Just in Thyme Chicken Salad

re: Just in Thyme Chicken Salad

SavedbyHisGrace — Fri, 24 Aug 2007 16:46:24 GMT

Joel--

Thanks so much for your help. One other question: once I have the whey from yogurt, how long can I keep it in the refrigerator to add to other things? What else could I "innoculate" effectively with it?

Laura

re: Just in Thyme Chicken Salad

SavedbyHisGrace — Tue, 21 Aug 2007 16:35:13 GMT

Joel, or anyone else who knows--

I'd like to use the active-culture whey you're speaking of in making mayo, but where do I find it? Would the culture be "active" in Stonyfield's whole plain yogurt? Also, how much mayonnaise are you making (a pint?) to add that much whey to?

Thanks.

Laura

re: Just in Thyme Chicken Salad

snugget — Tue, 21 Aug 2007 06:35:04 GMT

To insure the cream pours well, a slight shaking will break up and blend the lumps. There are different types of Thyme that can be grown in your Herb garden. Instead of red onion, a finely chopped green onion also ads color and taste. And Dijon mustard, instead of plain prepared mustard, helps add a different taste. Be sure to strip the skin from the chicken before cutting into small chunks.

I must agree with the others. A quality olive oil makes all the difference in homemade mayo. It definitely lasts longer in the fridge.

re: Just in Thyme Chicken Salad

Joel Gehman — Mon, 20 Aug 2007 14:52:07 GMT

Yup, storebought mayo is poison, but homemade mayo can be really good. The olive oil I use is from Olivas de Oro in California...award-winning olive oil, and it's the same brand Dr. Mercola was selling on his site. (Although I buy it in three-liter bottles, four at a time, so I wasn't interested in the amount Dr. Mercola was selling.) Anyway, it tastes nothing like any olive oil you've ever tasted...to me, it's slightly citrusy. Makes wonderful mayo, and wonderful salad dressing.

A trick for mayo that I learned from "Nourishing Traditions", by Sally Fallon and Mary Enig, is to include several tablespoons of active-culture whey in making mayo. Then, let it sit out on the counter overnight, only refrigerating it in the morning. This turns it from a potential petri-dish for harmful bacteria into a filled ecology for good bacteria...which makes it much harder for bad bacteria to invade. Usually, recipes say you can only keep homemade mayo for a week in the fridge. I make large batches and keep mine for two months or more with no problem.

Another trick I use with mayo is to use 4/5 olive oil and 1/5 coconut oil. This not only helps it to thicken when refrigerated, it also balances the flavor of the olive oil, making it a much more neutral-tasting mayo.

re: Just in Thyme Chicken Salad

Palmers — Mon, 20 Aug 2007 04:24:31 GMT

Mayo is ok if it has the right kind of oil. For example homeade with Olive oil is great they have a "light olive oil" that has a much milder taste that works great. Trader Joes also sells a Mayo w/o all the yucky ingredients - but it is made with canola oil :( better than best foods and all.

re: Just in Thyme Chicken Salad

Katee Roux — Sat, 18 Aug 2007 16:27:04 GMT

Really yumm! And truly just in Thyme! I'm going to a church picnic this afternoon. I'm sure it will be wonderful.

re: Just in Thyme Chicken Salad

Nicolelm — Sat, 18 Aug 2007 15:31:55 GMT

yumm! this recipes really looks delicious. i was wondering though, isn't mayo okay to use in chicken salads. it's high in fat, but thats not a bad thing, right?