Re: Friday - 02.28.2025 - Dinner Plans

Jill McQuown wrote:

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

Either way Jill, I'm not lying.  I often try new things then later
replicate them from scratch.  The internet has oodles of examples where
mayo is used as a binding agent.  Top of the list on one article was
egg.  Next were mayo, milk, buttermilk, olive oil and some other
oddball things like BBQ and Tonkasu sauce.  Mentioned was mustard!
They listed several mustard types and I plan to try them.

I have a head of cauliflour that I plan to experiment with.  Binding
agent match would be a mild brown honey mustard I think for the trial.
I'll season the crumbs just with salt and pepper.

The rest of the cauliflour is set aside for a cream of mushroom and
cauliflour soup with thin chopped green onions as a garnish.