Pro-fat Pro-Mayo article in NYT today! With J. Kenji López-Alt's culinary tips!

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(Bob M) #2

Kenji Lopez-Alt is great. We have one of his cookbooks, and refer to it all the time.

I wonder about this, though. I’ve read conflicting information about olive oil and heating. I’ve seen some studies saying it produces less byproducts (for lack of a better word), but others saying it shouldn’t be heated.

I will give this a try the next time we do steaks.

(Eric) #3

I read that article with interest, and he’s right, mayo coated grilled cheese sandwiches are excellent. I used to make them that way back when I could eat bread. I look forward to trying the mayo trick on other meats.

(Bob M) #4

I’m also going to try the mayo + marinated combination, the next time we marinate a steak (which is not often, but I saw a recipe the other day that I want to try).