It’s possible that there could be some viable use case for canned mayo. However, for the life of me I can’t think of a reason to not only microwave the mayo, but the entire container at once.
I feel the need to inform you that “smoothie” doesn’t usually mean anything smooth.
Unlimited shelf life garlic mayo so you’ll have something to put on the rat burger in post WW3 wasteland.
Mayo is a lot more versatile than people think, makes a lot of sense if you think about it, but you can use mayo in place of eggs in a lot of recipes. Fried mayo is something you should probably never eat, but it can also be pretty great.
Usually, I think you can technically use lemon juice instead. Are we missing something important about it containing vinegar?
Jokes on you, mayonnaise can’t come at all.
It would be great for big potato salads.
Also, you can heat up the can with a torch.
That’s what the oven/steamer is for, silly.
pfft toasters… lifehack time:
this is why I like the plastic squeeze bottles, yeah, they’re not a terribly efficient way of delivering whipped chicken embryo slurry, but they’re perfect for carrying around underarm - like a mayo holster, your pit will keep it perfectly warm all day long. sprays right out whenever you want a gulp.
This is the real lifehack for sure, but I found that two arms could never hold enough WCES to get me through the day, so I’ve recently started storing a third bottle in my prison wallet.
I’ve also found it to be a more effective way to keep the 'naise warm, so I tend to alternate the bottle positions throughout the day for more equal warming.
This made me curious, I’m going to see if our supplier has #10 cans of mayo tomorrow while I’m at work. The mayo we get is in plastic jugs, and we generally wouldn’t need that much at once, I just want to know if it is something that is made.
I don’t think you’ll find it. Mayonnaise has a mechanism of lipid oxidation catalysed by iron ions present in egg yolks. Most mass produced mayonnaise contains EDTA to chelate metal ions and slow down lipid peroxidation. Lipid oxidation is also known as rancidity.
You can test this yourself by leaving a metal utensil in some mayo for a couple hours. It should turn black from a redox reaction