They say that you should stop going out to eat if you want to save money. Well, making your own food not only helps you save money, it helps you to develop cooking skills and allows you to make much healthier versions of foods as well. The same goes for salad dressings. Store-bought dressings can contain high amounts of sugars and fats. They can also cost a lot more than what it takes to purchase the ingredients for a homemade dressing. If you like to have the option of customizing your own salad dressings to suit your preferences while cutting costs and eating healthier at the same time, you should make all your dressings from scratch. If you are really interested in learning the skill of making dressing and other cooking tips, most culinary schools and Orlando cooking schools actually teach amateur cooking classes that can be really fun and informative.
The first thing that you should know is that many salad dressings use a combination of a few common ingredients. Vinaigrettes are one of the most popular types of salad dressings because they are light, tasty, and healthy and are often a staple of culinary schools and even four star restaurants. Essentially they are comprised of two basic ingredients: oil and lemon juice or vinegar. If you are planning to make a vinaigrette you should take the following tips into consideration.
First, use a 3 to 1 ratio of oil to vinegar. No matter what size batch you make, these proportions will ensure that your vinaigrette tastes the way that it should. Secondly, add an emulsifier such as egg yolk or Dijon mustard so that the oil and vinegar blends together. Without it, you can clearly see the separation between the two substances, and that does not give off the best presentation. Next, add a variety of herbs and spices to add flavor to the dressing. Once you have committed the above to memory, you will be able to produce an ensemble of delicious dressings for yourself and your guests to enjoy.
The balsamic vinaigrette is a very sweet and tangy salad dressing that hits the spot for those who want a spark in their mouths with every bite. This dressing not only works for salads but it is excellent on grilled meats too.
You will need 1.25 cups of balsamic vinegar, 1 tablespoon of Dijon mustard, 0.5 tablespoons of dried oregano, 0.5 tablespoons of dried basil, and 0.75 cups of extra virgin olive oil.
Once you have all of the ingredients prepped and ready, throw them together in a jar. Exclude the extra virgin olive oil and mix them with a fork. After it seems that everything has come together, add the olive oil, cap the jar, and shake well. If you prefer, you can put the mix in a blender and slowly pour in the oil.
This salad dressing emphasizes the flavor and health benefits of garlic and is a favorite of student chefs in culinary schools. Suitable for all types of greens, this vinaigrette is a versatile and delicious type that goes well with all kinds of salads.
You will need 0.5 cups of apple cider vinegar, 1 to 2 tablespoons of Dijon mustard, 3 minced garlic cloves, a dash of sea salt and fresh ground pepper, 2 tablespoons of fresh herbs or 2 teaspoons of dried herbs, and 1.5 cups of extra virgin olive oil. When it comes to the herbs, you can use whatever you would like. Great options include oregano, thyme, basil, chives, and more. Preparation is identical to that of the above.
Whether you simply enjoy learning new cooking schools or you hope to turn it into a career, enrolling in one of the many Orlando cooking schools in your area is a great way to spread your culinary wings!
This article is presented by Le Cordon Bleu College of Culinary Arts in Orlando. Le Cordon Bleu College of
Culinary Arts in Orlando offers culinary arts and pâtisserie and baking training programs in Orlando, Florida. To
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