Great timing, I just picked a bunch of my lettuce this morning as I noticed some if it starting to bolt. My secret ingredient? Finely chopped green olive. I also mellow my garlic by heating it in the oil I'm going to use for the dressing. After it cools I whisk in the vinegar and such. Shhhhh, don't tell anyone. =)

Thank you for sharing your bight idea! I've heard of Zantham Gum, but didn't know enough to use it. Another adventure in eating.

PS: I personally am very glad you didn't let the Trolls and Flamers get to you, and am glad to see you here. Daisy was worried about you too.

Ken, what is xanthan gum? I always see it in ingredients.

Melissa

Ken, I hope you don't mind my hopping in on this one.

Xanthan Gum is a thickener created, in part, by fermenting sugars with a particular type of bacterium. It was approved world wide as a safe food additive in the mid-60's. My nephew, who is allergic to corn, has uncomfortable stomach reactions when he eats things that contain Xanthan Gum.

Between his allergies to corn and soy I've heard a lot about food additives over the years.

I do appreciate the information on Xanthum Gum. I've read it on ingredient lists but have never used it.

Trolls and Flamers? I've seen questions and disagreements on this forum but nothing that rises to that level. Have I missed something?

Carol

Ken, I am also glad to see you stayed!! Such a wealth of information! Thank you for sharing so much.

I have one other question (or clarification) on xanthum gum...are you saying that it serves as an emulsifier too? To keep liquids/oils/herbs from separating? Or is it just the thickening factor?

Deanna

Emulsifier- don't really know, so, but because these dressings have absolutely no oil added of any kind, it takes the place of a syrupy olive or other oil. No other emulsifer is needed as its thick enough to hold all in suspension now two days in the fridge. I am not too keen on olives, as they tend to be too salty. I will be adjusting the vinegar strength of one batch as it was a bit of an 'acid shock' when taking that first bite of a 'clean oil free' dressing. I plan to add a small amount more of the gum powder, and do the batches over again in smaller amounts. The blender, once filled and thick would barely create a 'vortext' at the top. I may also use my very old 45 year Vitamix, which has only 2 speeds forward and 2 reverse. Adding a small dash of baking soda and/or Splenda, or a bit more water should suffice. Either that, a bit more of the dried granulated garlic and dried granulated tomato powder. The paprika I used was a mixture of ancho and other mild ones, but something made them get a bit hotter once in vinegar. As to heat and cooking with xantham gum, I don't know anything about that. Its not something I have ever tried to cook. But because of its unsal thickening properties its great for almost anything watery that needs to be thickened up a little. The first time I used it was in a batch of ice cream years ago. I had no idea how much to use, so it was about a tablespoon for a quart of lactose free milk. It set up as jelly!! Not something that could be easily managed for ice cream. There too it was not an emulsifier, but more of away to see melted ice cream be not watery. It ended up becoming well over a gallon of the mixture, and soon lost all of its original flavors of lemon and lime.. At least this time, I mixed the small amount of it ito all the dry ingredients, so it wouldn't form clumps once it hit the liquid. The clumps do break up, but if just shaken to mix, its not quite enough.

The ingredients listed were all suggestions and you can take it to any direction, including Italian, Frech, ranch, Russian, green goddess, onion, garlic, lemon, vinegarette, or any other flavors you like to try. As mentioned, I bought it at a whole foods store, where most orgaically grown items are sold. Also in some supermarkets as an 8 ounce bag or larger. This should last me for years, so I store the little bag in the fridge.

Here is a link that might be useful: Xantham gum info.

Thanks Ken! I was thinking of using a small amount of olive oil in a mostly vinegar based dressing. As long as everything stays suspended and mixed, I'm fine with that.

I like the idea of it staying on the greens rather than ending up at the bottom of the bowl!!

I have an awesome Balsamic Vinegar/Olive Oil dressing that I love, but it could stand to cut some oil for reducing the fat content.

I'll be on the hunt for Xanthum! Shouldn't be too tough here, we're known as the Hippy Capitol....lots of natural food stores! LOL

Deanna

One of the interesting properties of Xanthan Gum is that it "loosens up" a bit when agitated then "firms up" a bit when at rest. That's why things mix up when you shake the salad dressing bottle but stay suspended when the bottle is at rest.

As to an EMULSIFIER, soy based 'lecithin' in liquid, granulated, or powder is great to get oils and water mixed with less seperation. This is used in some dressings as opposed to the natural amounts in eggs. The name is XANTHAN gum, as I read on the package, not XANTHUM gum. Watch it closely as to a measurement as it is really FAST ACTING and thickens in TWO seconds compared to a starch or instant starch. The viscosity does change a little once it sets, but even for that, after I made mine and the dried herbs and vegetables had soaked up a bit more liquid. The dried garlic I used was both minced and granulated, and once in a blender its all mixed well together. If your looking for powdered tomato, it an be bought from Bulk Foods. Tomato powder is really great in a tomato sauce too as a 1/4-1/3 cup is more than a small can of tomato paste. I also buy dried sweet pepper flakes, and these will sometimes se a small coffee grinder (blender type) so they are nearly a powder and easier to rehydrate.

Whoops on my spelling!!

I've got a seasoned dried tomato powder. I hadn't thought of using it as an emulsifier. A little goes a long way flavor wise!! I've used ketchup, mustard, mayo, etc. My dressing I mentioned actually has a bit of ketchup in it, but it still separates some.

Deanna

Tomato powder, no, that is NOT an emulsifier! Soy lecithin yes. The tomato powder is easy as I keep the big jars of it in the fridge. It remains bright red, and will not clump in storage. To get an emulsify, a thicker base would be required. Something like the Xanthan gum that can create a similar effect with water as to its viscosity. If its olive oil, that too will thicken much more when chilled. Shaking isn't aways as necessary, but does help if its been in the fridge a few days. Ketchup and mustard and a few others are also used sometime, but have little to none emulsifier in them. The mulsifier is something that you add to get oil and water to mix without them seperating within seconds. Lava Lamp??

Is this Tomato Powder something you make or buy?

Westelle, some make their own from dried tomatoes others buy it. If you do an internet search for "dried tomato powder" you'll find some sources on line. Hope this helps.

as mentioned in my posts above and elsewhere, if you read it, the tomato powder is BOUGHT THROUGH BULK FOODS an internet web site.. In casse you do not know how to do a search or navigate around the internet, the link below will bring you directly to the dried tomato products as well as many other foods not found in local stores.

Here is a link that might be useful: BULK FOODS LINK- CLICK HERE!!

Ken, I understand that the tomato powder is not an actual emulsifier. I do believe it thickens the mixture enough as it rehydrates to aid in preventing the separation issues.

I buy soy lecithin as a dietary supplement. I wonder if I can just crack a capsule open and use that. It's obviously food grade. I'll have to do some research on the quantity needed. I'm sure not going to sit around breaking open capsules if I need a bunch! LOL

Deanna

Lecithin in the gel caps susaly contains vitamin E too., It used as a preservative as well. Sticky and oily still. Powdered is in cans and sometimes in black plastic bags. I used a bit in making breads as its helped to keep bread a biy more moist. They sell lecithin at Bulk Foods too, in many sizes

Here is a link that might be useful: Lecithin at Bulk Foods