Skip to comments.Can you fry or cook with salad dressings? (Vanity)
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.
Well, you could grill chicken with Wishbone Italian dressing, but that’s as far as I know.
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.
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.
other than early heart disease and diabetes,
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
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. : )
I do this all the time...haven't gotten sick yet.
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.
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.
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.
I do this all the time. Haven't grown a third eyeball yet.
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.
re-regrigerating = re-refrigerating
You can successfully use it as a marinade or baste, but it holds too much liquid to fry in. It will pop and spatter.
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.
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.
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:
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.
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 :>)
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