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« Go Speed Racer | Main | High priest of riesling » Wednesday, June 13, 2007Hold the mayoI was a bartender in the mid-'90s at a seafood restaurant near Museum Wharf. It was in this restaurant's kitchen that I learned a trick to keep seafood moist and stop it from sticking to the grill: The cooks brushed it all over with mayonnaise. Eeeww, you may say, and I'm right there with you. (Some think this is very Betty Crocker.) I've never tried it at home because I couldn't bear the thought. If I'm grilling seafood, I'll make a marinade for it to keep it moist while cooking. When I mentioned the mayo trick to the Globe's Food editor last week, she wondered if restaurants still do this, and she said, plain olive oil works just as well. So at a barbecue this weekend, I did an experiment: Half of our scallop skewers and half the swordfish were brushed with mayonnaise, half with olive oil. There was no difference in sticking, moisture, or -- surprisingly -- taste. All I need from now is the oil. Hold the Betty Crocker. Posted by Ann Cortissoz at 09:58 AM
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