What are the best practices for storing oil and vinegar separately to maintain their quality and flavor, and are there any specific considerations when storing a combined oil and vinegar dressing?
How do various oil-to-vinegar ratios influence the texture and emulsification of salad dressings, and what are some effective methods for achieving a stable emulsion?
What are some health benefits of combining oil and vinegar, and how do these combinations fit into different dietary guidelines, such as the Mediterranean diet?
How does the acidity level in different types of vinegar, like balsamic or apple cider vinegar, affect the overall taste and preservation qualities when making vinaigrettes or marinades?
What are the primary differences in use and flavor between olive oil and other types of oil, such as canola or sunflower, when paired with vinegar in dressings?
