Armed Polite Society
Main Forums => The Mess Hall => Topic started by: makattak on March 30, 2018, 11:40:39 PM
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Yes, mayonnaise.
http://www.latimes.com/food/dailydish/la-fo-grilling-with-mayonnaise-recipes-20170610-htmlstory.html
Now, as I only discovered this article during the winter, I haven't been able to try most of these recipes or techiques.
However, I noticed the gentleman who makes his grilled cheeses with a butter/mayonnaise mixture.
So I tried it. Everyone loved it. It seemed to stay crispy longer and brown differently than butter alone. That experiment is enough to encourage me to try it on the grill. The article, at least, makes good points that seem to be borne out in the grilled cheese I made.
It'll be interested to smoke a Thanksgiving turkey coated in mayonnaise.
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It's like he put on some sort of clinic.
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I've used mayo for grilling fish, and it does add a lot.
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Been doing this for years on leaner meats.
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I have got to try that grilled cheese using mayo. I like mayo on stuff, but have never been a "mayo connoisseur" as it were, usually using Best Foods or whatever. I recently discovered Dukes (I have to order from Amazon as there's none locally) and was impressed by the difference.
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Yes, mayo in grilled cheese is a thing. They say it's better that way, but I would submit the grilled cheese sammitch really has no room for improvement. I'll eat it, either way.
I also discovered not so long ago that stores around here carry Duke's. I like how it tastes exactly like Miracle Whip, and every other brand of mayo. :P
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I have got to try that grilled cheese using mayo. I like mayo on stuff, but have never been a "mayo connoisseur" as it were, usually using Best Foods or whatever. I recently discovered Dukes (I have to order from Amazon as there's none locally) and was impressed by the difference.
Just make your own, it isn't rocket surgery. You can make whatever flavors strike your fancy that way.
bob
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Just make your own, it isn't rocket surgery. You can make whatever flavors strike your fancy that way.
bob
I'd never even thought about doing it. Seems simple enough. Also, looking up recipes lead me to Aioli, which I'd never heard of before, but it sounds great.
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Yes, mayo in grilled cheese is a thing. They say it's better that way, but I would submit the grilled cheese sammitch really has no room for improvement. I'll eat it, either way.
I also discovered not so long ago that stores around here carry Duke's. I like how it tastes exactly like Miracle Whip, and every other brand of mayo.
I ought to note, it's not mayo IN a grilled cheese, it's on the grilled cheese; that is, mixed with butter and used to grill the outside of the grilled cheese.
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I think I'm going to try this on a top sirloin tomorrow and see how she goes.
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So I did this with a steak today. I actually did it as a sear in a carbon steel skillet with the finish in the oven. I agree - the sear came out different than a normal sear. I think it came out better than my normal sear when using a skillet. I couldn't tell if it added anything to the taste. I think I'll need to to some side by side comparisons for that.
I'm definitely going to be doing some more experimenting with other foods though.
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Anything that makes a case to cook more steaks sounds good to me.
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Okay, now I made myself a couple of grilled cheese sandwiches. In this case, I don't know if they were noticeably crispier, but grilling that mayo on the outside gave them a great taste. I also agree with the article that it prevents burning the outside. I'm doing grilled cheese this way from now on. Though I just spread the mayo on the outside of the bread and let the butter melt in the pan as per my usual, versus spreading both butter and mayo on the sandwiches.
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They looked up at the desolate wasteland, weary from years of total war. And, as one, they began to remember more peaceful times when there were only minor skirmishes over cornbread.
So, what mayo and there can be only one!
That one is Duke's BTW! You can pick your side between Kraft, Hellman's or some oddball like JFG. Miracle Whip is not mayo, you godless savages of middle America! :D
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Anyway, after much dead cow experimentation, I'm hooked on this method. I can now confirm that to me, the sear on the steak is much improved. Also that I can get a full melt on the grilled cheese without worrying about black on the bread, and I definitely get a flavor of the mayonnaise in the sandwich, which I like.
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Although I have heard of it, I have never seen Duke's mayo in the Seattle area.
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I gave it a try the other night. Made a grilled ham and cheese.
It came out beautifully. Can't say I noticed much of a difference in taste, though.
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Although I have heard of it, I have never seen Duke's mayo in the Seattle area.
Iowa, we have Hellman's, Kraft and store brand.
I do like Blue Ribbon Mayo, but I need to go to the south to get it. I know I can get it from amazon, but something about shipping glass jars of condiments bothers me.
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It came out beautifully. Can't say I noticed much of a difference in taste, though.
Admittedly, I did not precisely follow the instructions regarding "a light coating". I know some mayo must have soaked through the bread. =D
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So, what mayo and there can be only one!
That one is Duke's BTW! You can pick your side between Kraft, Hellman's or some oddball like JFG. Miracle Whip is not mayo, you godless savages of middle America! :D
Not a dime's worth of difference. :P
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Not a dime's worth of difference. :P
Show us on this doll where mayo touched you.
:P
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Show us on this doll where mayo touched you.
:P
Is 'mayo' what we are calling it these days?
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Too many mayo-lovin' white breads up in here.....
....I grill my sandwiches with fire!
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....I grill my sandwiches with fire!
Is that you, Alton?
https://www.youtube.com/watch?v=RllWJUvrxEY
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I just tried the grilled cheese with only mayo for grilling. (It was National Grilled Cheese Day!... at least, according to the radio; since it's all made up, it doesn't really matter if such things are true.)
It was good, but the mix of mayo and butter is a much better taste. I'll be going back to that.
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It was good, but the mix of mayo and butter is a much better taste. I'll be going back to that.
That is the way I did it. After the first one, I learned not to use the same amount of butter as for a non-mayo grilled cheese, and also lessen the mayo used, because that first sandwich was swimming in oils. :laugh:
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After again witnessing the horror of some folks putting ketchup on their hot dogs, after church today, I've decided I need to try putting some Mayo Whip on a hot dog. It couldn't possibly be worse.
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Rather judgmental for a hot dog eating church goer.
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???
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"After again witnessing the horror of some folks putting ketchup on their hot dogs"
So, did you run up to them and smite them goodly with your Holy Recipe Book?
Or did you just sit back and judge silently but with great disapprobation?
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"After again witnessing the horror of some folks putting ketchup on their hot dogs"
So, did you run up to them and smite them goodly with your Holy Recipe Book?
Or did you just sit back and judge silently but with great disapprobation?
I'm hoping it was more like this:
https://www.youtube.com/watch?v=F5JIpT4GkyM&t=0m30s
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I wonder...
Is an recipe enraged fistful more like Gordon Ramsay?
Or Julia Child?
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"After again witnessing the horror of some folks putting ketchup on their hot dogs"
So, did you run up to them and smite them goodly with your Holy Recipe Book?
Or did you just sit back and judge silently but with great disapprobation?
I criticized them on a website they've never heard of.
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I tried the mayo trick on a couple of grilled ham and cheese the other evening.
You CAN burn the damned things, but you have to work at it. Fortunately I didn't burn them past edibility.
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I tried mayo on some chicken breast strips with a rosemary ginger rub.
WOW. That was really good. All the family loved it. Mayo has become my goto fat for pre-seasoning.
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I tried something different last night.
I brined some pork chops, coated them with a layer of mayo, dredged them in seasoned bread crumbs, and baked them on a rack.
Overall it was pretty good, but there were a few problems...
1. The chops I bought were too thin. I think to do it this way, to get a balance between well cooked chop and browned, crispy coating, the chops would have to be at least 1 inch think.
2. The rack I used was too low. It didn't allow enough air circulation so the breading on the underside got soggy.
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Okay, now I made myself a couple of grilled cheese sandwiches. In this case, I don't know if they were noticeably crispier, but grilling that mayo on the outside gave them a great taste. I also agree with the article that it prevents burning the outside. I'm doing grilled cheese this way from now on. Though I just spread the mayo on the outside of the bread and let the butter melt in the pan as per my usual, versus spreading both butter and mayo on the sandwiches.
I am going to have to try this next week. Thank you for the suggestion, Ben.
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I am going to have to try this next week. Thank you for the suggestion, Ben.
No probemo. As per my other post, be sure to cut way down on the butter. My first sandwich was swimming in oils. :laugh:
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"My first sandwich was swimming in oils."
You say that as if it's a bad thing...
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https://www.buzzfeed.com/jesseszewczyk/mayonnaise-cooking-hacks?utm_source=dynamic&utm_campaign=bffbbuzzfeedtasty&ref=bffbbuzzfeedtasty&utm_term=.ufAzwK0j4#.wjlRA2LMl
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https://www.buzzfeed.com/jesseszewczyk/mayonnaise-cooking-hacks?utm_source=dynamic&utm_campaign=bffbbuzzfeedtasty&ref=bffbbuzzfeedtasty&utm_term=.ufAzwK0j4#.wjlRA2LMl
I think I'm going to try #4 and #8 this weekend. Interesting uses I would have never thought of.
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https://www.youtube.com/watch?v=ubV3t9_CwDc
https://youtu.be/D1G4glp986Q?t=2m22s
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So, I got to thinking while I couldn't sleep last night.
This discussion has leaned towards faster looking methods. Steaks, grilled sammiches, etc.
But I wonder how mayo would react low and slow for BBQ. See when I BBQ I typically do a combo rub. I will add a light coating of mustard and some Worcestershire sauce to the meat, followed by my dry rub. And then rub the dry rub into the meat. It's not wet enough to be called a wet rub imo, it's just a very light coating of the two moist ingredients. More of a pre rub wet down. Of course adds flavor but I also really like what it does for the bark.
I'm sure you see why I'm going with this. I wonder what the results would be if I were to add some mayo to my pre rub routine. Thinking about the reaction mayo has with the heat using hot fast methods, I'm thinking a long exposure to a slow steady heat may do good things for the BBQ.....
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Did this for the girls tonight. https://spicysouthernkitchen.com/baked-parmesan-chicken/
I'm not a chicken fan but it was very moist inside and crunchy outside. It needed more salt and spice but the recipe is a good starting point.
Jim
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When we’re talking mayonnaise are we talking real mayonnaise or would something like miracle whip work?
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For most of these recipes, I think it has to be real mayo.
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What about small-batch artisanal vegan mayo?
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What about small-batch artisanal vegan mayo?
That's not even a valid question. Everyone knows that the woke people who eat that *expletive deleted*it don't grill because global warming and pollution, not to mention the cancer causing agents in grilled food...
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No probemo. As per my other post, be sure to cut way down on the butter. My first sandwich was swimming in oils. :laugh:
Finally got around to trying it with a grilled cheese sandwich. I am hooked, just a thin pat of butter is needed for the pan (just like Ben said.)
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Trend setters, that's what you mayo guys are!!
https://www.msn.com/en-us/foodanddrink/tipsandtricks/skip-the-butter-and-use-this-on-your-grilled-cheese-instead/ar-BBKuaUV?li=BBnb7Kz
bob
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https://www.youtube.com/watch?v=RllWJUvrxEY
That is NOT how Mom made grilled cheese sandwiches.
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That is NOT how Mom made grilled cheese sandwiches.
Alton is not your mom. :lol:
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So what's wrong with a griddled cheese sammich, Mr. Brown?
You actually did griddled cheese on your show using not one, but TWO cast iron frying pans.
Think grilled cheese pannini.
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We resurrect this thread to confirm the use of mayo in grilling steaks. I have to try this.
https://skillet.lifehacker.com/you-can-use-mayonnaise-to-sear-a-steak-1834218246
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I've used mayo for grilling fish, and it does add a lot.
Agreed. Swordfish broiled in a slathering of mayonnaise is great.
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Finally had a chance to use mayo for a grilled cheese sammich. Not a fan. I'll stick with butter. Lots and lots of butter.
Brad
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I've been mayoing all the steaks we've grilled the past few months to test this. I'm sold.