I make a low-carb italian dressing from Olive oil, water, balsamic
vinegar, and garlic and onion powders, shaken well. I've noticed that
there are fairly large clumps of solids in the finished dressing. I
imagine they are clumps of the powders which haven't dissolved
properly. How can I alter the recipe or preparation to avoid the
solids (assuming I want all the flavors)?

Thanks in advance!

On Thu, 18 Mar 2004 12:56:57 GMT, Gary wrote:

> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?
>
> Thanks in advance!

Use a little finely chopped fresh garlic and onions instead of the powders?
Tastes better too.
--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

On Thu, 18 Mar 2004 12:56:57 GMT, Gary wrote:

> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?
>
> Thanks in advance!

Use a little finely chopped fresh garlic and onions instead of the powders?
Tastes better too.
--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

"Gary" > wrote in message
...
> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?
>
Make it in a blender.

I made it in a blender and it wound up with a big head...looked like a
mug of beer. I've set it out to stand. I hope it will go flat.

On Thu, 18 Mar 2004 13:22:39 GMT, "pavane"
> wrote:

>
>"Gary" > wrote in message
.. .
>> I make a low-carb italian dressing from Olive oil, water, balsamic
>> vinegar, and garlic and onion powders, shaken well. I've noticed that
>> there are fairly large clumps of solids in the finished dressing. I
>> imagine they are clumps of the powders which haven't dissolved
>> properly. How can I alter the recipe or preparation to avoid the
>> solids (assuming I want all the flavors)?
>>
>Make it in a blender.
>

I made it in a blender and it wound up with a big head...looked like a
mug of beer. I've set it out to stand. I hope it will go flat.

On Thu, 18 Mar 2004 13:22:39 GMT, "pavane"
> wrote:

>
>"Gary" > wrote in message
.. .
>> I make a low-carb italian dressing from Olive oil, water, balsamic
>> vinegar, and garlic and onion powders, shaken well. I've noticed that
>> there are fairly large clumps of solids in the finished dressing. I
>> imagine they are clumps of the powders which haven't dissolved
>> properly. How can I alter the recipe or preparation to avoid the
>> solids (assuming I want all the flavors)?
>>
>Make it in a blender.
>

Gary wrote:

> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?

Or you could do it simply- rub salad bowl with cut clove of garlic. Add
some chopped green onions to your salad greens. Toss with Olive oil,
balsamic, salt and pepper.. some parmesan is nice too. Maybe a few herbs
adn spices to taste. Forget premixing anything. Usually the proportion
is 2-3 T olive oil to 1 T vinegar.
Goomba

On Thu, 18 Mar 2004 08:46:33 -0500, Goomba38 wrote:

> Forget premixing anything.

Hence the presence of oil and balsamico on restaurant tables in Italy,
rather than a dressing already made up.
--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

On Thu, 18 Mar 2004 08:46:33 -0500, Goomba38 wrote:

> Forget premixing anything.

Hence the presence of oil and balsamico on restaurant tables in Italy,
rather than a dressing already made up.
--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

"Gary" > wrote in message
...
> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?
>
Make it in a blender.

Gary wrote:

> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?

Or you could do it simply- rub salad bowl with cut clove of garlic. Add
some chopped green onions to your salad greens. Toss with Olive oil,
balsamic, salt and pepper.. some parmesan is nice too. Maybe a few herbs
adn spices to taste. Forget premixing anything. Usually the proportion
is 2-3 T olive oil to 1 T vinegar.
Goomba

Mix up the oil and the spices first - then _slowly_ add the olive oil while
whisking like crazy.

Adding a little mustard will help keep the oil and vinegar together, but
maybe that's too French for what you want.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Gary" > wrote in message
...
> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?
>
> Thanks in advance!

: Mix up the oil and the spices first - then _slowly_ add the olive oil while
: whisking like crazy.

BZZZZT!
Mix up the _water_ and the spices first - then _slowly_ add the olive oil
while whisking like crazy.

Why add water at all? It will prevent the dressing from properly coating the
salad greens.
Nancree

Why add water at all? It will prevent the dressing from properly coating the
salad greens.
Nancree

: Mix up the oil and the spices first - then _slowly_ add the olive oil while
: whisking like crazy.

BZZZZT!
Mix up the _water_ and the spices first - then _slowly_ add the olive oil
while whisking like crazy.

Mix the water/powders/vinegars first.
That should dissolve the powders.
Then mix in the oil.


On Thu, 18 Mar 2004 12:56:57 GMT, Gary > wrote:

>I make a low-carb italian dressing from Olive oil, water, balsamic
>vinegar, and garlic and onion powders, shaken well. I've noticed that
>there are fairly large clumps of solids in the finished dressing. I
>imagine they are clumps of the powders which haven't dissolved
>properly. How can I alter the recipe or preparation to avoid the
>solids (assuming I want all the flavors)?
>
>Thanks in advance!

<rj>

Mix up the oil and the spices first - then _slowly_ add the olive oil while
whisking like crazy.

Adding a little mustard will help keep the oil and vinegar together, but
maybe that's too French for what you want.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Gary" > wrote in message
...
> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?
>
> Thanks in advance!

Mix the water/powders/vinegars first.
That should dissolve the powders.
Then mix in the oil.


On Thu, 18 Mar 2004 12:56:57 GMT, Gary > wrote:

>I make a low-carb italian dressing from Olive oil, water, balsamic
>vinegar, and garlic and onion powders, shaken well. I've noticed that
>there are fairly large clumps of solids in the finished dressing. I
>imagine they are clumps of the powders which haven't dissolved
>properly. How can I alter the recipe or preparation to avoid the
>solids (assuming I want all the flavors)?
>
>Thanks in advance!

<rj>

"Gary" > wrote in message
...
> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?
>
> Thanks in advance!

Follow the Good Seasons example.

1. Add the dry
2. Add the vinegar
3. Add the water (optional)
4. Shake like hell (or mix)
5. Add the oil
6. Shake again.
7. Serve

Dimitri

"Gary" > wrote in message
...
> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?
>
> Thanks in advance!

Follow the Good Seasons example.

1. Add the dry
2. Add the vinegar
3. Add the water (optional)
4. Shake like hell (or mix)
5. Add the oil
6. Shake again.
7. Serve

Dimitri

Gary wrote:

> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?

Try adding a bit of mustard powder to it, about 1/4 tsp.

Gary wrote:

> I make a low-carb italian dressing from Olive oil, water, balsamic
> vinegar, and garlic and onion powders, shaken well. I've noticed that
> there are fairly large clumps of solids in the finished dressing. I
> imagine they are clumps of the powders which haven't dissolved
> properly. How can I alter the recipe or preparation to avoid the
> solids (assuming I want all the flavors)?

Try adding a bit of mustard powder to it, about 1/4 tsp.