Is There a Perfect Vinaigrette Ratio?

Plus a Recipe for Kimichi and Sichimi Togarashi Baked Eggs

Happy Easter!

To everyone celebrating, I hope you have a wonderful time. I took a break from bookwork this weekend, and I binge-watched the entire season of 3 Body Problem(Netflix). I needed something good after Foundation (Apple TV), and this filled the gap well. This week, we’re getting into the science of vinaigrettes and why the notion of a perfect ratio is somewhat murky.

DON'T FORGET: I’ll be in New York next month at the James Beard Foundation’s new Platform to celebrate Earth Day, and I’ll be conversing with the award-winning food writer Helen Rosner of The New Yorker to discuss my book, Veg-Table. Say hi! Ticket details are here.

If you’ve been enjoying the newsletters, recipes, and conversations on food science, please consider signing up for a paid subscription. Your support aids my writing and research and the creation and testing of the recipes. I appreciate you!

Nik

🥕🥕🥕 My NEW COOKBOOK, VEG-TABLE, is now named a Best Cookbook of 2023 and is available worldwide! Please check it out, and thank you for your support. If you have a moment to spare, please leave a review for Veg-Table on Amazon, Barnes and Noble, Waterstones, or the many indie bookstores where you purchased the book. Thank you! 

I file this under a brunch dish or the last-minute dinner option - baked eggs with kimchi sprinkled with shichimi togarashi. Crispy hot hashbrowns or tater tots and toasted sourdough are splendid companions to this dish.

---

Does the Perfect Vinaigrette Ratio Exist?

By now, we all know that oil and vinegar hate each other. They refuse to get along, and even when we shake them in a jar together, they’ll return to their original positions and behave like nothing ever happened.