How to Vinaigrette – 3 easy vinaigrettes

Vinaigrettes are probably the home cook’s most valuable flavor tool, or at least a top 3. A perfect balance of acid and fat, as you’ll see after watching this video it isn’t 1985 – vinaigrette aren’t only reserved for exclusively for salads anymore (though a good salad does need a solid vinaigrette.) I hit a few points that I’ll elaborate on below; I’ll pop any links that I think could be useful for you there, as well. Happy vinaigrette-ing! A brief bit on emulsions… To borrow from Best-selling author Samin Nosrat, “an emulsion is a temporary truce between two substances that do not get along.” Or at least she said something along those lines. To keep things brief and skip over the science (that’s another video,) with vinaigrettes, we use things called “emulsifiersâ€

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Olive oil prices could jump as rough weather destroys crops

Olive farmers in California say this year’s crop yields are dismal due to rough weather, and that may lead to higher prices for olive oil. CBS Sacramento’s Christina Janes reports. Subscribe to the CBS News Channel HERE: Watch CBSN live HERE: Follow CBS News on Instagram HERE: https:// Like CBS News on Facebook HERE: Follow CBS News on Twitter HERE: Get the latest news and best in original reporting from CBS News delivered to your inbox. Subscribe to newsletters HERE: Get your news on the go! Download CBS News mobile apps HERE: Get new episodes of shows you love across devices the next day, stream CBSN and local

Continue reading “Olive oil prices could jump as rough weather destroys crops”

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