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Shop bought Alioli


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#1 ajp

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Posted 22 January 2014 - 04:20 PM

Can anyone tell me how long shop bought Chovi Alioli in the yellow tubs last once opened please.

Thank you. ajp.



#2 purdy

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Posted 22 January 2014 - 07:55 PM

At least a week, kept in the fridge.



#3 ajp

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Posted 23 January 2014 - 02:52 PM

Hello purdy, Thank-you for getting back to me, I should have explained myself better.I use this Alioli alot but can not find the use by date once you have opened the tub, I've got 3 weeks in my head but really need to know because my grandchildren love it and don't want to give them out of date stuff.  Thank- you again. ajp.



#4 weejohnten

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Posted 23 January 2014 - 03:43 PM

I will ask my good lady to check in the supermarket over here you can buy that brand in both Morrisons and Tesco and get her to check the sell buy date might take a couple of days .


Cheers John

#5 purdy

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Posted 23 January 2014 - 06:00 PM

Hi ajp,

 

The use by date is either printed on the side of the tub or the top of the lid.  I have to say you really have to hunt for it, but it is there.  However, I stand by what I said before, once opened.  It may well last up to 2 weeks but in our household it doesn't get the chance!

Purdy



#6 ajp

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Posted 23 January 2014 - 08:21 PM

Thank you all for the replies. ajp.



#7 jimtaylor

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Posted 24 January 2014 - 06:44 AM

If you've got a blender (hello, Jan!) it's easy to make yourself, and you can tune the garlic content to suit yourself.



#8 purdy

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Posted 24 January 2014 - 10:09 AM

I have to agree with you Jim, less salty too!  However, since our initial success we have had several attempts and now it never seems to come out right!  Any tips would be appreciated as it is so much better if it works out. :)



#9 jimtaylor

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Posted 24 January 2014 - 10:36 AM

Hi purdy. You don't say whether it's taste or texture that's wrong. If it's texture - normally too thin - then you're rushing it. The secret, if you can call it that, is to only add a teaspoon of oil at first and give it a good blend for about 30 seconds. Then add a slightly larger amount and repeat. I used to get it wrong when I just set the blender going and trickled the oil into it in just one slow pour. 



#10 purdy

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Posted 24 January 2014 - 05:40 PM

Hi Jim,

 

Thanks.  It's  texture, and what you are saying is exactly how we have been doing it! Will give it another try.

 

Purdy



#11 creator

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Posted 25 January 2014 - 04:40 PM

A very easy "cheat" is to crush the garlic, sprinkled with sea salt, with the flat of a knife (this really releases the flavour of the garlic). You can make it as course or as smooth as you like. and just add it to mayonnaise.

 

As Jim says you can make it to your taste. Then go by the use by date on the mayonnaise.

 

Hope this is of use to you.

 

Creator.



#12 purdy

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Posted 25 January 2014 - 07:42 PM

Thanks for the tip Creator.



#13 DHubbard

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Posted 03 February 2014 - 12:36 PM

The shop bought stuff we have in the fridge says it should be used within 10 days of opening.  But as Purdy says, it's unlikely to ever be around that long in our place without being scoffed!



#14 jimtaylor

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Posted 16 July 2014 - 03:01 PM

I normally wouldn't bump such an old thread, but what I have to say might be useful.

 

I'm on my own at the moment - the dragon's away in Scotland - and wanted just a little bit of allioli. My back's not good at the moment and I didn't fancy bending down to lift the Kenwood Chef out of the bottom cupboard, so I decided to try the stick blender.

 

I vaguely remember reading that you didn't need to prat around with a stick blender like you do a liquidiser, so into the stick blender plastic jug (I could have used the small measuring jug into which the blender fits snugly) ...

 

1 egg yolk, straight out of the fridge, bit of lemon juice, salt and mustard powder, lots of crushed garlic, 100 ml olive oil - all together. I made sure the egg yolk was sitting nicely on the bottom, under all the oil, and put the blender in until it was touching the bottom.

 

Light the blue touch paper, and within 15 seconds I had allioli. I gradually lifted the blender up until all the oil was incorporated.

 

So easy! In fact, it was a touch on the thick side so I added a wee bit more oil.

 

As an aside, you don't need to bother peeling garlic cloves - just put them into your garlic press as they are. The garlic comes out and the skin stays in the press.


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#15 Tortilla

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Posted 16 July 2014 - 08:28 PM

I normally wouldn't bump such an old thread, but what I have to say might be useful.
 
I'm on my own at the moment - the dragon's away in Scotland - and wanted just a little bit of allioli. My back's not good at the moment and I didn't fancy bending down to lift the Kenwood Chef out of the bottom cupboard, so I decided to try the stick blender.
 
I vaguely remember reading that you didn't need to prat around with a stick blender like you do a liquidiser, so into the stick blender plastic jug (I could have used the small measuring jug into which the blender fits snugly) ...
 
1 egg yolk, straight out of the fridge, bit of lemon juice, salt and mustard powder, lots of crushed garlic, 100 ml olive oil - all together. I made sure the egg yolk was sitting nicely on the bottom, under all the oil, and put the blender in until it was touching the bottom.
 
Light the blue touch paper, and within 15 seconds I had allioli. I gradually lifted the blender up until all the oil was incorporated.
 
So easy! In fact, it was a touch on the thick side so I added a wee bit more oil.
 
As an aside, you don't need to bother peeling garlic cloves - just put them into your garlic press as they are. The garlic comes out and the skin stays in the press.


Jim. What mustard powder would you use? English style yellow? Roughly how much? Might give this a go. Thank you.

#16 jimtaylor

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Posted 17 July 2014 - 04:36 AM

For breakfast this morning, I'll be having two slices of toast with allioli on it. Then I'll be going into Rafal for coffee with friends, and I'll breathe on them!

 

It is of course all down to personal taste. I just use 1 level teaspoon Colman's mustard powder. When I get around to it, I'll make a batch of plain mayo, split it into several portions, then try adding different things to it.

 

Of course, it doesn't need to be mustard powder. Ready-made will be just as good. Dijon should work OK, and it would be interesting to try whole-grain for a bit of added texture.

 

You can use vinegar instead of lemon juice, but only a little or it will overpower the flavour.

 

You could add capers, gherkins and parsley to basic mayo to make tartare sauce.

 

It would be interesting to see what the effect of adding horseradish would be.

 

You could even make the Catalan allioli by adding a bit of honey.

 

You might find that using extra-virgin olive oil is a bit too strong in flavour, so you can either use a light olive oil, or 50/50 olive and vegetable oil.

 

 

Off topic, a couple of weeks ago, I tried pickling some cherries, whilst they're in season. I've just tasted them, and think they're good. I'm waiting for Margaret to come back and try them before I sentence my recipes, but I think they should be very good with chicken or pork, as well as a savoury aside to a salad.



#17 Tortilla

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Posted 17 July 2014 - 07:30 AM

I will be trying this today Jim. Watch this space ...

#18 weejohnten

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Posted 17 July 2014 - 08:12 AM

Hi Jim my good lady likes it with a  touch of honey (Catalan) me I cant stand it but each to there own, likewise I tend to use vinegar  and ready made mustard because its easier and quick like you have just found out the wand  (stick) blender all the time unless its a big quantity.

 

Anyway Margret will be no doubt telling you of the wonderful weather in Crieff nice and warm you know between 18 & 20*   :lol:


Cheers John

#19 jimtaylor

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Posted 17 July 2014 - 08:29 AM

Yeah, but she's not told me what she's been spending. Just done the banking, and the RBoS account is now £450 lighter than before she went! (and there's another week to go yet)



#20 Tortilla

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Posted 17 July 2014 - 12:20 PM

Well, gave it a go and it was lovely and very easy. Next time, I think I'll cut down on the mustard and increase the garlic, but it was, after all, my first attempt.

Thanks for the inspiration Jim.


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