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.
Maybe you want to make a smoothie.
What a terrible day to know how to read.
I feel the need to inform you that "smoothie" doesn't usually mean anything smooth.
Except their brain, apparently
Unlimited shelf life garlic mayo so you'll have something to put on the rat burger in post WW3 wasteland.
Calm down John Spartan.
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.
Doesn't mayo usually have vinegar in it though?
Usually, I think you can technically use lemon juice instead. Are we missing something important about it containing vinegar?
The original (mahonesa^1^) is just salt, olive oil² and egg. Anything else is an extra.
^1^ from Mahón, Spain.
² olive has a strong taste for this but you can use softer ones, like sunflower.
I got a tube stuck in it
Jokes on you, mayonnaise can't come at all.
Mayonnaise is already cum
Ejacunaise.
Vance's Patented Couch Treatment
It would be great for big potato salads.
Also, you can heat up the can with a torch.
That's ridiculous. Who has a torch lying around? Just set it on the stove
You can also heat up the can on the stove. Don’t ‘cause gross but you could.
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
This guy mayos
Interesting, I didn't know that. I guess my canned mayo dreams are dashed.
Don't cans use a coating on the inside to prevent contact between the contained material and the metal of the can itself? Like tomato products are pretty acidic and would also react with metals they come in contact with but are a common canned good. Same with soda pop.
That's what the oven/steamer is for, silly.
No bro, wtf.
Use the toaster like a normal human.
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.
a true mayo pro
Heck yeah, like a soda can so you can really chug it
along these lines, I call mayo 'whipped chicken babies' because it makes my family retch. but it's true.
"protochicken sauce"
I found it in a ~~glass can~~ jar in a store near me and I'm not going back. No more mayo stuck in the can.
I've never heard the phrase 'glass can' before, only 'jar'; is it common where you are from?
No, I just forgot the word jar. Not a native english speaker.
Yeah that is weird, though it's common to putting things in jars and still refer to the process as canning. I guess jarring already has another, vastly different, meaning.
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