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-> Salads & Dips
agreer
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Mon, Oct 29 2012, 11:02 am
I have tried to recreated a mushroom salad that I had eaten in a restaurant, and usually I am quite successful. The mushroom salad dressing has vinegar, oil, sugar, salt, spices... Pretty standard. I recently made one from this site (dunno how to link it).
However, last shabbos when I took the salad out for lunch, the oil had formed a thick, gloppy layer on top, much like fat needed to be skimmed from a chicken soup. I tried letting it warm up and mixing it, but the oil clung to the veggies and it was sooooo yucky.
Does anyone here make oil and vinegar dressings and know how to avoid this issue? Any tips would be welcome. Tia!
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Happy18
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Mon, Oct 29 2012, 11:16 am
What kind of oil did you use?
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Mommy3.5
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Mon, Oct 29 2012, 11:37 am
You must have used cottonseed oil or palm , both congeal when they get cold. Try it with canola or olive oil, it should be fine.
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chocolate moose
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Mon, Oct 29 2012, 11:57 am
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Tamiri
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Mon, Oct 29 2012, 12:29 pm
I use very good olive oil and that's what it does. I have to remember to take the dressing out a long time before I serve so that the olive oil can come down to room temp and become liquid again.
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Mommy3.5
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Mon, Oct 29 2012, 4:43 pm
Was out extra virgin oil? I only use light olive oil, and that has never happened to me.
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agreer
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Mon, Oct 29 2012, 4:49 pm
Op here... I used light olive oil, not palm or cottonseed (ew).
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