Its so detailed yet easy to follow , thanks for the recipes Adrienne its so nice for beginners. I've been cooking since i was 12 and i love these epicurious videos. Seeing a professional do it helps you learn so much. I feel like they should make an episode of all the chefs making their favorite dishes and desserts ❤.
I never liked salads, but I decided to have a salad night for health. I thought I hated dressing, but when I learned to make an easy vinaigrette, in small enough amounts to only use once... it was great. I've used strawberry jam and mint jelly in it, too. (Mint jelly is much harder to mix in, but it went nicely with a Greek salad.) Basically, once I realized I didn't have to commit to a bottle of dressing that would sit in the fridge for several weeks (at least) and could just have a little fun, I actually started enjoying salad night!
I've been wanting to make homemade dressings but didn't know where to start so this video is perfect. Thank you so much for posting, and I can't wait to make my first salad using the homemade salad dressing. ❤❤
To weaken onion flavor, add lots of salt to sliced/chopped onions. You can let it sit for 10-15 minutes and rinse the salt out or quicken the process by crushing the onion-salt combination with your fingers, and then rinse the salt out. The onions will be limp and less acidic.
A simple, classic vinaigrette dressing, and not too much, to let the different flavour elements through, is perfect. In the past, foods were often drowned in strong tasting sauces because either the basic ingredients were of poor quality and tasteless (and if you grow your own fruit and vegetables they won't be), or worse, and this is why some extremely strong tasting sauces were invented - the ingredients were going off, and needed disguise. This was quite prevalent in the 18th and 19th centuries. I know some people who have put hot sauce on everything they eat for many years, and they have a real problem tasting anything without it, which is a real shame. They're not wrong, but they miss out on those delicate, exciting flavours that make life so much nicer.
Perfect! Why has it taken so long to find someone to explain the reasons for using certain ingredients for salad dressing? Thank you. Only one question, a traditional Ceasar dressing used with anchovies, can you do a video on making that please?
I think it’s because that’s not the point. If you use less shallot it will still be a strong flavour l, just less of the ingredient. But if you like lots of shallot just want it to be less sharp you can mute the shallot flavour and still eat lots of shallots.
That was flawless. She gave the explanations for each type as required and her reasoning for everything-the chemistry of cooking. Love it.
I love how she explains how to pair each dressing with the main dish & type of greens used.
Another emulsifier that's wonderful for vinaigrette: miso paste.
YUMMMMMMMMM!
Yesss
yes@!!
Its so detailed yet easy to follow , thanks for the recipes Adrienne its so nice for beginners.
I've been cooking since i was 12 and i love these epicurious videos.
Seeing a professional do it helps you learn so much.
I feel like they should make an episode of all the chefs making their favorite dishes and desserts ❤.
Yes!!!!!!!!!!
Adrienne’s back!
Finally🎉🎉🎉🎉🎉🎉🎉🎉🎉
I never liked salads, but I decided to have a salad night for health. I thought I hated dressing, but when I learned to make an easy vinaigrette, in small enough amounts to only use once... it was great. I've used strawberry jam and mint jelly in it, too. (Mint jelly is much harder to mix in, but it went nicely with a Greek salad.) Basically, once I realized I didn't have to commit to a bottle of dressing that would sit in the fridge for several weeks (at least) and could just have a little fun, I actually started enjoying salad night!
Love her videos. Please keep bringing her back!!
She’s great. We need to see more of her!
So happy to see Adrienne back, always love what she has to teach
I've been wanting to make homemade dressings but didn't know where to start so this video is perfect. Thank you so much for posting, and I can't wait to make my first
salad using the homemade salad dressing. ❤❤
Yes!!! She was FLAWLESS! Beautiful & knowledgeable presentation. Answered a lot of questions for me❤❤❤
I can't wait to try these ideas...thanks for posting, chef.
Yay, bouncy ponytail lady! I'd love to see her in a How To Use Every Herb video!
Top chef alumn. Nice to see you again
My girl Adrienne!! Love any video she's in
She is the best explainer!
nicely explained - thank you !
She’s back!
Why am I watching this? I have never or will ever eat salad. Anything with Adrienne is a MUST WATCH!!
It's simple. I see Adrienne, I hit like.
To weaken onion flavor, add lots of salt to sliced/chopped onions. You can let it sit for 10-15 minutes and rinse the salt out or quicken the process by crushing the onion-salt combination with your fingers, and then rinse the salt out. The onions will be limp and less acidic.
A simple, classic vinaigrette dressing, and not too much, to let the different flavour elements through, is perfect.
In the past, foods were often drowned in strong tasting sauces because either the basic ingredients were of poor quality and tasteless (and if you grow your own fruit and vegetables they won't be), or worse, and this is why some extremely strong tasting sauces were invented - the ingredients were going off, and needed disguise. This was quite prevalent in the 18th and 19th centuries.
I know some people who have put hot sauce on everything they eat for many years, and they have a real problem tasting anything without it, which is a real shame. They're not wrong, but they miss out on those delicate, exciting flavours that make life so much nicer.
Perfect! Why has it taken so long to find someone to explain the reasons for using certain ingredients for salad dressing? Thank you. Only one question, a traditional Ceasar dressing used with anchovies, can you do a video on making that please?
She is a great host/ demo chef.
Awesome ❤ Thank you 😇
This is great. What neutral oil do you suggest?
I keep blender bottle balls in my mason jars of dressing. Works very well.
Adrienne's voice is very calming
Great inspiration thanks
Teach us how to make soups!
the tumbnail brought be back to the golden age of 4chan with the MLP jar
Yo Adrienne. What gets us to a Green Goddess dressing?
Yes! Mostly I've seen the addition of parsley, basil, tarragon and chives plus anchovies but I'd love her version.
She’s baaaaaaaaaaaaaaack!
How long can the creamy dressing stay in the fridge?
Please do a frozen wings taste test video like the fries one
Inspiration me to make salad! ❤
the best vinaigrette i make is 1/2 lemon, 1/2 red wine vinegar....very balanced
How long does the creamy dressing last?
Finally, chef Cheatham is back!
I make a vinaigrette with olive oil, lemon juice, cilantro, garlic paste, salt and pepper.
8:26 I like putting a raw egg in my frozen smoothie. (I only got a stomachache once, and realistically it could have been anything I ate that day.)
This was a fantastic video. But can she please do one on dressings to use when trying to lose weight?
I'm guessing the last dressing wouldn't last much in the fridge, as it has raw eggs. Look yummy though!
AT LAST! Dressing without that syrup called balsamico or a tablespoon of honey!
Salad is the best vegeterian dish.
❤
why wash out your onions instead of just using less, if the flavor is too strong for you?
I think it’s because that’s not the point. If you use less shallot it will still be a strong flavour l, just less of the ingredient. But if you like lots of shallot just want it to be less sharp you can mute the shallot flavour and still eat lots of shallots.
I still dont understand how raw egg is food safe. Any experts in the chat?
It's been 4 months since the last 4 levels video.
Now I want to have a salad
They all look delicious 🙏🏻💗
WHATIS NUTRAL OIL? CAN YOU MENTION SOME NAMES PLS
sunflower
avocado oil, vegetable oil, canola oil, grapeseed oil, corn oil, etc
Any Oil that doesn't have a signature flavor. An Oil that tastes neutral basically.
😍
I'll watch any video with Adrienne, totally don't have a huge crush on her or anything
Why can't some men see the talent and not the beauty.
Its about food not about simping 🙄.
What an odd thing to say regardless of gender and sexuality
Why so few videos lately?
I love watching this gorgeous woman eat.. she enjoys every bite of food she eats ❤
That's quite cringe...
Eggs are already pasteurized so they’re safe raw.
She looks just like Mariah Carey.
I will never understand why people have to try the food on camera 😭 there is a lot of people out there with misophonia
It's the teeth against the fork or spoon for me; really poor etiquette.
Enough with the two camera setup.
The best way to upgrade a salad is casting away 80% of vegs and add more meat & fries.
Then just go to mc donalds
Unpopular opinion: No dressing improves a salad.
Yer a squirrel
Olive Garden salad dressing has entered the chat
Caesar salad 🥗 always tastes better with the dressing.
Improve your life and discard the lawn mower also.
Salt & spices are all I need. Sometimes lemon juice or a tsp of vinegar if I want that bite
I hate salads. All cold food, really
Ur cute, but it shows.
Thanks Dee!
Isnt she mispronouncing vinaigrette? She's adding a syllable.
Love her videos. Please keep bringing her back!!