Sheldon > wrote:

>"Janet" wrote:
>> "kilikini" > wrote in message
>Mayo is esentially oil, but with a wee bit of flavoring. When heated
>it de-emulsifies and goes back to it's liquid state. Slathering fish
>(or any meat) with mayo is really just a way to help keep it from
>sticking to the grill/pan... works especially well with non-oily
>seafood... works great with shrimp... and excellent for shark steaks.
>Painting the fish skin with mayo is a great way to prevent sticking
>and add a little flavor (mostly a bit of salt will remain)... and what
>do you think tartar sauce is? After cooking you'll never know there
>was any mayo, you won't see it and you wont taste it.

I mostly agree but there are a few things that seem to cook
differently with mayo than with oil. Crab cakes, for example.
Possibly because they are just cooked briefly, possibly there
is something else at work.

Steve