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What happened? I made salad "caprese" and emulsified the dressing into mayo-ish glop!
Joined: Dec 12, 2005
Posted to Thread #14023 at 5:49 pm on Mar 4, 2009
Rather than making a big bowl of caprese salad, I wanted to serve individual dishes with greens under an open-faced sandwich. Used organic greens, panini-grilled slices of Panera "asiago cheese" bread, thick slabs of surprisingly tasty "Ugli" tomatoes, fresh slices of mozarella and basil leaves. The grilled bread, tomato and cheese were run under the broiler to warm/slightly melt the cheese, then placed on top of the greens, sprinkled with herbs, and dressed.
I had the dressing all ready:
3 Tbl of Balsamic (totally unstolen!! Used 2 Tbl of fig balsamic and 1 tbl of regular balsamic)
1/2 C EVOO
1 minced garlic
1 tsp kosher salt
1/2 tsp fresh ground pepper.
Got worried that the balsamic and oil wouldn't be evenly dispersed on the salad and so SECONDS before I served the plates, I took my stick blender and wizzed it. The dressing turned smooth and perfectly emulsified, but thick! Spoonable thick. Too thick!! I could barely get it off the spoon to drizzle over the greens and panini. And it lost its sheen...even with all that oil. Ended up looking like gravy that cools and congeals! Awful looking!
So...I'd score the dish a 90 for taste, a 70 for ease of eating (the crunchy Panera bread was a bit difficult to cut with a butter knife; a steak knife would have made things easier) but only a 50 for appearance because of the "congealiosity" factor.
Anyone care to channel Corriher and tell me where I went wrong?
Jesus saves. Buddha recycles.
Other messages in this thread:
- 14023. What happened? I made salad "caprese" and emulsified the dressing into mayo-ish glop! - MarilynFL - 5:49pm on 03/04/09 (18)
- I never tried emulsifying with a stick blend, but I guess it over does it. I would have tried... - charlie - 6:21pm on 03/04/09
- Really? Water would thin that out? Who knew...thanks charlie. [NT] - MarilynFL - 6:56pm on 03/04/09
- I have used my stick blender to make whipped cream and it whipped - Dawn_MO - 7:08pm on 03/04/09
- Ode to the stick... - Richard in Cincy - 2:20pm on 03/05/09
- I agree with diluting it a bit. Balsamic and fig vinegars can be thicker than wine vinegars. [NT] - Michael in Sarasota - 10:27pm on 03/04/09
- I need to know the provenance of your balsamic vinegar. If you didn't steal it, who did? - Joe - 7:11pm on 03/04/09
- I'm not sure what went wrong, but take a look at this one - it has mustard, but is similar [LINK] - LisainLA - 7:25pm on 03/04/09
- I had that happen once. It came out very thick, and honestly not very appealing looking. I recall - barb_b - 8:12pm on 03/04/09
- barb, I bought that same thing for Lar! It comes out all the time in converstions. [NT] - MarilynFL - 9:25pm on 03/04/09
- I got a set for Christmas too, pinch, dash, and smidgen. The smidgen is great to remove the core... - Michael in Sarasota - 10:21pm on 03/04/09
- Thanks for the tip, and rec below. I love Marlene! I love to find ways to re-inforce how much I - barb_b - 2:52pm on 03/05/09
- Love it! The "Lemon Ring" I too have one I've never used.Now I will definitely have to dig it out [NT] - Luisa_Calif - 5:17pm on 03/05/09
- Thanks for the suggestions and recipes. I'll definitely try this again. [NT] - MarilynFL - 9:24pm on 03/04/09
- That's the way I like it!!! [NT] - Luisa_Calif - 2:50am on 03/05/09