What is the difference between mayonnaise and salad dressing?
S.Hopkins
subsitute, that got me to thinking , what is the difference between
mayonnaise and salad dressing? I always thought they were two of the
same................hmmmmmm ..........now I wonder.
thank you in advance..............Scott
Metafile2
Have you tasted both of them?
Janey
AnthonyPaladino at usa dot net
>>subsitute, that got me to thinking , what is the difference between
>>mayonnaise and salad dressing? I always thought they were two of the
>>same................hmmmmmm ..........now I wonder.
>>
>>thank you in advance..............Scott
>>
What part of the country (or world) are you from?
Anthony Paladino
Brooklyn, NY
Anthony...@usa.net
(I am no longer accepting email @ AOL)
The Tony Network
http://www.redrival.com/tony
Stuyvesant High Shcool Straphangers
http://member.aol.com/jttoad98/subways
Dimitri G Criona
S.Hopkins wrote in message <3784a81b....@news.islandnet.com>...
>I read in a reciepe that they called for only mayonnaise, no
>subsitute, that got me to thinking , what is the difference between
>mayonnaise and salad dressing? I always thought they were two of the
>same................hmmmmmm ..........now I wonder.
>
>thank you in advance..............Scott
A mayonnaise is oil that is emulsified by egg yolk or egg and then flavored.
(uncooked)
Salad dressings (in the old days and now) are/were a cooked dressings based
in a white sauce and then flavored and enriched with egg and oil.
Two very different items.
Regards,
Dimitri
ChrisM1111
>in a white sauce and then flavored and enriched with egg and oil.
>
>Two very different items.
>
>
Mayo IS A SALAD DRESSING.
It is a cold uncooked emulsified, but as th estory goes was invented after the
battle of Mayonnaise. The dressing was made with what was at hand. It goes with
lots of things and appears "light" on things if "dolloped" or spread over
lightly. If they are asking for Mayo, then they want a specific "SaladDressing"
I believe old bottle of Hellmans had the words salad dressing on them. I only
found this out in HS when a diabetic friend of mine used to put it on salad, he
and his family explained it. I read it, later on.
Of course after the Earl(or duke) of Sandwich ruined the world with his bad
eating habits (meat slabs betwixt 2 slabs of bread in one hand, he gambled with
the other). Before you know it poof Mc-Junk burgers.
If you use your own homebrewed mayo use pastuerized eggs and lay on, don't
forgit the teensie weenie bit of zest and lemon juice, salt and white pepper.
Of course you could add mashed baked (roasted) garlic and make aioli (can't
spell in french either, A-O-LEE)
chris
;-)
chris
For free plans and info on solar oven's water and purifiers, that actually
work, see<http://www.accessone.com/~sbcn/index.htm>
===========================================================
Sufficiently advance technology is indistinguishable from magic..
Dimitri G Criona
ChrisM1111 wrote in message
<19990708162055...@ng-bk1.aol.com>...
>>Salad dressings (in the old days and now) are/were a cooked dressings
based
>>in a white sauce and then flavored and enriched with egg and oil.
>>
>>Two very different items.
>>
>>
>
>Mayo IS A SALAD DRESSING.
>
>It is a cold uncooked emulsified, but as th estory goes was invented after
the
>battle of Mayonnaise. The dressing was made with what was at hand. It goes
with
>lots of things and appears "light" on things if "dolloped" or spread over
>lightly. If they are asking for Mayo, then they want a specific
"SaladDressing"
>I believe old bottle of Hellmans had the words salad dressing on them. I
only
>found this out in HS when a diabetic friend of mine used to put it on
salad, he
>and his family explained it. I read it, later on.
<Snip>
See below from epucurious - in addition I have several cookbooks from the
20's, 30's & 40's that gave recipes for a COOKED SALAD DRESSING that taste
amazingly like MW.
[MAY-uh-nayz, may-uh-NAYZ]
A thick, creamy dressing that's an EMULSION of
vegetable oil, egg yolks, lemon juice or vinegar and
seasonings.
If egg yolks aren't used, the product is
called salad dressing, which is also sweeter than
mayonnaise. Commercial mayonnaise (which must
contain at least 65 percent oil by weight) sometimes
contains other additions including emulsifiers and
sweeteners. There are many reduced-fat
mayonnaises — ranging from about 25 percent to 50
percent less fat than regular margarine — as well as
fat-free mayonnaise. Besides less oil (or none, as the
case with fat-free spreads), these mayonnaises contain
ingredients like modified food starch, cellulose gel and
other thickeners and emulsifiers, all of which help
contribute to the proper consistency. Electric mixers, blenders and food
processors make homemade mayonnaise a cinch. All mayonnaise should be
refrigerated once made or opened. Unfortunately, the homemade style — which
is far superior in taste and texture — lasts only 3 to 4 days. The
commercial
product can be stored up to 6 months. Mayonnaise is widely used as a spread,
a
dressing and a sauce. It's also used as the base for a plethora of other
mixtures
including TARTAR SAUCE, THOUSAND ISLAND DRESSING, AĻOLI and RÉMOULADE.
Dimitri
Edwin Pawlowski
S.Hopkins <ker...@kernelpopcorn.com> wrote in message
news:3784a81b....@news.islandnet.com...
> I read in a reciepe that they called for only mayonnaise, no
> subsitute, that got me to thinking , what is the difference between
> mayonnaise and salad dressing? I always thought they were two of the
> same................hmmmmmm ..........now I wonder.
>
> thank you in advance..............Scott
They are probably referring to the likes of Miracle Whip. Look the same but
have a different flavor. I'm not sure what the flavor is as I don't have any
and rarely use it, but it reminds me of having sweet pickle juice added.
I'd say you should try it for yourself. Some love it, others seem to deride
it.
Ed
e...@snet.net
http://pages.cthome.net/edhome
Bob Y.
To me, a salad dressing is something along the line of a vinegarette. However,
in this case, Ed's probably right as to it being Miracle Whip. I can't swear,
but I think MW has sugar in it while mayo doesn't (for sure, for sure). I had to
throw out a large potato salad once when I used MW by mistake. Even my roomie
couldn't stand the stuff.
- -
Bob Y.
The figures looked more or less human. And they were engaged in religion. You could tell by the knives (it's not murder if you do it for a god).
_Small Gods_
Gary M.
>
> To me, a salad dressing is something along the line of a vinegarette.
I've always preferred 'salad dressing' over mayonnaise for sandwiches or
anything because of the 'tangier' taste - I've always assumed it's extra
vinegar added....
One of my favorite dressing for a salad remains the old standby, "Kraft
salad dressing with a little ketchup added."
Gary M.
Tris
;-)
----------
In article <3784a81b....@news.islandnet.com>, ker...@kernelpopcorn.com
Edwin Pawlowski
Bob Y. <rdy...@wcc.net> wrote in message >
> To me, a salad dressing is something along the line of a vinegarette.
> in this case, Ed's probably right as to it being Miracle Whip. I can't
swear,
> but I think MW has sugar in it while mayo doesn't (for sure, for sure). I
had to
> throw out a large potato salad once when I used MW by mistake. Even my
roomie
> couldn't stand the stuff.
>
> - -
> Bob Y.
I was in the store today and looked at a jar. It has paprika and spices in
it. I love it when they get away with using 'spices' as an ingredient.
Ed
e...@snet.net
http://pages.cthome.net/edhome
Nancree
kinds in your supermarket--Italian, Blue Cheese, Oil and Vinegar, etc.etc.
Mayonnaise is more specific---an emulsion of egg, acid (lime juice) , oil,
salt, mustard.
"Miracle Whip" is a dreadful thing (IMHO) that looks like mayonnaise, but has
stuff added to it that makes it most disagreeable, to my taste.
To make your own mayonnaise, easy !
In a glass peanut butter jar, crack one egg, room temperature. Add 1 1/2
Tablespoons FRESH lime (or lemon) juice, 3/4 tsp. salt, 1 tsp. dry mustard.
Use an immersible blender, (or "stick" blender, such as that made by Braun)
for the easiest and most foolproof way.
WITHOUT turning it on, put blender down to bottom of the the jar. Then turn
it on. Tip it slowly from side to side as you pull it to the top. In 10
seconds you will have perfect mayonnaise. You will never want to use purchased
mayo again.
You can use a food processor, but the method is different, and you will have
a few failures.
Put room temperature egg into processor. Add salt, dry mustard, lime juice and
only 1/4 cup oil. Turn on high speed, and very gradually add a tiny stream of
oil (about as thick as the lead in a pencil) until you have added another cup
of oil.
Voila!
Enjoy!
Nancree
dorem...@pinn.net
Do not use raw eggs to make mayo, hollandaise, etc., especially if
young children, pregnant women, and older folks, any of which might
have impaired immune systems, will be eating them. Salmonella is
present in a significant percentage of raw eggs.
Not only can you get real sick from a contaminated raw egg, but you
can die!
There ain't nothing like fresh-made mayo on a salad. It ain't worth
dying for!
Never, ever, bring raw eggs up to room temperature before you cook
them!
This is a real problem in the food service industry with cooks racking
up eggs along side the grill or egg pans and letting them warm up
before being cooked. Warming them up simply gives any bad bacteria
present in them a chance to multiply. If you walk into a restaurant
and you see eggs racked up in the kitchen in anything other than a
fridge or refrigerated sandwich bar, run, don't walk, to the nearest
exit!
A lot of folks are using pasteurized-in-the-shell eggs. Darned shame
that many of them have been found to have the dreaded S in them! When
I was cooking in Leavenworth, we got shelled, frozen, pasteurized eggs
in large pails. Apparently, there is no problem with them, but that is
a heck of a lot of eggs to have to use up in a home.
My qualification to write about this: Certified Food Service
Sanitation Manager. And long time chef who never racked up eggs in a
hot kitchen!
On 11 Jul 1999 02:55:34 GMT, nan...@aol.com (Nancree) wrote:
> To make your own mayonnaise, easy !
>
>In a glass peanut butter jar, crack one egg, room temperature. Add 1 1/2
Roger Woods, Norfolk, VA.
See my sailing stuff, fat stuff, or whatever tickles my fancy!
http://members.tripod.com/~PublisherRLW/
Email: 1rw...@pinn.net (Remove the 1)
Metafile2
>young children, pregnant women, and older folks, any of which might
>have impaired immune systems,
Is there a way to use cooked eggs in any way to make Mayo? Also, is there a
process that can be done at home to make the eggs save to use raw? Like for
Caesar dressing?
Janey
dorem...@pinn.net
Until recently, the pasteurized eggs in the shell were thought to be
perfectly safe to use in mayo, etc. I recently ran across a couple of
articles where the CDC or some other org, might have been in Michigan,
found that there was a small percentage of that type egg that still
had the bug in them. If you would like to read more about this, let me
know and I will provide the URL's.
I know of no way to prepare the eggs for use at home. There may be one
and someone on the group may know how. Temperature range and time may
be very critical and I would not try that at home. I understand that
the commercial producers of pasteurized eggs bring them to a certain
temp-- many of them will not say what temp-- and hold them for a
certain period of time to assure destruction of any harmful bugs.
Personally, I very reluctantly stopped making home-made mayo several
years ago while I was still a chef. Ditto in the restaurant kitchen. I
continued to make hollandaise, but made sure that if it was not used
within an hour, it was discarded and a new batch made. I was never
really comfortable with the safety of the sauce and used to push it to
the limit, during preparation, to where it almost became scrambled
eggs. After I heard horror stories of folks getting sick in other
parts of the country from contaminated eggs, I stopped making
hollandaise from scratch, and bought a powdered version to use in the
restaurant. It tasted almost the same as the real thing and very few
folks could tell the difference. It was safe for my guests!
Ah, for some good old-fashioned steamed asparagus, with freshly made
hollandaise sauce. I miss it, but at my age I am not about to crack a
few eggs and make a fresh batch!
Check around and see if you can find frozen, pasteurized, shelled
whole eggs in your locale. I have not seen any in my area in small
quantities. I have heard no reports that they are not safe.
On 12 Jul 1999 14:55:38 GMT, meta...@aol.com (Metafile2) wrote:
>Is there a way to use cooked eggs in any way to make Mayo? Also, is there a
>process that can be done at home to make the eggs save to use raw? Like for
>Caesar dressing?
>
>Janey
Roger Woods, Norfolk, VA.
M&O
Mayo Salad Dressing
1. At least 65% Veg. oil.
1. At least 30% Veg. oil.
2. Egg yolk
2. At least 4% egg yolk.
3. Acidic agent ( Vinegar &/or Lemon Jc..).
3. Acidic agent also.
4. Optional ingredients:
4. Optional ingredients:
(spices, flavors & preservatives).
(spices, flavors, preservatives, stabilizers & thickeners)
5. Food Starch
Rick Hackett
the raw eggs?