I Tested YouTube's BEST Eggnog Recipes (America's Test Kitchen, Joshua Weissman, Jamie Oliver)

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The Culture of Cookery

The Culture of Cookery

Күн бұрын

Пікірлер: 683
@kriscollinstunes
@kriscollinstunes Жыл бұрын
I swear by Chef John’s version. Best I’ve ever tasted. Made it for a Christmas party 2 days ago. Tripled the recipe and it was gone in 15 minutes.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
🙌🏽
@jonkirkwood469
@jonkirkwood469 Ай бұрын
My family loves Chef John's version. It's smooth, light, not too creamy, and not too sweet. The part of the one's that isn't Scottish, is Italian, so we're not good judges of "too boozy." My grandchildren love the no-alcohol version of it. What I've learned iteratively is to stop before I whip the egg whites too far. It mixes more completely. Hat tip: Chef Jean Pierre.
@veroka7851
@veroka7851 27 күн бұрын
Can you share the link please ?
@kriscollinstunes
@kriscollinstunes 27 күн бұрын
@ KZbin won’t let me, but he has a channel called food wishes. Shouldn’t be hard to find from there. I’m actually making some as I type! 😂
@michellebrown603
@michellebrown603 21 күн бұрын
Same… made chef John’s again this year and it always goes fast!
@TheFlyingMasterChef
@TheFlyingMasterChef Жыл бұрын
I've been a chef for almost 40 years. I have used raw eggs in many recipes as well as making non-cooked egg nog. In those 40 years, I have never had anyone get sick with anything I have created. I have never gotten sick from raw eggs. And if you never travelled around the world you may not know that MOST countries don't refrigerate eggs. And they are fine. I have eaten raw eggs (think Rocky movie) for pure protein and have never gotten sick. My kids never got sick. And I don't usually buy pasteurized eggs for myself or my restaurants. If 1 out of 100,000,000 people get sick from a raw egg some tend to freak out about it. I'd be way more worried about people who handle money and food without washing their hands. Oh...and FYI, that doesn't bother me either. We, in the USA, have destroyed our immune systems so badly we freak out over everything. If you do travel, please never look in the kitchen at restaurants or street vendors...You will never eat again... :)
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Sounds compelling to me 🤷🏽‍♂️ Thanks for sharing! 🙌🏽
@invisibleme5
@invisibleme5 Ай бұрын
Considering symptoms of salmonella poisoning from bad eggs could hit anywhere from a few hours to a week after being exposed, and that most people recover and just think they had the flu, there’s no way you could know that nobody ever got sick from raw eggs you’ve served them. I’m not trying to argue but just putting in perspective for anyone who comes across your comment. Everyone needs to make their own well-informed decisions about things like this. I’ve eaten raw eggs in the past, and I’m not saying I would definitely never do it again, but as I get older I take less risks like this. Being sick isn’t fun, and salmonella poisoning from raw eggs happens more often than you make it sound.
@docholliday4546
@docholliday4546 Ай бұрын
​@@invisibleme5no, it's 1 in 10000...
@dennisjohnson8967
@dennisjohnson8967 Ай бұрын
Other countries don’t refrigerate their eggs because they leave the pupil on. In America we wash the pupil off before we buy them that’s why We are suppose to refrigerate ours
@scotthanlon8412
@scotthanlon8412 Ай бұрын
@@invisibleme5 The odds of getting salmonella in a raw egg is about 1 in 10,000. The odds of getting in a car accident is about 1 in 366 per 1,000 miles driven and 1 in 107 of being killed in that accident yet we still drive. The eggs are much safer than your car. Also the reason US eggs have to be refrigerated has to do with shelf life as in the US our FDA requires that the eggs be washed before packaging. This destroys the natural protective coating. If the coating was left in place the counter shelf life of a egg is almost exactly the same as a washed refrigerated egg. I have chickens and the only time I have ever gotten sick from a egg was from a store bought one.
@AcousticallyYours
@AcousticallyYours Жыл бұрын
Two comments: - First, your daughter is just way too cute!! She adds so much to your video! - Second, you should’ve checked out Chef Jean-Pierre eggnog recipe as he has a wonderful take on eggnog. Great job!!
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
@AcousticallyYours Thank you! She gets it from her mother haha. Chef Jean-Pierre! I've heard of him but never watched many of his videos! Thanks for the suggestion! Maybe a part 2 might be necessary!
@garygretarsson
@garygretarsson Жыл бұрын
@@TheCultureofCookeryjean Pierre is by far the best on KZbin and the best in general. Shame you haven’t seen him yet!!!!
@saphireflare4183
@saphireflare4183 Жыл бұрын
I came here from chef Jean Pierre lol
@hizzlemobizzle
@hizzlemobizzle Жыл бұрын
Chef Jean-Pierre is fantastic at everything. He has yet to let me down.
@JerradMC90
@JerradMC90 Жыл бұрын
As somebody who has tried almost all the others, I have come here to say this.
@bsnare
@bsnare Жыл бұрын
Alton Browns aged eggnog, ive served it to people who say they hate eggnong and get nothing but rave reviews. only downside is anyone who avoids alcohol cant have it.
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Eggnog recipe video #2?!? 🤔
@davidsandy5917
@davidsandy5917 10 ай бұрын
It is really not that boozy. It has only three cups of liquor but makes three quarts.
@Thecarcissist12
@Thecarcissist12 28 күн бұрын
Ive made a slightly tweeked version of this for the last 10 years and its incredible. I usually make it around the 4th of July to have it ready for the winter.
@ericchabino921
@ericchabino921 Жыл бұрын
Two more to add to the trial list, Tasting History with Max Miller does a George Washington’s recipe. Also, CAN’T do an eggnog video without trying Alton Brown’s eggnog.
@bjdefilippo447
@bjdefilippo447 Жыл бұрын
100% agree on both counts.
@Alverant
@Alverant Жыл бұрын
Remember how the Food Police took AB's nog because it had uncooked eggs? Good stuff.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Thanks for the tip! Sounds like I may need to give this another go some day 😁
@lisahinton9682
@lisahinton9682 Жыл бұрын
I appreciate that you compared the nogs, and rated them, on more than just taste. Some people might not want to have to wash 14 bowls after, and others might be interested in something unusual, etc. I can only imagine how much work it was to choose, then make, four recipes, then compare and rate them on different aspects. This was a pleasure to watch, and I hope you'll do more comparison videos. I've just subscribed.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
So happy to have you along, and thanks so much for the feedback!
@apfelstrudel714
@apfelstrudel714 Жыл бұрын
Anyone who clicked off before the end missed the very cute boy! Both daughter and son are the cutest bonuses to watching this excellent video!
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Hahaha I'm so glad you enjoyed that! 😁
@oneworldawakening
@oneworldawakening Ай бұрын
And their Papa's love and enjoyment of them!
@Avruthlelbh
@Avruthlelbh Жыл бұрын
I know I'm decently late, but consuming raw egg is completely fine when in stuff like eggnog. The alcohol literally cooks the egg chemically, similar to how ceviche cooks fish with acid, and the sugar is likely to kill off most harmful pathogens by the time you drink anything. This is also why eating raw egg dough is pretty much always fine, despite being 'contaminated' by the raw egg. Being uncomfortable is completely understandable, but heat isn't the only way to guarantee something is cooked and safe. Was actually slightly sad to see Adam Ragusea's eggnog video not be included, but the dates look close enough to where it was probably just missed or considered too much, but his is easily my favorite to have out of the alcoholic versions of the recipes. Even if it is VERY heavy on the alcohol (and you add the alcohol directly to the eggs, so there isn't really a kid-safe option), it's very nice tasting, which is all that matters to me as long as I'm not driving anywhere.
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Ohhh yeah I saw his video after I had made mine. Might have to do a second video!
@jvallas
@jvallas Жыл бұрын
You’re not supposed to eat raw dough, even without eggs. It’s the uncooked flour that can kill you.
@sparks6177
@sparks6177 Жыл бұрын
⁠@@busimagenraw flour is a pretty common carrier of salmonella, it’s actually more common for the flour to have salmonella then eggs because of how western countries pasteurize eggs. Any time you see raw “edible” cookie dough it’s almost certainly been treated in a way that the eggs and flour is pasteurized to pretty much eliminate the risk of contamination. As for raw eggs, if they are pasteurized they are very safe to eat raw, pregnant woman and toddlers shouldn’t eat them due to potential risk factors but other then that it’s fine
@very-boring-username
@very-boring-username Ай бұрын
I used to make ceviche in an unscale restaurant. You may want to do some research on chemical denatuing proteins vs cooking them. The acid may denature the proteins, but it does NOT kill pathogens, and we were still required by law to handle ready to eat ceviche with the same precautions as completely raw seafood for that very reason. If you want to convince someone to not worry so much over raw eggs, Ive found the best way is to let them know runny yolks pose the exact same threat as runny egg whites. Hopefully they're not the 1% of people who only eat their eggs over hard or hard boiled 😂
@Avruthlelbh
@Avruthlelbh Ай бұрын
@@very-boring-username I have done research on exactly this. I don't exactly have a PHD in microbiology, but there has been demonstrations of alcohol killing off salmonella, specifically in the case of eggnog. Adam Ragusea has a video talking about it that I'd strongly recommend taking a look at, as the person he interviews explains it better than I could, but the ultimate conclusion is that it absolutely does kill salmonella, which is what people generally care about with eggs. Fish is a whole different topic, so if there's a difference there that I'm unaware of, then that's one thing, but there's nothing that I've seen suggesting any risk in the case of eggnog, and only evidence in favor of it.
@oaklakeman
@oaklakeman Ай бұрын
The Joy of Cooking recipe is old school. No heating, and whipped egg whites. I've made it many times. Very tasty.
@elnamayberry
@elnamayberry Ай бұрын
That's the only kind of homemade eggnog I've ever had! I think raw eggs are much less of a threat than many ppl think.
@MCGamerD
@MCGamerD Жыл бұрын
I was thinking Weismann and Chef John would be the best. I love them and am subscribed to them. But America’s Test Kitchen is no surprise. They test and try and try again. From your descriptions I think I would agree with you on the ranking.
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Thanks! Yeah I tried to do my best to be unbiased!
@Eclyptical
@Eclyptical Жыл бұрын
7:57 I've been saying that for years! Anytime I'm trying to describe to someone who hasnt had eggnog what its like I tell them its melted ice cream with nutmeg! And that's why I love it 😄
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
So true 🤣👌🏽
@noahabello580
@noahabello580 Жыл бұрын
Thanks for the video. I just made a batch using my favorite parts of each of the recipes. It came out great.
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
And that's exactly why I made the video! Awesome!
@kevinwaterman389
@kevinwaterman389 Ай бұрын
The simplest Eggnog recipe is from a 60’s kids cookbook: 1 egg, 2 tablespoons sugar, pinch of salt. Mix together then add 1 cup milk, 1/4 teaspoon vanilla. Mix together again then season to taste with nutmeg. This makes 1 serving. Enjoy! 🧑🏼‍🍳 I usually make a triple batch in a blender. If you are afraid to drink raw eggs then you can always substitute Liquid Egg for fresh eggs. Growing up I drank this eggnog year round.
@DrooliusFilms
@DrooliusFilms 2 жыл бұрын
LOVE a good eggnog! I usually mix it with bourbon. Need to try to make it myself. I would drink it all year round for sure 🤤🥃
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Hahah, yeah it's definitely a different drink. I feel guilty drinking it, it's like drinking whipped cream...haha
@MarkEichin
@MarkEichin Жыл бұрын
I appreciate comparing the *effort* along with the taste, that's a neat approach (and useful.)
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Thanks for the feedback, I'm glad you find that helpful!
@katiemiller2062
@katiemiller2062 Жыл бұрын
The summer I was 9 I frequently made eggnog from a recipe in a kids cookbook from 1940. It wasn’t cooked in any way, didn’t involve tempering, and to my knowledge pasteurized eggs weren’t a thing in the early 90’s, especially in rural North Dakota. I don’t know if drinking raw eggs is necessarily safe, but I’m still here 30-some years later. Haha! P.S. your kids are adorable. It’s awesome seeing them have fun and taste new things with their dad. 😊
@jvallas
@jvallas Жыл бұрын
I have no proof, but I think our growing* conditions have changed over the years enough that while eggs used to be safe, as they are in most other countries, they no longer are here. *I mean growing of the hens, not whatever they eat
@kitefan1
@kitefan1 Жыл бұрын
Eggs used to be considered safe when eaten raw. It was a he-man athlete thing to eat them raw for protein. Before the 1970s or so it was not known that chickens can have salmonella inside of them that goes into the eggs as formed. It's not clear to me whether run-free, eat bugs, non-factory chickens did not have or pass the salmonella along ever, or whether is was rare and assumed to be non-existent. We were supposed to be very careful to not eat broken eggs because then they could be infected.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
I appreciate your input on this! And thank you, I like to think my kids are foodies in the making 😄
@cayleewhite3828
@cayleewhite3828 2 ай бұрын
I make Chef Johns every year with Joshua's spices
@jessicabruno1316
@jessicabruno1316 Жыл бұрын
Cutest taste tester in the nation. Cheers! xox
@jessicabruno1316
@jessicabruno1316 Жыл бұрын
CUTEST TASTE TESTER times TWO. XOX
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Thanks! 😁
@michaelshelnutt3534
@michaelshelnutt3534 Жыл бұрын
Love the “real” of your presentation and allowing your kids to partake. As a dad myself- big props!
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Hey, thanks! Always great to hear from a fellow dad 😁
@carolyndaughton3373
@carolyndaughton3373 11 күн бұрын
I'm happy I found your delightful channel. My husband loves eggnog and wishes stores would sell it year round. I told him I'd research receipes and make some for him. Thank you for you and your adorable daughter for doing the taste testing for me.
@RhubarbAndCod
@RhubarbAndCod 2 жыл бұрын
This was excellent Ajay! So glad to see you again! These all sounded so interesting. For us, we're not put off by raw egg white, especially in our drinks. We often have cocktails with them, but I totally get it puts some people off. Any drink that makes me think of socks and books is a winner for the season, and I'm not really surprised that ATK did so well on so many fronts. Thanks for this Ajay!
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Hey Susan! Yes, it has been a while 😅. Life got too busy to make videos but I think we’re starting to find a rhythm again. How do you guys keep so consistent?? Also, more “Overthinking ____” series please 😁🙏🏽
@sjhorton1184
@sjhorton1184 Жыл бұрын
If the thought of raw eggs is what makes you squeamish, just ensure you add enough alcohol or your favorite type and that will kill any salmonella - I would think. This not medical advise...(CYA tag)
@thetablue8507
@thetablue8507 Жыл бұрын
Great video, high quality stuff. Subbed
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Ohhhh thanks so much for the support! Glad you enjoyed it!
@margaretchayka6878
@margaretchayka6878 Жыл бұрын
The best eggnog is the one I happen to be drinking at any given moment. Love the stuff.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
A true enthusiast 🤣👏🏽
@frances4797
@frances4797 28 күн бұрын
Yes! Captain Morgan's spiced rum is the best companion for eggnog! 😊👍
@manuellemos6859
@manuellemos6859 Жыл бұрын
Every year I make Josh’s egg nog for holiday party/ a half batch for myself and it always puts me in the Christmas spirit; And everybody loves it. Even people who don’t like eggnog.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Love that 🙌🏽
@kima3565
@kima3565 Жыл бұрын
Original egg nog, when chickens were free range and not living in their own feces, was raw. I still make eggnog with raw eggs being that a neighbor raises free range chickens, add Rum and yum
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Good to know!
@patriciafarina3336
@patriciafarina3336 Ай бұрын
I never liked eggnog because i never really liked the taste of burbon or rum. So one day I decided to try making eggnog with AMARETTO!! WOW! Happy to drink that!!
@rcradney
@rcradney Жыл бұрын
Josh Weismanns is my fav❤ the spices make it so decadent ps your daughter is adorable! ❤
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Yes! Couldn't agree more! Spice level is on point.
@soundprophetdavis2874
@soundprophetdavis2874 2 жыл бұрын
THE VIDEO I NEEDED!!!
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Whoop! 🙌🏽 Good to hear!
@faithfullyfitkitchen
@faithfullyfitkitchen Ай бұрын
This was my first video i found of yours and i loved it! Great job! I was on a hunt for egg nog recipe and have helped me!
@fiftyten84
@fiftyten84 Жыл бұрын
I used Chef Jean Pierre's recipe last year (but with more booze...) and it was fantastic
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Ohhh I've heard a lot about this recipe!
@mikebeam822
@mikebeam822 Ай бұрын
70 yr old here. I don't make a warm, nor an alcoholic egg nog. I usually make myself a single serving; two eggs(raw of course), three tablespoons of sugar. I use a hand mixer to combine and froth the egg/sugar mixture. I have a 24 oz cup, filled to 16 oz with milk. I add some of the milk to the eggs and mix. Add the milk/egg/sugar mixture to the cup of milk. A splash of pure vanilla extract, mixted with a spoon. Topped with a couple of scrapings of fresh nutmeg. Yummy, friends... yummy.
@dalixia
@dalixia 23 күн бұрын
Well, well, well... you saved me quite the hassle... thank you!
@dalixia
@dalixia 23 күн бұрын
And I do not own a hand mixer, so I used a blender :)
@rickfakhre2400
@rickfakhre2400 Жыл бұрын
I buy egg whites from the grocery store that are already pasteurized. Don't have to separate anything and great for all kinds of recipes that need raw egg white. I use it mostly for icing. Egg white, vanilla, powdered sugar, food coloring = cooking frosting.
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Ahhh that's a good idea!
@drtbantha
@drtbantha Жыл бұрын
If you have a sous vide circulator, you can also pasteurize eggs yourself pretty easily, at a low enough temperature that the whites can still be whipped. (The pasteurized store-bought ones are impossible to find around me!)
@NarsilRenewed
@NarsilRenewed Жыл бұрын
Just wanted to say: whenever the raw eggs are used in egg nog without heating, they ARE still cooked by the addition of alcohol. And now that I have actually tested this for myself over the last 2 years, I can confidently say this: (1) NO store-bought egg-nog even remotely compares to the home-made one (I can no longer "stomach" the commercial eggnogs after making my own); and (2) alcohol-based varieties of eggnogs absolutely *MUST* be made at least a few weeks in advance, otherwise, they will taste horrid. In fact, the longer they "steep," the better: the taste of alcohol was really off-putting to me even on the 3rd day after making (and I used only half the alcohol *and* more eggs n cream that the traditional recipe called for!), but this eggnog became a true culinary marvel after about 3-4 weeks: you could no longer taste the alcohol, only the fragrance of the rum and brandy resulting in the most sophisticated and rich, deep flavour. Extremely pleasing to all your olfactory senses, and much more so than the "boiled" non-alcohol ones - and this is coming from the person who does NOT like alcohol at all. This is the same reason why they let pound cakes, rum cakes and stollens "mature" in the cold for a few weeks before eating them.
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Yes definitely agree. It's more a personal thing. Adam Ragusea's video on eggnog is replete with interesting information on this topic.
@cosmicbrambleclawv2
@cosmicbrambleclawv2 Жыл бұрын
This got me hungry for rum cake now 😂 but I'm too tired to make one much less wait half a week to dig in (though it's best at minimum 3 days later when all the glaze crystalizes in the top half and the bottom half is just fall apart moist and rum-my)
@bluetickbeagles116
@bluetickbeagles116 Жыл бұрын
Wow! I want to try the boozy version now. Thanks for the explanation.
@SlapShotRegatta22
@SlapShotRegatta22 Жыл бұрын
Yes, completely safe to eat raw eggs. The statistic is that 1/20,000 raw eggs contains Salmonella. In a 70 year lifespan you'd have to consume one raw egg a day for your entire life to reach 20,000. You're safe.
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Yep! Definitely just a personal thing
@duzzitmatter8679
@duzzitmatter8679 Жыл бұрын
Wouldn’t say “completely” safe but relatively safe. Float test all of your eggs before use to be better informed. Submerge in water and what ever floats - toss it. ✌️
@robertadaversa2503
@robertadaversa2503 Жыл бұрын
It's not difficult to pasteurize eggs to be extra safe.
@ComradeVenus
@ComradeVenus Жыл бұрын
Also, adding a high proof alcohol will kill any bacteria. He added rum, so it's 100% safe
@andrewsmith9174
@andrewsmith9174 Жыл бұрын
That’s not how the statistics works. Assuming your 1/20,000 number is correct, you’re not the only one buying the eggs at the supermarket or farmstand or where ever. The quantity of eggs (20,000) is representative of the number on the shelf. You could win the unlucky lottery and be the person to buy that dozen that is entirely contaminated out of the truck load delivered, and you could do that every week. You could do it despite going to multiple stores
@sazji
@sazji Жыл бұрын
The best boozy eggnogs are left to age. If it’s a really boozy one it’s essentially impossible for it to go bad because the right concentration of alcohol kills the bacteria, including any salmonella that may be lurking in an egg. The aging lets the spices steep and the alcohol mellow, so you shouldn’t judge them when you first finish making them. The Adam Ragusea video deals very will with the raw egg issue, by the way.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
That's so interesting about the aging, I'll definitely need to give that a try next time 👍🏽
@Ged
@Ged 2 жыл бұрын
Love it, keep up the good work!
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Thanks Michael! I think this video converted me to an eggnog lover 😬😬
@ManChunCheung
@ManChunCheung 2 жыл бұрын
Please, please, please try Alton Brown's aged eggnog.
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Ohhhh man, that is an investment of time hahah. Maybe for next year???
@scarlettcisneros3032
@scarlettcisneros3032 Жыл бұрын
Eggnog was traditionally made with raw eggs with a healthy dose of brown alcohol. Aging it with alcohol is what made it safe to drink in earlier times. The alcohol chemically cooks the eggs . To kill potential Salmonella you can age it for 3 weeks or so if desired.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
So interesting, thanks for sharing! 👍🏽
@joec7384
@joec7384 Ай бұрын
I’m not going to advise anyone to eat raw/undercooked eggs, but here is something to consider. The FDA says eggs are safe when cooked to 160 F. That is the temp of a hard boiled egg. So, if you eat eggs any runnier than a hard boiled egg you are already eating “undercooked“ eggs. Examples include, but not limited to, soft boiled, sunny side up, over easy, soft scrambled, french omelet, pasta carbonara, etc. Hope this was helpful. Great video, btw…and your assistant deserves a promotion.
@marksizer3486
@marksizer3486 Жыл бұрын
Great comparisons. If you want a requires-a-spoon eggnog that is really like melted ice cream, whip both the egg whites and the cream. For parties, I've been making the Joy of Cooking recipe, which is raw egg (a whole dozen) and a LOT of alcohol, for years. No one has gotten sick. I've never aged it as commenters suggest; next year.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Yum, thanks for sharing!
@swm7860
@swm7860 Жыл бұрын
Very good review of the eggnog recipes, it gave me a baseline of where to start. I believe I will do the America test kitchen and the chef John’s without and with the booze.
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
I would start there too! Very approachable recipes with an easy barrier to entry!
@64bitCowboy
@64bitCowboy Ай бұрын
This video is incredibly useful. Thank you for making it.
@christaylor467
@christaylor467 Жыл бұрын
Great vid! Pasteurizinng your own eggs is so simple if you have a sous vide. 135f for 1 hour, cool in cold water/fridge. The egg will be "raw" in texture but safe to eat. The guga foods guy on KZbin has a great egg test video someplace, but I stumbled across the method in food sciences publication several years back. Keep up the good work!
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Appreciate the encouragement! Good to know about the sous vide though! Still have to get my hands on one of those....
@redstarwarrior85
@redstarwarrior85 Жыл бұрын
For not liking egg nog, I still think you gave a fair assessment. Great job!
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Appreciate it! 🙌🏽
@all4Dorian
@all4Dorian Жыл бұрын
I love this review you did from my favorite cooks thank you! You have great taste 😊
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
I appreciate that! 😁
@clarissathompson
@clarissathompson 2 жыл бұрын
Glad that you popped up on my feed today, great video! Glad to support a BC content creator! Subbed!
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Thanks so much Clarissa! A fellow Vancouverite? This weather has been awful! haha
@clarissathompson
@clarissathompson 2 жыл бұрын
@@TheCultureofCookery in the Kootenays but I used to live out there…and yes, Avalon Dairy is amazing!❤️ Happy Solstice! Longer days are on the way, woohoo! Good luck with the weather out there! We are more used to this in the mountains but it’s still a bit much for the cold, going down to -22 here tonight, brrrrrr 🥶
@rand-san2095
@rand-san2095 2 жыл бұрын
I wish you could have reviewed Adam Ragusea's recipe as well
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Ohhh thanks for the suggestion! I will definitely keep that in mind for next year's Christmas video. I've heard Alton Brown also has an aged eggnog recipe!
@SpecialInterestShow
@SpecialInterestShow Ай бұрын
I've not made any yet but I know that I've yet to find a Chef John recipe that didn't taste amazing to me. Hype to try his but eager to hear what the others are like!
@larsen8059
@larsen8059 Жыл бұрын
Saw you in my feed for the first time and was considering making eggnog, also for the first time. Like yourself, I could take or leave the stuff, but figured let's try something new this holiday. Your comparison prep and taste-testing was informative and practical, which I appreciate, but when your little one joined in, that's when I smacked that subscribe button. As a mom I loved to see such genuine interaction, AND I learned something new! Good on you sir! Looking forward to your other videos. Merry Christmas!
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Thanks so much for taking the time to share your experience! I'm so encouraged, and glad to have you along for the ride 🙌🏽 😊
@sierranicole2254
@sierranicole2254 Ай бұрын
Hello, I've never seen your videos before and just stumbled upon this one today. I think I will subscribe and watch some more videos. Also, just want to say your daughter is so adorable and cute. She is precious.
@LaReinaZorra
@LaReinaZorra Жыл бұрын
I’ve been making Chef John’s recipe with the spices from Josh for 3 years now & I make it without alcohol but if I feel like it, I add brandy or rum to my glass first.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Love that customization 👌🏽
@st.godlessness
@st.godlessness Ай бұрын
do i like eggnog ? not really. did i watch this and enjoy it thoroughly ? hell yeah. your analysis was so satisfying to me bc it was so thorough in both the explanation of what each drink tasted like, what its mouthfeel was like, how easy it was to make, what the vibes were (christmas-y vs not) and also which ones had raw eggs (bc i don’t like the texture of raw eggs) vs which ones didn’t. very good insight and very informative, overall excellent analysis video essay !!!
@Lintukoko
@Lintukoko Ай бұрын
“Jaime Oliver is now done in the fridge…” gave me an image not quite screaming happy holidays as I heard it.
@vorefield7079
@vorefield7079 2 ай бұрын
This video would be perfect if the creator actually liked eggnog
@gi1dor
@gi1dor Ай бұрын
Absolutely, It's a great video idea, but it really makes it pointless to watch how a person who doesn't like eggnog checks recipes of it
@andycampbell8622
@andycampbell8622 9 ай бұрын
Awesome video! I’m gonna try Josh’s recipe Omg your daughter is so cute, when she asked if he could try it too 😭
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Hey thanks so much! Haha she loves her brother... most of the time 😂 Would love to hear how you liked that recipe!
@wd7056
@wd7056 2 жыл бұрын
Dude I was JUST flipping between all these recipes trying to figure out which one to make when I saw your video. It was perfect timing 😆. Are you Filipino?? I’m here to support a new cooking KZbinr and fellow dad!
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Heyyyy appreciate it! Glad you enjoyed! I am Filipino, though I grew up in Canada so maybe not Filipino enough? haha Thanks for the support, it's really appreciated!
@hermesten1000
@hermesten1000 Ай бұрын
I make custard based ice cream regularly and I never temper the egg yolks. I heat the cream and after it is at about 130F I stir in the egg yokes. Never had a problem. I like to bring the temp up to around 180-190.
@drzaius844
@drzaius844 Ай бұрын
I just made the Chef John’s version, for the 4th year in a row. My wife, who is not really a drinker at all, loves it. So do I. Simple, creamy melted vanilla ice cream flavored, with a little brandy to dry out the sweetness.
@veroka7851
@veroka7851 27 күн бұрын
Could you link the recipe please ?
@drzaius844
@drzaius844 27 күн бұрын
@ kzbin.info/www/bejne/iIisinZ9i7mBgq8si=3DVPWyUdRJBG69uq
@lkjkhfggd
@lkjkhfggd Жыл бұрын
I made it the ATK method but with more spices (cinnamon, cloves, nutmeg, ginger), and no alcohol, and it tasted awesome. I'm curious if it makes any difference to separate the whites and then beat them to stiff peaks. I'm curious to try but I don't really want to do the additional work.
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
I’m assuming you get a frothier mixture? But over time it would definitely decrease
@nancyhatcher3320
@nancyhatcher3320 2 ай бұрын
Thanks, I had just watched Joshua's video & decided to try it when I saw your video. I love all the spices - hope my husband does because he's the one who likes eggnog. I don't like milk except in yogurts. Joshua's sounds so good with the spices that I might actually try a cup! I was going to look for a different pumpkin pie than I make, just for fun. So I'm off to your pumpkin pie test.
@BrianJoyce-dk2sg
@BrianJoyce-dk2sg 16 күн бұрын
I'll take Josh's nogg, great job.
@lukecepheid4104
@lukecepheid4104 Ай бұрын
Chef John's recipe is my quick go-to (though I add a touch of cornstarch to enhance the mouthfeel). That said, I much prefer John Kanell's recipe from Preppy Kitchen, which I tweak with my own spice blend-ground star anise, nutmeg, and juniper berries-and steep the milk with Earl Grey and peppermint tea. I also divide the sugar between the meringue and milk, allowing me to prepare the meringue using the Swiss method before folding it in, which has the added benefit of pasteurising it. For an even lighter, creamier texture, I recommend running the drink through a manual milk frother (plunge) and giving it a gentle swirl just before serving. The result is beautifully aerated and utterly delightful.
@Martina1192
@Martina1192 Жыл бұрын
I always use ATK recipes for everything first. They are the best in everything, without question. :)
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
ATK is pretty delicious overall I do have to say!
@frances4797
@frances4797 28 күн бұрын
The America's Test Kitchen one is the right color and consistency. I'd go with that one 😔👍
@spidermaninky
@spidermaninky Ай бұрын
I would be curious about where you would rank the store-bought eggnog you tried at the beginning within the vlogger recipes
@coreyledin-bristol7068
@coreyledin-bristol7068 Жыл бұрын
Omg...her hair and makeup is giving me life! ❤❤❤
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Makes sense 🤷🏽‍♂️
@justinjeffries1554
@justinjeffries1554 26 күн бұрын
I've made JW a few times now and its my go to 😊
@rebeccawilkinson1846
@rebeccawilkinson1846 Ай бұрын
Oh I love your co-judge! What a sweetheart.
@marialuna7221
@marialuna7221 Ай бұрын
Aww! Love it
@briankelly1240
@briankelly1240 Жыл бұрын
How do the 'winners' at the end compare to store bought? Rather just buy or make?
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Yeah definitely different. I would say the store bought version I bought was over-the-top creamy and not super spiced. I really think making your own would be worth it given the time to effort ratio.
@CA-lf7jt
@CA-lf7jt Жыл бұрын
My cat thoroughly enjoyed watching this, not sure why?! I’m guessing the 6 eggs recipe would be my pick
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Love that 😂 👌🏽
@clanzil
@clanzil Ай бұрын
I highly highly recommend Alton Brown’s Aged Egg Nog. I make it every year and it’s always a huge hit.
@robertsteele474
@robertsteele474 Жыл бұрын
Jaime Oliver eggnog seems to be as good as Jaime Oliver egg fried rice.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
😅
@christopherlatta9181
@christopherlatta9181 28 күн бұрын
This guy definitely gets a like, it's hard; eggnog is hard to make, the eggs curdle so easily
@pamelacooney9074
@pamelacooney9074 Ай бұрын
Jaime Oliver’s chocolate version made me go all ‘Uncle Roger’ in my head.
@bentorell
@bentorell 2 жыл бұрын
Hey Ajay, great video! Glad the algorithm recommended it to me :) I recommend checking out Adam Ragusea's recent eggnog video too, as he goes into egg safety and the difference between eggs sold in the EU vs. the US/Canada. He also talks about how alcohol plays an important role in killing salmonella in eggnog. I don't think you'd like the recipe in the video (it is very boozy) but I found it fascinating and it gave me the confidence to try making eggnog for the first time this year. Cheers!
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Hey Ben! Thank you for leaving a comment! I just watched that one! Very interesting that the alcohol can keep the eggnog for what seems like forever 🤯. Maybe next year's Christmas video! I'd have to pair that up against Alton Brown's aged eggnog to see if they're any different. Appreciate the the support! Cheers!
@brucelee5576
@brucelee5576 Жыл бұрын
You can add Salmonella to egg nog that contains a lot of alcohol , store it in the fridge for a week and the alcohol kills the bacteria . So raw egg white no problem.
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Niiiiiice
@jacobrobinson2729
@jacobrobinson2729 Жыл бұрын
I really enjoy your comparison videos, glad to find your channel! I have yet to try ATK or Josh W recipes, I've been stuck on one that Adam Ragusea was told about (fantastic watch, especially from a scientific viewpoint!), which is pretty boozey, but it's made to rest for several weeks where the alcohol can mellow out without fear of the eggs going bad or salmonella issues. The original creator did some experiments and find the alcohol made it stable and free from bacterial growth (since the eggs are basically chemically cooked by the alcohol in the process). Definitely worth a watch just for the learning! Anyway, thanks for your comparison, I've got more recipes to try!
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Hey appreciate you leaving a comment! Yes, I'm a huge fan of Adam as well. I was thinking about possibly taking another shot at this video with Adam's and Altons.
@sazji
@sazji Жыл бұрын
The Adam Ragusa version is definitely my favorite. The aging mellows it out and perfects the texture.
@r8chlletters
@r8chlletters Жыл бұрын
I did this a couple years ago and hands down Chef John has the best recipe by far. By the way, whipped egg whites aren’t “raw”. See Alton Brown for the science on that.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Alton Brown's is my kind of science 😁 Thanks for the tip!
@ron56pvi13
@ron56pvi13 Жыл бұрын
Looks great
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Thanks!
@rodboggess
@rodboggess Жыл бұрын
I’m not an eggnog snob or expert, but I always thought that it was served over crushed ice, like piña colada. I know that it’s the only way I like it. Pour some in your blender, don’t over fill or it will slosh out, start your blender and toss in ice cubes one or two at a time until it looks a bit like a shake. Not sure if it’s because I live in Pittsburgh, but they sell a PA Dutch version that’s quite boozey, but wizzing it in the blender with ice makes it come out just right. Fresh nutmeg on top, and settle down in front of a blazing fireplace - a close friend or companion, and there isn’t much better. Especially if you add in a couple hours of your favorite board games.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Oooh that sounds delightful 👌🏽
@1963charmaine
@1963charmaine 2 жыл бұрын
Thank you!
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Glad I could help!! 😁
@Champsreef303
@Champsreef303 Жыл бұрын
Love this vid! Good job. I feel the same about raw/slightly cooked egg. Love eggnog, just not a fan of the process I guess.😂
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
Thank you! haha not many people in the comments feel the way we do 😂
@kaydixie5727
@kaydixie5727 Ай бұрын
According to my chemistry teacher, raw egg whites are safe because they are aerated by the whipping process, causing a chemical change that is the equivalent of cooking.
@hackerjamsandjustweggamer
@hackerjamsandjustweggamer Ай бұрын
Never heard of such a thing, as a Chemistry/Biology/Maths/Physics student I can tell you that’s wrong.
@Wingedshadowwolf
@Wingedshadowwolf Ай бұрын
Physical coagulation of the proteins is considered "cooking" and can be done with acids or whipping, but it does nothing for killing harmful microbes which cooking with heat(to the appropriate temperature) does.
@hackerjamsandjustweggamer
@hackerjamsandjustweggamer Ай бұрын
@ Pretty sure the term “Cooking” implies that the transformation is done by heating. If you can’t cook something without heating it, then you can’t cook something by whipping it.
@gregoriancatmonk6904
@gregoriancatmonk6904 Жыл бұрын
So...wait if you don't like eggnog and you are trying to find the best one.... wouldn't the best one (ie the one you like) be the least to taste like eggnog?
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
I mean, which ever tasted good? I'm not one for all sugar nor one for the taste of liquid omelette. I tried to be as unbiased as possible 🤷🏻‍♂️
@lisahinton9682
@lisahinton9682 Жыл бұрын
​@TheCultureofCookery "Liquid omelet"? Why in the world would you use such a phrase? No eggnog, none ever, tastes like "liquid omelet." That's disturbing. And you claim to be unbiased. Ha!
@kst6959
@kst6959 Ай бұрын
I guess he is no longer trendy but i like Alton's recipe. One of the primary reasons I got a sous vide was to pasteurize eggs for nog etc. (Fear free nog for all!) Cooked nog is not nearly as good. I have my own chickens so not salmonella fearful but I want guests to be comfortable partaking. I pasteurize eggs for neighbors as well - spread that Christmas cheer!
@operagirl0101
@operagirl0101 Жыл бұрын
I never had eggnog before too. Btw does the type of the egg affects the taste?
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
That's a really interesting question. I suppose my palette isn't refined enough to tell the difference between cheap and expensive eggs. Maybe the egg yolks would be darker? If you ever try it, let me know! Also sounds like a good idea for a series...🤔. Thank you so much for leaving a comment!
@bL4KcfYREz
@bL4KcfYREz 2 жыл бұрын
should have made Alton Browns eggnog! good video though
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Ohhh I know!! 🤦🏻‍♂️. Maybe next year?
@kenu995
@kenu995 Ай бұрын
No cayenne in the Chef John version, smh Joking, awesome vid!
@nickfaraci94
@nickfaraci94 Жыл бұрын
I know it’s been a while so you might not remember but would you recommend cutting down on the spice of Joshua weissmans or would you leave it as is?
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
It really depends on your taste! I'd say start with less, you can always add in more after the fact if you want it spicier 🤷🏻‍♂️
@mrgunn2726
@mrgunn2726 Ай бұрын
Good ol' Jaime Oliver, infamous for taking a good recipe and as Uncle Roger says; Fing it up!
@farscape1975
@farscape1975 Ай бұрын
Thanks man! It is so confusing about which recipe to use!
@andmicbro1
@andmicbro1 Ай бұрын
There have been tests and if you are boozing up your eggnog raw eggs are fine. Especially if you are planning to age your eggnog like a lot of traditional recipes call for. For non-boozey versions you probably want pasteurized.
@thomes7314
@thomes7314 19 күн бұрын
As for the raw egg conundrum: My grandmother and mother have always consistently made my family mayonnaise from scratch with raw eggs a couple times throughout each year. Every time everyone eats it, and every time nobody gets sick. 🤷‍♂️
@shrek187
@shrek187 Жыл бұрын
Thanks for this. Been conflicted on which recipes I want to follow and stick with. Weissman's does sounds pretty good but I will for sure stick with ATK ay first and maybe try out weissman once I have more experience in making it. Maybe I should get that store bought eggnog you showed and go with that if I feel lazy lol Thank you again for this. Also, there is nothing wrong with Malk, it's rich in Vitamin R.
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
hahah thanks! Glad the video helped out! Did you have any other recipes that you'd like to see? Always taking requests for inspiration! 😁
@musicrus247
@musicrus247 2 жыл бұрын
Do you think there was to much spice in weissman? Could you put half the amount
@TheCultureofCookery
@TheCultureofCookery 2 жыл бұрын
Actually no! The spices were totally on point 👌🏽👌🏽
@DaCake2
@DaCake2 Жыл бұрын
Thank you for the video! I decided to go with the ATK recipe. Would it be too much trouble to ask how much sugar you added? Only reason I ask is cause in their video they call for 10 tablespoons, but on their website they call for 6. They also say 1-1/2 cup heavy cream on the website, but in the video they only call for 1/2 cup. In your video it looks like you went 1/2 cup, but I wasn't sure. You said you thought it was well balanced, so I'd like to make the exact version you made if possible. Either way, thanks again!
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
So I just followed the KZbin recipe - so hopefully that's helpful??
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
And you're very welcome!! 😁
@DaCake2
@DaCake2 Жыл бұрын
@@TheCultureofCookery It does! Thank you so much for the reply! 🙏
@TheCultureofCookery
@TheCultureofCookery Жыл бұрын
@@DaCake2 anytime!
@Which-Craft
@Which-Craft Жыл бұрын
I made the George Washington recipe that Max Miller shared for Thanksgiving this year. Every single guest declared it the best eggnog they've ever had in their life.
@TheCultureofCookery
@TheCultureofCookery 8 ай бұрын
Wow! Sounds worth a try 👀
@SarahAdamsVoice
@SarahAdamsVoice 23 күн бұрын
None of those eggnogs stood a chance the second you busted out the Avalon. HAHA!
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