For Europeans, salad as an appetizer, always bears the burden of the pioneer. And high quantity of heat of thousand islands and salad sauce, tastes thick, heat a few tablespoons of suspected and main intestines and stomach territory. Therefore, in recent years the fresh oil vinegar has a paint has a tendency to challenge the salad dressing supremacy.
About the origin of the oil, vinegar, two views are abroad. One theory is that it is in the 17th century by a French immigrant to prepare salad was invented in England. While another said law thought it originally appeared in medieval Italy, because the required use of olive oil and black oil vinegar vinegar is rich in Italy, the sauces are often appeared in the Italian food, so most chefs will tend to it is invented by the Italian people.
The earliest oil vinegar, however, is not prepared by salad. It is dedicated to the dip bread before the meal. First edition combines anomaly of oil, vinegar, no difficult operation, everyone can learn. Only in an olive oil, a black vinegar, add a little salt and pepper.
In good restaurants, premium olive oil must be extra virgin olive oil, black vinegar isn’t our LaoChenCu, but Italian specialties of black vinegar Chen for five years. This kind of black vinegar made from a grape, exquisite production, certification, and year can reach tens of thousands of some value, fell on the food, as well as the Midas touch, harmonic and improve the taste, but also upset the taste, let a person appetite is big.
Italy is said to be the princess married to the French king Henry ii. Oil vinegar is italics into France. Always pay attention to your breath and enjoy the French man, I put the oil, vinegar is improved, in addition to the original material, also joined the onion, garlic, herbs, or even a mustard, olive, boiled eggs and other food, and the myriad of changes can be calculate. Because of it and the smell of the Roman lettuce particularly suitable, also have a chef like to go with Caesar salad with it.
French people carry forward it, it changes in Italy also increasingly diverse, Italian housewives will replace black vinegar with red wine vinegar, fruit vinegar, and different varieties. However, no matter how to change, it is everyday Italian family juice sauce. Is one of the most obvious evidence, until now, Italian chefs will use it to pickle beef in Italy. Because Italy grass cattle are feeding cattle, meat more ductile than grain-fed cattle, the inside of the oil and vinegar decomposition of protease in the beef, black vinegar can help to make it tender beef, beef and olive oil can be fully absorbed olive oil incense, inside and outside and tapping, equivalent to help Italian beef made a “massage”, this is tender meat powder more natural environmental protection!