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Vinaigrette. Vinaigrette (/ ˌvɪnɪˈɡrɛt / VIN-ih-GRET, French: [vinɛɡʁɛt] ⓘ) is made by mixing an edible oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, [1] but can also be used as a marinade.
In Canada, a teaspoon is historically 1⁄6 imperial fluid ounce (4.74 mL) and a tablespoon is 1⁄2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volumetric measures here are for comparison only.
Saponification value or saponification number (SV or SN) represents the number of milligrams of potassium hydroxide (KOH) or sodium hydroxide (NaOH) required to saponify one gram of fat under the conditions specified. [1][2][3] It is a measure of the average molecular weight (or chain length) of all the fatty acids present in the sample in form ...
Salt and pepper shakers, along with a sugar dispenser Georgian silver pepper shaker, or pepperette, hallmarked London 1803. Salt and pepper shakers or salt and pepper pots, of which the first item can also be called a salt cellar in British English, [1] are condiment dispensers used in European cuisine that are designed to allow diners to distribute grains of edible salt and ground peppercorns.
Vinegar. A variety of flavored vinegars, for culinary use, on sale in France. Vinegar (from Old French vyn egre 'sour wine ') is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. [1] Usually, the acetic acid is produced by a double fermentation ...
3½ oz. feta cheese, crumbled (¾ cup) 1. Preheat oven to 400°. Pierce potatoes all over using a fork; rub with 1 tablespoon of the olive oil. Wrap potatoes in aluminum foil; bake until potatoes ...
Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%. It is then sealed in a closed container for up to two years. [1]: 234
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