Timeline for Best natural preservative for vinaigrettes
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jul 15, 2022 at 16:04 | comment | added | FuzzyChef | Yeah, I'm pretty sure the FDA (or ESFA) doesn't have specific guidance for "rehydrated fruit juice with vinegar and spices". | |
| Jul 15, 2022 at 5:42 | comment | added | Chris H | I agree about the acidity - and my nitpicking about FDA terminology didn't stop me voting for your answer - but I didn't want to let the strange definition go unnoticed. I'm not sure what this dressing should be called, but it's not vinaigrette - if it was, there probably wouldn't be a problem. | |
| Jul 14, 2022 at 21:42 | comment | added | FuzzyChef | Vinagrettes (without eggs) are "non-standardized food dressings" in the FDA category system, as mentioned in the article. But SDSU's recommendations on acidification still apply. Particularly for the OP's question, where one of the chief problems is that their dressing is very low-acid (neutral). | |
| Jul 14, 2022 at 19:51 | comment | added | Chris H | The FDA is authoritative, but if they're talking about something completely different, they're not useful. I'm not sure whether they're being slightly inappropriately quoted in your source, or if there's an FDA definition of salad dressing that excludes vinaigrette | |
| Jul 14, 2022 at 18:29 | comment | added | FuzzyChef | Yeah, I noticed that, but it's still a fairly authoritative source. | |
| Jul 14, 2022 at 7:55 | comment | added | Chris H | That first link uses a strange definition of "salad dressing", quoting the FDA: they say egg is a required ingredient, implying mayonnaise and things made from it. The arguments on pH should still hold though | |
| Jul 14, 2022 at 0:29 | history | answered | FuzzyChef | CC BY-SA 4.0 |