Annotated+Recipe+Dressing+4

Permanent Dressing: "A Permanent Dressing is very viscous and stable, to the point that they do not separate." (6)
The recipe below demonstrates a permanent dressing, an oil-in-water emulsion. An emulsion is, "a liquid dispersed in another liquid with which it is usually immiscible (6)". The yogurt acts as the emulsifying agent keeping the olive oil suspended in the lemon juice. If the yogurt was not present the olive oil and lemon juice would eventually seperate. The recipe is outlined below and annotated to depict why each ingredient plays a vital role in creating a well balanced dressing.



Yogurt-Mint Dressing:
Bobby Flay; Food Network (1) 1/4 cup mint chiffonade Salt and freshly ground pepper Whisk all ingredients together in a medium bowl and season with salt and pepper, to taste. Serve immediately.
 * 1 cup plain yogurt, drained in fine sieve about 30 minutes
 * 2 tablespoons tahini
 * 1 tablespoon olive oil
 * 2 tablespoons fresh lemon juice
 * 2 cloves garlic, finely chopped
 * 1/4 teaspoon cumin

Nutritional Information (per serving)


 * Calories || **5** ||
 * Total Fat || 0 ||
 * Saturated Fat || 0 ||
 * Cholesterol || 1mg ||
 * Sodium || 60mg ||
 * Total Carbohydrate || 1g ||
 * Dietary Fiber || 0 ||
 * Sugars || -- ||
 * Protein || 1g ||
 * Calcium || -- ||

Ingredient Analysis:

 * Yogurt:** In this recipe the milk proteins found in the yogurt act as the emulsifying agent in order to bridge the olive oil and the lemon juice. Yogurt is created by milk that has fermented and coagulated due to the presence of bacteria. Typically store bought yogurt is created by adding the bacterias' //Lactobacillus bulgaricus// and //Streptococcus thermophilus// to milk //(2).// Since yogurt is a milk based product there are a variety of chooses that vary in fat content. Yogurt created with whole milk will have a higher fat content than yogurt created by non-fat milk. In many permanent dressing mayonnaise is used as the emulsifying agent. Substituting the yogurt for mayonaise increases the nutritional value and lowers the fat and calorie content (see the comparision below (5)). In this recipe draining the yogurt decreases the liquid content creating a thicker emulsifying agent.


 * Olive oil and lemon juice**: They are kept together as an emulsion compound by the emulsifer such as the yogurt used in this recipe. The emulsifiers are the molecule that have a hydrophilic end and a hydrophobic end. The hydrophobic end likes the oil where as the hydrophilic end wants to stay away from the oil. However, the hydrophilic end likes the lemon juice because it is more like water and hydrophobic end does not like the lemon juice. In result it will form oil droplets in the lemon juice, which surround the emulsifier molecules and the lemon juice droplets in oil surround the emulsifier molecules.


 * Product || Serving Size || Calories || Fat ||
 * ** Mayonnaise ** || 1 Tablespoon ||= 100 cal ||= 11g ||
 * ** Plain Non-Fat Yogurt ** || 1 Tablespoon ||= 7 cal ||= 0g ||


 * Cloves Garlic:** The cloves are used for consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. Remember that a single bulb of garlic usually contains between ten and twenty individual cloves of garlic. Individual cloves are covered with a fine pinkish/purple skin. The head of cloves is then covered with white papery outer skin. Garlic also mellows the longer it is cooked. Garlic added at the end of cooking will give a stronger taste than garlic prepared the same way but added earlier(11).


 * Cumin:** As a spice, cumin  has a distinctive aroma that is used to add spice and to compliment the natural sweetness of a food or dish. It is used in curry powderand is the source of a distinct odor that emanates from the skin of people who routinely eat foods prepared with cumin. This is mostly due to the high concentration of oil compounds found in cumin seeds, which are absorbed into the body and released through sweat(9). Cumin also stimulates the appetite.
 * Bouquet: Strong, heavy and warm. A spicy-sweet aroma.
 * Flavour: Pungent, powerful, sharp and slightly bitter (10).

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 * Mint Chiffonade:** Mint adds a contrasting flavor to the lemon juice and cumin. A chiffonade is defined as "shredded green vegetables (3)" and is often used for creating garnishes of herbs. Here is a video demonstrating how to chiffonade mint for the recipe(4):

This video displays a creative way for making Yogurt-Mint Salad Dressing with quick and easy steps! media type="custom" key="8474060"

Web References 1. [] 2. [] 3. DAVID A. BENDER. "[|chiffonade.]" A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 20 Feb. 2011 <[|http://www.encyclopedia.com]>. 4. "YouTube-[|**Chiffonade** of **Mint** from Kirk Parks of Rathbun's]" YouTube-[|rathbunsrestaurant]. Web 6 Nov 2008. 5. [] 6. [] 7. [] 8. [] 9. [] 10. [] 11. [] Text References 6. Brown A. Understanding Food: Principles & Preparation, Fourth Edition. Belmont, CA: Thomson Wadsworth; 2011, 455-456.