homemade mayonnaise is too thick, any help?
hettar7
16 years ago
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kframe19
16 years agohawk307
16 years agoRelated Discussions
Anybody have any homemade recipes for 'Gripe Water'?
Comments (8)Anilegna, I'm sure you are in contact with your health care provider and have brought the reflux to his/her attention. This can be a slight problem or a bigger problem that only they can diagnosis. For gas, it could definitely be something in your diet causing the little one discomfort. I'm assuming you are nursing. Avoid things that give YOU gas, such as beans, veggies like broccoli, cauliflower, etc. When my daughter was a newborn (27 years ago) and had colic, my mother recommended dill water. That's what she had given us when we were fussy newborns. Also known by some as gripe water. A weak tea of 1/8 tsp of dill seed (not dillweed)to 1 cup of water is steeped for 3-4 minutes, strained and cooled to room temp. Then, it is poured into a bottle and the baby just needs a few sips. Of course, you should run this by your pediatrician before trying it. Alternatively, you could drink a cup of dill seed tea yourself. 1 tsp/1 cup hot water for adults. Some babies have a difficulty getting all their burps up. The put-them-on-your-shoulder-and-pat isn't sufficient for some babies. Try laying the baby across your legs and gently rubbing his back. Use gentle strokes in an upward motion (towards the head). This helped tremendously with my daughter too. They get the firmness of your legs against their belly and the stroking facilitates the gas bubbles to move. You just had to put my sons upright and they would burp! For some babies, one burp is all they need, for others 3-4 are needed. Good luck with your new baby!...See MoreMixed Berry Jam - too thick
Comments (6)Commercial Borscht canned is horrible, and I don't think any is worth, or even safe to home can either. I make mine with the beet greens sliced up and added last. The beet greens are cut off about an inch away from the bulb. The reason, it reduces the color losses when cooked. I also cut off part of the root tip. Boil the beets in lightly salted water until they are nearly fork tender. Then, drain, cool, and peel the skins and cut off the short green stems and root. The greens are washed well and cooked in water, a couple of minutes. Drain in a colander, but allow the bit of liquid to remain in the pot, as it can still have sand. I use beef broth as the liquid. The greens are cooled, the beets are cut into julienne slivers, add a couple of picking cukes cut up, and some green onions (scallions). Salt and pepper to taste. then a dash of white vinegar, and chill. Served with rye bread, or if you like, sour cream. Great for a nice cool summer meal. Thats how my mom and her mom did it. My grandfather owned a bakery in VT and started out years before at Jordan Marsh as a baker in Boston, back in the 1900's. Jordn Marsh was famous for there blueberry muffins way back then. It was my grandfathers recipe that made them unique....See MoreMayonnaise
Comments (7)I have been making mayo similar to what you described for several years now, and I find that it keeps well enough for at least month, although I tend to use it up before that time. I make my mayo with 100% olive oil and prefer the taste to commercial mayo, but it does taste like olive oil. That is not a problem for me, and you might be able to adjust to it. It is certainly good on sandwiches. There are many other uses for olive oil mayo - you can puree it with garlic to make aioli sauce to use on cooked vegetables. I use it to make Bleu Cheese salad dressing by adding extra lemon juice and black pepper. For me, your mistake was using vinegar instead of lemon juice, but you can still add lemon juice to it and use it to make tartar sauce or Ranch Dressing (which will have fresh dill, garlic, and black pepper). To make a Ranch Dip, add sour cream, and start with garlic cloves mashed in a mortar and pestle with a bit of Kosher salt. Then add chopped fresh dill, lemon juice, and the sour cream and mayo. Thin with lemon juice, if necessary. If you still think it is too strong, you can make another batch using plain oil (and preferably lemon juice) and then mix the two together. I will admit that the strong olive oil mayo takes a bit of getting used to, but now I prefer it. Lars...See MoreHomemade soup too salty....how to fix?
Comments (9)Adding potatoes to a too salty soup or sauce will not make it less salty. That is an old wives tale. Once the salt has dissolved it can't be removed. A potato, or a carrot or a piece of turnip etc. will taste salty because it absorbed some of the salty liquid. But the remaining liquid will still be just as salty. The only way to reduce the salt is to add more liquid to dilute it. Depending on how salty your soup is, just increase the recipe 25% to 50% omitting extra salt. Ann...See Morehettar7
16 years agoTerri_PacNW
16 years agokframe19
16 years agomaureen_me
16 years agolisbet
16 years agohettar7
16 years agoAngela Taylor
6 years agoAlice Carey
5 years agoLars
5 years agocookebook
5 years agoHU-670825704
8 months agocolleenoz
8 months agoHU-670825704
8 months agoplllog
8 months agoIslay Corbel
8 months agoLars
8 months agolast modified: 8 months agoAlice Carey
8 months agolast modified: 8 months agocolleenoz
8 months agoHU-670825704
8 months agoplllog
8 months agolast modified: 8 months agoIslay Corbel
8 months ago
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