Re: Friday - 02.28.2025 - Dinner Plans

On 3/7/2025 9:10 PM, Carol wrote:

Jill McQuown wrote:
 

On 3/4/2025 7:07 PM, Carol wrote:

dsi1 wrote:
>

On Tue, 4 Mar 2025 15:59:30 +0000, Ed P wrote:
>

My wife had some baking recipes that called for margarine. They
go back many years but supposedly, the texture of the finished
product was better with it.  There were cookie type things, not
a cake.

>
That's entirely possible. The modern spreads might be another
matter since they're an emulsion of water and oil - more akin to
mayonnaise.  I have seen recipes that use mayo instead of eggs
and oil. That might work pretty good although it might be a
little more expensive.

>
I've seen lots.  One is the now classic 'Shake-n-bake' that uses
ridiculous amounts of mayo, like 1/2 cup or more.  You just waste
90% of it to the trash. I just put a TB mayo on a plate then smear
it on the meat (usually chicken) then dip in seasoned bread crumbs
(or crushed corn flakes etc.).

>
That's odd.  I don't recall Shake N' Bake calling for mayonnaise.
Then again, I don't recall ever buying Shake N' Bake.  So I looked it
up:
>
https://www.directionsforme.org/product/56390
>
The directions say to moisten the chicken pieces with water and put
it in the shaker bag with 1 packet of the seasoning mix and shake
until the chicken is coated.  No mention of mayo (or
dipping/dredging).  I surmise you're referring to an oddball copycat
recipe since the whole point of Shake N' Bake was to shake the
chicken in a bag with the seasoning mix, no muss, no fuss.
>
Jill

 I have one that says water too.  This one had mayo.  Maybe it was a
store brand?

I have no idea what you're recalling.  It doesn't make much sense that a store brand Shake N' Bake would say you should coat the meat in mayo first, which undoubtedly is more expensive than water and the seasoning packet.  Store brands generally strive to be less expensive than the name brand.
Jill