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In this food tutorial learn a simple recipe for making a diet oriental salad dressing.
Tags:diet oriental salad dressing recipe,chefrobertkhoury,cooking tips,diet oriental salad dressing,How to Cook,how to make diet oriental salad dressing,oriental salad dressing recipe,Salad Dressing recipe
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Okay, let’s do a little what I call my homemade dietetic oriental dressing. Just a little moderate flame there. I have everything premeasured here. We’re going to put the sesame oil in and we’re going to add the garlic and the ginger and this ginger is the ginger that I peel put in the – with some sesame oil or olive oil whichever you prefer and then I put it in the freezer so I always have it. There’s nothing wrong with that. It just makes life easier. So we’re going to sweat this up just for a couple of minutes on a low flame and then the next step is to add the water to it so just let it cook gently here to draw some of the flavor out of it instead of just putting it into the water raw. It will just get a little bit more out of it this way. That’s been sweating up there for about two minutes as you see and that’s enough. Now we will add the water, one quart of water and why is that important the amount, because the thickening agent is measured to thicken up one quart of water and a little trick what I do when measuring if I’m using honey and oil in the same recipe or some kind of a fat is I put the oil or fat into the measurer first. Pour it in and then I pour the honey into this same measuring cup and when you pour the honey out as you will see when I’m ready to pour it, it just flows much more easier. You know how sticky oil is. Now we just raise the flame. We’re going to bring this to a boil. I’m adding the salt now, sea salt and try to use sea salt in almost all my recipes instead of regular salt. It’s just better for you. When this comes to a boil, we’re going to thicken it. Once this comes to a boil and we thicken it, then we’re going to put it in the refrigerator. You can do this the day before, refrigerate this because the other items have to be added. I don’t add at this point. Like the scallions because we want to keep the green color and the rice vinegar that I use, we don’t want to cook the rice vinegar. Don’t expect miracles from this. Don’t forget, the base from this is not oil. The base of this is a quart of water so we’re trying to season this the best we can to give it a nice flavor to go on our salad. That’s all I’m concerned about, this is for myself really. I’ve been using this for a few years already because I love to put dressing and a lot on my salad so I figured, if I make something that’s very low in calories, it’s better for me. Now that it’s come to a boil, we’re going to add the rice starch. You can use cornstarch, --root but not – because the – will turn everything white. Unless you want it to look like it was a creamy dressing so you could use – but I prefer to keep all the colors that are going in there the same color as they are. Just add the starch. It’s mixed with equal amounts of water and we’re going to bring this to a boil, simmer it for a minute and then we’re going to take it off. I want everything out of here so just rinse this out and we don’t want to leave any of the starch. That’s it, now we have all of it. To this, I’m going to add the honey. This should flow very easily. A little bit easier and then there’s a little hot sauce and soy sauce which I had already mixed together. The only thing we have to add after this has completely chilled is the vinegar, the rice vinegar which I’m using and the scallions. Now we’re going to check the consistency. Once this chills, it’s going to be a drop thicker but not much. If you use the – in it, that really thickens overnight in the refrigerator when you make a sauce. This is not thick enough so we’re going to add more starch because tomorrow or 6 or 7 hours later from now, when it’s thick, after the vinegar goes in and you feel as if it’s too thick for a dressing, you can always thin it with just a drop of water. But you know what, think of all the salad dressings you’ve had and how thick they are once you mix them into your salad, they kind of thin out a little bit. You have a salad spin, you have a nice dry salad. If you don’t, you usually have some water on there so it really won't matter. Get it all out. Check it again in a minute. Just remember the base of this is not oil. So really how bad is it for you? It’s looking like a salad dressing the consistency and that’s part of everything, the eye appeal. If it looks good and it tastes good, you have something. That’s much better. It’s got that creaminess, thickness like a dressing would have and we bring this to a boil. Let’s see how thick that is now. Thickened it up a little bit more. That should be just right after it chills. That’s it. Now I’m going to take this and place it in the refrigerator just as it is. I sit it on top of a can, a metal can of tomato juice, that way the air gets around it easier and it will cool off faster and we will come back in about 6 or 7 hours after it really chills. That’s who I set it up and I left the whip in there. Every half hour or hour, you just come and stir it and by leaving the whip in there, the cold it will chill it even faster because the cold air goes on to the whip and into the dressing. We will add scallions. I’m going to mix this up and then I’m going to taste it. Let’s see if it tastes like a real dressing or we have to put a little extra something in there. All the flavors that I put in there are prominent. I taste the ginger, the garlic, the vinegar is just there. You could add more or you could take some out. This is good. Just remember it’s made with 96% water. I hope you enjoy it.