The one on the right is mine, the 1 on the left is apparently the correct outcome. Same recipe. It's a 3/1 ratio so it should emulsify correctly but apparently doing that is wrong .😅
by Eastern_Bit_9279
13 Comments
[deleted]
[deleted]
Xsiah
Obviously. You only made one dressing, they made 2.
isabaeu
The one of the left is correct? It looks broken. Am I missing something?
dontcallmechef100
So I think I know what’s actually going on here. They’re wanting a vinaigrette, not a true emulsified dressing; but they’re calling it that. Although you made the dressing correctly, just not the vinaigrette “dressing” that they wanted.
Looks like you get to break dressings for fun now though so there’s that.
DeartayDeez
What’s causes the separation on the left
Wild-District-9348
The correct answer is the one you made was made recently and hasn’t had time to settle and break
Salads_and_Sun
This is hilarious… I’ve had the opposite problem my whole life! I even have this whole prepared speech for every new hire about the science of emulsification, essentially tailored to kindergartners.
Also we had one dressing with no binder… I had one guy who insisted on using the immersion blender on it twice a night to “keep it emulsified” and was training all the greenies to do that behind my back! Swear to God there was a conspiracy to keep ticket times high there!
meatsntreats
It’s obvious the bottle on the right was just shaken up.
breadboy_42069
For me they always separate unless I add xanthan gum.
Ok_Marionberry8779
Take a picture of yours in a few days and it will look exactly like the one on the left
[deleted]
[deleted]
Karmatoy
I’m pretty certain the debate between emulsion and vinaigrette shouldn’t be a thing. What makes a vinaigrette a vinaigrette is not emulsion. It’s the ratio.
I can say with certainty a traditional greek dressing is not emulsified it remains separated no attempts to do so at all. It’s still a vinaigrette. While emulsion makes the most sense for even disturbion of flavor and not having to shake the thing every single time you use it’s not a factor in what makes it a vinaigrette, alot of high alkaline fruits can hinder the emulsion without a protein like an egg so adding fruits to a vinaigrette we tend to leave it broken. Such as fig and balsamic wich isn’t very acidic at all.
MariachiArchery
Story time!
I had a *bunch* of dressing that looked the one on the left at my last restaurant, like 9 of them. They were kept in the ‘salad’ cooler in the back of a two part kitchen. The ‘front’, was a hot line. The ‘back’, was a prep and dish area, where we housed the ‘salad’ cooler. If a salad was ordered, the prep cook would make it, and bring it to the line. Pretty normal stuff. In that cooler, was our selection of salad dressings, and *all* of them broke like this one on the left. So, to make a salad, you shook the bottle of dressing before tossing it into the salad. Again, pretty standard stuff. At any given time, there was like **20** bottles of dressing in there.
Most of these dressings were made in a vita mix, so they would always start off looking emulsified, but would quickly break.
Now, if you wanted to move up in this restaurant, you needed to work your way from the dishwashing position to the prep station. The first step in that, was being the dishwasher that stocked the salad cooler: knife work, simple partitioning, flipping the pans out at the end of the night, you just needed to make that salad cooler yours. If you did a good job, made your salads to spec, kept it stocked and clean, I’d give you a shot on prep.
Now, I’ve got this guy working for me as a dishwasher, lets call him Alex. Alex, really fucking hated washing the dishes, he wanted nothing to do with it, he wanted to move up. He wanted to work with food. Ok, great. You know the drill bud, make this salad station yours, do a good job, and I’ll give you a shot on prep. At this point, he’d been trying to work his way up for about a year. He didn’t get passed up, a spot just hadn’t opened up for him yet, but he was close.
So, seeing that he was close. I moved him onto the brunch shift with me, the chef GM. He would be washing dishes in back, with my lead prep guy, the good line cooks, A-team brunch crew, and me directing traffic. On this day, its busy. Super busy brunch, it always was, and Alex here, is kind of freaking out. He’s fine, he’s swimming, but this is the busiest he’s ever seen the restaurant, so, the cortisone is flowing good in this kid.
At one point I need to hop off expo and head in back for something, I don’t know what. But, I made my way to the back and instructed Alex to go grab something for me from the pantry, I don’t know what, doesn’t matter, the point is, he needed to leave the dish tank and walk past the salad cooler. *His* salad cooler, right?
13 Comments
[deleted]
Obviously. You only made one dressing, they made 2.
The one of the left is correct? It looks broken. Am I missing something?
So I think I know what’s actually going on here. They’re wanting a vinaigrette, not a true emulsified dressing; but they’re calling it that. Although you made the dressing correctly, just not the vinaigrette “dressing” that they wanted.
Looks like you get to break dressings for fun now though so there’s that.
What’s causes the separation on the left
The correct answer is the one you made was made recently and hasn’t had time to settle and break
This is hilarious… I’ve had the opposite problem my whole life! I even have this whole prepared speech for every new hire about the science of emulsification, essentially tailored to kindergartners.
Also we had one dressing with no binder… I had one guy who insisted on using the immersion blender on it twice a night to “keep it emulsified” and was training all the greenies to do that behind my back! Swear to God there was a conspiracy to keep ticket times high there!
It’s obvious the bottle on the right was just shaken up.
For me they always separate unless I add xanthan gum.
Take a picture of yours in a few days and it will look exactly like the one on the left
[deleted]
I’m pretty certain the debate between emulsion and vinaigrette shouldn’t be a thing. What makes a vinaigrette a vinaigrette is not emulsion. It’s the ratio.
I can say with certainty a traditional greek dressing is not emulsified it remains separated no attempts to do so at all. It’s still a vinaigrette. While emulsion makes the most sense for even disturbion of flavor and not having to shake the thing every single time you use it’s not a factor in what makes it a vinaigrette, alot of high alkaline fruits can hinder the emulsion without a protein like an egg so adding fruits to a vinaigrette we tend to leave it broken. Such as fig and balsamic wich isn’t very acidic at all.
Story time!
I had a *bunch* of dressing that looked the one on the left at my last restaurant, like 9 of them. They were kept in the ‘salad’ cooler in the back of a two part kitchen. The ‘front’, was a hot line. The ‘back’, was a prep and dish area, where we housed the ‘salad’ cooler. If a salad was ordered, the prep cook would make it, and bring it to the line. Pretty normal stuff. In that cooler, was our selection of salad dressings, and *all* of them broke like this one on the left. So, to make a salad, you shook the bottle of dressing before tossing it into the salad. Again, pretty standard stuff. At any given time, there was like **20** bottles of dressing in there.
Most of these dressings were made in a vita mix, so they would always start off looking emulsified, but would quickly break.
Now, if you wanted to move up in this restaurant, you needed to work your way from the dishwashing position to the prep station. The first step in that, was being the dishwasher that stocked the salad cooler: knife work, simple partitioning, flipping the pans out at the end of the night, you just needed to make that salad cooler yours. If you did a good job, made your salads to spec, kept it stocked and clean, I’d give you a shot on prep.
Now, I’ve got this guy working for me as a dishwasher, lets call him Alex. Alex, really fucking hated washing the dishes, he wanted nothing to do with it, he wanted to move up. He wanted to work with food. Ok, great. You know the drill bud, make this salad station yours, do a good job, and I’ll give you a shot on prep. At this point, he’d been trying to work his way up for about a year. He didn’t get passed up, a spot just hadn’t opened up for him yet, but he was close.
So, seeing that he was close. I moved him onto the brunch shift with me, the chef GM. He would be washing dishes in back, with my lead prep guy, the good line cooks, A-team brunch crew, and me directing traffic. On this day, its busy. Super busy brunch, it always was, and Alex here, is kind of freaking out. He’s fine, he’s swimming, but this is the busiest he’s ever seen the restaurant, so, the cortisone is flowing good in this kid.
At one point I need to hop off expo and head in back for something, I don’t know what. But, I made my way to the back and instructed Alex to go grab something for me from the pantry, I don’t know what, doesn’t matter, the point is, he needed to leave the dish tank and walk past the salad cooler. *His* salad cooler, right?
…to be continued.