Tuna, egg, and chicken salad | homemade mascarpone dressing

a cold chopped protein attached to something creamy, usually mayonnaise flavored with other things and usually eaten as a sandwich filling, that's what

salad

means in this context for those who didn't grow up eating this for lunch all the time, it's one From my favorites. things to eat, especially egg

salad

, I'm going to show you I'm going to show you

tuna

salad and

chicken

salad and hopefully give you some ideas on how you can play with the basic concept. There are many ways to be creative here. Essential.

tuna

salad first these days you have the can or you have the bag, either is fine, but if you use the can, you must drain it first.

They have to add a lot more water or oil to get a good seal inside the can. I always just push. the lid on the can to drain the water the vacuum bag has almost no water why not just cook fresh tuna for this I don't know, seems like a waste for something as special as fresh tuna this whole sandwich evolved as a way to make make the cheap canned stuff tasty, I say let's use it and mayonnaise works great because the fish is very lean, I always just look at a few tablespoons at first, you can mix more later for the onion, for me this is a job.

For the shallots I want them to be crunchy, so I want to use a lot of onion and relatively large pieces. Shallots are mild, so you can do this without completely blowing your mind with the onion fillet. My parents always used dried onion flakes or a powder from a bottle. this is the secret i didn't learn until i moved to the south sweet pickle relish when the time comes bury me with this makes everything amazing could improve chocolate chip cookies definitely makes tuna salad delicious crushed into a mound of pepper and I think my love for garlic powder might have started with this meal, my parents always use it with dried onion and no salt, but tuna is usually quite salty, stir, stir and oh I forgot the celery, so good in these cold salads, some people cut it into squares, I like to make thin slices throughout the broth, I want that crunch to contrast with the soft fish and the creamy

dressing

and that's it, and while you're at it, you can also take some of those celery leaves, they have an incredible flavor and they will be nice and green here, they will have a little flavor, yes, they need a little salt, but not a lot, and I like the amount of mayonnaise it contains, but I think that at Most people would find it a bit dry.

I'll mix a little more. on lettuce it's always good to put it on the sandwich if you have it and I quite like tomatoes if you've never had tuna salad soaked in sweet pickles before get ready to have your life changed my friend it's so good and it's a big deal. to mix ahead and eat for lunch over the next few days. The same goes for egg salad. We always prepare it with a whole dozen eggs. First you have to boil them. Some people say that you add vinegar or salt to boiling water. They say this.

It will make the peel easier to peel. I've never noticed the difference. What has made a difference is dropping the eggs into already boiling water, which seems to cause the white to separate from the shell a little. Oops, I broke one there. Don't worry about covering so it comes back to a boil very quickly and a chef friend of mine told me that 14 minutes is the ideal time to boil, it seems to work very well and that gives me plenty of time to get out and cook. the garden and catch up on the world of business finance and technology with Morning Brew, the sponsor of this video, hey, like my wheat, I used to work in the news business and I'm very glad I don't do it anymore, it's very bad for digestion, but the flip side is that now basically the only way to stay informed about anything is to endlessly scroll through Twitter, which is also bad for digestion, so Morningbrew Morningbrew is a daily newsletter free with all the news I need about money, technology and more. is here for example what is even an nft and should you spend tens of thousands of dollars on one, I mean all the others are apparently morning beer, it's written for busy people and designed for busy people, each newsletter is very easy to read and the copy is fun and fun, there's no reason not to subscribe to Morningbrew, it's free to your email and takes less than 15 seconds to sign up.

Do us both a favor and sign up using my link Morningbrood.comadamr or click the link in the description. Thanks Morningbrew now 14. Minutes are up, a lot of people would take them out into an ice water bath with a skimmer or a spider or something. I think a much easier option is to simply drain them through the pot lid, drop them in the sink, and spray them with cold water. It doesn't matter if the water isn't ice cold between convection and water constantly being replaced as the pot spills, these eggs will cool down in no time, yes this uses a little water but so would washing the bowl big. which you used for the ice bath, okay, lauren will take this one from here, she's a whiz with egg salad, just tap the egg all over with the back of a spoon, focusing on the bottom, where there's usually a small gap, turn the spoon over. around push the edge up under the shell, it's nice that one came off all in one piece, yeah, rinse each one and repeat, and for the egg salad you're going to cut it all into little pieces anyway, so Who cares if you take it. a piece from the side of one of these, take them to the cutting board and cut them in half.

Lauren's approach to egg salad is inspired by deviled eggs and with deviled eggs you put all the cooked yolks in a bowl and then gently mash them with your mayonnaise and that, I think you'll end up needing almost equal parts mayonnaise and egg yolk. egg, but she's smart to be conservative from the beginning, you can always add more in the south, they add a ton of sweet pickle sauce, that's why it's from the south. Deviled eggs are much better, also great in deviled eggs is a sinus clearing amount of mustard, a little salt and pepper and if you try this now remember it should be strong enough to flavor all this Mild protein here, so it should.

If it's too strong for deviled eggs you would very carefully place the filling into each egg half, it's much easier to just cut each of these into cubes and toss them in the yellow goo and since this is egg salad not deviled eggs , I think you want a good a little crunchy, an egg salad sandwich is very soft and mushy unless you have some fresh onion or in this case coarsely chopped shallot. I would use celery, but Lauren hates celery, so how about some cucumber? To drown out the subtle flavor of the egg, just tons of fresh watery crunch.

Usually she leaves a little peel on it for color, cuts it in half, and then makes three or four radial cuts so she can get it very easily. thin triangular slices again the goal is a crunchy texture so I think it's good to have wide pieces that are really going to freshen up this salad lauren thinks you put too much salt let's try it now I think the salt is great but I'm going to want more shallot in there , the flavor of the onion mellows while stored in the refrigerator so I try to overdo it, that cucumber released a little bit of water overnight so if you use that and maybe don't hit a bit of moisture, another good way To contrast, the soft texture is for toasting the bread, toast it lightly if the toast is too stiff, you will crush the pieces with your teeth and end up squeezing the salad out of the sides as if it were toothpaste.

I think egg salad is easier to eat on rolls, talk about delicious. Introduced me here in the south, very nice, okay, let's talk about

chicken

salad. My parents used to use canned chicken, but I think this is a perfect occasion to use a rotisserie chicken from a grocery store. They're absurdly cheap, taste pretty good, and are smooth. so you can separate the meat into pieces and place them in the bowl whenever you choose meat to mix with other things. I think you should start with pieces that feel a little big, remember they are going to break and crush.

A little bit as we mix them in with everything else, the white meat of these chickens tends to be pretty dry, but who cares, we're going to cover this with mayonnaise. In fact, this time let's use something else. An elegant alternative is

mascarpone

cheese, the Italian cream cheese. Two problems. although the

mascarpone

is too thick and can be a little difficult to find the solution to both problems is to make our own, like two cups of whipping cream, half a liter, four or five hundred mils, over medium heat, just bring it to a simmer and then lemon juice, at least half a lemon for so much cream.

I ended up using everything. You will see that the acid instantly coagulates the cream and thickens it to make mascarpone. Now you would put this in cheesecloth and let it drain. overnight, but then we would have to thin it with water or milk to make it loose enough to coat the chicken, so let's not do any of that, let's just call this done here, after it cools, it will be a delicious paste spreadable in its own right. and you may think wow, that's pretty indulgent to put cream on chicken salad, but I mean, what is this now?

Maybe 60 percent fat at this point mayonnaise is like 95 percent fat, so this is actually the very tasty light option and say you don't want to. To use shallots, a bunch of green onions works great for the same reasons. Mild flavor when raw, a little crunchy but not too much. I made thin slices on the firm white end and am making progressively larger pieces as we go up to the greens that look more like a fresh herb, we get a nice green color to start with, let's say you don't want to use the sweet pickle relish again , how about you cut some sweet corn from the kernels and have some sugar?

It really helps, what you don't get from corn is that any acidic fruit has acidity and sweetness, which is why a lot of people use apple in chicken salad or grapes like these, which are very good. Half is going to be too big. come on quarters here we go these will give us the shine we would get from the seasoning unfortunately the grapes are soft and I want even more crunchy so nuts of any kind these are pistachios I love them once you get them out of their shells you'll probably want to crush them or chop them a little , not too much, the goal is to have some texture, pepper, a little salt to start with the roast chickens are already quite salty, a little parsley is good if you have it and give it a stir beforehand, I can see which I'll probably need the rest of my heavy sour cream, whatever you want to call it, the lemon in there really refreshes the flavor of the chicken.

Oh, and I forgot my garlic powder, the best thing, it's pretty fancy stuff. As chicken salad goes, the only problem is that the cream really hardens in the refrigerator. One virtue of mayonnaise is that it has practically the same consistency at any temperature. You might want to let the cream warm up a little before eating it, but man. tasty and any of these ideas could be transferred to any of the other recipes, mix up a bowl and have lunch prepared for the next three or four days.