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Can you fry or cook with salad dressings? (Vanity)
Free Republic ^ | 08/23/08 | Sonny M.

Posted on 08/22/2008 4:36:07 PM PDT by Sonny M

Here is the question, in terms of both safety and taste.

Can you cook or fry with salad dressing?

I know you can marinate with some oil type salad dressings (alot of folks use italian salad dressing to marinate chicken, steaks and pork chops, etc).

However, can you actually fry foods using say, creamy salad dressings? Like creamy italian or ranch style dressing?

Or, also a weird but strange question, if you are eating something and pour creamy style dressing over it, can you put it into the fridge and reheat (probably via microwave) later on and eat it again, safely?

I know this is odd, but me and a few friends were talking this one over, and the question of why can't salad dressing be using to cook with or creamy style dressing, why can't it be warm or served over hot food and stuff like that came up.

If any freepers out there do use salad dressing, especially creamy style italian dressing for cooking or frying or some other unconventional cooking way, please post and let me know, I really appreciate any and all answers you can provide.


TOPICS: Food; Hobbies; Miscellaneous; Weird Stuff
KEYWORDS: bacon; cooking; food; salad
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Thanks folks, I really do appreciate any information you guys can provide, I've posted this question in some other places and gotten a variety of mixed answers......including the obvious "why would you want to?".

lol.

1 posted on 08/22/2008 4:36:13 PM PDT by Sonny M
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To: Sonny M

Well, you could grill chicken with Wishbone Italian dressing, but that’s as far as I know.


2 posted on 08/22/2008 4:38:03 PM PDT by wastedyears (Show me your precious darlings, and I will crush them all)
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To: Sonny M
It depends. Do you care about the end flavor?

Actually, try Sous Vide cooking with it and see how it turns out. I wouldn't fry because you would probably break the dressing, but the slow, sealed Sous Vide cooking may work.

3 posted on 08/22/2008 4:38:34 PM PDT by mnehring (http://www.heyobamababy.com/obama_baby_cool_cat.htm)
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To: Sonny M
I don't know.

In this case, the first thing you do is check the poster's FR page to see how long he's been around. If he's a newbie, you try to get in an "IB4Z" before the mods pull the thread.

But in this case, I just don't know what to do.

4 posted on 08/22/2008 4:38:55 PM PDT by the invisib1e hand
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To: Sonny M

other than early heart disease and diabetes,

no problema!


5 posted on 08/22/2008 4:39:24 PM PDT by ken21 (people die and you never hear from them again.)
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To: Sonny M

i wouldn’t I doubt you could get it hot enough without it smoking or poping from water content

although you could grill it in a skillet or frying pan with a small amount for flavor, but i would not attempt to submerge it in the dressing and fry it


6 posted on 08/22/2008 4:41:03 PM PDT by edzo4 (Vote McCain, Keep Your Change)
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To: Sonny M

I made some salmon cakes for my son. I went along just following the recipe on the pack when I realized it included mayo. We’re a Miracle Whip clan, so that’s what I used. I was a bit apprehensive as this was the first time I’d heard of using mayo in a a fish cake, but he said they turned out fine. He also saved a couple for the next day and re-heated them at work. That’s been a couple of weeks now, and he isn’t dead from food poisoning, so I guess it’s ok. : )


7 posted on 08/22/2008 4:42:46 PM PDT by radiohead (Please donate to the flooded libraries in Iowa.)
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To: Sonny M
Or, also a weird but strange question, if you are eating something and pour creamy style dressing over it, can you put it into the fridge and reheat (probably via microwave) later on and eat it again, safely?

I do this all the time...haven't gotten sick yet.

8 posted on 08/22/2008 4:42:52 PM PDT by truthkeeper (It's the borders, stupid.)
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To: Sonny M

If you tried to fry in it, I think the vinegar, etc might get pretty funky.

I use greek, italian or other clear dressings as a sort of barbecue sauce for chicken and seafood. Brush it right on the food over flame, tastes awesome.

Creamy style? I think salads and dips are about as far as I want to take that idea.


9 posted on 08/22/2008 4:43:50 PM PDT by ovrtaxt (This election is like running in the Special Olympics. Even if McCain wins, we're still retarded.)
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To: Sonny M

Off the top of my head, I don’t see any reason why you can’t fry with creamy salad dressing. The difference between regular dressing and creamy usually involves buttermilk, eggs, or mayonnaise. Mayonnaise would present a problem since it can break down and separate at higher temperatures. In some cases it shouldn’t be much different than frying chicken with batter.


10 posted on 08/22/2008 4:43:53 PM PDT by flintsilver7
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To: Sonny M

If the creamy dressings contain any sort of mayos or sour cream on the ingredients list, I suggest not re-regrigerating after cooking with it in order to re-heat at a later date.

It might not taste well, and perhaps become toxic.


11 posted on 08/22/2008 4:44:01 PM PDT by SilvieWaldorfMD (Airlines can take their $15-per-checked-bag surcharge and shove it!)
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To: Sonny M
Or, also a weird but strange question, if you are eating something and pour creamy style dressing over it, can you put it into the fridge and reheat (probably via microwave) later on and eat it again, safely?

I do this all the time. Haven't grown a third eyeball yet.

12 posted on 08/22/2008 4:45:15 PM PDT by ovrtaxt (This election is like running in the Special Olympics. Even if McCain wins, we're still retarded.)
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To: Sonny M

You can cook or fry with any liquid...:-) But do you really want to. I suppose you could stir fry with salad oil, but I would not try deep-frying. I can’t say for a fact, because I’ve never tried it, but I think there is a fire risk. Just seems like, but I have no facts to base that on.


13 posted on 08/22/2008 4:45:16 PM PDT by devane617 (we are so screwed)
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To: Sonny M
I bake chicken in Italian dressing. Never tried the creamy. Experiment, that's the fun part of cooking.
14 posted on 08/22/2008 4:45:36 PM PDT by defconw (Pray for Snow-RIP TONY, we love you.)
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To: Sonny M

re-regrigerating = re-refrigerating


15 posted on 08/22/2008 4:45:41 PM PDT by SilvieWaldorfMD (Airlines can take their $15-per-checked-bag surcharge and shove it!)
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To: Sonny M

You can successfully use it as a marinade or baste, but it holds too much liquid to fry in. It will pop and spatter.


16 posted on 08/22/2008 4:46:24 PM PDT by Rushmore Rocks
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To: Sonny M

Not a good idea. Most of them are vinegrettes and have water content. They will make lots of noise and a big mess in the kitchen as the oil gets hotter than the boiling point of watter. Also they have sugar which will carbonize. Use peanut, canola, safflower, or other high smoke point vegetable oil, and don’t heat it hotter than 400°F unless you enjoy eating lots of carcinogens.


17 posted on 08/22/2008 4:47:59 PM PDT by Paleo Conservative (Drill Here. Drill Now. Pay Less.)
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To: Sonny M

Frying anything containing corn syrup or sugar is going to burn at those temperatures. If it was a good idea, you would have known about it by now.


18 posted on 08/22/2008 4:50:02 PM PDT by steveo (Hi mom!)
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To: Sonny M

I used to make an excellent chicken casserole with broccoli, curry powerder and mayonnaise, and never had any problems. (I can’t find my recipe right now, but here is something similar, with mayonnaise:
http://www.cooks.com/rec/view/0,1739,158186-239193,00.html ).

Go to “cooks.com” and type in a few ingredients you think you’d like to use, and see what comes up. If they do mention creamy salad dressings, they may indicate at which temperature the food should be baked or fried.


19 posted on 08/22/2008 4:51:33 PM PDT by Joann37
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To: Sonny M

I see that you are from up north. Everybody in the south knows that if something is edible, it is MORE edible when you fry it. Fried pickles, fried twinkies, fried snickers, you name it. So, if you want to fry up some salad fixing in a pan of Ceasar dressing, go right ahead, as long as you throw in a Y’all or two :>)


20 posted on 08/22/2008 4:52:01 PM PDT by irishtenor (Check out my blog at http://boompa53.blogspot.com/)
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To: Joann37

That would be curry “powder”, not “powerder”. I swear I proofread!

That was almost the exact recipe I used to make, except I left out the mushrooms, cheese and almonds (they all seem like competing flavors). Instead, I used using more stuffing mix and more broccoli. It was excellent!


21 posted on 08/22/2008 4:54:16 PM PDT by Joann37
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To: Sonny M

Frying anything containing corn syrup or sugar is going to burn at those temperatures. If it was a good idea, you would have known about it by now.


22 posted on 08/22/2008 4:56:12 PM PDT by steveo (Hi mom!)
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To: steveo

damn dsl...


23 posted on 08/22/2008 4:57:33 PM PDT by steveo (Hi mom!)
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To: Sonny M

The creamy dressings aren’t much different from condensed soup.

Put a chunk of butter on 4 chicken breasts, preferably boneless, and then add sour cream, cream soup, and/or creamy salad dressing, until almost covered.

Bake at 425 for 45 mins.

Serve with roast potatoes, and green veggies.

:-D


24 posted on 08/22/2008 4:58:47 PM PDT by fanfan (SCC:Canadians have constitutional protection to all opinions, as long as they are based on the facts)
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To: Sonny M; mylife; HungarianGypsy; SandRat

Other than using it as a marinade or brushing food with it on the grill..
I would not advise it.
Pinging a few friends for their input..


25 posted on 08/22/2008 4:59:33 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: Sonny M

If your’re talking deep frying, I would say no.


26 posted on 08/22/2008 4:59:44 PM PDT by CaptRon (Pedicaris alive or Raisuli dead)
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To: Sonny M; mylife; HungarianGypsy; MS.BEHAVIN
Coat potato wedges with Italian dressing place on a foil lined backing sheet while you preheat the oven to 450. When the oven is ready sprinkle the wedges with oregano & paprika place in the oven and bake for 30-minutes. Great side dish.
27 posted on 08/22/2008 5:06:38 PM PDT by SandRat (Duty, Honor, Country! What else needs said?)
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To: SandRat

Thanks Sandrat!
;0)


28 posted on 08/22/2008 5:07:31 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: Sonny M

stop smoking weed


29 posted on 08/22/2008 5:08:19 PM PDT by Porterville (Mac Daddy Daddy Mac!!!!! 2008!!!!!!!!!!!!!!!)
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To: Sonny M

This is a little off track, but I once saw Paula Deen make a grilled cheese using mayo instead of butter to grill it. It looked golden and delicious.


30 posted on 08/22/2008 5:09:18 PM PDT by FrdmLvr
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To: SandRat

In response to the thread title: Hell yes!

Good recipe Sandy.

I use Italian/balsamic on grilled chicken all the time(and taters ;)


31 posted on 08/22/2008 5:12:03 PM PDT by mylife (The Roar Of the Masses Could Be Farts)
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To: Sonny M

Well, no. you cant like deep fry as the other ingredients in the dressing are gonna burn.


32 posted on 08/22/2008 5:13:43 PM PDT by mylife (The Roar Of the Masses Could Be Farts)
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To: SandRat

“Coat potato wedges with Italian dressing place”

Gonna have to try that, minus the oregano.


33 posted on 08/22/2008 5:13:53 PM PDT by swmobuffalo ("We didn't seek the approval of Code Pink and MoveOn.org before deciding what to do")
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To: Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; boadecelia; freeangel; ...

*Freeper Kitchen Ping*


34 posted on 08/22/2008 5:13:53 PM PDT by HungarianGypsy
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To: Sonny M

Salad dressing has too much water content to be a good for frying. Suppose you were to heat the salad dressing slowly to allow the water to boil out. The remaining solids would start to burn once you turned up the heat to frying temperatures.

Use the salad dressing as a marinade or a flavoring to poach your meat.


35 posted on 08/22/2008 5:16:36 PM PDT by jonrick46
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To: FrdmLvr

Using mayo instead of butter for grilled cheese sandwiches is a common practice in the South.


36 posted on 08/22/2008 5:19:57 PM PDT by politicalwit (AKA... A Tradition Continues...Now a Hoosier Freeper)
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To: Sonny M
OMG! Do not fry or grill with what you mentioned...Find good herbs or seasoning and marinate first. If you must use a pre-prepared marinade and if you are going to actually fry after marinade...(god forbid)...use olive oil that supports high heat. For me I like to season and marinade with a special seasoning mixed (depending on the cut of meat) with olive oil and then grill or pan fry...Prefably grill. The bottled stuff is not nice.

The internet is your friend when it comes to recipes.

37 posted on 08/22/2008 5:23:37 PM PDT by hope
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To: Sonny M

Carlo is a Freeper cooking expert!


38 posted on 08/22/2008 5:24:44 PM PDT by hope
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To: Sonny M

Do not try to fry creamy dressing. It will scald. You might be able to use Itaian dressing if it has enough oil in it. You could always add some vegetable oil to it.


39 posted on 08/22/2008 5:24:52 PM PDT by ffusco (Maecilius Fuscus,Governor of Longovicium , Manchester, England. 238-244 AD)
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To: ffusco

Marinating with Italian is good for grilling. It’s actually good with fresh caught salmon. That’s is far is I will go with that stuff though.


40 posted on 08/22/2008 5:29:10 PM PDT by hope
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To: Sonny M

In addition to what others have said — various oils smoke at different temperatures. Chances are the oils used in commercial salad dressings can’t get hot enough to fry properly, without smoking.


41 posted on 08/22/2008 5:29:16 PM PDT by USFRIENDINVICTORIA
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To: mnehrling
Actually, try Sous Vide cooking with it and see how it turns out. I wouldn't fry because you would probably break the dressing, but the slow, sealed Sous Vide cooking may work.

I'm not familiar with Sous Vide, I'll look into it.

42 posted on 08/22/2008 5:31:09 PM PDT by Sonny M ("oderint dum metuant")
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To: ken21
other than early heart disease and diabetes,

no problema!

I scoff at health risk.

I've been told that despite my chain smoking and booze guzzling ways, I'm the best looking 60 year old anyone can remember.

Which would be great except that I'm 31 years old.

lol.

43 posted on 08/22/2008 5:34:58 PM PDT by Sonny M ("oderint dum metuant")
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To: Porterville
stop smoking weed

I'm not a weed smoking guy, but one of the ideas I was having might make a few question my sanity.

44 posted on 08/22/2008 5:39:38 PM PDT by Sonny M ("oderint dum metuant")
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To: Sonny M

Creamy salad dressings are really a mixture of oil, water and protein ingredients (egg, milk, cheeses) emulsified (blended at high speed) so as not to seperate in the bottle. Not really suitable for frying, due to different heat/boiling characteristics of oil, cream, and eggs. You wouldn’t be able to get to a very high temperature, as one does with pure oil, without burning or carmelizing the non-oil ingredients.

Would be like trying to fry with cream.


45 posted on 08/22/2008 5:44:39 PM PDT by PGR88
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To: ovrtaxt
I do this all the time. Haven't grown a third eyeball yet.

This is actually the most important thing.

See, me and my buddies saw something, an idea on the web.

Bacon cereal.

This guy, after frying his bacon, chopped it up and put in a bowl....like it was cereal.

The added blue cheese like it was milk.

We decided we are going to try the same thing, but use bacon flavored ranch dressing instead of blue cheese.

The question was, if there is to much, can we put it back in the fridge, and reheat it later on, without getting toxic food poisoning?

One of us actually had the idea of marinating the bacon in italian salad dressing, then frying it, and then later on adding creamy style italian dressing to it after it was finished, but we don't know if thats possible, and if that can be stored either for reheating purposes.

46 posted on 08/22/2008 5:46:50 PM PDT by Sonny M ("oderint dum metuant")
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To: irishtenor
I see that you are from up north. Everybody in the south knows that if something is edible, it is MORE edible when you fry it. Fried pickles, fried twinkies, fried snickers, you name it. So, if you want to fry up some salad fixing in a pan of Ceasar dressing, go right ahead, as long as you throw in a Y’all or two :>)

I'm working very very hard to put this theory to the test......along with one other great idea, that everything goes better with bacon.

So far, all is good with the world, and my faith in God is being rewarded.

47 posted on 08/22/2008 5:48:57 PM PDT by Sonny M ("oderint dum metuant")
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To: Sonny M
Ignore all the fancy Sous Vide gadgets, just get a vacuum sealer. Seal the food in the bag, bring a big pot of water to a very slow simmer and let it set in there for a long time. Some of the very, very high end restaurants are doing a lot of this (French Laundry, Ducasse, etc).
48 posted on 08/22/2008 6:15:22 PM PDT by mnehring (http://www.heyobamababy.com/obama_baby_cool_cat.htm)
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To: Sonny M

http://www.americastestkitchen.com/ibb/posts.aspx?postID=198203&postRepeater1-p=1#198251


49 posted on 08/22/2008 6:19:01 PM PDT by mnehring (http://www.heyobamababy.com/obama_baby_cool_cat.htm)
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To: Sonny M

You should just give it a try. If frying, I’d think you’d have the non-fatty ingredients (like vinegar) to deal with. I frequently add salad dressings to heated sauces and casseroles, but that’s as much cooking as I do with it.


50 posted on 08/22/2008 6:27:29 PM PDT by Mamzelle
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