Mayonnaise

[circlew]

I sometimes mix mayo with hot sauce to put on fries.

 

[johninpeekskill]

If you are from New England

...it has to be Cains Mayonnaise!

 

[sudsmaster]

Last time I had fries, I mixed equal parts of mayo and ketchup. Not bad.

For tartar sauce with fried fish, I've used mayo with about 20% balsamic vinaigrette. Acidic enough to pair well with the fish but not too runny.

A British standby for fish and chips (fries) is just malt vinegar. Lemon juice works, as well.

On a completely unrelated note, I just picked up a 50lb box of refined Fry King lard at the Costco Business Center. I intend to use it in the Oster deep fryer. We'll see how it works. It says it only contains refined pork lard and BHT (to preserve flavor).

We shall see.

 

[askolover]

Dave, my mother makes chicken that way sometimes when I come down for a visit.  I like it pretty well.

 

[tomturbomatic]

The dangerous ingredient in most egg, tuna, chicken and potato salads is the raw celery. It carries all kinds of microbes on it. Commercially, it is blanched to kill microbes on it before being used in cold salads and I do that too, so that the salad lasts a couple of days without becoming a garden of death for your gut.  A quick transfer from the hot water to ice cold water prevents the celery from actually having a cooked texture or flavor.

 

 Produce, even more delicate leafy types can also be disinfected by a soak in a solution of 1 teaspoon of Clorox or 3% hydrogen peroxide to a gallon of water followed by a rinse in clear water. If they are washed like this and thoroughly dried before refrigerating, the microbes that lead to spoilage are greatly reduced.

 

When I used to make 13 quarts of potato salad for our court's July 4th picnic, I would put all of the celery ribs in the top rack of the KDS18 and run it on the short/china cycle. I added a tablespoon of bleach to the first fill which is a 7 minute wash (it skips the first two prerinses). The main wash is 3 minutes and the first rinse is short too, then I would push Cancel/Drain and put the celery in ice water.  It was clean and nobody got sick. Of course, I added Claussen's Kosher dill pickles to the potato salad and added some of the juice to the mayo for the dressing so it was kinda acidic which helps keep bacterial growth down, too.

[this post was last edited: 3/13/2018-10:55]

http://https//traditionalcookingsch...-tutorials/a-handy-guide-for-washing-produce/

 

[tomturbomatic]

<h1 class="article-header__title">Microbial Risks Associated with Cabbage, Carrots, Celery, Onions, and Deli Salads Made with These Produce Items</h1>

<h2 class="is-accessible">Authors</h2>
<ul class="article-header__authors_list js-module" data-module="keyboardHover">
<li class="article-header__authors-item" data-hover-container="author1" data-author-name="Marilyn C. Erickson"></li>
</ul>

<ul class="article-header__authors_list js-module" data-module="keyboardHover">
<li class="article-header__authors-item" data-hover-container="author1" data-author-name="Marilyn C. Erickson">

<ol class="article-header__authors-item-aff-addr">
<li></li>
</ol>

</li>
</ul>

<ul id="header-meta-info-container" class="article-header__meta-info-list">
<li class="article-header__meta-info-item"><span class="article-header__meta-info-label">First published: </span><time id="first-published-date" class="article-header__meta-info-data" datetime="2010-10-22">22 October 2010</time>Full publication history</li>
<li class="article-header__meta-info-item"><span id="header-section-doi" class="article-header__meta-info-label">DOI: </span><span class="article-header__meta-info-data">10.1111/j.1541-4337.2010.00129.x</span>  View/save citation</li>
<li class="article-header__meta-info-item js-module" data-module="citations"><span class="article-header__meta-info-label">Cited by (CrossRef): </span><span class="article-header__meta-info-data"><span id="js-citations__count">24</span> articles</span> Check for updates </li>
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<li class="article-header__meta-info-item js-module" data-module="citations"></li>
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<section id="abstract" class="article-section article-section--abstract article-tools__article-section--is-active">

<h2 class="article-section__header">Abstract</h2>
Abstract:  The microbiological safety of cabbage, carrots, celery, and onions/scallions as well as deli (mayonnaise-based) salads that contain these items is the subject of this review. Between 2000 and 2007, the number of outbreaks in the United States associated with these raw produce items ranged from 6 (celery) to 18 (carrots). For cases with confirmed etiologies involving these 4 types of produce as well as coleslaw, chicken, seafood, and other vegetable-based salads, more than 50% of the outbreaks were attributed to viral agents. In contrast, Salmonella spp. served as the major etiological agent in outbreaks associated with potato salad. Surveys conducted on these produce items within the United States and other developed countries found either an absence or infrequent contamination with foodborne pathogens. Despite this low prevalence, experimental studies have demonstrated the potential for preharvest contamination, and this event is more likely to occur when exposure is close to harvest. Postharvest contamination of these produce items has been documented in several cases with water, equipment, and incoming product serving as the principal cross-contamination agent. Survival of contaminated product during subsequent storage is dependent on the storage temperature, produce type, and presence of mayonnaise. Chemical interventions may be relied on to reduce cross-contamination during produce washing operations but are limited in their ability to inactivate pathogens on the produce surface. In contrast, irradiation at dosages (1.0 kGy) approved for use in the United States is an effective treatment for killing pathogenic bacteria in fresh-cut cabbage, carrots, and celery.

</section>

http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2010.00129.x/full

 

[imperial70]

This thread has been very helpful. I always wondered about some of these raw vegetables.

 

[firedome]

Duke's!!

Now available in Central Upstate NY ... thank you Weis Markets of PA!

Mom always used Miracle Whip... no wonder I never liked anything that had "salad dressing" in it!

 

[ea56]

I wasn’t aware of the problem with bacterial contamination on celery. We go through a bunch of celery every one to two weeks. And I serve celery and carrot sticks at least once a week, that I cut up myself ,I hate those nasty mini, waterlogged carrots in the plastic bags .

But I always wash the celery thoroughly and I peel both the carrots and the celery. I peel the celery because I don’t like eating the “strings”, and it only takes seconds to run the vegetable peeler down the stalks a couple of times. We never get sick from the celery, maybe peeling it removes the contaminates? Just a thought.

Anyway, thanks for sharing this info Tom.
Eddie

 

[daveamkrayoguy]

Now celery is something that becomes useless! I hate when it starts shrinking & getting too moist to be eaten, often a matter of a few days after it is purchased...

-- Dave

 

[ea56]

Keep your celery in a sealed plastic container, like a Rubbermaid or Tupperware box and it will stay fresh and crisp for at least two to three weeks.
Eddie

 

[tomturbomatic]

I don't think there is that much danger with freshly washed celery consumed immediately, but when it sits in a salad for a day or two, you can start growing a culture. Having said that, however, remember the problems traced back to the cilantro used in a chain of Tex-Mex restaurants and there was bacterial contamination in the water with which it was sprayed in the field or something.

The old southern term for what you do with your celery is "roping" to remove the strings.