Source: leisureguy.wordpress.com - Monday, October 28, 2019
J. Kenji López-Alt reports in the NY Times : For the past couple of years, I’ve been seeing a trend among the online community of sous-vide cooking enthusiasts: rubbing meat with mayonnaise before searing it. A parallel trend has also been hitting the grilled cheese forums (there’s a message board for everything), where folks are slathering their bread with mayonnaise before griddling, insisting that mayonnaise produces a golden-brown crust that’s superior to the one you get with butter. . . . [Y]ou should try it! I first let mayo get intimate with some sous-vide steaks a couple years ago. The steaks browned like a dream. Next I rubbed some mayo on my grilled cheese. It’s true: Mayo really does brown better than butter (though these days I use both). More recently, I’ve been testing the limits of cooking with mayonnaise and discovering it may just be the most magical marinade ingredient I’ve ever encountered. I mean it. There are a few reasons mayo is so effective. For starters, mayonnaise — a seasoned emulsion of oil in water — is mostly fat, making it a great delivery mechanism for the fat-soluble flavor compounds found in many aromatics, while leaving behind no distinct flavor of its own. (This means that mayo-marinated meats don’t taste like mayo once they are cooked.) Moreover, that fat is suspended in an emulsion. An emulsion is a homogeneous mixture of two or more liquids that typically don’t mix together. Fat droplets ha
Source: Breaking News
J. Kenji López-Alt reports in the NY Times : For the past couple of years, I’ve been seeing a trend among the online community of sous-vide cooking enthusiasts: rubbing meat with mayonnaise before searing it. A parallel trend has also been hitting the grilled cheese forums (there’s a message board for everything), where folks are slathering their bread with mayonnaise before griddling, insisting that mayonnaise produces a golden-brown crust that’s superior to the one you get with butter. . . . [Y]ou should try it! I first let mayo get intimate with some sous-vide steaks a couple years ago. The steaks browned like a dream. Next I rubbed some mayo on my grilled cheese. It’s true: Mayo really does brown better than butter (though these days I use both). More recently, I’ve been testing the limits of cooking with mayonnaise and discovering it may just be the most magical marinade ingredient I’ve ever encountered. I mean it. There are a few reasons mayo is so effective. For starters, mayonnaise — a seasoned emulsion of oil in water — is mostly fat, making it a great delivery mechanism for the fat-soluble flavor compounds found in many aromatics, while leaving behind no distinct flavor of its own. (This means that mayo-marinated meats don’t taste like mayo once they are cooked.) Moreover, that fat is suspended in an emulsion. An emulsion is a homogeneous mixture of two or more liquids that typically don’t mix together. Fat droplets ha
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Source: Breaking News
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