[Music Playing]
Art of The Drink
Anthony: Welcome to Art of the Drink my name is Anthony Caporale. And we are working today with a new DrinkArt Girl Kathleen.
Kathleen: Hi.
Anthony: How are you?
Kathleen: Good!
Anthony: So Kathleen and I are getting ready to go to the Dailymotion Christmas party. And the folks at Dailymotion gave me call the other day and asked me to whip up a batch of Eggnog. Take it to the party and serve it with a whole bunch of DrinkArt Girls. So we are going to do that. And of course I decided on my favorite Eggnog recipe which is Maker’s Mark Eggnog. Alright! So let us give it a try.
Alright first thing, big bowl and of course, eggs. There is a lot of eggs in this Eggnog. We are going to make about two and a half gallons, and I am going to actually do a small batch here infront of the camera and then I am going to go back and do a huge batch for the party. The small batch has a dozen eggs in it. Alright so we are going ahead and start by separating these eggs, and if you have not separate eggs before, I will show you how to do that. It is really pretty simple. You want to crack the egg on the bowl. And the key doing this is to not shatter the egg. You just want to see a nice crack in the egg and then take one finger, and I use my thumb. And you push it down into the egg, and then you just pull the egg apart.
Now here is the tricky part. You need to capture the yolk in half of the egg. So you are going to actually use the egg as with two little cups. And then you are going to pass the yolk back and forth a couple times. And each time you pass the yolk, a little bit more of the white is going to run out into the bowl. Alright and then eventually you are going to end up with a yolk by itself that is fairly dry and clean of the whites.
Now the key here, what I am going to eventually do is I am going to whip the yolks and the whites separately. You need to make sure that in the whites, you get absolutely no yolk. Alright, because if you get yolk in the whites, they will not foam the way it suppose to. They will never form peaks it is going to take you forever. So you got to make sure that you do this properly, alright?
So I am going to save the yolks. And I am going to put the yolks in another bowl. Alright so I am going ahead and do this and again, for right now I am going to do 12 eggs.
Kathleen: Just 12?
Anthony: Just 12.
[Music Playing]
[Demo]
Anthony: Okay so we have a dozen eggs separated. We have whites, with no yolk in them. And we have yolk. And what I am going to do is I am going to whip this separately. I am going to whip the whites first. Alright so that way I do not have to worry about cleaning this. Again, you do not want yolk in the white. The other way around is fine. We are going ahead and start with my handy dandy little blender here. And just beat this to what is called soft piece. Did I get you?
Kathleen: No.
Anthony: I will. Give me time.
[Laughs]
[Demo]
Anthony: Alright so, this is now at what is called the soft-peak stage. It will actually hold in shape. If you pick it up. You will see. That it actually holds it shape. So that is called soft-peaks. That is exactly you want to take that to, and this actually making meringue. Alright if you add some sugar there, that is meringue.
Now the next thing I want to do is beat the yolks. I am going to do it separately. I am just going to beat the yolks. Real slowly at first so it do not spatter too badly. And I just want to get the yolks kind of creamy. And then I am going to add a bunch of sugar okay?
Kathleen: Okay
[Demo]
Anthony: Okay so this is getting creamy. And I want to start adding some sugar. If I was in a full batch, it would be a cup and a half of sugar. I am just going to do about three quarters of the cup because this is a half batch. And it is very important when you are adding sugar to beating egg yolks, that you add the sugar slowly. You do not add all sugar all at once. Get a little bit of sugar and then incorporate. Make sure it is only incorporated and then add a little bit more of sugar. So why do
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