As soon as the weather warms up, it is time to light that grill and host backyard barbecues or fire-up a quick dinner for the family. There’s always that moment though, when your delicate fish, perfect pork chop or beautifully marbled beef burgers flare up and get stuck to the grill. No matter how much oil you use, it still seems to happen. Remember, oil and water don’t mix, so when foods are cooking on the grill, the oil runs off and often causes flaming. Those flare-ups also cause delicate proteins such as fish to dry out and stick to the grill.
Have you ever tried using a thin layer of mayonnaise spread evenly over your fish, chicken or beef? Sounds crazy but it absolutely works! First of all, mayonnaise has a high smoking point so it will not burn like butter, or smoke like oil. Second, it adheres well to food, allowing it to release from the grill grates, without sticking. Blue Plate Mayonnaise is made with egg yolks, oil and vinegar, forming a delicious emulsion that stays put on meat, fish or vegetables – no slipping off with the juices. Mayonnaise encapsulates the foods you’re cooking, helping prevent food from sticking or getting dry, and it can add some incredible flavor.
This is where the fun begins! Think of Blue Plate Mayonnaise as a vehicle for flavor. Add any number of spices, herbs or citrus (finely grated peel or juice) to a couple tablespoons of Blue Plate mayonnaise, infusing the mayo with flavor that lends punch to whatever’s on the grill. As the liquid from the mayonnaise evaporates, the flavor condenses. It is a win-win-win situation for keeping foods from sticking, adding flavor to your foods and looking like the pro grill-master of your dreams.
Who knew that one ingredient that could make chicken fingers faster and keep the crispy outer coating in place? Well here’s a hack that really does the trick. Read More