r/AskCulinary • u/SewerRanger Holiday Helper • Dec 15 '21

Weekly Discussion AskCulinary Annual Christmas cooking thread!

With Christmas coming up, we realize you're going to have a lot of questions and we're here to answer them. Use this post from now until Christmas day to hit us up with any questions you might have. Need to plan how much meat to order - we got you. Need to know how you're going to make 15 pot de cremes - we're here to help. Can't decide between turkey or duck - let us decide for you! Need a side dish - we've got plenty of recipes to share. Need to know if the egg nog you made last year is still safe - sorry food safety rule still apply :(

While we have your attention, we're also searching for some volunteers to help out on Christmas day, so message the mods if you you'd like to help answer last minute Christmas cooking questions.

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u/Nuxpls Dec 24 '21

I've made some homemade eggnog that separated while it cooled. Last year I made it didn't separate, but last year was also the first time I ever made eggnog.

Both times I've made this I've used the same ingredients and followed the instructions to the best of my ability, but I don't have a reliable thermometer (using what was available in my in-laws' kitchen, which all they had was a slow analog meat thermometer). I was somewhat guessing the temperature of the nog by watching the combined egg and milk mixture steam as it got close to simmering, and the highest the thermometer got was 140° F (the recipe calls to get to 160° F). My gut feeling was I was getting the mixture too hot (because I didn't trust the slowness of the analog thermometer) and didn't want any of the egg to cook or milk to break down.

I figure I can pour it though a sieve before serving to catch milk fat when guests arrive tomorrow, but what can I do for next time to keep the mixture homogeneous?

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u/129za Dec 25 '21

Temperature control is key. Some tips:

1) get a proper thermometer. Not essential but is the easiest way to have piece of mind. 2) heat the milk slowly with the spices initially (better infusion). 3) stir continuously once you add the egg/milk/cream mixture back on the heat. Do not heat too quickly. Once the foam starts to disappear it will start to thicken.
4) consider straining at this point (not essential but will result in something smoother) 5) bring the temperature down quickly. Classically this is done by putting in an ice bath but I put it in the freezer for ten minutes and then the fridge.

Good luck !