MAYO anyone?

[Richard_]

going to try this on a pork butt

 

[buccaneer]

Tuna+Kewpie mayp, sliced shallots, white pepper, swiss/gruyere etc cheese toasted/grilled sammie....oh lordie...






:bolt: to make one

 

[4uweque]

I know a once popular BBQ joint here in Memphis used to rub their butts with Mayo, I've never tried it myself but they used it for years.

 

[jmoney7269]

We do it with our comp chicken. Learned it from my buddy Jason. Basically the same thing as olive oil. Since some mayo is seasoned more than others, it will make your food saltier.

 

[ChuckieD]

Real mayo, not Miracle Whip, Is that right??

 

[westy]

I rub my butt with mayo, and you can see the crack when heated........dont go away...looking for a pic...

 

[buccaneer]

I rub my butt with mayo, and you can see the crack when heated........dont go away...looking for a pic...

Nooooooooooo
:fear:





:bolt:

 

[buccaneer]

Real mayo, not Miracle Whip, Is that right??

"Real" mayo is what we make at home.
It's a mayonnaise style product.

 

[creekwalker]

I use a great oven pork chop recipe I got from my sister: slather pork chops on both sides with mayo, place them in a pan, put mustard and a little brown sugar on top of each chop and pour a little milk between them (just part way up the sides)...of course the mayo separates, but it's always very good, and when it turns out ideally, the mayo sort of toasts and forms something of a delectable crust on the tops. So it should have occurred to me that mayo would make a good rib slather, but it didn't.

I generally avoid sugar, so on the oven pork chops I use a spidery drizzle of blackstrap molasses and some sucralose. However, I also have sugar subs that have textural and chemical qualities, and combining them in different ways makes it possible to juggle the degree of sweetness vs. cooking qualities vs. different kinds of cooking qualities...the primary textural subsitute I use in polydextrose, which happens to have very little sweetness, but has the sticky and gooey qualities of sugar in great abundance. (Also a somewhat disproportionate amount of the browning qualities.) On the next rib cook, I'll try the mayo along with an increased proportion of the polydextrose. (Will also try poly D on the oven chops...should have thought of that before too.)

Wonder why japanese mayo doesn't separate? (The Wikipedia article had nothing enlightening on that point.)

 

[boiler93]

For those willing to try mayo on their next ribs please post your results good or bad ive learned alot on here and enjoy trying new methods.

 

[JohnHB]

Wonder why japanese mayo doesn't separate? (The Wikipedia article had nothing enlightening on that point.)

I do note that Wikipedia does say:

"Mayonnaise is also often used for cooking where it can replace butter or oil when frying vegetables or meat."

I wouldn't expect to use standard mayo this way.

John

 

[NickTheGreat]

We rub our fish with mayo. Outstanding!!!

We do this with salmon. Outstanding :twisted:

 

[creekwalker]

I do note that Wikipedia does say:

"Mayonnaise is also often used for cooking where it can replace butter or oil when frying vegetables or meat."

I wouldn't expect to use standard mayo this way.

John

Definitely not...the 7th paragraph of this article

http://webcache.googleusercontent.c...separate+when+heated&cd=1&hl=en&ct=clnk&gl=us

--asserts that it's one particular brand of Japanese mayo (Asahi Denka) that doesn't separate, because it uses a special kind of solid fat...doesn't go into more detail. (And the company link provided doesn't work.)

 

[JohnHB]

Just to demonstrate that others use Japanese mayo for cooking see attached:
Broiled Mussels with Dynamite Sauce

24 mussels, steamed
1/2 cup Kewpie mayonnaise
1 tablespoon Sriracha
1 small garlic clove, smashed to a paste
1 teaspoon sugar

Preheat broiler on high heat. Remove one half of mussel shell and discard. Whisk together mayonnaise, Sriracha, garlic, and sugar, then place about 1 teaspoon over each mussel. Place mussels on a foil-lined baking sheet. Broil 4 to 5 inches from heat until sauce is bubbling and begins to brown, 6 to 8 minutes.

Ian Knauer is the author of The Farm: Rustic Recipes for a Year of Incredible Food, which will be released on April 17.

I believe it is worth trying.
John

 

[JohnHB]

By worth trying I mean trying the Japanese mayo. The recipe looks interesting too except I'd be a bit worried about over cooking!!!
John

 

[creekwalker]

Here is the abstract from the Asahi Denka company's patent for its heat and freezing resistant mayo:

PURPOSE: To obtain the subject mayonnaise resistant to demulsification in freezing, thawing and heating.

CONSTITUTION: The heat-resistant freeze-resistant mayonnaise composed mainly of edible vegetable oil and fat, edible vinegar, egg and water is produced by using an oil and fat containing ≥30wt.% of a triglyceride having an ECN (Equivalent Carbon Number) value of ≤42 [ECN=CN-2n (CN is the number of C atoms in the fatty acid residues of the triglyceride; is the number of double bonds in the fatty acid residues of the triglyceride)] and using trypsin-treated yolk as the egg and lactoalbumin as a stabilizer.

...so there you have it. (I just don't have any idea what it means.)

 

[boiler93]

We never got this complicated in my class but through many tastes tests i know it does the trick! I will certainly try the japanese version soon.

 

[cricky101]

We rub our fish with mayo. Outstanding!!!

I do this too if I'm frying up a piece of fish. I just use a really thin layer to make the almond flour breading stick, so I can't really taste the mayo, but it works great.

 

[BeerBQ]

Interesting....
Was grilling for a buddy at his graduation/housewarming party when he found a bag of frozen corn.
His new neighbor is a trucker that goes to Mexico. He mentioned putting mayo on corn instead of butter.

 

[MS2SB]

Isn't this kind of the basis for Alabama White Sauce? Or the way that Big Bob Gibson does chicken?