What is Golden Italian Dressing?
Golden Italian dressing is an American made condiment used primarily for salads, but can work well on sandwiches and as a dipping sauce. It is made from an emulsion of vinegar, oil and seasonings. The flavor is tangy, salty and slightly sweet, unlike a traditional Italian dressing. The sweetness and golden color of this dressing comes from carrots and red bell peppers, which also lend a mild vegetal flavor. The viscosity is medium-thin.
Ingredients
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Vinegar is made from alcohol. It can be made from wine, fermented apple, grains and other sources. Healthy bacteria is used to ferment this product. The final result is a thin liquid used to season foods. All vinegar is sour. White vinegar has a sharp sour flavor and is clear. Red wine vinegar is a clear red color and tastes a bit more rounded. Balsamic vinegar is dark red or brown and tastes rich, fruity and sour. There are many other kinds of vinegar, each with its own unique flavor profile. Some types of vinegar are suited to specific flavors and cuisines. It is used in sauces and in dishes both sweet and savory.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Cornstarch is obtained from the endosperm of the corn kernel. This is the main body and juicy part of the kernel. Cornstarch is a fine, white powder with a squeaky texture and neutral flavor. It is used in many foods, particularly in America. Cornstarch makes an easy thickener for liquids, such as sauces and an excellent binding agent for baked goods. In the 1800's cornstarch was used for starching laundry, making the clothing appear stiff and professional.
Soybean oil is used in many countries around the world and has become extremely popular in the US for its inexpensive price and neutral flavor. Soy oil is considered a vegetable oil and is extracted from soybeans. The color of this thin oil is a translucent golden yellow. Soy oil is used frequently in restaurants for sauteing, grilling and deep frying. It is also used in salad dressings and baked goods.
Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.
The onion is a bulb vegetable, meaning its bulb and not its leaves are eaten. Onions come in many varieties, including white, yellow and red. Shallots are small and mild onions. Vidalias are sweet, while red onions are strong and sharp. The onion is usually round and has a thin dry skin around its juicy layers. This skin depends in the color of the onion, as does the flesh. The flesh, or body of the onion is made of multiple round layers, that get smaller towards the center. The flavor of onions are sharp and sweet when raw, with an astringent taste. When cooked, these flavors mellow and the sweetness emerges. Onion are a very common flavoring and ingredient for many savory dishes.
The bell pepper is a vegetable by culinary measures, but botanically it is a fruit. Bell peppers grow in warm to hot climates and are somewhat bell shaped, hence the name. They are large, with wide ridges and smooth, shiny, thin skin. The flesh of the bell pepper is thin, crunchy and a bit juicy. They four main colors of bell peppers are red, green, orange and yellow, some are purple. The flavor is sweet, vegetal and mild. The inside has seeds that should be remove before consuming the flesh of the pepper. These peppers are used in dishes, both raw and cooked.
Carrots are a root vegetable with feathery green tops and long tapered orange colored roots. Some carrot varieties are purple or yellow, but orange is the most common. The carrot can be up to a foot in length. It has a dense, woody texture that is nonetheless very chewable and non-fibrous. Its flavor is sweet and a bit earthy. Carrots are eaten raw, cooked and used in cuisines across the world.
