How does the process of emulsification work when mixing oil and vinegar in salad dressings, and what techniques can be used to ensure a stable mixture?
What are the potential health benefits and nutritional differences between extra virgin olive oil and other commonly used oils, and how do these affect the choice of oil in cooking and dressing?
What are the key differences between various types of culinary oils (such as olive oil, canola oil, and coconut oil) in terms of flavor, nutritional content, and cooking uses?
What are the primary differences in flavor and nutritional content between various types of oils (such as olive oil, avocado oil, and sunflower oil) when used in salad dressings?
How does the acidity in different types of vinegar, such as balsamic, apple cider, and red wine vinegar, affect the overall taste and preservation properties of a marinade?
What is the historical significance of using oil and vinegar as a dressing, and how have cultural variations influenced its evolution in different cuisines?
