Etydhv

Defamation due to breach of confidentiality

Scary film where a woman has vaginal teeth

How to get the last not-null value in an ordered column of a huge table?

Traduction de « Life is a roller coaster »

What would be the main consequences for a country leaving the WTO?

Towers in the ocean; How deep can they be built?

free fall ellipse or parabola?

Traveling with my 5 year old daughter (as the father) without the mother from Germany to Mexico

What flight has the highest ratio of timezone difference to flight time?

what's the use of '% to gdp' type of variables?

TikZ: How to fill area with a special pattern?

What is the difference between "hamstring tendon" and "common hamstring tendon"?

Can Sneak Attack be used when hitting with an improvised weapon?

Is it professional to write unrelated content in an almost-empty email?

Reference request: Grassmannian and Plucker coordinates in type B, C, D

Reshaping json / reparing json inside shell script (remove trailing comma)

Why am I getting "Static method cannot be referenced from a non static context: String String.valueOf(Object)"?

Computationally populating tables with probability data

"Eavesdropping" vs "Listen in on"

Help/tips for a first time writer?

Film where the government was corrupt with aliens, people sent to kill aliens are given rigged visors not showing the right aliens

Yu-Gi-Oh cards in Python 3

Is there an equivalent of cd - for cp or mv

Redefining symbol midway through a document

Making salad dressing without acid or high fat or capsaicin

0

One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids

• acidity


• large quantities of oil


• spiciness (i.e. anything with capsaicin or peperine)

But I'm struggling to accomplish this because I don't know what type that would be. I bought a book called Garde Manger by the Culinary Institute of America (CIA).

For "cold emulsion sauces", they listed

• temporary emulsions (e.g. vinagrettes)


• stable emulsions (e.g. mayonnaise)

However both of those examples involve high amounts of fat or acid.

For "dairy-based dressings", these seemed to rely on primarily cheese and cream, both of which are high fat.

Salsas it said tended to have fruits and/or vegetables combined with an acid (e.g. citrus juice, vinegar, or wine). Again, won't work.

So the options left were

• coulis and purees


• coating sauces: aspic

Would either of these last two options work? It seems plausible since the book doesn't mention high fat or acidity as a requirement for them, but I wanted a second opinion since I've never made either.

salad-dressing

share|improve this question

asked 14 mins ago

Stan ShunpikeStan Shunpike

209311

add a comment | 

0

One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids

• acidity


• large quantities of oil


• spiciness (i.e. anything with capsaicin or peperine)

But I'm struggling to accomplish this because I don't know what type that would be. I bought a book called Garde Manger by the Culinary Institute of America (CIA).

For "cold emulsion sauces", they listed

• temporary emulsions (e.g. vinagrettes)


• stable emulsions (e.g. mayonnaise)

However both of those examples involve high amounts of fat or acid.

For "dairy-based dressings", these seemed to rely on primarily cheese and cream, both of which are high fat.

Salsas it said tended to have fruits and/or vegetables combined with an acid (e.g. citrus juice, vinegar, or wine). Again, won't work.

So the options left were

• coulis and purees


• coating sauces: aspic

Would either of these last two options work? It seems plausible since the book doesn't mention high fat or acidity as a requirement for them, but I wanted a second opinion since I've never made either.

salad-dressing

share|improve this question

asked 14 mins ago

Stan ShunpikeStan Shunpike

209311

add a comment | 

One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids

• acidity


• large quantities of oil


• spiciness (i.e. anything with capsaicin or peperine)

But I'm struggling to accomplish this because I don't know what type that would be. I bought a book called Garde Manger by the Culinary Institute of America (CIA).

For "cold emulsion sauces", they listed

• temporary emulsions (e.g. vinagrettes)


• stable emulsions (e.g. mayonnaise)

However both of those examples involve high amounts of fat or acid.

For "dairy-based dressings", these seemed to rely on primarily cheese and cream, both of which are high fat.

Salsas it said tended to have fruits and/or vegetables combined with an acid (e.g. citrus juice, vinegar, or wine). Again, won't work.

So the options left were

• coulis and purees


• coating sauces: aspic

Would either of these last two options work? It seems plausible since the book doesn't mention high fat or acidity as a requirement for them, but I wanted a second opinion since I've never made either.

salad-dressing

share|improve this question

asked 14 mins ago

Stan ShunpikeStan Shunpike

209311

share|improve this question

asked 14 mins ago

Stan ShunpikeStan Shunpike

209311

share|improve this question

asked 14 mins ago

Stan ShunpikeStan Shunpike

209311

asked 14 mins ago

Stan ShunpikeStan Shunpike

209311

asked 14 mins ago

Stan ShunpikeStan Shunpike

209311