Category: Oil-Vinegar-Dressing

TIP OF THE DAY: How To Emulsify Salad Dressing & Champagne Vinaigrette Recipe

Posted on by thenibble

Chef Johnny Gnall shares a professional tip for making the best salad dressings: Emulsify them! The oil and vinegar won’t separate—at least, not for a while. “A velvety, fully emulsified dressing can really make a big difference when it comes to presenting a salad,” says Chef Johnny. “Its creamy texture and body cling better to…
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TIP OF THE DAY: Spicy Salad Recipe, The Natural Way

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When most people search for “spicy salad,” they’re looking for something to which chile heat has been added—like Thai beef salad or spicy cucumber salad. Building on yesterday’s tip, mustard greens, you can create a spicy salad with no chiles or other “outside heat” whatsoever. Just use the spiciest salad ingredients: arugula, mustard greens, radishes…
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TIP OF THE DAY: Uses For Basil-Infused Olive Oil

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Of all the infused and flavored olive oils, basil-infused olive oil is the best seller in the U.S. We love all infused olive oils, but can find ways to use versatile basil oil every day, from breakfast through dinner. Ways To Use Basil Olive Oil Eggs. Cook eggs in basil olive oil. It’s an easy…
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TIP OF THE DAY: 26 Uses For Distilled White Vinegar

Posted on by thenibble

In the U.S., distilled white vinegar is typically made from corn. Photo courtesy H. J. Heinz.   Man has made vinegar for more than 2,500 years. After wine was discovered—by accident, from fermenting fruit—the oxidizing of wine led to the accidental discovery of vinegar. Vinegar is more than a condiment or a recipe ingredient: It’s…
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TOP PICK OF THE WEEK: Yuzu Juice

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Yuzu juice is squeezed from the fresh yuzu citrus, in season in the U.S. from September to December. (It is grown in California. Fresh yuzu can’t be imported per USDA restrictions.) The small, round citrus fruit has become very popular with fine chefs, thanks to the availability of imported yuzu juice used by Japanese restaurants.…
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