Mayonnaise is a staple condiment in many kitchens and recipes. It’s creamy, tangy flavor makes it a popular choice for sandwiches, salads, and as a topping or dip. But mayonnaise can serve an important functional purpose in cooking as well – it helps keep foods, especially proteins like chicken, nice and moist during cooking. But why does mayonnaise have this effect? Let’s take a closer look at the ingredients and chemistry behind mayonnaise to understand its moisturizing powers.
Mayonnaise Ingredients
Mayonnaise has a pretty simple ingredient list, but each component plays a role in providing moisture and preventing drying out. The main ingredients in mayonnaise are:
– Oil – Usually a blend of vegetable oils like canola, soybean, etc. The oil helps coat and lubricate the food.
– Egg yolk – An emulsifier that blends the oil and water components smoothly. Also provides moisture.
– Acid – Usually vinegar or lemon juice. Helps thicken the emulsification and provides tangy flavor.
– Water – Moisture is key for mayo. Water gets incorporated into the oil.
– Salt and other seasonings – Mainly for flavor, but salt can also affect protein structure.
So mayonnaise contains both oil and water, blended together thanks to the egg yolk emulsifier. This gives it two sources of moisture that can help keep chicken juicy as it cooks.
How Mayonnaise Keeps Meat Moist
There are a couple of ways that the ingredients and properties of mayonnaise help retain moisture and prevent drying out in meats like chicken:
Oil Coating
The oil in mayo provides a protective coating on the meat. Oil is hydrophobic, meaning it repels water. When mayo is spread onto the chicken, the oil forms a barrier layer on the surfaces. This waterproof coating seals in moisture and juices already in the chicken, preventing them from escaping during cooking. It essentially creates a moist environment next to the meat.
Additional Moisture
Not only does mayo seal in natural moisture, but it also adds supplemental moisture in two ways. The emulsion contains both added water and oil, which gets integrated into the chicken tissue when slathered on. The egg yolk also provides additional water. All this extra moisture from the mayo makes it less likely the chicken will become dry during cooking.
Tenderizing Salt
The salt in mayonnaise can help slightly break down muscle proteins in the chicken through the process of brining. This makes the meat more tender and moist. The acid from vinegar or lemon juice also helps tenderize.
Insulating Layer
The layer of mayo on the surface of chicken acts as an insulator that slows down moisture loss. Heat takes longer to penetrate into the chicken thanks to the mayo barrier, buying more time for the interior to cook before drying out.
How Mayonnaise Compares to Olive Oil
Both mayonnaise and olive oil can help keep chicken moist, but they achieve this through slightly different mechanisms:
Olive Oil
– Provides oil coating for moisture barrier
– Has higher smoke point so can withstand cooking
– Less added moisture than mayo
Mayonnaise
– Emulsified oil coating
– Added moisture from water and egg yolk
– More surface cling than pure oil
– Lower smoke point
So while olive oil offers a simple oil coating, mayonnaise provides more supplemental moisture and extended protection through its emulsified structure. But olive oil can withstand higher heat.
What Type of Mayonnaise Works Best?
When choosing mayonnaise for keeping chicken or other meats moist, you’ll want to consider:
Eggs
Real egg yolk provides better emulsification and moisture compared to egg substitutes like soy lecithin.
Oil Blend
A blend of oils like canola, soybean, etc. gives a balance of flavor and performance. Olive oil can be strong.
Moisture Content
Higher water content in the mayo provides more moisture release. Around 65-80% oil to water is ideal.
Texture
Mayonnaise or aioli will cling better than runny squeeze-bottle dressings.
Salt Content
Some salt helps with brining but too much can overly cure the meat. Around 0.5-1% is good.
Acidity
Mild acids like vinegar or lemon work well. Too much can start cooking the chicken.
What Are the Best Ways to Use Mayonnaise for Moist Chicken?
Mayonnaise can be used on chicken in a variety of ways for maximum moisture. Some top techniques include:
Spread Below Skin
Loosening the skin and spreading mayo directly on the meat allows full contact and protective coating.
Slather on Exterior
Coating the entire surface seals in moisture even if skin is intact. Easy for boneless breasts or thighs.
Add to Marinades
Incorporating mayo into marinades provides great moisture and flavor distribution.
Bake Under Coating
Using mayo as a base for breadcrumb or seasoning coatings seals and moisturizes.
Stir into Ground Meat
Mixing mayo into ground chicken or turkey keeps burgers and meatloaf nice and moist.
Sandwich in Mayo Layers
Spreading mayo between chicken pieces or on buns encases the meat with moisture.
Science of Chicken Browning with Mayonnaise
In addition to moisture, mayonnaise can also improve browning and crispiness:
Maillard Reaction
The amino acids and proteins in mayo accelerate Maillard browning on the chicken skin or exterior.
Caramelization
The small amount of sugar in mayonnaise promotes caramelization for enhanced browning.
Dehydration
As moisture evaporates from the mayo coating, the surface dehydrates and crisps up.
Insulating Effect
The mayo insulates the meat underneath allowing the surface to get hotter and brown better before the interior overcooks.
Egg Solids
Proteins and lecithin from egg yolk in the mayonnaise speed up Maillard reactions.
Does Mayonnaise Work on Other Meats?
While it’s most commonly used on chicken, mayonnaise can also help retain moisture and prevent drying out in other types of meats:
Turkey
Turkey breast in particular dries out easily, so mayo is great for roast turkey or turkey burgers.
Pork
Chops and tenderloin can benefit from mayo brining or coatings to remain juicy.
Fish
Delicate fish like cod, halibut, or salmon does well coated in mayo before baking or grilling.
Beef
Use mayo on lean cuts like London broil or flank steak to keep them tender.
Game Meats
Wild game is naturally lean so spreads like mayonnaise help keep it from drying out.
Vegetables
Veggies like zucchini, eggplant, and mushrooms can also be moist and tender when roasted with mayo.
Can You Use Too Much Mayonnaise?
While mayonnaise keeps chicken moist and tender, too much can have drawbacks:
– Very thick coating prevents browning
– Can make final dish greasy from excess oil
– Overpowers flavor of the chicken
– Runs risk of undercooking interior
– Makes recipe unhealthfully high in fat, calories
– Prone to sliding off if too much applied
For optimum results, use just enough mayo to coat the surface in a thin, even layer that will stick and provide a barrier. For boneless chicken breasts or cutlets, 1-2 tablespoons per piece is usually sufficient.
Conclusion
Mayonnaise really does work well as a moisturizing agent for chicken and other meats. Its emulsified oil and added moisture, plus tenderizing ability, gives it advantages over just using plain oil. Slathering or injecting chicken with mayo seals in natural juices while adding supplemental wetness that prevents drying out, especially when baking or grilling. As long as you don’t overdo the amount, mayonnaise can help make your chicken super moist and delicious.