Cooking
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
I approve of this recipe.
The rough proportions would be something like this given that Cesar dressings are made differently.. (Side note from my point of view is that I'd use anchovies)
- Avocado oil: 60-80%
- Lemon juice and/or vinegar: 10-20%
- Water: 0-10%
- Dijon mustard: 1-3%
- Parmesan cheese: 5-10%
- Garlic powder and thyme: less than 1%
- Sea salt and black pepper: 0.1-1%
- Tamari: 0.1-1% (optional)
- Xantham gum: less than 0.1% (optional)
Thyme and vinegar are to taste, but many dressings are 3 parts oil to 1 vinegar. Dijon has vinegar or usually lemon, and often Worcestershire, so I'd suggest 10 - 20% acid in this recipe. Edit: the Kenji recipe posted here looks the bomb.
I have the world's best caesar dressing. People remark on it all the time. It is also the dressing for the world class steakhouse Caesar's. Here it is:
- equal parts olive oil and grated parm. For a typical meal, it's 1/3 cup of each. This is sufficient for a large head of romaine.
- 1 egg
- 1Tsp lemon juice (fresh squeezed)
- 1/2 tsp fish sauce or squirt of anchovy paste
- 1/4 tsp seasoning salt
- grind of black pepper
- 8-10 drops hot sauce like Franks
- 8-10 drops Worcestershire sauce
- 1tsp white vinegar
- 2 cloves garlic minced
I blend and taste at this point, ensuring that there is a proper balance of umami, sour, and salt. Zhuzh it up accordingly with additional hot sauce, Worcestershire or lemon juice to taste. A sprinkle of MSG is magic for an umami bomb like this as well.
no thyme, water, xanthan gum. You can use a squirt of dijon as an emulsifier if and only if your gut biome is too much of a pussy to handle the raw egg in your dressing. I've made and ate this hundreds of times without incident.