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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VANDALISM Peer Pressure (Social Experiment)

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