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Old 08-08-2007, 12:21 AM   #21
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vinagrette dressing begins with vinegar salad oil dressing 3cups salad oil to 1 cup vinegar--cider the virgin oil made it taste bad
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Old 08-08-2007, 02:21 AM   #22
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Quote:
Originally Posted by Bill S
vinagrette dressing begins with vinegar salad oil dressing 3cups salad oil to 1 cup vinegar--cider the virgin oil made it taste bad
Is there like, a hidden meaning in this post? I'm getting a migraine trying to decipher it.
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Old 08-08-2007, 07:28 AM   #23
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vinaigrett salad dressing

someone wanted to know what made their vinaigrett salad dressing taste bad I suggested it was the virgin oil they used, an posted that vinaigrett begins with a vinegar/oil salad dressing 3 cups salad oil / 1 cup cider vinegar....hope that cures your migraine...........
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Old 08-08-2007, 08:22 AM   #24
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Quote:
Originally Posted by Bill S
someone wanted to know what made their vinaigrett salad dressing taste bad I suggested it was the virgin oil they used, an posted that vinaigrett begins with a vinegar/oil salad dressing 3 cups salad oil / 1 cup cider vinegar....hope that cures your migraine...........
Now I'M the one with the migraine. Why on earth would you think that Extra virgin olive oil would make a salad taste bad? This is the basis for a great vinagraitte and I can't imagine using anything else. I use good quality EVOO for salad dressings and dipping because the pure, rich flavor of the olive oil comes through beautifully. Isn't this what good salad dressing is all about? Why use a bland oil for something so important?
And just for the record, I have never seen a recipe for vinagraitte that uses apple cider vinegar. It's always a white, champagne or red wine vinegar. Not saying you can't use apple cider, just never saw it.
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Old 08-08-2007, 11:43 AM   #25
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I also don't understand why olive oil would make a dressing too tart, which was the original poster's complaint.

I highly doubt that the oil made the dressing taste bad, but it might have been rancid or too assertive.

Also, making vinaigrette by the quart is pretty unnecessary unless you are cooking for a huge number of people. It's best made fresh, IMO.
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Old 08-08-2007, 11:56 AM   #26
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Quote:
Originally Posted by jennyema
I also don't understand why olive oil would make a dressing too tart, which was the original poster's complaint.

I highly doubt that the oil made the dressing taste bad, but it might have been rancid or too assertive.

Also, making vinaigrette by the quart is pretty unnecessary unless you are cooking for a huge number of people. It's best made fresh, IMO.
- but, it confirms that most (not all) dressings can be made using the ol' 3:1 ratio!
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Old 08-08-2007, 12:11 PM   #27
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That IS the basic ratio! I must admit I use more vinegar than most folks ...
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Old 08-08-2007, 02:18 PM   #28
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Quote:
Originally Posted by Nicholas Mosher
Okay, I'm going to offer a different opinion.

Many many many many people recommend that you use "Extra Virgin Olive Oil" for vinaigrettes... I myself do not. Olives have a definite flavor of their own - one that I absolutely love - but not in mnost dressings.

As many restaurants and fine chefs do, I use a neutral flavored oil in the majority of my vinaigrettes. Canola happens to be my workhorse. It is delicate enough to let the flavors of the other ingredients come through, and doesn't clash with it's own flavors.

Here is my run-o-the-mill vinaigrette.

2-T White Wine Vinegar (I use Red for heartier salads)
1-T Finely Minced Shallot
1-T Minced Chives
1-t Minced Tarragon
1-t Minced Flat Leaf Parsley
2-t Dijon Mustard
Good Pinch of Salt ("Pickling Salt" dissolves easiest)
Good Pinch of Sugar (Balance of Salt/Sweet/Acid is important)
Freshly Ground Black Pepper - To Taste
5-T Canola Oil (Sometimes 6, Depends on strength of the Mustard)

Put it all in a small lidded jar or a screw-top ziplock container and shake vigorously until the liquids emulsify. Let it sit for 15-20min for the flavors to spread/develop then shake again before use.

The trickiest part to a fantastic vinaigrette is getting the correct balance of salt and sugar. Make a practice batch and slowly add more and more salt tasting between each addition until it gets over salted. Then you'll know where the fine line of fantastic lies.

Anyhoo... try using a neutral oil like canola. The herbs I commonly use above are of course optional, but add some interesting complexity - be careful of the tarragon though, it can be overpowering.
Personally, I love the flavor of olive oil in my salad dressings, and only use flavorless oils when I'm going for another specific flavor. I collect smaller bottles of "really good" olive oils to use in vinaigrettes. Often I only use lemon juice and the olive oil, along with a specialty sea salt and freshly ground pepper.
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Old 08-08-2007, 02:41 PM   #29
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I also use EVOO in the majority of my salad dressings. Those that I can think of off-hand that I don't use them in are caesar (gives off a weird taste with the anchovy, especially 1-2 days later), truffle vinaigrette, and any Asian fusion vinaigrette.
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Old 08-08-2007, 03:32 PM   #30
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Quote:
Originally Posted by ironchef
I also use EVOO in the majority of my salad dressings. Those that I can think of off-hand that I don't use them in are caesar (gives off a weird taste with the anchovy, especially 1-2 days later), truffle vinaigrette, and any Asian fusion vinaigrette.
You make Caesar dressing ahead? I always make it in the bowl where I'm making the salad. It's one of the few dressings I don't shake up in a jar! In fact, Caesar Salad was the FIRST place I ever was aware of olive oil being used in salad dressing.
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