Re:Sub Dressing Application
I'm bumping this thread up after making some subs last Saturday. Subs aren't something that I do often and it takes at least a few days or more to get a decent home made dressing seeped. I got hit with this last minute and picked up a bottle of that Beano's I mentioned in the first post when I bought the rolls and cold cuts. Nasty, obnoxious, machine oil that smells rancid is what came to mind after opening it. Taste of the herbs is almost non-existant. Looking over the ingredients, they list soy oil, red wine vinegar, sugar,salt, and spices. The nozzles now have a cap that cover a hole about 6mm. For a little 8 oz bottle, herbs sat about 1 1/2" from the bottom. One thing that I noticed was that it delivered a generous amount of the herbs per shake. Even as the bottle sat, there was quite a bit of herbs suspended and then it dawned on me there was no separation layer between the oil and vinegar. Just oil and herbs. They apparently only use enough vinegar to hydrate the herbs and probably strain it afterwards to prevent a vinegar layer forming on the bottom.
In the old dressings, you'd get an immediate separation at the boundry. It was hard to get much herbs out and you end up with much more vinegar on the sandwich. With this stuff, it stays suspended and comes out with the oil in proportion. There's something here that needs to be looked into.
For the heck of it, just to prove the concept. I took a generous amount of italian seasoning mix with some garlic and onion powder and microwaved a small amount of vinegar,sugar, & salt mixed together and poured just enough to moisten and tiny bit more and put it in the fridge overnight. During the day, I took this hydrated mush and added a 50-50 mix of olive and canola oil and set it on my candle warmer (like those cup warmers) for a few hours to get the herb oils to infuse a bit into the oil and then let it cool and put in the fridge. Hydrating the herbs with the salted vinegar gives a noticeable flavor boost to the solids.
This gives you a lot more solids delivered then the vinegarette very evenly with a lot less fluid. You use much less and don't end up with a sandwich soggy from the vinegar. Next batch is going to be done using the original dressing herbs but adding more salt and msg to the seasoned vinegar to further amp up the hydrated spices. Overall sodium is still very low as it's only in the tiny amount of vinegar in the herbs. Guess we're having subs again soon to try it out. I sure hope this make sense.