Dip Bread Appetizers

Dip Bread Appetizers

Archive for the Category 'Oil and vinegar'

Basic Vinaigrette

Monday, May 26th, 2008

Vinaigrette can be made in advance of when you will need it, then kept in the refrigerator and simple allowed to return to room temperature before serving. Be careful when adding shallots or garlic, however, as these ingredients strengthen with time.

Ingredients:
3 to 6 Tablespoons of acid such as vinegar or lemon juice
¾ Cup of extra-virgin Olive Oil and pure Olive Oil mixture
Kosher Pepper and Salt

Optional Ingredients: 1 ½ to 2 Teaspoons of Dijon Mustard (especially for use with Champagne or white wine vinegar)
1 Teaspoon of Shallots, minced
½ to 1 Teaspoon of Garlic Cloves, minced or pressed; or Garlic Puree
Herbs, chopped

Instructions:

If you are using mustard, then whisk the vinegar together with the mustard first. Then drizzle in the olive oil as you continue whisking. Adjust to taste using salt and pepper, and whisk in any additional ingredients you desire.

Yield: 1 Cup

[tag] basic vinaigrette[/tag]

Vinaigrette salad dressing basics

Friday, March 14th, 2008

Vinaigrette dressing is an example of an emulsion. An emulsion is a solution formed when liquids that do not naturally mix easily are mixed. Because of this, emulsions return to their original state after some time. A vinaigrette dressing will form two layers on being left to stand for a while, with a layer of oil on top and vinegar below it.

A simple vinaigrette dressing for salads is easy to create. Simply blend the ingredients in a blender or mix them in a bowl and they become a vinaigrette dressing. It should be left in a container for a few hours after mixing so that the individual flavors of each of the ingredients have time to disperse throughout the dressing and mix together to give it a fuller taste. After being made, the dressing may be kept refrigerated for up to a week. To use it, simply shake the dressing vigorously to mix it again.

A simple guide to the amounts of vinegar and olive oil to add to your dressing is that for every measure of vinegar added, four such measures of oil should also be added. Of course, these amounts will vary according to individual taste. You may also vary the taste of your vinaigrette dressing by adding citrus juice or Dijon mustard to your list of ingredients. Citrus juice will give your vinaigrette dressing extra zest while Djion mustard allows the emulsion to stay mixed longer than usual.

Different types of herbs or other ingredients may also be added to your dressing to supplement its taste. Diced onions, pressed or grated garlic and ginger, and minced shallots help create a range of subtly different tastes. Fresh herbs should be added to the dressing prior to mixing the emulsion while other additional ingredients should  be added before the olive oil.

[tag] vinaigrette dressing, vinaigrette basics[/tag]

 

Olive Oil Flavor and Taste

Saturday, March 01st, 2008

Flavor and taste determine the quality of olive oil. The resurgence of the use of food products used extensively in Mediterranean Diet countries has become more and more apparent in the US in the last couple of decades, in particular, olive oil. This is possibly due to the increased awareness of maintaining a healthy lifestyle and this is one product that can be beneficial to our daily diet.

Extra virgin olive oil is a much healthier dietary choice than dairy products such as butter as it has essential vitamins and minerals and significant levels of antioxidants. So, not only can the use of olive oil protect against the risk of coronary disease but can also be anti carcinogenic.

Like fine wine, olive oil comes in several varieties, each being determined and categorised by how the oil is extracted and the amount of fatty acid content. For example, extra virgin and virgin olive oil are processed only be mechanical means. However, a mixture of both refined olive oil and virgin olive oil give us the variety known simply as olive oil or pure olive oil. The categorizing of olive oil is strictly controlled, therefore allowing the purchaser to have confidence in the quality of the bottled product. Information regarding the process of olive oil labelling can be found at the website of the regulatory body (www.internationaloliveoil.org).

The flavour of olive oil can vary greatly from region to region, and the time of year the olives are picked. The flavour is dependant upon the color of the fruit and constituent levels of vitamin and minerals, the higher the content the richer the flavour and cost. Extra virgin olive oil is naturally high in these properties which and is distinguished by its intense flavour as opposed to virgin olive oil. In the Mediterranean Diet, extra virgin olive oil is not generally used for cooking but is ideally used to enhance salads and vegetables and makes a delicious sauce in which to dip freshly baked breads.

It is essential to store olive oil correctly to prolong its life. Firstly, it is important to remember the flavour and composition of the oil will spoil if kept in a warm temperature. Ideally, your oil should be stored in an area that is both cool and away from the light. Oil stored in a refrigerator may solidify to some extent but this problem can be reversed if the oil is left to stand for a while at room temperature. If olive oil is purchased in large containers it will be store if the contents are transferred into several smaller bottles or jars

 

 

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