By Prof.Manoj Srivastav
The three basic dressings are: vinaigrettes, mayonnaise-based, and dairy-based
Vinaigrettes are made with oil and vinegar Mayonnaise is a permanent emulsion with eggs,
oil, and vinegar or acid Dairy-based can be made with cream or acidic,
fresh dairy products
Generally accepted as 3 parts oil, 1 part acid
Temporary emulsion, needs to be shaken or stirred while using
Procedure is: Combine vinegar with seasonings Whip in the oil a little at a time,
by hand or machine Serve immediately or chill for later
Will hold a long time unless you have added an item that could spoil (dairy, eggs)
Serve at room temperature
Considered a permanent emulsion
High ratio of oil to vinegar, bound with eggs or yolks
Good mayonnaise is creamy, pale ivory, not too acidic
Should hold its own shape Mustard is often added to give a
little tartness
Beat the yolks with a little water till frothy Gradually add the oil, beating constantly Add a little vinegar or acid as the mayonnaise gets stiff Taste for quality of flavor; you may add additional
seasoning Chill or serve immediately
Must be kept chilled Should be used up
immediately or soon, as they have a short shelf life
Adjust seasoning and thickness before using
Excellent for fruit salads, jellied salads, chilled fish
Always wash in cool water, two or three times, draining each time
Lift out of the water, rinse out the sink, and repeat until there is no trace of sand
Dry completely using a spinner or air-dry in the cooler Store clean and trimmed leaves in large containers, loose, well
chilled Cut or tear into bite-size pieces, removing big stems and browned
or wilted edges Set up on chilled plates and only just as they are served Garnish when you dress the salads
Consist of a bed or base, a main item, and garnishes
Arrange elements carefullyUse contrasting colors, textures,
and flavorsRepeat for added depth of flavor
and appearancePrepare each component so that it can stand aloneEach part should enhance the other
Two approaches: Toss the salad with a hot dressing until the greens
start to wilt Add a hot component to a cold salad, such as grilled
and sliced chicken, fish, meat Very popular luncheon entrée
All vegetables are washed, trimmed, cut appropriately
Drained, blotted, dried, marinated or seasoned and grilled, baked or used as is
Colors, flavors, textures can be mixed for a striking salad
Root vegetables are usually cooked before using
Creamy, dressed with mayonnaise, a little vinegar and mustard and some garnishes such as celery, onions, or celeriac, chilled
High-moisture potatoes are most appropriate to use
Around the world, a vinaigrette dressing is often used, with bacon
Potatoes are dressed warm and chilled or served warm
Should be fully cooked but not mushy Can become soggy and should be used in one
day If not, reseason after it sits overnight and toss it
to fluff it up Contrasting, crispy garnish is an appropriate
garnish
Refer to vegetable chapter to check for soaking and cooking times
Cooked properly, they will last longer in the cooler
Quite often, they will taste better Legume salads can also be mixed with
greens and pasta salads Acid will toughen the beans, though
Fairly sturdy, will keep in the cooler if treated with a little acid before assembly
Delicate fruits, such as berries and bananas, should be added only at service, as they get tired-looking quickly when mixed with other fruits
Add fresh herbs and mint at service
Thanks
Any Questions ??????????
By:Prof.Manoj Srivastava
Top Related