Timeline for My homemade vinaigrettes are fermenting and fizzing
Current License: CC BY-SA 4.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jul 13, 2022 at 15:53 | answer | added | forrest | timeline score: 1 | |
| Jul 13, 2022 at 15:28 | comment | added | Chris H | Even vinaigrette without water is normally recommended to be kept in the fridge. I actually managed to find a recipe that added some water, but far less than yours: serious eats add 1 tbsp water to 3 tbsp vinegar | |
| Jul 12, 2022 at 14:39 | answer | added | Sneftel | timeline score: 6 | |
| Jul 12, 2022 at 14:26 | comment | added | Samantha Hines | After it's made I store in boxes in my dining room. For a batch of 12 bottles I use 10 cups water, 1 cip sunflower oil, 1 cup vinegar 1 cup agave nectar for my base, then mix 2 tblspns of fruit powder. My fruity ones are 3 fruit combinations example: raspberry, pomegranate pineapple is one flavor...strawberry blueberry peach is another | |
| Jul 12, 2022 at 13:29 | comment | added | Sneftel | Also, what are the proportions of the ingredients? | |
| Jul 12, 2022 at 13:09 | comment | added | Sneftel | How are you storing the vinaigrette? | |
| S Jul 12, 2022 at 13:06 | review | First questions | |||
| Jul 12, 2022 at 14:51 | |||||
| S Jul 12, 2022 at 13:06 | history | asked | Samantha Hines | CC BY-SA 4.0 |