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Y2.U4 Salad/Dressing/Garnish

Y2.U4 Salad/Dressing/Garnish. Y2.U4.2 Salad Dressings. Objectives. Identify types of salad dressing Identify types of oil Identify types of vinegar Define suspension and emulsion Prepare various types of salad dressing. Salad Dressing Types. Vinaigrette (Basic French) 3 oil to 1 vinegar

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Y2.U4 Salad/Dressing/Garnish

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  1. Y2.U4 Salad/Dressing/Garnish Y2.U4.2 Salad Dressings

  2. Objectives • Identify types of salad dressing • Identify types of oil • Identify types of vinegar • Define suspension and emulsion • Prepare various types of salad dressing

  3. Salad Dressing Types • Vinaigrette (Basic French) • 3 oil to 1 vinegar • Light, thin, often used on delicate ingredients • Other acidic juices can be used • Suspension • A temporary mixture of ingredients that separates back to its unique parts *Wisk in oil a little at a time

  4. Oil • Canola • Light in color, mild in flavor, low in saturated fat, high in monounsaturated fat, good omega 3 profile • Corn • Light golden color, nearly tasteless

  5. Oil • Cottonseed, Soybean, Safflower • Bland, nearly tasteless • Peanut • Mild distinctive flavor, somewhat expensive, allergies • Walnut • Distinctive flavor, expensive, allergies

  6. Oil • Olive • Distinctive fruity flavor, yellow to green color, cost • Extra-virgin: <1% acidity • Virgin: <2% acidity • Olive: blended refined and virgin • Extra Light: blended refined and virgin • Pomace: blended pomace and virgin (solvents)

  7. Oil • Cold pressed • Although pressing and grinding produces heat through friction, the temperature must not rise above 120°F (49°C) for any oil to be considered cold pressed. Cold pressed oils are produced at even lower temperatures. Cold pressed oils retain all of their flavor, aroma, and nutritional value.

  8. Vinegar • Balsamic • Aged in wooden barrels 4-50 years, dark brown color, sweet taste • Cider • Apples, tan/brown color, slightly sweet taste • Flavored • Infused with tarragon, garlic, raspberries…

  9. Vinegar • Sherry • From sherry wine, sherry flavor • Specialty • Malt, rice, fruits. Etc • White/Distilled • Distilled and purified to give a neutral flavor, 5-8% acetic acid • Wine/Champagne • White or red, from wine

  10. Emulsified Vinaigrette • Beat egg yolks/egg, and/or spice, mustard. • Add a small amount of vinegar and/or lemon juice • Wisk in ⅔ of the oil. • Add remainder of vinegar and or lemon. • Wisk in remainder of oil. • Check for seasoning, store in fridge. • Standard vinaigrette with egg as emulsifier • Thinner than mayonnaise, heavier than basic vinaigrette

  11. Mayonnaise • Most stable and thickest emulsified dressing • High ratio of oil to vinegar • Contains more yolk than an emulsified vinaigrette • Emulsion: two ingredients that would not form a stable mixture held together by an emulsifier (lecithin/egg yolk)

  12. Mayonnaise • Can use other fats/flavors Salad dressing: No egg, uses chemical thickening agents, 30% oil compared to 65% in mayonnaise, sweeter, cheaper.

  13. Mayonnaise-basedDressing • Aïoli: garlic • Blue cheese: blue cheese, sour cream buttermilk • Green Goddess: Spinach, watercress, tarragon • Ranch: sour cream, buttermilk • Russian: catsup, horseradish, worcestershire

  14. Dip • A flavorful mixture that accompanies certain food items • Normally thicker than salad dressings, soft enough to scoop, thick enough to stay on the food • Often use mayonnaise, sour cream, cream cheese as a base

  15. Dip • Guacamole: avocado • Salsa: pepper, onion, tomato • Hummus: chic pea, garlic, tahini

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