Drizzle Cruets Gourmet

Drizzle Cruets Gourmet

Archive for the Category 'Oil and Vinegar'

Glass Oil Drizzlers

Wednesday, March 05th, 2008

Drizzle CruetsThere are many different types of oil drizzlers, made from different materials. For storage and dispensing of vinegar and olive oil, one must know which materials make the best oil drizzlers in order to avoid potential problems.

Vinegar is a form of acid and is corrosive. Different vinegars have different acid concentrations and their corrosiveness varies accordingly. Metal containers are therefore a bad choice for storing vinegar as it will slowly dissolve the metal. The only exception is stainless steel. Stainless steel, ceramic and glass make the best storage and dispensing containers for vinegar. Containers should also be capped with corks or stoppers that are corrosion resistant. Many inexpensive spouts and stoppers from China are mostly made of metal and are not recommended.

Glass is an excellent material for containers to hold oil and vinegar because it is not easily corroded and is also easy to clean. Our oil drizzlers are made with the highest quality Borosilicate Simax glass, which is a very hard type of glass not too different from the commonly used Pyrex? The glass is hand blown, so each container is different, but retains a high level of quality and aesthetic appeal. Vinegar does not cause our glass oil drizzlers to corrode, and they are easily cleaned using hot water and some dishwashing liquid.

The drizzle cruets pictured here are made of glass and consists of two parts – a body and a pour spout. A good oil drizzler is made of glass, and our cruets are constructed using only glass. They are non-drip, with friction-fitted glass pour spouts that prevent those little accidents that are all too common with other containers. The neck of the main body is flared, forming a funnel that makes pouring vinegar or oil into the cruet easy and convenient. A vent forms part of the spout, allowing pressure inside and outside the container to equalize during pouring, creating a smooth flow of liquid when dispensing from the cruet.

Cruets.com oil drizzlers are perfect for use in cooking or serving. Holding up to six ounces of fluid, our oil drizzlers allow oil or vinegar to be lightly drizzled over any desired dish and are also dishwasher safe.

Recipe for basic Vinaigrette

Tuesday, March 04th, 2008

Basic vinaigrette

For this recipe the ingredients can be adjusted according to taste i.e. oil and vinegar ration can be changed to suit.This recipe makes about ¾ cup.

2-4 Garlic cloves put through a garlic mincer (cloves should be large)
¼ cup of extra virgin olive oil
¼ cup of balsamic vinegar
2 tsps French mustard (Dijon)
1 tsp sugar
1 tsp salt
To taste ground black pepper, and, or, cayenne pepper (you choice)
Selection of chopped herbs.

All the ingredients can be blended together in one bowl. If stored for several days in a refrigerator you will need to let the dressing stand in a normal temperature for a while before serving.

[tag] basic vinaigrette recipe[/tag]

 

Tomatoes Vinaigrette Dressing over greens

Tuesday, March 04th, 2008

Red Ripe Tomatoes Vinaigrette Dressing

This is a recipe that makes excellent use of firm ripe tomatoes when they are in season which is ideally towards the end of the summer months.

Choose the best quality tomatoes and extra virgin olive oil. By adding ingredients such as onions, parmesan and parsley can result in an astonishingly delicious combination of flavours.Makes up to 8 generous portions.

1/3 cup wine vinegar
2 tsps oregano
1 tsp sea salt
2 cloves crushed garlic
½ tsp black pepper, freshly ground
½ tsp mustard powder
1 cup extra virgin olive oil
8 to 9 sliced, firm, ripe tomatoes
White parts of 3 green onions finely minced
1 tbs chopped parsley (fresh)
¼ cup of parmesan cheese, freshly grated

Method:

Blend dry ingredients with vinegar. Add olive oil and whisk to create a smooth blend. Cover sliced tomatoes with the vinaigrette dressing and refrigerate for about 3 hours. Every now and again, spoon mixture over tomatoes, recover and return to the refrigerator. The ripe tomatoes in vinaigrette are served on crisp salad leaves. Top with a little more vinaigrette and dress with your cheese, onions and parsley.

Recipe for a healthy green summer salad.

Fresh salads are enjoyed all year round but are perfect when the weather is warm and thoughts turn to healthy eating. To make a delicious, nutritious summer salad follow the recipe below:

For 8 portions you will need:

6 cups of spinach leaves, torn apart
10 cups lettuce leaves torn into smaller pieces
2 green onions – chopped
¼ cup of cider vinegar
2 tbs water
2 tbs olive oil
2 tbs brown sugar (or sugar substitute, if preferred)
4 grilled strips of turkey bacon – crumbled

Prepare your lettuce, onions and spinach. Place them all together in a large bowl and lightly combine. Place sugar, vinegar, olive oil and water into a small sized pan. Allow mixture to come to the boil.

Finally, dress your salad leaves and onions with this mixture and garnish with the bacon pieces. The salad is now ready to serve.

[tag] spring green salad, tomato vinaigrette, vinaigrette dressing[/tag]

Vinaigrette over a salad, the healthy selection

Friday, May 23rd, 2008

Vinaigrette over a salad. Over the past few decades, there has been a change in salad dressing tastes in the country. More and more people have shifted from primarily using sweet and thick dressings to preferring vinaigrette dressings.

While vinaigrette dressings are commonly used in salads, this is not the only type of food that they are used with, and they are often used with main-course dishes such as fish or chicken. There are even new varieties of vinaigrette dressing such as sweetened mint-raspberry vinaigrette that chefs have begun serving over desserts and fruit salads.

Vinaigrette dressings can be used at either room temperature or after being slightly warmed. While the word ‘vinaigrette’ seems to imply that these dressings are made of vinegar, they are often made using other types of acid-based compounds such as citrus juice instead of vinegar.

There are also variations in the flavours of the vinegar used to make vinaigrette dressings. Some of the different types of vinegar that can be used are sherry vinegar, raspberry vinegar, balsamic vinegar, honey vinegar, garlic or shallot vinegar, or various herb vinegars. While most vinaigrette dressings are made using extra virgin olive oil, some are made using herb oil, red pepper oil, walnut oil, hazelnut oil, ginger oil, spice oil or sesame oil.

You can also make great vinaigrette dressings by sautéing fish, poultry, vegetables or meat dishes using animal fat and pouring in some vinegar with whatever is left in the pan after you finish cooking. You can then pour the resulting sauce over food, giving it a great taste. You can also dice and sauté slab bacon before adding it to vinegar and pouring the resulting sauce over salad greens to make a classic French bistro salad.

A good vinaigrette dressing, made properly, should balance the sharp acidity of the vinegar and the unctuous oil, and neither taste should dominate the resulting blend of ingredients. The typical proportion of ingredients to use is one part of acid component to three parts of oil, If the acid you are using is sweet, however, such as orange juice or balsamic vinegar, then you could use two parts of oil to one part of acid or even an equal amount of each.

Vinaigrettes are also excellent when used as marinades for fish, poultry, and meat. If you plan to use vinaigrette in this manner, however, then you should ensure that the proportion of acid to oil is higher than usual. If you intend to use your marinade as a sauce for your meat, poultry, or vegetable dish, you should never use the original marinade. Instead, you should either heat the marinade until it boils or make a new batch to use as a sauce.

Preparing a vinaigrette for use as a sauce or dressing on a dish is a simple task, because you simply taste it and adjust the proportion of ingredients as you make it, adding more vinegar or acid until it tastes just right.

If you find that you have prepared more vinaigrette than you need at the moment, then you can simply place the rest in an airtight container which you can then leave in the fridge for a week or so without it going bad.

The one problem that people often encounter when attempting to make a vinaigrette is that they are unable to emulsify the oil and vinegar properly. To do this, you must beat or shake the mixture in a jar. To make the process easier, you could also add some mustard to the vinegar before adding the oil to it.

Some other ingredients that can be used in a vinaigrette dressing are grated minced herbs, diced fruit, crumbled cheese, or various spices.

[tag] vinaigrette for salad, vinaigrette dressing[/tag]

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