Orange Julius or English Muffin Pizza Lab
ENGLISH MUFFIN PIZZAS
Here, Chef Wahlberg uses his oven at 400 degrees and still uses the top rack. I encourage you to use the BROIL feature on nearly all ovens! There is usually a LOW and HIGH setting. Choose LOW and these pizzas will be done in even less than 10 minutes. You definitely have to watch them! They can burn quickly.
Enjoy using things like pesto, ranch, salsa, or alfredo if you don’t have or want red pizza sauce. You can always change up ingredients, but make sure nothing is raw, and don’t overload it! Just make another if you want more.
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Vinaigrette Know-How
Surfactant – As you no doubt know, oil and water do not mix, and will eventually separate even after industrial mixing. A surfactant is the scientific name for an emulsifier, a.k.a. something that attracts both water and oil molecules and binds them together. These emulsifiers allow for the creation of a vinaigrette that is creamy and won’t separate—truly a beautiful thing. But, in order for the vinaigrette, to “stay together,” you have to have the right amount of an emulsifier.
If you were to dress a salad with straight up oil and vinegar, the oil would cling to and coat the greens, while the vinegar would slide right off and puddle up in the bottom of the bowl. Each bite would be oily and flavorless…until the end when you would essentially have…pickled lettuce. The emulsion keeps the two together so that every bite of lettuce has the perfect amount of richness from the oil and kick from the acid.
The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, and tomato paste (though I’m not a fan of raw tomato paste, the flavor works quite well in a vinaigrette). For a more neutral flavor, use mayonnaise. I don’t use yolks in my vinaigrettes (no, not because of the raw egg), because they will cause the vinaigrette to foam up; the residual bubbles will pretty much stay there, even after you dress your salad. Honey is doable, and it helps balance out acidity, but it’s best application is as an additive to another primary emulsifier, such as Dijon. Think of it as more insurance against breaking.
For a good, all-purpose vinaigrette formula, try this: Whisk ¼ cup acid (i.e., vinegar or citrus juice), ½ cup oil (if using a strongly flavored nut or olive oil, consider cutting it with a neutral oil, such as canola, at a 50/50 ratio), and 2 tsp. Dijon, tomato paste or mayonnaise together in a small bowl until completely combined and no oil remains on the surface of the vinaigrette. Season with kosher salt, freshly ground pepper, and any other herbs, spices, or aromatics you like. Serve room temperature and whisk vigorously before serving.
I also have a silver bullet for you. Here’s how to fix a broken vin on-the-spot should such chaos ensue: Whisk in 1 tsp. mayonnaise for every ½ cup of vinaigrette and, magically, it’ll come together and no one will be the wiser.
https://www.bonappetit.com/recipes/slideshow/vinaigrette-recipes
Chef Berry 