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originally posted by: TrueBrit
a reply to: Skid Mark
Oh, I would LOVE to see what Augustus Masonicus would make of my mayonnaise habit. I put it on every damn thing other than dessert foods.
Roast dinners, pasta, breakfast lunch and dinner... It matters not. Everything is improved with a little Hellmanns in the mix!
I eat like an animal though.
originally posted by: TrueBrit
a reply to: valiant
Yes, absolutely. It's the consistency. Jarred Mayo is in a glass container, which means it is stationary for most of the transit period between factory and plate. That is why it becomes almost jelly like in consistency. The squeezy stuff is packaged in plastic, which is not as rigid, and thusly there is more movement within the packaging. What I often find is that because there is more room for movement, the consistency tends to become a little more liquid, less viscous, because the contents are able to move around more within the packaging.
This will result in the same exact chemical constituents, hitting the tongue in a different fashion depending on the vessel in which they were contained.
originally posted by: valiant
a reply to: nonspecific
That's funny you say that, because the squeezy one has a creamier taste, almost like they have more yolk or something, in my opinion anyway. So taking more oil out and adding water would explain that creamier taste.
Great post, thanks for that!