![]() I almost felt like I was cheating.įor what it’s worth, allegiance to mayonnaise brands can spark as much debate as politics or religion. When I added a dill-flavored mayonnaise to salmon, it was as if I was grilling on Teflon, the fish released so easily. In the last couple of weeks alone, I brushed mayonnaise on everything I’ve grilled, from chicken breasts to pork chops, asparagus to mushrooms. “It’s a white canvas you can flavor with almost anything,” Goldwyn said, including just about anything in your spice rack. If anything, mayonnaise works well as a vehicle for other flavors. ![]() It doesn’t alter the flavor” of the food, Goldwyn said. Perhaps one of the reasons people may be afraid to try mayonnaise is flavor. Recipe: Grilled salmon with dill » Mayo mojo Grilled salmon with dill (Ricardo DeAratanha / Los Angeles Times) “When you just put regular oil on meat, it doesn’t bring these to the table. The Maillard reaction requires sugars and proteins to work as these are heated, the nonenzymatic reaction produces browning. Mayonnaise is a great release agent for meat, and is particularly helpful for grilling chicken and fish.Īnd where oil only heats and browns the food thermally, mayonnaise is able to brown food chemically - that golden-brown color - through what is known as the Maillard reaction. And the emulsifiers like to stick to the meat,” Blonder said. “Mayonnaise acts like little time-release oil capsules, and you can put it on thick. Additionally, as the oil runs off, it’s likely to result in more flare-ups. So as you grill, you’re left with a very limited amount of oil to keep the food from sticking. Oil and water don’t mix, which is why it’s so hard to get the fat to adhere to foods you want to grill, particularly meats. This emulsion allows the oils in the mayonnaise actually to stick to the food, unlike plain oil. There is something magical about mayonnaise." ![]() He argues that the addition of mayonnaise raises the smoking temperature so the sandwiches don’t burn on the griddle. “I’ve done it since the beginning,” said Danhi, formerly chef at fine-dining restaurants including the Water Grill, touting the golden-brown crust it gives the sandwiches. Dave Danhi, founder of the Grilled Cheese Truck, slathers a combination of butter and mayonnaise on the outside of his sandwiches before cooking. It’s often touted as the fat of choice, particularly when making a grilled cheese sandwich. This isn’t the first I’d heard about cooking with mayonnaise. He adds a very thin layer, “so it’s almost not there.” He uses the technique at the restaurant, and when I asked him about it, he explained the mayonnaise keeps the fish from sticking to the grill. 1 for the last few years on Jonathan Gold’s 101 Best Restaurants List. Cimarusti, who knows his fish, is chef and owner of Providence, No. Yes, mayo - the stuff of cafeteria bologna sandwiches and picnic potato salads. But then I noticed chef Michael Cimarusti lightly brush delicate halibut fillets with mayonnaise before grilling. My challenge was always fish, which would glue itself to the grill whether I oiled the fillets, or the grill racks, or both. It’s an all-too-common tragedy played out in backyards everywhere. That is, until the grill flares up and those beautiful steaks are reduced to charcoal and we’re peeling them off the grill through a cloud of smoke. This is the season of outdoor parties and cookouts, as those of us self-professed grill masters and weekend warriors deftly show off our live-fire cooking skills in front of family and friends. For many of us, summer doesn’t officially commence until we fire up the grill.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |