The food lab better home cooking through science ( PDFDrive ) 1057

the remaining dressing at the table Buttermilk Ranch Dressing MAKES ABOUT 1 CUP ½ cup low-fat or skim cultured buttermilk ½ cup sour cream 2 teaspoons lemon juice (from 1 lemon) 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon) 1 teaspoon Dijon mustard 2 tablespoons minced fresh chives 2 tablespoons minced fresh cilantro 1 teaspoon freshly ground black pepper Pinch of cayenne pepper Kosher salt Whisk together the buttermilk, sour cream, lemon juice, garlic, mustard, chives, cilantro, black pepper, and cayenne, in a small bowl Season to taste with salt The dressing will keep in a sealed container in the refrigerator for up to week; whisk or shake before using * Note that retaining temperature better is not the same as saying that it returns to a boil faster As we found in Chapter 7 (here), a larger pot of water will actually return to a boil more slowly than a small pot, though it will not drop as much in temperature † Yes, this is really a word Or it should be ‡ OK, you win, I confess: these were all pivotal moments in my own life  ...† Yes, this is really a word Or it should be ‡ OK, you win, I confess: these were all pivotal moments in my own life