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  • Egg yolk emulsifier?

    OK so Ron just mentioned using OO in his mop, and I like to include oil sometimes, as it's a good solvent for the oil based flavors, along with the bourbon I typically use.

    Sooo... I guess one COULD use an egg yolk in the mop to keep things "mixed"? Of course you'd have to be sure to not use it at the end of a cook..safety reasons... but would there be any "buildup" from this I wonder? It don't take alot of yolk I'm guessing...
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #3
    If I am understanding this correctly, I use oil in the Roadside Chicken recipe I have. I call it Chicken Juice.

    Anyway, it lasts a long time, stored in the fridge, use an old bottle, and easily shaken. No proteins to spoil. It stores very well.

    http://www.smoked-meat.com/forum/showthread.php?t=30143

    Maybe that helps, maybe not
    Pete
    Large BGE
    Char Broil Tru-Infrared Commercial series

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    • #4
      Originally posted by Richtee View Post
      OK so Ron just mentioned using OO in his mop, and I like to include oil sometimes, as it's a good solvent for the oil based flavors, along with the bourbon I typically use.

      Sooo... I guess one COULD use an egg yolk in the mop to keep things "mixed"? Of course you'd have to be sure to not use it at the end of a cook..safety reasons... but would there be any "buildup" from this I wonder? It don't take alot of yolk I'm guessing...
      As long as you replace the entire mop (and clean the mopping device) every 2 hours or so...
      The egg yolk would help emulsify the mixture, but is subject to much more rapid bacteriological activity
      Mark
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      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
      Smoked-Meat Certified Sausage Head!

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      • #5
        I use Dijon mustard to bind oil.

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        • #6
          Originally posted by Mark R View Post
          As long as you replace the entire mop (and clean the mopping device) every 2 hours or so...
          The egg yolk would help emulsify the mixture, but is subject to much more rapid bacteriological activity
          Even given the acidic/saline content of the liquid?
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #7
            why mess with the egg.....just put yer stuff in a blender and water type liquids and the oil will emulsify and suspend everything without the hazard of the egg product......or use pasteurized eggs.
            sigpic
            it's all good my friend..........

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            • #8
              Originally posted by chefrob View Post
              why mess with the egg.....just put yer stuff in a blender and water type liquids and the oil will emulsify and suspend everything without the hazard of the egg product......or use pasteurized eggs.
              Whip it, whip it good......Devo reference aside.....if you dip your mop in a layered mixture of oil, and aquious flavors, you will probably mix them all on the mop....I think. Perhaps somebody associated with a University Food Science program can apply for a grant to study it, and possibly get published......
              Once you go Weber....you never call customer service....

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              • #9
                Originally posted by IrishChef View Post
                Whip it, whip it good......Devo reference aside.....if you dip your mop in a layered mixture of oil, and aquious flavors, you will probably mix them all on the mop....I think. Perhaps somebody associated with a University Food Science program can apply for a grant to study it, and possibly get published......
                Heh probably. True... just shaking the sprayer well before spraying will help. Guess I was just curious more than anything.
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #10
                  Personally, I wouldn't go there with the egg... too much of a chance for things to go south on ya. As was said, let the oil be the emulsifier. I am not a fan of raw egg...


                  Drinks well with others



                  ~ P4 ~

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                  • #11
                    The best way to emulsify oil with liquid is to use ultrasonic energy.

                    https://www.youtube.com/watch?v=v8qHKwiBvhI

                    dcarch

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                    • #12
                      Originally posted by chefrob View Post
                      why mess with the egg.....just put yer stuff in a blender and water type liquids and the oil will emulsify and suspend everything without the hazard of the egg product......or use pasteurized eggs.
                      You have a Sous Vide, put your eggs (in the shells) in at 140°F (60°C)for 40 minutes. Salmonella is killed off to 7-log10 lethality in 25.2 minutes, so make it 40 and your yolks will still be runny. Or you could go 135° for 1.5 hours.
                      Mark
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                      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                      Smoked-Meat Certified Sausage Head!

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                      • #13
                        Originally posted by Mark R View Post
                        You have a Sous Vide, put your eggs (in the shells) in at 140°F (60°C)for 40 minutes. Salmonella is killed off to 7-log10 lethality in 25.2 minutes, so make it 40 and your yolks will still be runny. Or you could go 135° for 1.5 hours.
                        Or just use oil... just sayin...


                        Drinks well with others



                        ~ P4 ~

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                        • #14
                          Originally posted by HawgHeaven View Post
                          Or just use oil... just sayin...
                          Phil, the egg yolk is there to emulsify the oil in the water mixture...otherwise the oil will separate.
                          Mark
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                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                          Smoked-Meat Certified Sausage Head!

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                          • #15
                            Originally posted by Mark R View Post
                            Phil, the egg yolk is there to emulsify the oil in the water mixture...otherwise the oil will separate.
                            Sure. I get that. Butt why bother? It's a mop...


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                            ~ P4 ~

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