Sunday, January 25, 2009


Some vinaigrette's are easy and some are not. A lot of of our recipes use very few emulsifiers to bind our dressings together with the idea of keeping our flavors as pure as possible. But this often results in line cooks (and myself) breaking the vinaigrette. So we used to start over and try and re-emulsify. Thanks to cooking for engineers we saw a better way to start over. Of course using a basis from chemistry we force the separation to speed up using a zip lock bag. Hanging the bag allows for a complete separation and when the mixture is finished we cut a small whole in the bottom of the bag and allow the mixtures to drain into separate containers and then we can start anew. It is a great method for separating any liquid.This is our pomegranate vinaigrette. A constant source of frustration.

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