Principles of food preparation

STUDY OF FAT IN COOKING SALAD DRESSINGS, ETC. French Dressing Ingredients and Proportions. One part of vinegar to three of oil; about one-half teaspoonful of salt and onequarter teaspoonful of pepper to every three tablespoonfuls of oil. Method. Mix the seasoning with the oil, then add the vinegar slowly, stirring it well in, so that the dressing, when finished, shall have the appearance of a grayish, slightly thickened emulsion. In a well-made dressing the taste of both the oil and the vinegar should be lost in the blending of both. This dressing is appropriate for all green salads. Variations. The flavored vinegars, such as tarragon or chervil, may be used if desired. Lemon juice may be substituted for vinegar, and this is by some considered wholesomer. A dash of paprika, even a few grains of cayenne, or a spoonful of onion juice, will be relished by many persons. Marinade ^ This is a mixture in which the proportions of oil and vinegar for a French dressing are reversed, so that one part of oil to three of vinegar are used. A flavored marinade has added to it the seasonings used in the regular dressing. This is used to prepare either over-dry or flavorless substances for a salad. For instance, fish, potatoes, the white meat of chicken, etc., are cut up and allowed to stand in the marinade for a couple of hours before making the salad, and a certain piquancy of flavor is thus gained. Only a small amount of marinade should be used for this purpose — not more than will be absorbed by the food to be marinated. Such a salad is usually served with a mayonnaise dressing. An unflavored marinade is composed of vinegar and oil without other seasoning. A tough steak may be immersed in this for several hours, or overnight, to make it tender, then drained, wiped, and broiled. Such a marinade can be made in large quantity, and used over and over again. 1 Note that the noun is marinade, while the verb is marinate, so that you could say, " I will make a marinade to marinate the fish," Mayonnaise Ingredients and Proportions. Yolk 1 egg. 3^ to 1 teaspoonful salt. From 1 to 2 cupfuls oil. A dash cayenne. 1 to 2 tablespoonfuls vinegar, A teaspoonful each powdered or half this quantity lemon sugar and dry mustard are juice. optional. Method. The oil and the egg yolk should be chilled before beginning the work, or if the weather is very warm the mixing dish should be stood in a bowl of cracked ice. Stir the seasoning into the egg yolk with a fork, then add one drop of oil, and stir until this is thoroughly incorporated before adding another drop. Proceed to add the oil, a drop at a time, until about a teaspoonful has been used; then it may be added in larger quantity, or a thin stream may be continuously poured from a utensil constructed for this purpose. When the dressing grows too thick to be worked it should be carefully thinned out by the addition of a few drops of the vinegar, and the oil and vinegar should be thus alternated until the desired amount of oil has been added. The yolk of one egg can be made to take up a pint of oil, though only one-half this quantity is generally allowed. The mayonnaise, Avhen completed, should be smooth and glossy in appearance, and in consistency it should hang from the fork but not drop.