The miracle ingredient - Mayo?

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Joe Chanley
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The miracle ingredient - Mayo?

#1 Post by Joe Chanley » October 28th, 2019, 11:36 am


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Re: The miracle ingredient - Mayo?

#2 Post by Michae1 P0wers » October 29th, 2019, 9:28 am

I've been a long time believer in Mayo for grilled cheese, but haven't tried it directly on meats or in marinades for meats. Will have to give that a try. His logic seems sound, and he's usually right.

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Re: The miracle ingredient - Mayo?

#3 Post by Victor Hong » October 29th, 2019, 9:47 am

The oil prevents sticking, while the egg proteins caramelize.
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Re: The miracle ingredient - Mayo?

#4 Post by Doug Schulman » October 30th, 2019, 5:02 pm

I've heard about mayo on grilled cheese for a long time. Having tried it, I get just as good of a browned crust along each side of the bread without it, and I don't like the taste of even a little mayonnaise on the bread. I don't eat most meats, so I have no opinion on that, but the taste of mayonnaise is very strong and often unpleasant to me.

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Re: The miracle ingredient - Mayo?

#5 Post by Joe Chanley » October 30th, 2019, 6:05 pm

It’s quite benign on grilled cheese but I haven’t tried it on meat.

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Re: The miracle ingredient - Mayo?

#6 Post by m. ristev » October 30th, 2019, 6:39 pm

i was skeptical of this but tried it on some pork not long ago and it worked very well, certainly a better sear than butter alone. there was no residual mayo taste either. however, i don't see the point in doing this for fattier meats though like wagyu.
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Re: The miracle ingredient - Mayo?

#7 Post by C. Mc Cart » October 30th, 2019, 6:44 pm

I've been following Kenji's ideas and tests for years, and while he's right about just about everything, including mayo on meat, I'll die on the grilled cheese hill. Butter continues to give me a better result.
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Re: The miracle ingredient - Mayo?

#8 Post by K_F_o_l_e_y » October 30th, 2019, 6:47 pm

I think I posted on here a while ago a side-by-side comparison of a mayo vs normal sear. Although I couldn't taste any mayo, I also couldn't convince myself that it made any difference to the sear. I've been meaning to try it again.
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Re: The miracle ingredient - Mayo?

#9 Post by Jay Miller » October 31st, 2019, 12:35 pm

C. Mc Cart wrote:
October 30th, 2019, 6:44 pm
I've been following Kenji's ideas and tests for years, and while he's right about just about everything, including mayo on meat, I'll die on the grilled cheese hill. Butter continues to give me a better result.
+1 for me. I tried mayo the first time this news was posted and didn't see the point.
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Re: The miracle ingredient - Mayo?

#10 Post by Chris Freemott » October 31st, 2019, 4:10 pm

Well, this is how I was taught as a kid - Mayo was simply easier to spread as we kept our butter in the fridge.

As I aged, I retained this model, but also throw a pat of butter in to make sure the best of both worlds can be enjoyed.

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Re: The miracle ingredient - Mayo?

#11 Post by Victor Hong » October 31st, 2019, 4:27 pm

Chris Freemott wrote:
October 31st, 2019, 4:10 pm
Well, this is how I was taught as a kid - Mayo was simply easier to spread as we kept our butter in the fridge.

As I aged, I retained this model, but also throw a pat of butter in to make sure the best of both worlds can be enjoyed.
You can leave the butter out, so that it warms and softens. ;)
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Re: The miracle ingredient - Mayo?

#12 Post by Doug Schulman » November 21st, 2019, 12:04 pm

We've taken to leaving a partial stick of butter out all the time. It never goes back into the refrigerator. It has been a real game changer for us.

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Re: The miracle ingredient - Mayo?

#13 Post by Rick Allen » November 23rd, 2019, 7:51 am

Mayo was commonly used as the main ingredient in marinade for salmon over 30 years ago.

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Re: The miracle ingredient - Mayo?

#14 Post by Mich@el Ch@ng » November 23rd, 2019, 8:42 am

Just made some awesome pork chops with mayo; it does give a fantastic crust.

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Re: The miracle ingredient - Mayo?

#15 Post by Mark.Ricca » November 23rd, 2019, 9:55 am

Gabrielle Hamilton wrote about this several years ago (in one of her sister's Canal House cookbooks *snicker*) and it inspired me to use it on my standing rib roast.
I take several tablespoons of mayo and mix in fresh minced herbs and a little salt (taking into account what's already in the mayo) and pepper.

It does an amazing job on the prime rib.
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Re: The miracle ingredient - Mayo?

#16 Post by ryancurry » November 26th, 2019, 8:01 am

I use it often for fish. Really helps to avoid it sticking to the grill. Also had good results with asparagus.
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Re: The miracle ingredient - Mayo?

#17 Post by Levi D. » November 26th, 2019, 12:13 pm

Anyone try it on a prime rib roast? I am intrigued, but wonder if it leaves a tacky congealed film behind. Will be doing the reverse sear method, so it will be sitting on the roast at 200-250 F until the final blast at the end. Would love the extra browning it potentially gives you, but don’t want to screw up the roast. Thanks in advance for whomever chimes in!
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Re: The miracle ingredient - Mayo?

#18 Post by Mich@el Ch@ng » November 26th, 2019, 12:27 pm

I usually put it on right before the sear, it works well.

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Re: The miracle ingredient - Mayo?

#19 Post by Levi D. » November 26th, 2019, 2:24 pm

Think that is better than up front? Why choose just before the sear? And do you do a very thin layer? Or thicker? Thanks.
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Re: The miracle ingredient - Mayo?

#20 Post by Mich@el Ch@ng » November 26th, 2019, 2:29 pm

Very thin layer. I do that for things I sous vide too.

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Re: The miracle ingredient - Mayo?

#21 Post by Levi D. » November 27th, 2019, 11:32 am

Any DOWNSIDE from putting it on for the whole cook?
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Re: The miracle ingredient - Mayo?

#22 Post by K_F_o_l_e_y » November 27th, 2019, 10:45 pm

My strong impression is that it is almost always applied right before searing (as thin a layer as possible). Essentially the emulsion enables the oil to adhere more efficiently to the moist meat, and the added protein etc contributes to browning. In the sense that many people feel oil in the sous vide bag can extract flavor from the meat, it might actually be somewhat counter-productive to apply before sous vide cooking.
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Re: The miracle ingredient - Mayo?

#23 Post by Mark.Ricca » December 19th, 2019, 7:19 am

Levi D. wrote:
November 26th, 2019, 12:13 pm
Anyone try it on a prime rib roast? I am intrigued, but wonder if it leaves a tacky congealed film behind. Will be doing the reverse sear method, so it will be sitting on the roast at 200-250 F until the final blast at the end. Would love the extra browning it potentially gives you, but don’t want to screw up the roast. Thanks in advance for whomever chimes in!
viewtopic.php?p=2853435#p2853435
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Re: The miracle ingredient - Mayo?

#24 Post by Mark.Ricca » December 19th, 2019, 7:20 am

I've been using this method for several years now. I have not been disappointed with the results thus far.
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