/ck/ - Food & Cooking

There's a Korean mayo in a similar bottle with a yellow lid. It's on the American side of mayonnaise. Give that a try.

>>16609108
Its different than regular mayo but being told that it was "the best thing ever" by everyone its merely alright.

>>16609255

>>16609255
based af

>>16609318
mayo sucks

I have a bottle right now and to be honest I can't really tell the difference between it and regular mayo.

>>16609324
Your mom's name is Mayo?

i dislike that they try to sexualize that child

>>16609108
I hate kewpie bottles. they always slowly deflate as you use them and I can't get the air to go back in so you end up with this shriveled mass. how are you supposed to deal with them?

>>16609316
it is the best mayo though. it's all egg yolk and no egg white

>>16609736
Why does that make it better?

That's like saying my salad dressing is better because it's all vinegar, no oil. Something are made to have both yolks and whites, some only yolks, and some only whites. There is no inherent better, just different.

Kewpie has its uses, but for most of my uses I prefer using regular mayo.

>>16609730
that's all you brother

>>16609796

Yeah, I love kewpie mayo but I also love regular mayo. There's no need to limit yourself to one or another when they are fairly distinct. They each have their own uses.

Mayonnaise is not the Highlander

Make your own:

1 large egg at room temperature

1 tablespoon Dijon mustard

1 tablespoon red or white wine vinegar

1/4 teaspoon kosher salt, or more to taste

1 cup (240 ml) neutral flavored oil, grapeseed, safflower or canola are best

1 teaspoon fresh lemon juice

Put everything in a mason jar with a wide enough mouth that you can fit your immersion blender in. Place egg, lemon juice, and mustard in the bottom. (For this to work, the blades of the blender must touch the egg mixture.)

Add the oil. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.

Try adding minced garlic or spices for your own custom mayo/aioli.

I hate mayo as a kid, used to scrape it off my McChickens even, but now I really like it. I went to the Netherlands a few times and loved those awkward cones of fries with mayo, never thought I would. I always ask for extra McChicken Sauce packets at McDonald’s to apply to individual fries right before eating them. I will also put some on my hamburger or whatever sandwich I bough.

I have to admit that my favourite mayo for putting on fries, hamburgers, chicken sandwiches heck even chicken nuggets is McDonald’s McChicken Sauce. I don’t know what makes it so special, it has to be more than just mustard powder, but it has a distinct savouriness and no tang or anything, I like it a lot. For one summer or maybe longer a few years ago you could buy bottles of their McChicken Sauce (and Big Mac Sauce) and it was a joyous time for me. I would make fries and hamburgers at home and be able to enjoy my favourite condiment pairing with them, instead of relying on an always precariously low supply of little McChicken Sauce packets.

I heard that in the USA it is just called ‘mayo’ at McDonald’s but in Canada the packets come with a proud declaration: McCHICKEN SAUCE. As it should be. This is no pedestrian mayo, it is something special that deserves distinction from the rest.

So yes, for me it is the McChicken Sauce, the subtle leader of the pack. Or leader of the packets, if you’ll pardon the pun =)

>>16609108
it's good for different purposes than normal mayo.

>>16609733
live someplace where it's hot enough out that the plastic is pliable

>>16610426
you're supposed to refrigerate it

>>16609108
>in all the ways I normally use mayonnaise

So you used it wrong then?

>>16610017
You can also just do this in a food processor

>>16610441
only if you don't use it fast enough, everyone I know here just keeps it in a colder cabinet and uses it quickly.

>>16610455
I'm going to follow the instructions on the packaging

>>16610455
so gross

>>16610017
>kosher salt

>>16610501
it only says to refrigerate it on the export packaging with english on it.

>>16609108
Mayonnaise is not all the same. Eastern European mayo is different from American mayonnaise is different from Japanese mayonnaise. The differences are subtle but they are different in taste and texture and consistency. I find kewpie to be quite sweet, but I wouldnt replace it for Polish mayonnaise on okonomiyaki.

>>16609108
only weebs think its superior, its mediocre at most

bros my homemade mayo always smels like egg and I get disgusted at it

>>16610882
whats your recipe ?

>>16610017
>egg whites in mayonnaise

>>16609108
I've tried a lot of different mayo's and kewpie is by far the worst. Duke's is best and then anything else.

>>16609108
speaking of mayo memes, has anyone tried this shit? is it worth the absurd price tag?

>>16611503
>Ingredients: Mid Oleic Sunflower Oil, Organic Egg Yolks, Water, Organic Whole Eggs, Organic Distilled White Vinegar, Salt, Organic Mustard (Organic Distilled Vinegar, Water, Organic Mustard Seed, Salt, Organic Spices), Black Truffle Oil Concentrate, Organic Lemon Juice Concentrate, Black Truffle (Tuber Melanosporum), Organic Rosemary Extract, Mustard Oil
> Black Truffle Oil Concentrate
So it's artificial truffle flavor and one of the last ingredients is actual truffle (probably just for legal purposes).

And they capitalized the specific epithet of a Latin binomial name, which would make me refuse to support this company in principle.

>>16609108
>comes in a bag
>no taste
>used the same as regular mayo (i.e. sandwich lube)
-2/10 bait.
At least I hope it’s bait.
If you’re seriously this butthurt over buying a $4 bottle of mayo on the advice of internet randos, on top of it taking your using the entire container to decide you don’t like it, you are a special kind of helpless turbofaggot who needs to get a job.

>>16611503
I just use pic related to add truffle flavor to whatever i want, usually mayonnaise. significantly cheaper than Truff by the volume of end product you can make, and its the same thing considering >>16611521

>>16609108
> I used a whole bag (it comes in a fucking BAG)
It's in a bottle, the bag is just extra packaging
Good to know you lied about trying it, though.

>>16611503
remember when everyone shat all over truffle oil in the 2000s? this is zoomed truffle oil. it's bad and gross and makes the luxury of actual truffles less special

>>16610594
sorry I am a gaijin

>>16609108
What do you expect mayo to taste like then? Kewpie is mayo with extra yolk, that's about it. I like that extra richness, but that's just me.

>>16609733
They are supposed to do that, it keeps air from getting in the bottle and causing the product to oxidize and go bad. It increases the overall shelf-life. You treat it like a toothpaste tube.

>>16611521
>Black Truffle Oil Concentrate
>artificial truffle flavor

No, it's not artificial. It's no more artificial than concentrated fruit juice that you buy in the freezer section of the grocery store.

>>16614242
And rice vinegar instead of distilled, and MSG to amplify it a bit.

>>16614286
Only difference between rice and distilled is that rice vinegar is slightly sweeter and less acidic. The MSG just makes everything taste better.

>>16609255
based
(i still like mayo more)

>>16614262
Truffle oil is artificial, dummy.

>>16614425
No, it's not. Truffle oil is literally oil infused with truffles.

>>16614441
Please spend two minutes researching this topic and get back to me.

>>16614463
>Most of the stuff is made synthetically with ingredients like 2,4-dithiapentane

MOST, but not all. We are both making assumptions here, but I am willing to give the benefit of the doubt.

>>16614472
How could you make truffle oil concentrate out of actual truffles? You would suspend truffles in oil and extract the flavours but how do you “concentrate” this?

>>16609255
he aint wrong

>>16614250
that's what I'm saying. when I get to the end I have to take the cap off and reinflate it and then I recap it and swing it around to put the mayo near the lidi. it's always a pain. I was just wondering if there was a better way to deal with it. I suppose if it's like a toothpaste tube I could take a rolling pin to it.

>>16610017
If you're making mayo, you should really only use the yolk. For me, making mayo always means I make meringues as well because I now have at least 2 whites left over.

>>16614986
If you're doing that, you've done it wrong you should have been rolling the bottle up as you used it up and used that pressure to squeeze out the product.

>>16609108
Only good thing about it is the toddcon