atom · cooking / technique
Make a vinaigrette that holds
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Start three to one.
Three parts oil to one part acid. Adjust after tasting, never before.
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Dissolve the salt in the acid first.
Salt does not dissolve in oil, so it goes in at the acid stage.
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Add an emulsifier.
A teaspoon of mustard or honey. Without it the dressing splits within minutes.
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Add the oil slowly while whisking.
A thin stream. Dumping it in guarantees separation.
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Taste on a leaf, not a spoon.
Dressing tastes far sharper alone than it does on salad.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
