Oil And Vinegar

Question: What kind of oil & vinegar for salad dressing? There is a restaurant here in town called the Colander. They have the BEST oil and vinegar dressing. It seems so simple, just oil and vinegar with salt and pepper. I've tried making a good oil and vinegar dressing and it never turns out. What is the correct type of oil and vinegar to use and what is the correct ratio? Thanks!

Answer: Try using lemon juice instead of vinegar. And if you must use vinegar than use champagne vinegar. Its not as tart as the other regular vinegars. Differnt oil can also make a difference... Like light olive oil or extra virgin olive oil. Some times restaurants use sea salt to make the dressing taste special. there are all kinds of salts that are used in dressing. Some times things seem simple, but they really are not. Try this first or u can always ask the restaurant waiter.

Question: How long can this oil/vinegar I bought keep? I bought a bottle of oil with cranberries and cinnamon sticks in it and another bottle of vinegar with lemons and chiles in it at Bed Bath and Beyond. I've been using some here and there, but wondering - How long can these keep? Thanks! :)

Answer: good question..bacteria and other critters can't grow in oil or vinegar so I would think a long time. the only concern would be the stuff in the oil and vinegar. I think as long as you keep it in a cool dark place away from sunlight, you'll be fine.

Question: Is mixing vinegar and tea tree oil counterproductive? I'm trying out a toner with tea tree oil, vinegar, lemon juice, rose water, and green tea. I have the organic acv with "mother", which is bacteria, but the tea tree oil is an antibacterial agent. Do those ingredients cancel each other out?

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Question: Can I make a vinaigrette out of oil, vinegar and dried cranberries? I have some dried cranberries that I was thinking of trying to somehow flavor a vinaigrette with. Is this possible? I have pears, mixed greens, feta cheese and walnuts and the sweetest dressing I have is French. I also have access to pineapple, orange, lime and lemon juice. I have white wine, sherry, balsamic and plain vinegar. Any suggestions that don't involve a trip back to the store would be great. Thanks!

Answer: Here are a couple that hopefully sound appealing to you. Keep in mind that if you would like to just soften the berries a bit and add directly to the salad, just soak them (I'd chop a bit first if they are whole), drain well, and add to your greens. I have tried to only include recipes where they are incorporated into the vinaigrette, however, and am also including a lovely dressing I serve on a Spinach or Romaine, Strawberry and Almond salad. One thing I always do when adding nuts to a salad is to toast them a bit to bring out the lovely flavor of the nut. Hope these at least help ;) CRANBERRY VINAIGRETTE 2/3 cup fresh or frozen cranberries 1/4 cup sugar 1/2 cup white wine vinegar or distilled vinegar 1 tsp. Dijon mustard 1/4 cup orange juice* 3/4 cup vegetable oil 1/4 tsp salt 1/4 tsp black pepper Place cranberries, sugar and vinegar in small saucepan and heat over medium heat until cranberries pop, 5 - 10 minutes. Let cranberries cool slightly and then transfer to a blender. Puree (being careful to make sure the top doesn't pop off if they are still warm) the mixture until fairly smooth - there will still be pieces of bright red skin. Add the mustard and orange juice and lightly mix. Transfer the mixture to a medium bowl. Slowly, slowly add the oil while continuously whisking until all oil has been incorporated and the mixture is emulsified. Use immediately or store in the refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ SPINACH, APPLE, DRIED CRANBERRY & WALNUT SALAD w/ CRANBERRY VINAIGRETTE Serves 2 For the Salad: 6 cups baby spinach 2 apples, cored and cut into bite size pieces 2 servings cranberry vinaigrette (recipe below) 2 tablespoons dried cranberries 2 tablespoons walnuts Plate baby spinach, top with pears, cranberry vinaigrette, dried cranberries and walnuts and serve cold. Cranberry Vinaigrette (makes 1/3 cup or 2 servings): ¼ cup frozen cranberries ¼ cup water to cook berries ½ tablespoon extra virgin olive oil ½ clove garlic, peeled 1 teaspoon Dijon mustard 1 pinch kosher salt 1 pinch freshly ground black pepper 1 tablespoon water, if dressing is too thick Cook berries in ¼ cup of water until they are all soft. Place the cooked berries in your blender. Add the remaining ingredients, except the last addition of water. Puree until smooth. Check the thickness of dressing. Add a little more water if the dressing is too thick, mine was. Taste for seasoning and adjust salt and pepper to your taste. Refrigerate until needed ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SPINACH SALAD w/ DRIED CRANBERRIES, WALNUTS & POMEGRANATE VINAIGRETTE 1/2 cup pomegranate juice 2 tablespoons white wine vinegar 2 tablespoons olive oil 2 teaspoons Dijon mustard Salt and ground black pepper 6 cups baby spinach leaves 1/3 cup dried cranberries 1/3 cup walnut pieces In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper. Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SPINACH & PEAR SALAD w/ SUN-DRIED CRANBERRY VINAIGRETTE For the vinaigrette: Salt and freshly ground black pepper to taste 2 1/2 tablespoons red wine vinegar 1/4 cup olive oil 2 to 3 tablespoons dried cranberries, left whole or coarsely chopped For the salad: 2 large Bosc pear, peeled or unpeeled 1 1/2 teaspoons olive oil 1/2 tablespoon unsalted butter Salt and freshly ground black pepper to taste 1/4 cup pine nuts, unsalted cashews, slivered almonds, or walnut halves ½ lb baby spinach, (about 6 packed cups), 1/4 cup crumbled blue cheese To make the vinaigrette: Mix the salt, pepper and vinegar in a small bowl. Whisk in the oil to make a smooth mixture. Gently stir in the cranberries and set aside. (The vinaigrette can be made several hours ahead of time; cover and refrigerate.) To make the salad: Cut the pear into 8 wedges, removing the core. In a large skillet, heat the oil and butter over medium heat. Add the pear wedges, flesh side down, and sauté for 4 minutes. Sprinkle with the salt and pepper. Gently flip the pear wedges over and cook for another 4 minutes on the other side; the pears will turn a golden brown and should be just tender. Remove and drain on a paper towel. Meanwhile, heat the oil and butter remaining in the pan over medium-low heat. Add the nuts and cook for about 2 to 3 minutes, stirring, until they are golden brown. Remove from the heat. Put the greens in the bottom of a salad bowl or on a medium-size serving platter. Arrange the pears around the outside of the greens. Sprinkle the salad with the blue cheese and sautéed nuts. (The salad is best served while the pears and nuts are still a bit warm, but you can make everything ahead of time up to this point.) Drizzle the vinaigrette over the salad just before serving.

Question: How can i seperate oil, vinegar, coffee grains, and garlic that tipped into a lake (homework)? I need to think of a solution to separate all these things from a lake, and what other items could i use to do this. Its for a chemistry project. We just have to figure out how to get this out of the lake

Answer: Gather the items and pour them through a filter. This will isolate the coffee grains & garlic. You can just pick the garlic out from the coffee. Then, you will have oil and vinegar in a container. You'll have to assume that we don't have water here because vinegar is water soluble so you'd need to use ethyl acetate or another solvent to extract it, so ignore the water part. Anyway, in the container, just like oil and water, oil and vinegar will separate, with the oil on top. Create a hole in the bottom of the container and drain out all the vinegar. The level will drop and when you reach the oil, plug the hole. Now you've separated everything. Have fun! Mysstere

Question: So I purchased a jar of artichokes in Canola oil, vinegar and spices? How is this suppose to be eaten? so I ate some of these artichokes in the can, but they are extremely high in fat? is this healthy? do you eat it out of the container or cook it? please help!

Answer: They're already cooked and you can eat them as they are already marinaded. They can be put on salads or in dips and spreads. Next time, try buying them without a marinade so you can make your own. It's much better when you can do it yourself and add what you want to make them according to your taste buds. Plus, when they're not marinaded, you can add them to pasta dishes without all that oil and spices you may not want in your pasta. But for now, enjoy what ya got.

Question: What are the 2 reasons why italian dressing separates into 3 different layers of Oil, Vinegar, and Water? Does anybody know this?

Answer: They don't just mix together because they are not all polar molecules, water is a polar molecule, oil is not; therefore oil can not dissolve in water. They form layers because of differences in densities.

Question: Should I use a homemade night cream of Olive Oil Vinegar and Water on my acne prone skin? Will I break out? Its supposed to moisturize the skin but Im afraid it will clog the pores! Heres the recipe: 1/4 Cup Olive oil 1/8 Cup Vinegar 1/8 Cup Water

Answer: It doesnt look like something that would clog pores so i think you are alright. Thanks

Question: How could oil vinegar, water, and sugar? I need this for a class.? I need to find this out for my Chemestry class and I have looked every where and I can't find it. any help is great I forgot to put in seprate. I need this for a chemestry class I am about to fail.

Answer: Assuming they are mixed: First, the oil should separate from the vinegar water and sugar and float on top. You could siphon or pour that out. Next, you could heat up the water, vinegar, and sugar solution slightly. This should cause the vinegar to vaporize first (it could be the water, you would have to look that up first) and that should separate the vinegar, and the sugar and water would be left. Then heat that up even more, boiling the water, which will leave the sugar. If you still need everything intact, you would have to use a condensor system to collect the vapors and cool it to return to a liquid form.

Question: Anchovies? We have been given a tub of anchovies.1000g in sunflower oil vinegar and salt.Any recipe ideas?

Answer: They go very well in meat sauces for pasta, stews, lamb casseroles etc. If you have ever used Worcester sauce, it is made from anchovies. When you cook with them in stews etc, they melt into the dish and give a salty richness that is very pleasing. Try a whole leg of lamb stabbed with cloves of garlic and anchovies and slowly roast until the meat falls off the bone.Drizzle with plenty of olive oil before putting it in the oven. Cut in into chunks and serve with french bread, salads and rice. What you end up is the most tasty,garlicky, slightly salty rich meat with no taste of fish. Great on a summers day for lunch.

Question: Does anyone have a Cucumber salad with oil vinegar and sugar recipe?

Answer: Sure, it is one of my summer favorites! Ingredients 2 medium cucumbers or 1 large English cucumber 1/4 cup rice vinegar 1 teaspoon sugar 1/4 teaspoon salt 2 tablespoons sesame seeds, toasted (see Tip) Directions Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately. Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Question: Whats the vinegar and oil salad dressing recipie? Im Making salad and my mom makes the dressing with only vinegar, oil, Pepper and salt. Anyone know the measurements?

Answer: OIL AND VINEGAR DRESSING 1/2 c. oil 1/4 c. olive oil 1/4 c. cider vinegar 3/4 tsp. or less salt 1/4 tsp. pepper Combine ingredients in covered jar; shake. Yield: 1 cup. To make creamy Italian dressing, add 1/3 cup safflower mayonnaise.

Question: What is called the appetizer made with vinegar,oil,etc on cooked eggplant? I had them at the party and it was so delicious. It made with vinegar, garlic,olive oil,and it is fried?

Answer: Is it an eggplant tapenade spread? I'm not sure how to spell that, but I think that's what it's called.

Question: How Do I Make Vinegar and Oil Dressing??? They Serve it at at my school I Know it has vinegar, oil and some other like sesonings but i need the recipe Thanks =)

Answer: This is my favorite recipe for Oil & Vinegar dressing...YUM! :D Ingredients: - 3/4 cup sugar - 3/4 cup canola oil - 1 cup vinegar - 1 teaspoon salt - 3/4 teaspoon dry mustard - 1 teaspoon celery seed Directions: - In a heavy sauce pan over medium low heat, combine sugar, oil, vinegar, dry mustard, and celery seed. - Stir occassionally until sugar is dissolved - approximately 5 minutes. - Remove from heat, season to taste and cool slightly before serving.

Question: how do u remove a mixture of olive oil, vinegar and salt from the carpet in the cheap? aaaaaaaaaaaaaaaaaaaaaaaa

Answer: Try a drop of Dawn dish liquid, blot the stain.=)

Question: I'm looking for a recipe that has fresh summer veggies (zucchini, tomatoes, etc) and a vinegar/oil dressing. I had it over the summer and didn't get the recipe. It had chopped zucchini, tomatoes, onion, cucumber and green bell pepper. The dressing was vinegar/oil type, but it was very lite and refreshing. If anyone has a recipe that sounds similar to share, I would appreciate it.

Answer: I don't have a recipe, but just the way you described it sounds delicious! Don't know if what you had was hot or cold, but it sounds kinda similar to ratatouille. For a dressing, just use some vinegar and olive oil, and maybe just a little light Italian and some herbs?