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Old 06-02-2007, 12:02 PM   #1
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It's not the mayo...

One of the Cook's Illustrated chefs was on TV this morning fixing cook-out food. He was making French potato salad, and the news person commented that it was good to use the vinaigrette, because one wouldn't have to worry about the mayo spoiling.
He said according to their research, it's not the mayo that is the culprit in spoiled potato salad, or the eggs either. It's actually the potatoes. Because they grow in the ground, they contain bacteria that causes the spoiliage.

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Old 06-02-2007, 12:26 PM   #2
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Morning Miss Connie...


According to my research I aint eating any spoiled tator salad regardlesss of the reason! And, knowing you as I do, I know you ain't either! So we will just keep our tator salad cold and.........


Enjoy!!
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Old 06-02-2007, 03:28 PM   #3
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I think that the warning against mayo in picnic potato salad has been "disproven" for a long time.
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Old 06-02-2007, 03:49 PM   #4
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The mayo does provide an excellent medium for the growth of the bacteria present in the potatoes or other ingredients. On its own, it's actually safe.

Alton Brown's recipe for mayonnaise calls for leaving it out at room temperature for 12 hours after making it, then refrigerating.
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Old 06-02-2007, 08:42 PM   #5
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You're right, Bob. I'm always careful about things like that. Besides, we always serve the food in the house, which Kim claims I keep cold as a meat locker. (Can't help it if I'm warm natured!)
I actually don't use mayo, anyway. We prefer Miracle Whip.
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Old 06-03-2007, 04:58 PM   #6
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Constance - do you know what "Miracle Whip" is?

According to the Kraft website, it's "a blend of existing mayonnaise products and less expensive salad dressing".

This doesn't necessarily make it any safer than regular mayonnaise in dishes left out on hot days - lol!!!
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Old 06-03-2007, 11:38 PM   #7
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Quote:
Originally Posted by Andy M.
The mayo does provide an excellent medium for the growth of the bacteria present in the potatoes or other ingredients.
Actually, this is not true. Mayo contains acid - usually vinegar and/or lemon juice - and preservatives that kill bacteria: June 2003 | Food Facts for You
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Old 06-04-2007, 06:12 AM   #8
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The information you've been given is correct. Rice, potatoes and pasta are extremely hazardous once cooked, and should always be kept well within the food temperature safety zones. Indeed, it's not the mayonnaise.
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Old 06-04-2007, 06:47 PM   #9
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Breezy, here's what I found on the Kraft website about the contents of Miracle Whip.
Kraft Product Info
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Old 06-04-2007, 06:55 PM   #10
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Looks like the only major difference, and no surprise, is the absence of eggs in the Miracle Whip.
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