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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
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
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
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 10 mins ago
Stan ShunpikeStan Shunpike
209311
209311
add a comment |
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