Tasting ultra-aged eggnog
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Date: 2024-12-23
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Comments and reviews: 20
shellnet411
Just do the yolks mixed up with sugar. They are about 120% and with them till they are light and fluffy yellow ribbon thick like you would for tiramisu I make tiramisu with raw eggs and I wouldn’t say I need it after a year, but you do not cook the eggs to make the cream for a tiramisu. You put the sugar directly in the yolks and then you do less for the whites. There are recipes where you fold the eggs into the milk mixture after putting the similar egg to sugar mixture as tiramisu and they I believe I’ve seen some with lower alcohol content that do that and you probably could omit the alcohol as long as you make sure you do yolks only that’s where the salmonella would lie. You don’t even have to worry about the whites, having a lot of sugar in them, but the yolks must be high sugar content.
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Just do the yolks mixed up with sugar. They are about 120% and with them till they are light and fluffy yellow ribbon thick like you would for tiramisu I make tiramisu with raw eggs and I wouldn’t say I need it after a year, but you do not cook the eggs to make the cream for a tiramisu. You put the sugar directly in the yolks and then you do less for the whites. There are recipes where you fold the eggs into the milk mixture after putting the similar egg to sugar mixture as tiramisu and they I believe I’ve seen some with lower alcohol content that do that and you probably could omit the alcohol as long as you make sure you do yolks only that’s where the salmonella would lie. You don’t even have to worry about the whites, having a lot of sugar in them, but the yolks must be high sugar content.
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Hin_Hle
The idea that sugar somehow makes a water based solution antimicrobial is completely bonkers. Sugar is a food source for bacteria and will make your solution MORE vulnerable to spoiling, not less. It's only when you get up to an extremely high concentration of sugar that you get an antimicrobal effect, and that is more to do with the low availability of water, which the micobes need to function, than anything else. That's why honey is good at preserving stuff. But if you dilute the honey with more water, you'll soon have a liquid that's either going to turn into mead (if you're lucky) or otherwise just a disgusting, moldy bacteria soup. This is one of the most annoying misconceptions in the world of food preservation.
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The idea that sugar somehow makes a water based solution antimicrobial is completely bonkers. Sugar is a food source for bacteria and will make your solution MORE vulnerable to spoiling, not less. It's only when you get up to an extremely high concentration of sugar that you get an antimicrobal effect, and that is more to do with the low availability of water, which the micobes need to function, than anything else. That's why honey is good at preserving stuff. But if you dilute the honey with more water, you'll soon have a liquid that's either going to turn into mead (if you're lucky) or otherwise just a disgusting, moldy bacteria soup. This is one of the most annoying misconceptions in the world of food preservation.
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jr3887
I made a slightly different recipe than this, but i kept it to age in the freezer all the same. I finally finished it off last year, after 3 years of aging. First 6 months the flavors were very harsh and boozy, though after that it continued to mellow out. By 2 years it had basically aged into the flavor profile it maintained until I finished it: spiced heavily, creamy and rich, the flavors of rum/whisky/brandy, but zero harshness - you could not tell it was actually full of alcohol, except that it got you riotously drunk (and at almost 50% abv, it was more sterile than a NASA clean room.
I need to start another batch.
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I made a slightly different recipe than this, but i kept it to age in the freezer all the same. I finally finished it off last year, after 3 years of aging. First 6 months the flavors were very harsh and boozy, though after that it continued to mellow out. By 2 years it had basically aged into the flavor profile it maintained until I finished it: spiced heavily, creamy and rich, the flavors of rum/whisky/brandy, but zero harshness - you could not tell it was actually full of alcohol, except that it got you riotously drunk (and at almost 50% abv, it was more sterile than a NASA clean room.
I need to start another batch.
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accelerator1666
NO WAY! ADAM I literally used your recipe to make several batches about a year and a half ago, and my dad and I shared about half a mason jar of especially aged nog and we thought it was especially good compared to the 8 month aged one. I find it so funny that you were just as curious about going beyond the recommended aging time for this recipe.
I will say though, while i did experience some thickening happening, it never got nearly as thick as you have it here, and instead separated into about 4 or 5 distinct layers with only the top being semisolid, and then dissolving immediately once stirred.
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NO WAY! ADAM I literally used your recipe to make several batches about a year and a half ago, and my dad and I shared about half a mason jar of especially aged nog and we thought it was especially good compared to the 8 month aged one. I find it so funny that you were just as curious about going beyond the recommended aging time for this recipe.
I will say though, while i did experience some thickening happening, it never got nearly as thick as you have it here, and instead separated into about 4 or 5 distinct layers with only the top being semisolid, and then dissolving immediately once stirred.
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tom_something
Trying to even get the sugar content high enough to kill any bacteria would be tricky without cheating. That much sugar would be a challenge without heating it up. Heating it up would ruin the texture of the eggs and also kill the bacteria in the eggs (hence, cheating. You could try with a simple syrup, but simple syrup is usually about 50: 50, so adding it to something that has no sugar in it, you're never going to get above 50%.
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Trying to even get the sugar content high enough to kill any bacteria would be tricky without cheating. That much sugar would be a challenge without heating it up. Heating it up would ruin the texture of the eggs and also kill the bacteria in the eggs (hence, cheating. You could try with a simple syrup, but simple syrup is usually about 50: 50, so adding it to something that has no sugar in it, you're never going to get above 50%.
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kralevic3297
Here in Czechia, eggnog is always very boozy, usually about half the volume is (fake) rum, which makes the final product a roughly 20% ABV liqueur. And I have never heard anyone question whether it's safe to let it age - homemade ones are usually kept in the fridge for weeks (if they last that long. I figure the alcohol content is more than enough to pasteurize the whole thing, regardless of the process.
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Here in Czechia, eggnog is always very boozy, usually about half the volume is (fake) rum, which makes the final product a roughly 20% ABV liqueur. And I have never heard anyone question whether it's safe to let it age - homemade ones are usually kept in the fridge for weeks (if they last that long. I figure the alcohol content is more than enough to pasteurize the whole thing, regardless of the process.
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sethcarson5212
I have also kept mine from when that first video came out (see the comments left under that one) and had similar findings. However, mine was not even close to that thick. I've shaken mine to mix it back together quite a bit though, and tasted it several times over the last 2 years. I wonder if The Goose ever shook his or just let it sit and marinate.
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I have also kept mine from when that first video came out (see the comments left under that one) and had similar findings. However, mine was not even close to that thick. I've shaken mine to mix it back together quite a bit though, and tasted it several times over the last 2 years. I wonder if The Goose ever shook his or just let it sit and marinate.
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esvedium
Hilariously enough, I made that eggnog recipe 2 years ago, and what did I ponder about a week ago when I ran across the mason jar sitting at the back of my bar mini fridge I wonder if this is still safe to drink.
I’ll let you know after the NYE party we’re hosting in a week and a half. Flavor and number of fatalities will be communicated after.
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Hilariously enough, I made that eggnog recipe 2 years ago, and what did I ponder about a week ago when I ran across the mason jar sitting at the back of my bar mini fridge I wonder if this is still safe to drink.
I’ll let you know after the NYE party we’re hosting in a week and a half. Flavor and number of fatalities will be communicated after.
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anartoast
it is very disappointing to see that your video has ai dub. if that's a option that is defaulted to toggle and you are only learning about it now, i'd appreciate if you would remove it. approaching a wider public is not worth it if the means are using such a destructive history and planet eating machine. good christmas regardless
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it is very disappointing to see that your video has ai dub. if that's a option that is defaulted to toggle and you are only learning about it now, i'd appreciate if you would remove it. approaching a wider public is not worth it if the means are using such a destructive history and planet eating machine. good christmas regardless
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teknophyle1
for experimentation I took some storebought non-alcoholic nog and added the Hot Ones brand vodka. just a hint of spice, that was interesting. then I added some dark chocolate peppermint cocoa mix and the spicy vodka. I like it. like a cold mexican chocolate drink with peppermint. Hmmm. the logical next step is adding espresso
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for experimentation I took some storebought non-alcoholic nog and added the Hot Ones brand vodka. just a hint of spice, that was interesting. then I added some dark chocolate peppermint cocoa mix and the spicy vodka. I like it. like a cold mexican chocolate drink with peppermint. Hmmm. the logical next step is adding espresso
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Lexdyskia
I followed Adam's video 2 years ago and made this eggnog, I accidentally left 2 quarts in the back of the fridge this whole time.
Needless to say without the bacteria I was hesitant to try but after research I deemed it safe.
I'll have to agree it tasted more booze forward but it was still good and I didn't die (yet)
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I followed Adam's video 2 years ago and made this eggnog, I accidentally left 2 quarts in the back of the fridge this whole time.
Needless to say without the bacteria I was hesitant to try but after research I deemed it safe.
I'll have to agree it tasted more booze forward but it was still good and I didn't die (yet)
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Torso6131
I've done the Alton Brown aged eggnog most years since 2019. I have a 4 year old batch hanging out as well.
I find it peaks at 6 months to a year where the alcohol burn mellows a bit and the flavor gets better. Then after that it becomes harsher again. Hence why I still have some from that now summer 2020 batch ha.
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I've done the Alton Brown aged eggnog most years since 2019. I have a 4 year old batch hanging out as well.
I find it peaks at 6 months to a year where the alcohol burn mellows a bit and the flavor gets better. Then after that it becomes harsher again. Hence why I still have some from that now summer 2020 batch ha.
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rdizzy1
Salmonella specifically is highly resistant to high sugar content, they have shown it to be able to survive in Halva for 8 months, for example, and that is over 30% sugar, even as high as like half sugar. Can also survive in chocolate bars, which are also very high in sugar.
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Salmonella specifically is highly resistant to high sugar content, they have shown it to be able to survive in Halva for 8 months, for example, and that is over 30% sugar, even as high as like half sugar. Can also survive in chocolate bars, which are also very high in sugar.
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Mo95793
Not just microbiology, she is pretty much ubiquitous in most biology and biology adjacent fields, I remember when I was studying for my step 1 US medical licencing examination and had to memorise all the different bacteria via their lancfield classification system
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Not just microbiology, she is pretty much ubiquitous in most biology and biology adjacent fields, I remember when I was studying for my step 1 US medical licencing examination and had to memorise all the different bacteria via their lancfield classification system
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Matescast
I actually made the recipe this year based on watching your original video when it came out. As an Australian I'd never had eggnog before, and was pleasantly surprised with how good it was especially after aging for a few weeks.
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I actually made the recipe this year based on watching your original video when it came out. As an Australian I'd never had eggnog before, and was pleasantly surprised with how good it was especially after aging for a few weeks.
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RaspK
I would just like to point out that HISTORICAL RECIPES ACTUALLY MENTION EATING EGGNOG WITH A SPOON, and that advokat, the drink, also is notable for being eaten-with-a-spoon-thick often and served more like dessert than an aperitif.
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I would just like to point out that HISTORICAL RECIPES ACTUALLY MENTION EATING EGGNOG WITH A SPOON, and that advokat, the drink, also is notable for being eaten-with-a-spoon-thick often and served more like dessert than an aperitif.
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aragusea
If you were to make eggnog without alcohol and then refrigerate for a few hours only prior to serving, is the risk any higher than it would be in homemade mayonnaise or just eating a runny egg yolk Seems like the same concept.
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If you were to make eggnog without alcohol and then refrigerate for a few hours only prior to serving, is the risk any higher than it would be in homemade mayonnaise or just eating a runny egg yolk Seems like the same concept.
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r5LgxTbQ
I used Alton Brown's aged eggnog recipe, I have a bit of two-year left of that, too. Plus the one-year from last year, and the fresh stuff this year. I pasteurize it sous-vide for extra safety. Didn't thicken like that though.
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I used Alton Brown's aged eggnog recipe, I have a bit of two-year left of that, too. Plus the one-year from last year, and the fresh stuff this year. I pasteurize it sous-vide for extra safety. Didn't thicken like that though.
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boodashaka2841
Over on How To Drink, Greg also made a super tasty eggnog that blew him away and it was one to make and drink immediately as well. For anyone that struggles with forward planning! It's a recent video and easy to find
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Over on How To Drink, Greg also made a super tasty eggnog that blew him away and it was one to make and drink immediately as well. For anyone that struggles with forward planning! It's a recent video and easy to find
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devinodonnell
Well. while I find the concept of 2 year old egg nog revolting, at least you had the wherewithal to test it BEFORE you tried to consume that.
Also, the color on the older batch is different from the newer one.
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Well. while I find the concept of 2 year old egg nog revolting, at least you had the wherewithal to test it BEFORE you tried to consume that.
Also, the color on the older batch is different from the newer one.
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