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Making salad dressing without acid or high fat or capsaicin
The Next CEO of Stack OverflowHow to preserve home-made salad dressing, without using bad preservatives?How to bottle your own homemade salad dressingSalad dressing- does it go bad fast if it is creamed in a blender?How should I store homemade salad dressing?Replicating Good Seasons brand Italian salad dressing dry mixGreece salad dressing stay good in the fridge?How to thicken salad dressingCan salad dressing be made with coconut oil?Can I keep home-made salad dressing un-refrigerated?Ruined balsamic salad dressing, how to recover?
One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids
- acidity
- large quantities of oil
- spiciness (i.e. anything with capsaicin or peperine)
But I'm struggling to accomplish this because I don't know what type that would be. I bought a book called Garde Manger by the Culinary Institute of America (CIA).
For "cold emulsion sauces", they listed
- temporary emulsions (e.g. vinagrettes)
- stable emulsions (e.g. mayonnaise)
However both of those examples involve high amounts of fat or acid.
For "dairy-based dressings", these seemed to rely on primarily cheese and cream, both of which are high fat.
Salsas it said tended to have fruits and/or vegetables combined with an acid (e.g. citrus juice, vinegar, or wine). Again, won't work.
So the options left were
- coulis and purees
- coating sauces: aspic
Would either of these last two options work? It seems plausible since the book doesn't mention high fat or acidity as a requirement for them, but I wanted a second opinion since I've never made either.
salad-dressing
asked 23 mins ago
Stan ShunpikeStan Shunpike
209311
add a comment |
One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids
- acidity
- large quantities of oil
- spiciness (i.e. anything with capsaicin or peperine)
But I'm struggling to accomplish this because I don't know what type that would be. I bought a book called Garde Manger by the Culinary Institute of America (CIA).
For "cold emulsion sauces", they listed
- temporary emulsions (e.g. vinagrettes)
- stable emulsions (e.g. mayonnaise)
However both of those examples involve high amounts of fat or acid.
For "dairy-based dressings", these seemed to rely on primarily cheese and cream, both of which are high fat.
Salsas it said tended to have fruits and/or vegetables combined with an acid (e.g. citrus juice, vinegar, or wine). Again, won't work.
So the options left were
- coulis and purees
- coating sauces: aspic
Would either of these last two options work? It seems plausible since the book doesn't mention high fat or acidity as a requirement for them, but I wanted a second opinion since I've never made either.
salad-dressing
asked 23 mins ago
Stan ShunpikeStan Shunpike
209311
add a comment |
One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids
- acidity
- large quantities of oil
- spiciness (i.e. anything with capsaicin or peperine)
But I'm struggling to accomplish this because I don't know what type that would be. I bought a book called Garde Manger by the Culinary Institute of America (CIA).
For "cold emulsion sauces", they listed
- temporary emulsions (e.g. vinagrettes)
- stable emulsions (e.g. mayonnaise)
However both of those examples involve high amounts of fat or acid.
For "dairy-based dressings", these seemed to rely on primarily cheese and cream, both of which are high fat.
Salsas it said tended to have fruits and/or vegetables combined with an acid (e.g. citrus juice, vinegar, or wine). Again, won't work.
So the options left were
- coulis and purees
- coating sauces: aspic
Would either of these last two options work? It seems plausible since the book doesn't mention high fat or acidity as a requirement for them, but I wanted a second opinion since I've never made either.
salad-dressing
asked 23 mins ago
Stan ShunpikeStan Shunpike
209311
One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids
- acidity
- large quantities of oil
- spiciness (i.e. anything with capsaicin or peperine)
But I'm struggling to accomplish this because I don't know what type that would be. I bought a book called Garde Manger by the Culinary Institute of America (CIA).
For "cold emulsion sauces", they listed
- temporary emulsions (e.g. vinagrettes)
- stable emulsions (e.g. mayonnaise)
However both of those examples involve high amounts of fat or acid.
For "dairy-based dressings", these seemed to rely on primarily cheese and cream, both of which are high fat.
Salsas it said tended to have fruits and/or vegetables combined with an acid (e.g. citrus juice, vinegar, or wine). Again, won't work.
So the options left were
- coulis and purees
- coating sauces: aspic
Would either of these last two options work? It seems plausible since the book doesn't mention high fat or acidity as a requirement for them, but I wanted a second opinion since I've never made either.
salad-dressing
salad-dressing
asked 23 mins ago
Stan ShunpikeStan Shunpike
209311
asked 23 mins ago
Stan ShunpikeStan Shunpike
209311
asked 23 mins ago
Stan ShunpikeStan Shunpike
209311
asked 23 mins ago
Stan ShunpikeStan Shunpike
209311
asked 23 mins ago
Stan ShunpikeStan Shunpike
209311
209311
add a comment |
add a comment |
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