Traditional 1924 caesar salad raw eggs, tableside service
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Date: 2024-08-03
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Comments and reviews: 20
charlesparr1611
To me, calling this dressing 'creamy' implies that it's a sour cream based dressing like Ranch. The texture is more or less creamy, but the only dairy in a caesar is the cheese you grate on at the end. I can actually remember my last partners utter shock when she learned caesar, her favourite salad, had no dairy in it and that it contained anchovies. She literally thought I was trolling her, so I walked her through the process one day just to prove it to her.
I don't know if it counts as pasteurizing, but you can absolutely sous vide eggs in the shell such that the yolk remains liquid, but any bacteria would be killed. K never bother, but you can check the serisou eats article on sous vide eggs and find the appropriate time and temp needed. I live in Canada where, as far as I know, salmonella in eggs has never been an issue, and certainly I have been enjoying raw egg yolks in plenty f dishes for my whole life.
You can most usefully define caesar dressing as a mayonnaise flavoured with olive oil, garlic, anchovies, Worcester, lemon juice and black pepper. Modern variations of Caesar often use a neutral oil (the original used light olive oils NOT extra virgin, which is way too intenser and tastes awful in a caesar, mustard (often whole grain, substitute all or part of the lemon juice with another acid, like blood orange juice, balsamic vinegar, or lime juice. and substitute the fresh ground black pepper with cayenne, or even something like sriracha or samba oelek.
The table side version typically has a much looser dressing texture, and is substantially more acidic than the more modern machine emulsified dressings. Typically the dressing does not coat the entire surface of the leaves, and instead you distribute the dressing to your taste by pushing the leaves around while eating it. The absolute best way to eat this version of caesar is with a knife and fork, and croutons that are more like croustades and so the whole salad becomes a knife and fork affair. Absolutely critical to the dish is the croutons must be freshly made and piping hot when the salad is served. The temp contrast is a large part of the magic.
It is also classically a dish made for a group, its actually very difficult to make a single portion of table side dressing come together, to the extent that most places who do it will not do it for fewer than two or even four guests.
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To me, calling this dressing 'creamy' implies that it's a sour cream based dressing like Ranch. The texture is more or less creamy, but the only dairy in a caesar is the cheese you grate on at the end. I can actually remember my last partners utter shock when she learned caesar, her favourite salad, had no dairy in it and that it contained anchovies. She literally thought I was trolling her, so I walked her through the process one day just to prove it to her.
I don't know if it counts as pasteurizing, but you can absolutely sous vide eggs in the shell such that the yolk remains liquid, but any bacteria would be killed. K never bother, but you can check the serisou eats article on sous vide eggs and find the appropriate time and temp needed. I live in Canada where, as far as I know, salmonella in eggs has never been an issue, and certainly I have been enjoying raw egg yolks in plenty f dishes for my whole life.
You can most usefully define caesar dressing as a mayonnaise flavoured with olive oil, garlic, anchovies, Worcester, lemon juice and black pepper. Modern variations of Caesar often use a neutral oil (the original used light olive oils NOT extra virgin, which is way too intenser and tastes awful in a caesar, mustard (often whole grain, substitute all or part of the lemon juice with another acid, like blood orange juice, balsamic vinegar, or lime juice. and substitute the fresh ground black pepper with cayenne, or even something like sriracha or samba oelek.
The table side version typically has a much looser dressing texture, and is substantially more acidic than the more modern machine emulsified dressings. Typically the dressing does not coat the entire surface of the leaves, and instead you distribute the dressing to your taste by pushing the leaves around while eating it. The absolute best way to eat this version of caesar is with a knife and fork, and croutons that are more like croustades and so the whole salad becomes a knife and fork affair. Absolutely critical to the dish is the croutons must be freshly made and piping hot when the salad is served. The temp contrast is a large part of the magic.
It is also classically a dish made for a group, its actually very difficult to make a single portion of table side dressing come together, to the extent that most places who do it will not do it for fewer than two or even four guests.
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j-b-l8147
People's attitudes towards raw foods have changed, but it is because raw foods are less safe than they were due to lower animal health from over-industrialized practices in the industry.
Salmonella and other similar hazards only developed into their current dangerous form because industrial livestock production consists of:
Raising animals in barely ventilated spaces,
having animals live extremely close together,
having animals eat and deficate practically in the same place,
and finally intensively applying antibiotics and vaccines to the animals to try and stop them from dying in the unhealthy conditions.
All of these practices create the perfect environment for bacteria and pathogens to rapidly adapt, due to the combination of ideal living conditions for the bacteria and extreme selective pressure from the antibiotics.
Eating a raw egg freshly laid from a home grown grass fed chicken would yeild a near 0% chance of you getting sick.
A problem that stands in the way of changing this system, to be safer and more benificial to the animals and therefore by extension ourselves, is that people now assume that food has always been dangerous if not prepared properly. The organizations that profit off of the current livestock model actively try to dispute and cover up research that speaks against them, (not a conspiracy theory, just true.
TLDR:
We are all doomed and the system will naver change not only because of greed, but also the ignorance of the general public.
reply
People's attitudes towards raw foods have changed, but it is because raw foods are less safe than they were due to lower animal health from over-industrialized practices in the industry.
Salmonella and other similar hazards only developed into their current dangerous form because industrial livestock production consists of:
Raising animals in barely ventilated spaces,
having animals live extremely close together,
having animals eat and deficate practically in the same place,
and finally intensively applying antibiotics and vaccines to the animals to try and stop them from dying in the unhealthy conditions.
All of these practices create the perfect environment for bacteria and pathogens to rapidly adapt, due to the combination of ideal living conditions for the bacteria and extreme selective pressure from the antibiotics.
Eating a raw egg freshly laid from a home grown grass fed chicken would yeild a near 0% chance of you getting sick.
A problem that stands in the way of changing this system, to be safer and more benificial to the animals and therefore by extension ourselves, is that people now assume that food has always been dangerous if not prepared properly. The organizations that profit off of the current livestock model actively try to dispute and cover up research that speaks against them, (not a conspiracy theory, just true.
TLDR:
We are all doomed and the system will naver change not only because of greed, but also the ignorance of the general public.
reply
ihazcheese
This reads like borderline parody but with all the sincerity and hallmarks of a traditional historically informational Adam Ragusea video. Almost as if you beat yourself to the punch at parodying a snobbier more jaded, no-frills version of yourself. There were many times I felt this way throughout, but the rough cut in the video immediately following a literal rough cutting of the lettuce at 9: 20 really cemented the feeling for me. I want to call it. blunt It's like you wrote shot and produced the video in accordance with the personality and characteristics of meal it was meant to represent. This is the Caesar Salad of informational cooking videos. Almost as if to say: You think you're better than me for ordering and eating an entire head of lettuce for dinner -- No, I know so. My body can comfortably sustain itself on a pile of oiled leaves. What's your excuse
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This reads like borderline parody but with all the sincerity and hallmarks of a traditional historically informational Adam Ragusea video. Almost as if you beat yourself to the punch at parodying a snobbier more jaded, no-frills version of yourself. There were many times I felt this way throughout, but the rough cut in the video immediately following a literal rough cutting of the lettuce at 9: 20 really cemented the feeling for me. I want to call it. blunt It's like you wrote shot and produced the video in accordance with the personality and characteristics of meal it was meant to represent. This is the Caesar Salad of informational cooking videos. Almost as if to say: You think you're better than me for ordering and eating an entire head of lettuce for dinner -- No, I know so. My body can comfortably sustain itself on a pile of oiled leaves. What's your excuse
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hic_tus
unfortunately lemon juice doesn't kill anything important, salmonella would bathe in it. but the fear of salmonella and food poisoning is way too extreme nowadays, especially when you cook at home with fresh ingredients. the regulations in the restaurants are very strict for several reasons, the first of which is malpractice. way too much terror about eggs, chicken and pork meat, seafood. just clean after yourselves, store things correctly, don't wait 2 weeks before eating raw eggs, or 5 days before you realize you bought way too much meat and freeze it. you'll be fine. i never had severe food poisoning in my life and i ate raw mussles way too many times. do your research and know your sources. that being said, bad luck can happen and you may spend some time on the toilet, but you know, that's life.
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unfortunately lemon juice doesn't kill anything important, salmonella would bathe in it. but the fear of salmonella and food poisoning is way too extreme nowadays, especially when you cook at home with fresh ingredients. the regulations in the restaurants are very strict for several reasons, the first of which is malpractice. way too much terror about eggs, chicken and pork meat, seafood. just clean after yourselves, store things correctly, don't wait 2 weeks before eating raw eggs, or 5 days before you realize you bought way too much meat and freeze it. you'll be fine. i never had severe food poisoning in my life and i ate raw mussles way too many times. do your research and know your sources. that being said, bad luck can happen and you may spend some time on the toilet, but you know, that's life.
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geoglyphic540
I did this tableside in a upscale, small town restaurant in the mid Eighties, in southwest PA. We waiters prepared a lot of the ingredients ahead of time. We pre-washed and wrapped the romaine, lemons cut and wrapped in cheesecloth to catch the seeds, garlic pre-diced. We crushed the anchovies into the wooden bowl coated in olive oil first, then added the garlic, lemon juice and egg yolks. Pre-grated parm was last. Croutons were premade at the beginning of the shift, too. We also made bananas flambe tableside. AND, I had to wear the penguin suit, too. Good times. Much like the beginning of Anthony Bourdain's book. Decadent times.
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I did this tableside in a upscale, small town restaurant in the mid Eighties, in southwest PA. We waiters prepared a lot of the ingredients ahead of time. We pre-washed and wrapped the romaine, lemons cut and wrapped in cheesecloth to catch the seeds, garlic pre-diced. We crushed the anchovies into the wooden bowl coated in olive oil first, then added the garlic, lemon juice and egg yolks. Pre-grated parm was last. Croutons were premade at the beginning of the shift, too. We also made bananas flambe tableside. AND, I had to wear the penguin suit, too. Good times. Much like the beginning of Anthony Bourdain's book. Decadent times.
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mcallistron
My mom used to make the best Caesar salad. It was always a huge hit at family gatherings. It had this extreme peppery-garlic bite that mall Caesers haven't touched. She passed in late 2021, and we've been unable to find her recipe.
After watching this video, I'm convinced she used mayo as the base, adding mustard, anchovies, parm, black pepper, lemon, etc. She also used shredded parmesan instead of freshly grated, but after watching this video, I'd grate my cheese.
Thanks for the video, Adam. I will try it this way and then compare it to my mom's recipe (which is probably an educated guess.
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My mom used to make the best Caesar salad. It was always a huge hit at family gatherings. It had this extreme peppery-garlic bite that mall Caesers haven't touched. She passed in late 2021, and we've been unable to find her recipe.
After watching this video, I'm convinced she used mayo as the base, adding mustard, anchovies, parm, black pepper, lemon, etc. She also used shredded parmesan instead of freshly grated, but after watching this video, I'd grate my cheese.
Thanks for the video, Adam. I will try it this way and then compare it to my mom's recipe (which is probably an educated guess.
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CodeManMike
You might think you are fading into obscurity, but for me, you are not. Please keep doing what you are doing. Its so refreshing both listening to and learning from you. P. S: The cheese sauce with bicarb, I got right the first and second time, but the moment I try to make more, like for lasagna or mac and cheese, it separates. Is there something I am missing All I did was take your proportions and times them by 4 to get the desired amount. But it just turns into a grainy, nasty mess
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You might think you are fading into obscurity, but for me, you are not. Please keep doing what you are doing. Its so refreshing both listening to and learning from you. P. S: The cheese sauce with bicarb, I got right the first and second time, but the moment I try to make more, like for lasagna or mac and cheese, it separates. Is there something I am missing All I did was take your proportions and times them by 4 to get the desired amount. But it just turns into a grainy, nasty mess
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sergiogalindo1716
Friendly criticism. the issue with raw eggs is all about temperature. I wouldn’t recommend keeping raw egg yolks in a wooden bowl for a long time period. Maybe a double ice bath on a metal bowl This will also make your sauce thicker and it will definitely improve your sauce.
In general. although your video tries to simplify a classic recipe for a home purpose, for lack of research you’re just making a classic look like a cheap product. Also. no Tabasco
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Friendly criticism. the issue with raw eggs is all about temperature. I wouldn’t recommend keeping raw egg yolks in a wooden bowl for a long time period. Maybe a double ice bath on a metal bowl This will also make your sauce thicker and it will definitely improve your sauce.
In general. although your video tries to simplify a classic recipe for a home purpose, for lack of research you’re just making a classic look like a cheap product. Also. no Tabasco
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zkatbyte
this is great to see as it is basically the same as how my dad taught me 30 years ago (diff anchovy paste instead, no mustard) and similar to how i make it today. you HAVE to fry the crutons they will not taste anywhere near as good baked. i maintain there is no better way to make a caesar dressing and everyone raves about how i make it to this day so i imagine its not just me
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this is great to see as it is basically the same as how my dad taught me 30 years ago (diff anchovy paste instead, no mustard) and similar to how i make it today. you HAVE to fry the crutons they will not taste anywhere near as good baked. i maintain there is no better way to make a caesar dressing and everyone raves about how i make it to this day so i imagine its not just me
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jasonclark1149
Some say that anchovy is traditional, but I've also heard that it isn't; that the only anchovy should come from the Worcestershire sauce. Wikipedia cites Cardini's daughter as claiming the latter.
That said, if you like 'em, no reason to leave them out. Just because it's a classic doesn't mean you shouldn't make it your own.
Thanks Adam! Another great video.
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Some say that anchovy is traditional, but I've also heard that it isn't; that the only anchovy should come from the Worcestershire sauce. Wikipedia cites Cardini's daughter as claiming the latter.
That said, if you like 'em, no reason to leave them out. Just because it's a classic doesn't mean you shouldn't make it your own.
Thanks Adam! Another great video.
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aragusea
Wow, I never realized that the traditional recipe didn't include any meat at all! Here in Southeast Europe (and I guess many other places, we usually put thin pieces of fried pancetta and chicken breast, in addition to many other vegetables not included in the traditional recipe, like olives, chopped cabbage, and cherry tomatoes. Very interesting!
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Wow, I never realized that the traditional recipe didn't include any meat at all! Here in Southeast Europe (and I guess many other places, we usually put thin pieces of fried pancetta and chicken breast, in addition to many other vegetables not included in the traditional recipe, like olives, chopped cabbage, and cherry tomatoes. Very interesting!
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joshmuir8058
Caesar salad didn't traditionally have anchovies.
In fact, as John Mariani writes in his Dictionary of American Food and Drink, ''Cardini was adamant in insisting that the salad be subtly flavored and argued against the inclusion of anchovies, whose faint flavor in his creation he believed must have come from the Worcestershire sauce. ''
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Caesar salad didn't traditionally have anchovies.
In fact, as John Mariani writes in his Dictionary of American Food and Drink, ''Cardini was adamant in insisting that the salad be subtly flavored and argued against the inclusion of anchovies, whose faint flavor in his creation he believed must have come from the Worcestershire sauce. ''
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culther0r0
you can sous-vide pasteurized eggs for homemade mayonnaise. 90 minutes 135. Still yolk. What I'm really concerned about is why there isn't an entire episode on croutons. how do I know how to pasteurize an egg at home but don't know croutons are fried butter bread. My dumbass literally buys baguette AND a bag of processed croutons.
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you can sous-vide pasteurized eggs for homemade mayonnaise. 90 minutes 135. Still yolk. What I'm really concerned about is why there isn't an entire episode on croutons. how do I know how to pasteurize an egg at home but don't know croutons are fried butter bread. My dumbass literally buys baguette AND a bag of processed croutons.
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JosephTPorter
Based on nothing other than something I saw one time, I think the preferred method for squeezing that lemon is to wrap it in a cloth napkin and then squeeze it out. Seeds and pulp stay inside the napkin, juice goes in the dressing and every micro abrasion on your hands doesn't scream for mercy
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Based on nothing other than something I saw one time, I think the preferred method for squeezing that lemon is to wrap it in a cloth napkin and then squeeze it out. Seeds and pulp stay inside the napkin, juice goes in the dressing and every micro abrasion on your hands doesn't scream for mercy
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Aidan303
Growing up, it was my contribution to making dinner to make the ceasar salad. I was always told to mush the garlic like you do the anchovys, I was surprised to see it still work. You saved me a lot of work on my future salads. I also used red wine vinegar, deffinetely going to try lemon and lime
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Growing up, it was my contribution to making dinner to make the ceasar salad. I was always told to mush the garlic like you do the anchovys, I was surprised to see it still work. You saved me a lot of work on my future salads. I also used red wine vinegar, deffinetely going to try lemon and lime
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ariakhosravi
Sucks about the rounded corner thumbnails but, that is why there is something called a title safe guide in broadcast and motion picture industries many televisions have rounded edges and/or do something called overscan so usually a 90% action safe area is used and 80% for title safe area.
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Sucks about the rounded corner thumbnails but, that is why there is something called a title safe guide in broadcast and motion picture industries many televisions have rounded edges and/or do something called overscan so usually a 90% action safe area is used and 80% for title safe area.
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Nicksonian
I made a traditional Caesar salad several days ago to honor the 100th and my dear old mother who made a great Caesar which I eventually learned to love. I’ve made real Caesar for nearly 40 yearsnot exactly like Adam’s, but close enough. I’m going to try this method nextall hands.
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I made a traditional Caesar salad several days ago to honor the 100th and my dear old mother who made a great Caesar which I eventually learned to love. I’ve made real Caesar for nearly 40 yearsnot exactly like Adam’s, but close enough. I’m going to try this method nextall hands.
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hic_tus
Now that Adam doesn't care anymore I'm finding his videos much more hilarious, in a good way.
I hope you are more relaxed now Adam, we all need a break, for sanity, at some point! I think most of us are enjoying watching your pre- retirement hobbies. personally, I am entertained haha
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Now that Adam doesn't care anymore I'm finding his videos much more hilarious, in a good way.
I hope you are more relaxed now Adam, we all need a break, for sanity, at some point! I think most of us are enjoying watching your pre- retirement hobbies. personally, I am entertained haha
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ratoh1710
We were still taught to do this when I trained in Denmark a few years back. The only big difference is that we made a chicken Caesar salad and had to do EVERYTHING with forks because of hygiene standards. It was a pain in the neck to shred a chicken with nothing but forks table side.
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We were still taught to do this when I trained in Denmark a few years back. The only big difference is that we made a chicken Caesar salad and had to do EVERYTHING with forks because of hygiene standards. It was a pain in the neck to shred a chicken with nothing but forks table side.
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ronsandahl274
Traditional 1924 Caesar Salad - Authenticity check list:
The original used vinegar but I'm using lemon.
I'm using grainy pub mustard but they used something more creamy down at Caesar's. (Dijon)
Cardini would have used olive oil for this, but I'm gonna use butter. -
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Traditional 1924 Caesar Salad - Authenticity check list:
The original used vinegar but I'm using lemon.
I'm using grainy pub mustard but they used something more creamy down at Caesar's. (Dijon)
Cardini would have used olive oil for this, but I'm gonna use butter. -
reply
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