......mayo doesn't burn as easily [ you can cook at higher smoke point so bread gets more 'crisp' ]......if you use the new 'flavored mayo' you can add added flavors....garlic, sriracha, chipotle, etc......


......the biggest benefit of slathering your bread with mayonnaise before frying — it simply doesn’t burn as easily.

The ingredients in store bought mayonnaise have a higher smoke point than butter, which means your grilled cheese lunch is more foolproof. You can cook the sandwich over (slightly) higher heat for a crisper exterior and fluffier interior. Yep, you read that correctly: a fluffier interior. Often, the low-and-slow cooking method required with butter will dry out the bread too much, especially if you’re using a fancier bread with fewer bread conditioners and stabilizers.

That ultra-crisp crust is due to more than just a more carefree cooking temperature. All true mayonnaises contain eggs, which, with their added protein, contribute to even more golden brown deliciousness......


the previous thread............?!

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Edited 6 time(s). Last edit at 02/02/2020 09:19AM by NewtonMP2100.

interesting.....

Quote
Racer X
Interesting.....

Indeed.

In a similar vein, a friend of mine used a dollop of mayonnaise instead of butter in his homemade mashed potatoes. I know how that sounds and I was skeptical too... until I tasted them: Undeniably yummy, and depending on which brand of mayo you use the lemon in it adds an ever-so-slight sharpening of the flavor that isn't obviously lemon.

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I don't care for the change in taste of mayonnaise when exposed to heat.

So it's butter only, for me.

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A local burger joint uses mayo to toast their buns, adds a subtle bite to the bun taste. I've started doing the same.

I've also switched to mayo for mashed potatoes because my daughter-in-law (to be) is lactose intolerant. I was dubious but it really does work well.

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Another variable is the oil in the mayo. Avocado oil has a very high smoke point (480-520 degrees F)

I just might try this next time and tell no one. Their blind opinion should answer it for me.

I had some garlic parm/romano bread made with mayo instead of butter. It was pretty good. I did miss the butter flavor, but an olive oil mayo would work just fine.

I'll stick to what I know. Slather butter on the bread, and keep a close eye on them. I never heard complaints, and I know they taste pretty great to me.

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I'd have to say that if grilled cheese w/butter isn't "foolproof" enough, the problem is not the butter.

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