lol.
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
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..
If your’re talking deep frying, I would say no.
stop smoking weed
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.
Well, no. you cant like deep fry as the other ingredients in the dressing are gonna burn.
*Freeper Kitchen Ping*
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.
The internet is your friend when it comes to recipes.
Carlo is a Freeper cooking expert!
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.
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.
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.
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.
It is high in protein and lower in calories than cream, but has lots of flavor and texture. I have made some amazing salad dressings with it. Add dill and you've got a cucumber dressing. Add your favorite fatty bottled dressing (like Paul Newman's Creamy Caesar) to extend it and cut calories. My favorite is to take a cup of kefir, add a couple tablespoons of mayo, a table spoon of prepared horseradish, pressed garlic, some favorite herbs and salt and pepper.
The other thing kefir does well is marinate bland chicken breast tenders. Just let it sit in the kefir for an hour, salt and pepper and dredge in panko crumbs and fry over a not-so-hot burner. Very nice and easy.