Butter or mayonnaise?


 
Darren Lebner said:
I'll experiment with my lemon chicken tomorrow.
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The verdict is in: I notice no difference when using mayo in place of oil with the recipe I used. The chicken came out no less tasty than before.

Of course, this may differ depending on the marinade. If mayo is only a minor player in the ingredients being used, which I think it is in my case, that may be relevant to outcome.
 
JohnTak said:
I’m going to try Kewpie on some chicken thighs tonight. I will do half in Kewpie and the other half of the other chicken with Best Foods to see if I can tell which is which and test the skin crispness.
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I dry brined the thighs with spg and air dried them in the fridge for 6 hours. Coated half with Kewpie and half with Best foods and roasted in the convection oven @375 for 50 minutes. Pulled the skin for test, both were nice and crispy with no difference in flavor that I could detect. After a windy and rainy day it was a decent dinner.:)
 
Depending on the meat and how I’m cooking it I often go with mayo, butter, or a combination of the two. Been using mayo on meats and poultry since the mid-80s. This past Thanksgiving it was herbed mayo to start and a cloth-soaked mix of herbed butter, stock, wine and honey at the 3/4 mark.
 
Jim C in Denver said:
Thomas Keller of The French Laundry does mayo slathered roast turkey. Although his half inch of mayo coating is way more than I use.

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Below are the two bone in mayo turkey breasts I did on the Silver B for Thanksgiving.

The only turkey method I like more is the buttermilk brine. But the mayo method is just so simple it is the only one I use anymore.

Mix some herbs in the mayo, slather, cook. No brining or anything else.
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Will have to try mayo. Wet buttermilk brine was my go to for years for turkey, got that idea way back from K Kruger. Moved dry brining last couple years. Was thinking about mayo this round but changed my mind. Will have to give it a try.
 
Considering the main ingredient in mayonnaise is oil, no reason to think it could not be used as a substitute in many instances.
 
I just made my first grilled cheese with mayo. It tastes pretty much the same as butter. I thought it was not quite as crisp, but I may have put it on a little heavier than I needed. It darkens up more and quicker. Easier to spread. This was on sourdough bread with Havarti cheese. May be more noticeable with white bread. I will experiment further.
 
JSaus said:
I just made my first grilled cheese with mayo. It tastes pretty much the same as butter. I thought it was not quite as crisp, but I may have put it on a little heavier than I needed. It darkens up more and quicker. Easier to spread. This was on sourdough bread with Havarti cheese. May be more noticeable with white bread. I will experiment further.
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Part of that is going to be temp. In the winter, we keep the house at 68 degrees, and butter set out remains just a bit on the set side, mayo will definitely spread easier. In the summer, the house will be a good 10 degrees warmer and butter spreads a lot easier.

Soft white bread.....we like English muffin bread, it's sturdier (okay, depends on bakery.) Sourdough tends to be a bit crusty for me, personally.
 
If I want crisp grilled cheese I put butter in the pan and let it bubble off some moisture, then blot the bread on top.

I've never tried mayo on a grilled cheese sammie
 
K Kruger said:
Depending on the meat and how I’m cooking it I often go with mayo, butter, or a combination of the two. Been using mayo on meats and poultry since the mid-80s. This past Thanksgiving it was herbed mayo to start and a cloth-soaked mix of herbed butter, stock, wine and honey at the 3/4 mark.
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This sounds amazing.
 
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