WordNet
- vinaigrette containing crumbled Roquefort or blue cheese (同)Roquefort dressing
- used to signify the Union forces in the American Civil War (who wore blue uniforms); "a ragged blue line"
- blue color or pigment; resembling the color of the clear sky in the daytime; "he had eyes of bright blue" (同)blueness
- any of numerous small butterflies of the family Lycaenidae
- blue clothing; "she was wearing blue"
- any organization or party whose uniforms or badges are blue; "the Union army was a vast blue"
- of the color intermediate between green and violet; having a color similar to that of a clear unclouded sky; "Octobers bright blue weather"- Helen Hunt Jackson; "a blue flame"; "blue haze of tobacco smoke" (同)bluish, blueish
- causing dejection; "a blue day"; "the dark days of the war"; "a week of rainy depressing weather"; "a disconsolate winter landscape"; "the first dismal dispiriting days of November"; "a dark gloomy day"; "grim rainy weather" (同)dark, dingy, disconsolate, dismal, gloomy, grim, sorry, drab, drear, dreary
- suggestive of sexual impropriety; "a blue movie"; "blue jokes"; "he skips asterisks and gives you the gamy details"; "a juicy scandal"; "a naughty wink"; "naughty words"; "racy anecdotes"; "a risque story"; "spicy gossip" (同)gamy, gamey, juicy, naughty, racy, risque, spicy
- morally rigorous and strict; "the puritan work ethic"; "puritanic distaste for alcohol"; "she was anything but puritanical in her behavior" (同)puritanic, puritanical
- turn blue
- the act of applying a bandage (同)bandaging, binding
- the activity of getting dressed; putting on clothes (同)grooming
- a cloth covering for a wound or sore (同)medical dressing
- processes in the conversion of rough hides into leather
- savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type (同)salad dressing
- wind onto a cheese; "cheese the yarn"
- a solid food prepared from the pressed curd of milk
- used in the imperative (get away, or stop it); "Cheese it!"
- a state of depression; "he had a bad case of the blues" (同)blue devils, megrims, vapors, vapours
- a type of folksong that originated among Black Americans at the beginning of the 20th century; has a melancholy sound from repeated use of blue notes
- a process that makes something blue (or bluish) (同)blueing
- used to whiten laundry or hair or give it a bluish tinge (同)blueing, blue
PrepTutorEJDIC
- 『青い』,あい色の / 青黒い / 《話》陰気な,憂うつな / 〈U〉『青色』,あい色;青色の着物 / 〈U〉〈C〉青色絵の具,あい色染料 / 《the~》《詩》青空,青い海 / 《the blues》《話》気のふさぎ,うれいの色 / 《the blues》《ときに単数扱い》(ジャズ音楽の)ブルース / …'を'青色にする
- 〈U〉着付け / 〈U〉〈C〉ドレッシング(サラダなどにかけるソース) / 《米》〈U〉(鳥料理などの)詰め物 / 〈C〉包帯,(外科の)手当用品 / 化粧着,部屋着,ガウン
- 『チーズ』
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/10/06 08:04:38」(JST)
[Wiki en表示]
Blue cheese dressing
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Blue cheese dressing and fried pickles
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| Type |
Salad dressing or dip |
| Place of origin |
United States |
| Main ingredients |
Mayonnaise, sour cream, yogurt, blue cheese, milk, vinegar, onion powder, garlic powder |
| Variations |
Blue cheese vinaigrette |
| Cookbook: Blue cheese dressing Media: Blue cheese dressing |
Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yogurt, milk, vinegar, onion powder, and garlic powder.[1] There is a blue cheese vinaigrette that consists of salad oil, blue cheese, vinegar, and sometimes seasonings.[2] There is also a Midwestern U.S. version that consists of blue cheese crumbles in a California-style French dressing.[citation needed]
Most major salad dressing producers and restaurants in the United States produce a variant of blue cheese dressing. It is commonly served as a dip with buffalo wings or crudités (raw vegetables).
See also
References
- ^ Jeff Keys (2011). Well Dressed: Salad Dressings. Gibbs Smith. p. 80. ISBN 978--1-4236-1766-2. Retrieved 15 May 2015.
- ^ Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu (2007). Professional Cooking for Canadian Chefs. Hoboken, New Jersey(USA): John Wiley & Sons. p. 723. ISBN 978-0-471-66377-5. Retrieved 15 May 2015.
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Salad dressings
|
|
| Condiments |
- Balsamic vinegar
- Honey mustard
- Extra virgin olive oil
- Lemon juice
- Lime juice
- Pumpkin seed oil
- Vinaigrette
|
|
|
| Types |
- Blue cheese
- French
- Ginger
- Green goddess
- Italian
- Louis
- Mayfair
- Mayonnaise
- Peanut
- Ranch
- Russian
- Salad cream
- Thousand Island
- Wafu
|
|
| Brand names |
- Hellmann's and Best Foods
- Ken's Foods
- Marie's
- Miracle Whip
- Naturally Fresh
- Newman's Own
- Seven Seas
- Wish-Bone
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|
UpToDate Contents
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English Journal
- Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in shelf-stable, dairy-based, pourable salad dressings.
- Beuchat LR, Ryu JH, Adler BB, Harrison MD.Author information Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA. lbeuchat@uga.eduAbstractThe objectives of this study were to determine the death rates of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in three commercially manufactured full-fat ranch salad dressings, three reduced-fat ranch salad dressings, two full-fat blue cheese salad dressings, and two reduced-fat blue cheese salad dressings and to affirm the expectation that these dressings do not support the growth of these pathogens. The respective initial pH values of the four types of shelf-stable, dairy-based, pourable dressings were 2.87 to 3.72, 2.82 to 3.19, 3.08 to 3.87, and 2.83 to 3.49, respectively. Dressings were inoculated with low (2.4 to 2.5 log CFU/g) and high (5.3 to 5.9 log CFU/g) populations of separate five-strain mixtures of each pathogen and stored at 25 degrees C for up to 15 days. Regardless of the initial inoculum population, all test pathogens rapidly died in all salad dressings. Salmonella was undetectable by enrichment (<1 CFU/25-ml sample in three replicate trials) in all salad dressings within 1 day, and E. coli O157:H7 and L. monocytogenes were reduced to undetectable levels by enrichment between 1 and 8 days and 2 and 8 days, respectively. E. coli O157:H7 was not detected in 4 of the 10 salad dressings stored for 2 or more days and 9 of the 10 dressings stored for 6 or more days after inoculation. L. monocytogenes was detected in 9 of the 10 salad dressings stored for 3 days but in only one dressing, by enrichment, at 6 days, indicating that it had the highest tolerance among the three pathogens to the acidic environment imposed by the dressings. Overall, the type of dressing (i.e., ranch versus blue cheese) and level of fat in the dressings did not have a marked effect on the rate of inactivation of pathogens. Total counts and populations of lactic acid bacteria and yeasts and molds remained low or undetectable (<1.0 log CFU/ml) throughout the 15-day storage period. Based on these observations, shelf-stable, dairy-based, pourable ranch and blue cheese salad dressings manufactured by three companies and stored at 25 degrees C do not support the growth of Salmonella, E. coli O157:H7, and L. monocytogenes and should not be considered as potentially hazardous foods (time-temperature control for safety foods) as defined by the U.S. Food and Drug Administration Food Code.
- Journal of food protection.J Food Prot.2006 Apr;69(4):801-14.
- The objectives of this study were to determine the death rates of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in three commercially manufactured full-fat ranch salad dressings, three reduced-fat ranch salad dressings, two full-fat blue cheese salad dressings, and two reduced-fat
- PMID 16629022
- Determination of roquefortine in blue cheese and blue cheese dressing by high pressure liquid chromatography with ultraviolet and electrochemical detectors.
- Ware GM, Thorpe CW, Pohland AE.AbstractA method is described for the determination of roquefortine in blue cheese and blue cheese dressing. The method involves sample extraction with ethyl acetate, cleanup by liquid-liquid partition, and determination by high pressure liquid chromatography with ultraviolet and electrochemical detectors connected in series. Recoveries of roquefortine added to cheese at levels of from 16 to 320 ng/g averaged 74.9%. This method was applied to the analysis of 12 samples of blue cheese and 2 samples of blue cheese dressing, all of which were produced in the United States; roquefortine was found in all of the samples at average levels of 424 ng/g for the blue cheese and 45 ng/g for the blue cheese dressing.
- Journal - Association of Official Analytical Chemists.J Assoc Off Anal Chem.1980 May;63(3):637-41.
- A method is described for the determination of roquefortine in blue cheese and blue cheese dressing. The method involves sample extraction with ethyl acetate, cleanup by liquid-liquid partition, and determination by high pressure liquid chromatography with ultraviolet and electrochemical detectors c
- PMID 7430050
Related Links
- Creamy Blue Cheese Dressing for salads, perfect on Iceberg lettuce with crispy bacon bits. ... I always remember a restaurant review on NPR (American public radio) in the early 1980s. The reviewer was at a French restaurant and ...
- Jan 29, 2004 Being a HUGE fan of blue cheese, I have made this recipe countless times- I even converted my boyfriend to blue cheese dressing instead of ranch dressing! I have tried to vary it with lower-fat items and it just didn't work ...
★リンクテーブル★
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- bandage、bandaging
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- cyan
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