Noah Galuten

I learned a lot about vegetables from writing a book with Jeremy Fox and thinking about, you know, the way to cook vegetables, things like that.

I mean, Saraminic, I think about with like dough and bread and you know, that's not in this book so much.

And then Ari Colander, who's an amazing chef out here, he's from Charleston originally, but has restaurants like Queens, Raw Bar and Grill, and Found Oyster here in LA.

And he learned this from a guy coming up in restaurants, which I use in the book, is if you wanna grill a piece of fish, the greatest trick for it, because fish is notoriously kind of tender and can fall apart on a grill.

Yeah.

The thinnest veil of mayonnaise painted onto a piece of fish because it's this super emulsified fat.

It also, so it works as being a nonstick essentially for your fish.

And also your seasoning adheres to it.

So if you want to do like a blackened, you know, mahi-mahi or something.

Right.

Just the smallest amount of mayonnaise.

You would never taste it.

And it just makes this perfect browning nonstick factor to it.

And it's great.

And some people are weird about mayonnaise and they probably get weird about it, but I guess just don't tell them.

Yeah.

And you can obviously clean your grill, oil the grill, all that good stuff.

And then you don't deal with the, you know, people always like to say that fish smells up a house.

Yeah, it's like flaky, but also like kind of steaky.

So you can cook it on a grill.