FOOD NEWS
Mayo Is A Great Binding Agent To Keep Meat Moist
By C.A. Pinkham
Although eggs are the primary binding agent in many recipes, you should reach for the jar of mayo to keep your meat dishes juicy and moist.
Mayo is an emulsion of egg, lemon juice, and oil, and it adds a thick, sticky texture that eggs lack, which will help with breading your fried chicken or pork chops.
The thick coating keeps the meat's juices trapped inside rather than allowing them to leak out, as an egg wash can sometimes do.
You also don't have to worry about your food tasting like mayonnaise because it has a mild flavor, and you won't have to use a lot of it.