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Thread: Meat- yonaisse anyone? page

  1. #1
    double_t's Avatar
    double_t Guest

  2. #2
    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
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    I love to make bacon mayo. Mmmmmmmmm...


    The spicy duck fat one sounds amazing as well!!!

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    OnTheBayou's Avatar
    OnTheBayou is offline Senior Member
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    That was very informative - except he didn't mention what vegetable oil or why.


    I guess I would lean towards "light" olive oil, the flavor is pretty much taken out. It's downhill after that, but peanut oil and even the devil canola might be the better options where none are good.


  4. #4
    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
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    I only skimmed the article, but I have a recipe that only uses bacon fat... why the need for another oil OTB?

    The more I see the less I know for sure.
    -John Lennon

  5. #5
    Niklas's Avatar
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    This might taste more like hollandaise sauce than mayo

    I want to try the bacon one!


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    musajen's Avatar
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    I've wondered if Avocado oil would be a viable substitute for vegetable oil.


  7. #7
    Niklas's Avatar
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    Mayo made with avocado oil sounds great. Why not


  8. #8
    OnTheBayou's Avatar
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    earthmomma, did you not read the article? He tried to make meato with only saturated fats. It did not work, and it was confirmed by a knowledgeable person that the shape of the oil molecule is important.


    So he added vegetable oil, PUFA.


  9. #9
    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
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    erm, I often make mayo with only bacon fat...


    sorry OTB I only skimmed the recipes.

    The more I see the less I know for sure.
    -John Lennon

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