EEVblog Electronics Community Forum
General => General Technical Chat => Cooking => Topic started by: coppercone2 on February 27, 2022, 09:45:51 pm
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So I wonder what kind of interesting salad dressing recipies people came up with. I figure this will be mainly a thread about blenders/food wands
The basic go-to for me is to use a 1/3 balsamic - 2/3 mixture of olive oil with a spoon of mustard in it, blended with a food wand.
The other great one is to use 1/3 lemon juice (squeeze and drained through a sieve) and 2/3 oil, blended with a spoon of mustard.
The usual modifications I make is addition of salt/pepper, change vinegar type (rice, wine, apple cider) and change mustard type (honey mustard, dijon, french, spicy).
But I know there are many more advanced dressings that I should be making.. I was hoping this thread would fill in some holes.
Does anyone use blended vegetables to make salad dressings? I.e. green peppers. I was hoping for some more advanced recopies that maybe use vegetables, pastes, seeds, etc. I figure at a glance maybe herb pastes (cilantro, basil, etc) could be used as a substitute for mustard as a emulsifier. Or maybe stuff like roasted garlic, etc.
I will write though that just a lemon/mustard/oil dressing is very 'refreshing' compared to vinegar based ones. I think its hard to do this because half the time I end up with some thing that tastes like salsa lol
I would also like to know about the chemical cooking aspects of making dressings, since acid and vegetables are mixed, they should to a degree 'cook' the food.
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One of mine is quite simple. People appreciate it a lot. I make this dressing with sour yogurt, black pepper power, cumin powder and salt.Basil or cilantro adds extra taste to the recipe.This dressing is best for a salad called 'Raita'. I like 'onion raita' the best. But the same dressing goes well with a mixed salad of cucumbers, carrots, tomatoes etc. But of course, heart of this dish is onion.
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do you use fresh basil/cilantro on these recipes? I find the taste difference is radical between the fresh and dried. I imagine with a yogurt you need fresh? With oil dried almost makes sense. I should buy some cumin seed now that I have a spice grinder, get away from some of the pre-powdered stuff (cinnamon freshly powdered feels much more aromatic for waffles).
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I've made a similar dressing that also had anchovies in it. Anchovies are a vegetable, right?
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(https://i.imgur.com/X1PnVM0.png)
NO
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One of mine is quite simple. People appreciate it a lot. I make this dressing with sour yogurt, black pepper power, cumin powder and salt.Basil or cilantro adds extra taste to the recipe.This dressing is best for a salad called 'Raita'. I like 'onion raita' the best. But the same dressing goes well with a mixed salad of cucumbers, carrots, tomatoes etc. But of course, heart of this dish is onion.
This would work really well with something like onion bhaji as well.
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do you use fresh basil/cilantro on these recipes? I find the taste difference is radical between the fresh and dried. I imagine with a yogurt you need fresh? With oil dried almost makes sense. I should buy some cumin seed now that I have a spice grinder, get away from some of the pre-powdered stuff (cinnamon freshly powdered feels much more aromatic for waffles).
I almost always buy whole seed pods/spices/peppercorns etc... They last a lot longer in the cupboard and taste far nicer than most of the pre-ground stuff you can buy.
The only stuff I generally buy powdered are things like turmeric and some chilli powders. I always keep various chillis on-hand, whether they be fresh, whole dried, flaked or ground for different applications.
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About 50ml mayonnaise, 1 tbsp of olive oil, zest of 1/2 lime, the juice from a 1/2 or 1 lime ( taste it ). It's very refreshing, lovely with fajitas or salad. mmmm
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About 50ml mayonnaise, 1 tbsp of olive oil, zest of 1/2 lime, the juice from a 1/2 or 1 lime ( taste it ). It's very refreshing, lovely with fajitas or salad. mmmm
yeah this one is good, I think you can get over vinegared with salads easily. What is interesting is that i read that citrus juice changes flavor when left out in a shallow dish for volatile chemicals to evaporate
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An easy Asian themed salad dressing:
2 part SUSHI rice vinegar (it has to say "Sushi", not just rice wine vinegar...)
1 part Soy Sauce (Japanese kind, like Kikoman - don't use Chinese kind. Those are different)
Drops of roasted sesame seed oil
Optional - grated fresh ginger
Shake vigorously and refrigerate remainder
Without ginger, this stuff keeps weeks to months. With fresh ginger, probably a week at least.
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Coppercone, bravo pour le recipes
Store-bought dressing is junk, very poor quality oil.
My formation is similar
1/4' finest Italian Virgin olive oil
3/4 Pure Lemon juice
2 tbls Dijon mustard
2..4 cloves fresh garlic chopped and shredded
Add seasonings to taste.
Use blender
Yield 2 500 ml cups
Improvement after storage in frig.
Jon