeg being last).
I’m saying that is over-handling for me; it’s fine to beat the whole eggs and skip the separation, whipping and folding steps.
Thanks!
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