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The Kitchen & The Speakeasy
The Salad of the Day...
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<blockquote data-quote="Zeno Marx" data-source="post: 559153" data-attributes="member: 1211"><p>Maybe you know this, but many don't. Good oils, like the ones you spend a little (or a lot) extra $ on and use with salads should never be heated. Sesame oil is also like this in Asian cooking. They're finishing oils and dipping oils, not cooking oils. Obviously just a general rule, because if you want to spend $30 on 16oz of some good olive oil to fry your fish in, have at it.</p><p></p><p>Kind of a no-brainer, but "keep it simple" is my general rule about salad dressings. Fewer ingredients. Higher quality ingredients. Good honey and great mustard (my emulsifier of choice) for vinaigrettes. And this is my favorite easily-found vinegar for salads.</p><p>[URL unfurl="true"]https://www.amazon.com/Marukan-Seasoned-Rice-Vinegar-ounce/dp/B00UR6HALY[/URL]</p></blockquote><p></p>
[QUOTE="Zeno Marx, post: 559153, member: 1211"] Maybe you know this, but many don't. Good oils, like the ones you spend a little (or a lot) extra $ on and use with salads should never be heated. Sesame oil is also like this in Asian cooking. They're finishing oils and dipping oils, not cooking oils. Obviously just a general rule, because if you want to spend $30 on 16oz of some good olive oil to fry your fish in, have at it. Kind of a no-brainer, but "keep it simple" is my general rule about salad dressings. Fewer ingredients. Higher quality ingredients. Good honey and great mustard (my emulsifier of choice) for vinaigrettes. And this is my favorite easily-found vinegar for salads. [URL unfurl="true"]https://www.amazon.com/Marukan-Seasoned-Rice-Vinegar-ounce/dp/B00UR6HALY[/URL] [/QUOTE]
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