Chapter 21 - part 1 Salad Dressings Copyright © 2011 by John Wiley & Sons, Inc. All Rights...
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Transcript of Chapter 21 - part 1 Salad Dressings Copyright © 2011 by John Wiley & Sons, Inc. All Rights...
![Page 1: Chapter 21 - part 1 Salad Dressings Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved.](https://reader035.fdocuments.us/reader035/viewer/2022062320/56649cf75503460f949c6ff6/html5/thumbnails/1.jpg)
Chapter 21 - part 1Chapter 21 - part 1
Salad DressingsCopyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
![Page 2: Chapter 21 - part 1 Salad Dressings Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved.](https://reader035.fdocuments.us/reader035/viewer/2022062320/56649cf75503460f949c6ff6/html5/thumbnails/2.jpg)
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Salad Dressings
• Definition:
• A sauce for a salad
• Objective:
• Compliment, not mask, the flavour of the food
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Salad Dressings
Most of the basic salad dressings used today can be divided into three categories:
1. Oil and vinegar dressings
• Most un-thickened dressings.
2. Mayonnaise-based dressings
• Most thickened dressings.
3. Cooked dressings
• Similar in appearance to mayonnaise dressings, but more tart, and with little or no oil content.
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Salad Dressings
• Quality ingredients = Quality dressing
• Composition =
Oil + Acid + Flavour
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Ingredients
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Salad Dressings
Oils - tasteless, neutral • Corn oil
• Cottonseed Oil
• Soybean Oil
• Canola Oil
• Safflower Oil
• Vegetable or Salad Oil
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Ingredients
• Peanut Oil - mild flavour, expensive
• Walnut Oil - distinct flavour, expensive,
• Olive Oil - fruity, greenish, virgin or extra virgin from first pressings, strong
Oils - distinct flavours
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Oils• Peanut Oil - mild flavour, expensive
Walnut Oil - distinct flavour, expensive
Olive Oil - fruity, greenish, virgin or
extra virgin from first pressings, strong
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Salad Dressings
Oils
Quality Factors:
• All-purpose oils for dressings should have a mild, sweet flavour.
• Rancidity can ruin an entire batch of dressing.
• Strongly flavoured oils are not appropriate with every food.
• Winterized oil should be used with dressings that are to be refrigerated.
• Treated so they remain a clear liquid when chilled.
• Waxes and impurities removed to allow higher melting point
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Ingredients
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Vinegars• Cider Vinegar - apples
• White or Distilled Vinegar - neutral
• Wine Vinegar- red or white wine flavour, goes well with olive oil
• Flavoured Vinegars - herbs, fruit, pepper, garlic
• Sherry Vinegar - sherry wine, pair with nut oils
• Balsamic Vinegar - wine vinegar aged in wooden barrels, pairs well with nut oils
✴ True balsamic made from grapes and aged in barrels
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Ingredients
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Vinegars
• Quality Factors:
• Should have a good, clean, sharp flavour for their type.
• Strength of acidity determines the tartness of the vinegar and of the dressing made from it.
• Most salad vinegars have approximately 5 percent acidity.
• Some range as high as 7 or 8 percent. ( ie. pickling vinegar)
• Vinegar that is too strong should be diluted with a little water before it is measured for a recipe.
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Ingredients
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Lemon Juice
• Fresh lemon juice may be used in place of or in addition to vinegar.
Egg Yolks
• Egg yolk is an essential ingredient in mayonnaise and other emulsified dressings.
Seasonings and Flavourings
• Nearly any herb or spice can be used in salad dressings
• Dried herbs and spices need extra time to release their flavours if they are not heated in the product.
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Ingredients
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Salad Dressings
A uniform mixture of two unmixable liquids is called an emulsion.
• One liquid is said to be in suspension in the other.
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Emulsions in Salad Dressings
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Temporary Emulsions
• A simple oil-and-vinegar dressing is called a temporary emulsion.
• Because the two liquids always separate after being shaken or beaten together.
• The vinegar is broken into tiny droplets.
• The vinegar droplets are mixed evenly, or suspended, throughout the oil.
• The harder the mixture is beaten or shaken, the longer it takes for it to separate.
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Emulsions in Salad Dressings
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Stabilizers
• Ingredients that slow the separation of temporary dressings
• Mustards• Spices and finely chopped herbs• Food processor
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Permanent Emulsions
• Mayonnaise is also a mixture of oil and vinegar; the two liquids do not separate
• This is because the formula also contains egg yolk, (lecithin) which is a strong emulsifier.
• The egg yolk forms a layer around each of the tiny droplets and holds them in suspension.
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Emulsions in Salad Dressings
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Basic Vinaigrette
• Mixture of oil, vinegar, and seasonings.
• Usually the base for other dressings.
• The ratio of oil to vinegar in a basic vinaigrette is:
• 3 parts oil to 1 part vinegar
• Some chefs prefer a 2:1 ratio
• Others prefer a 4:1 or even 5:1 ratio.
• Less oil makes the dressing more tart, while more oil makes it taste milder and oilier.
• To make a good emulsion, mix some mustard with the vinegar. 12
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• Mayonnaise is the most important emulsified dressing.• Often, it serves as the base for a wide variety of other
dressings.
• Homemade mayonnaise is not as stable as the commercial product.• Shelf life of 2-3 weeks in refrigerator
• By carefully selecting your ingredients you can make a superior-tasting product.
✴ HOW DO YOU SAVE SPLIT MAYO???13
Emulsified Dressings
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Salad Dressings
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Whip the egg yolks until light. Whip in the first quantity of vinegar and seasonings.
Slowly pour in the oil in a thin stream, whipping constantly.
The finished mayonnaise should be thick enough to hold its shape.
Emulsified Dressings
**One egg yolk can emulsify 240 ml of oil
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Rouxbe Video and Quiz
http://rouxbe.com/cooking-school/lessons/142-salad-dressing-vinaigrette-basics
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• Cooked dressings: Made with little or no oil and with a starch thickener.
• Similar in appearance to mayonnaise, but with a more tart, strong flavour.
• Sour cream-based dressings.
• Fruit juice-based dressings.
• Yogurt dressings (for fruit salads).
• Low-calorie dressings.
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Other Dressings
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Salad Dressings
Dressings should:• Have well-balanced flavours.
• Have a pleasant tartness.
• Harmonize with and complement the salad with which they are served.
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Standards of Quality