Avoiding mayo overseas
Feb 25, 2020 | 9:20 pm
#46
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Last edited by cblaisd; Feb 25, 2020 at 10:09 pm Reason: https://www.flyertalk.com/help/rules.php#offensive
Feb 26, 2020 | 5:39 am
#47
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Feb 26, 2020 | 8:52 pm
#49
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Whats your beef with mayo? I dont use it as a condiment but no mayo would mean no tuna salad, no deviled eggs. I do think its used too liberally, especially in the south. A little goes a long way. BTW, I make my own at home: egg, olive oil, salt, dry mustard and lemon juice. The flavor differs from what you buy in a jar. If your issue is texture, I cant help you.
Feb 27, 2020 | 4:52 pm
#50
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Feb 27, 2020 | 7:22 pm
#52
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Among many recipes (and debates) online, see for example: https://www.today.com/food/martha-st...e-ever-t105748
Feb 27, 2020 | 10:05 pm
#53
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Grilled cheese sandwiches are often made with mayo as a browning/crisping agent. You may not make it that way yourself, but if you've ever ordered a grilled cheese in a restaurant, there's a good chance you did eat one with some mayo on it.
Among many recipes (and debates) online, see for example: https://www.today.com/food/martha-st...e-ever-t105748
Among many recipes (and debates) online, see for example: https://www.today.com/food/martha-st...e-ever-t105748
Feb 27, 2020 | 10:14 pm
#54
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Mar 1, 2020 | 8:35 am
#55
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Grilled cheese sandwiches are often made with mayo as a browning/crisping agent. You may not make it that way yourself, but if you've ever ordered a grilled cheese in a restaurant, there's a good chance you did eat one with some mayo on it.
Among many recipes (and debates) online, see for example: https://www.today.com/food/martha-st...e-ever-t105748
Among many recipes (and debates) online, see for example: https://www.today.com/food/martha-st...e-ever-t105748
LOL, thankfully most restaurants do not follow Martha Stewart cooking tips. Even if mayonnaise is used which I doubt, it would cooked eggs, oil and vinegar which completely changes the taste and texture of mayonnaise which is a raw emulsion of ingredients.
Mar 3, 2020 | 12:10 am
#56
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It is great for getting a nice crust on a steak.
https://www.thedailymeal.com/eat/alt...yo-hack/091918
Mar 3, 2020 | 5:25 pm
#57
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Mayo is a fat and is used in lots of things that you would never guess. It does not taste like cooked eggs when used to brown bread. I actually mix it with dijon mustard and coat salmon with it and no one ever guesses what it is. It is like an emulsified oil that coats, promotes browning and keeps things moist.
It is great for getting a nice crust on a steak.
https://www.thedailymeal.com/eat/alt...yo-hack/091918
It is great for getting a nice crust on a steak.
https://www.thedailymeal.com/eat/alt...yo-hack/091918
Mar 9, 2020 | 7:09 am
#58
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Mayo is a fat and is used in lots of things that you would never guess. It does not taste like cooked eggs when used to brown bread. I actually mix it with dijon mustard and coat salmon with it and no one ever guesses what it is. It is like an emulsified oil that coats, promotes browning and keeps things moist.
It is great for getting a nice crust on a steak.
https://www.thedailymeal.com/eat/alt...yo-hack/091918
It is great for getting a nice crust on a steak.
https://www.thedailymeal.com/eat/alt...yo-hack/091918
Mar 10, 2020 | 4:05 pm
#59
Join Date: Sep 2013
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However in Belgium you can choose lots of other sauces with your 'belgian' fries, but indeed part of the people use mayonaise. But there might be a difference in the way the mayonaise is prepared. Even in Belgium we have different kinds, the best kind is fresh made. I suppose people who dislike mayonaise should try local (Belgium, France ,...) ways of making it: might have a better taste.
Mar 10, 2020 | 4:28 pm
#60
Join Date: Jul 2015
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East Asia is the reason I can't eat mayonnaise anymore. Japan and Kewpie are bedfellows, China throws it on grapes, and Korea, always in last place, throws it in kimbap. Bakeries over in those napes of the woods also add it to bread filled with yakisoba, corn kernels, and the most dolorous, pork floss.