Mayonaise - Page 2

CarbonToe · 06-28-2006, 05:43 AM

Quote:

Originally Posted by bbqjoe

mayo didn't need refrigeration if the eggs used were pasturized.

I was thinking the same thing, but 'Helmans' needs refrigeration once opened. Doesnt all premade mayo use pasturized eggs?

Is it also something to do with the treatment of the eggs other than pasturization?

If you want to convince yourself that diet products are bad pickup a jar of Helmans Original and Helmans Light and compare the ingredients. The Light is stuffed full of chemicals!

Bigmista · 06-28-2006, 11:08 AM

Interesting thread. I've been at picnics where potato salad has been left out all day and no one got sick.

bbqinNC · 06-28-2006, 01:13 PM

I think this is a myth (mayonnaise causing problems) my self. The real problem is what is the mayonnaise on or in. Having said that, I still refrigerate my mayo.

jgh1204 · 06-28-2006, 09:08 PM

I dont know about mayo, but I do remember growing up and at my elementary school, the salad dressing(generic miracle whip) was not refrigerated.

Steppenwolf · 11-29-2006, 05:13 PM

I believe it's not the eggs so much as the oil. The egg is essentially covered in oil, keeping air from getting to it. Oil lasts a long time at room temp.
I know I've seen yellowed mayo used, restirred, in the past in my coffee shops and fast food. I've tasted it, too. It may have been just my imagination since I knew what I was tasting but it seemed that there was a great difference in taste. Not rancid, per se, more of a different texture in the taste if you know what I mean.

CharlieBeasley · 11-30-2006, 12:04 PM

From a older lady Home economics teacher is there is enough acidity that you should not have to worry about it setting out. For the long haul (overnight) she puts it in the frig. As for the health inspector they have to error on the side of caution or the whining sue everybody for their own stupidity BSers will get you! I would love to open a restaurant but the mind f--K you have to put up with is beyond my ability so far Hats of to you Joe.

FatDad · 11-30-2006, 12:35 PM

I got in this discussion somtime last year and received lot's of feedback
to the negative.

I keep my mayo refrigerated but I use it cooking.

I challenge you guys to try this...
Take a couple of Johnsonville Brats and smear mayo all over one of them.
Put them in the smoker / cooker and cook as usual.
You won't believe the difference and the juicy taste of the mayo covered
brat. It will amaze you.

I have also used mayo when smoking single turkey breasts and they come
out very moist.

I have done this for years and I never got sick from it.

This is just my 2 cents..... Not intended to start a disagreement.

Steppenwolf · 11-30-2006, 01:18 PM

I used to grill chicken, putting Mayo on at the end. Been a long time since I did that and had forgotten until Fatdad's post. Don't put it on early, wait till the chicken's about done. It burns easily when you grill. Good stuff.

bbqjoe · 12-03-2006, 12:03 PM

I've seen folks using mayo on grilled fish fillets to keep them from sticking to the grill.
My Mom also makes a wonderful salmon by mixing tons of dill into mayonaise and smearing like a good inch of it on top of the fillet before baking. Comes out wonderful!
But once again, It seems pretty difficult to get pasturized mayo to grow anything.

thillin · 12-03-2006, 12:55 PM

Works great smeared on hot corn on the cob in place of butter. Then sprinkle on some cajun seasoning.

jpw23 · 12-03-2006, 05:36 PM

Quote:

Originally Posted by thillin

Works great smeared on hot corn on the cob in place of butter. Then sprinkle on some cajun seasoning.

This must be a regional thing

bbqjoe · 12-03-2006, 07:39 PM

Trying to put this back on track...............
Mayo shouldn't present any bacterial problems or spoiling while being used for cooking.
Recipes and the likes really should be in Q-talk. (Guilty as well)

thillin · 12-04-2006, 10:49 AM

Sorry, I left out the fact I was turned onto the corn thing by street vendors in Mexico. Mayo was on the cart next to the seasonings. Don't remember it being kept cool. Never got sick, I might just been lucky then(20 yrs ago).

FatDaddy · 12-06-2006, 03:10 AM

i dont think anything in the border towns in mexico are refrigerated. We use miracle whip at the house. i like it better than real mayonaise. Can it be left out as well? i dont recall ever looking to see if it has a refrigerate after opening label on it. We keep it in the fridge but just curious.

Kevin · 12-06-2006, 03:20 AM

Quote:

Originally Posted by FatDaddy

We use miracle whip at the house. i like it better than real mayonaise. Can it be left out as well? i dont recall ever looking to see if it has a refrigerate after opening label on it. We keep it in the fridge but just curious.

Not on the label but, it does say "Refrigerate after opening." On the lid.

06-28-2006, 11:08 AM	#17
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Interesting thread. I've been at picnics where potato salad has been left out all day and no one got sick. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

06-28-2006, 01:13 PM	#18
bbqinNC On the road to being a farker Join Date: 11-30-05 Location: Concord, NC	I think this is a myth (mayonnaise causing problems) my self. The real problem is what is the mayonnaise on or in. Having said that, I still refrigerate my mayo. __________________ Gator Pit BYCC CB Bandera Weber 1100 Gas with Cast Iron Grates Kenmore Kettle Charcoal grill

06-28-2006, 09:08 PM	#19
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	I dont know about mayo, but I do remember growing up and at my elementary school, the salad dressing(generic miracle whip) was not refrigerated. __________________ Wannabe BBQ Illuminati

11-30-2006, 12:04 PM	#21
CharlieBeasley is one Smokin' Farker Join Date: 09-12-05 Location: Owego, NY	From a older lady Home economics teacher is there is enough acidity that you should not have to worry about it setting out. For the long haul (overnight) she puts it in the frig. As for the health inspector they have to error on the side of caution or the whining sue everybody for their own stupidity BSers will get you! I would love to open a restaurant but the mind f--K you have to put up with is beyond my ability so far Hats of to you Joe. __________________ Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT)

11-30-2006, 12:35 PM	#22
FatDad is One Chatty Farker Join Date: 07-07-04 Location: Richardson, Texas	I got in this discussion somtime last year and received lot's of feedback to the negative. I keep my mayo refrigerated but I use it cooking. I challenge you guys to try this... Take a couple of Johnsonville Brats and smear mayo all over one of them. Put them in the smoker / cooker and cook as usual. You won't believe the difference and the juicy taste of the mayo covered brat. It will amaze you. I have also used mayo when smoking single turkey breasts and they come out very moist. I have done this for years and I never got sick from it. This is just my 2 cents..... Not intended to start a disagreement. __________________ ************************************ Mark P. The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061 3 WSM's Weber Kettle w/ rotisserie Weber Genesis 2 Turkey Fryers

11-29-2006, 05:13 PM	#20
Steppenwolf Full Fledged Farker Join Date: 11-10-06 Location: Bakersfield, Ca.	I believe it's not the eggs so much as the oil. The egg is essentially covered in oil, keeping air from getting to it. Oil lasts a long time at room temp. I know I've seen yellowed mayo used, restirred, in the past in my coffee shops and fast food. I've tasted it, too. It may have been just my imagination since I knew what I was tasting but it seemed that there was a great difference in taste. Not rancid, per se, more of a different texture in the taste if you know what I mean.

11-30-2006, 01:18 PM	#23
Steppenwolf Full Fledged Farker Join Date: 11-10-06 Location: Bakersfield, Ca.	I used to grill chicken, putting Mayo on at the end. Been a long time since I did that and had forgotten until Fatdad's post. Don't put it on early, wait till the chicken's about done. It burns easily when you grill. Good stuff.

12-03-2006, 12:03 PM	#24
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	I've seen folks using mayo on grilled fish fillets to keep them from sticking to the grill. My Mom also makes a wonderful salmon by mixing tons of dill into mayonaise and smearing like a good inch of it on top of the fillet before baking. Comes out wonderful! But once again, It seems pretty difficult to get pasturized mayo to grow anything.

12-03-2006, 12:55 PM	#25
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	Works great smeared on hot corn on the cob in place of butter. Then sprinkle on some cajun seasoning. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

12-03-2006, 07:39 PM	#27
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Trying to put this back on track............... Mayo shouldn't present any bacterial problems or spoiling while being used for cooking. Recipes and the likes really should be in Q-talk. (Guilty as well)

12-04-2006, 10:49 AM	#28
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	Sorry, I left out the fact I was turned onto the corn thing by street vendors in Mexico. Mayo was on the cart next to the seasonings. Don't remember it being kept cool. Never got sick, I might just been lucky then(20 yrs ago). __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

12-06-2006, 03:10 AM	#29
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx	i dont think anything in the border towns in mexico are refrigerated. We use miracle whip at the house. i like it better than real mayonaise. Can it be left out as well? i dont recall ever looking to see if it has a refrigerate after opening label on it. We keep it in the fridge but just curious. __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2