Delicious diabetic dressing recipes, diabetic jam recipes & diabetic sauce recipes
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Please use sugars and high fat foods of alls kinds sparingly when cooking for a diabetic. HOWEVER, their are some great diabetic jam recipes, diabetic dressing recipes and diabetic sauce recipes that you can make that won't leave you feeling guilty for serving them to a diabetic.
RECIPES: What is Dressing? Salad dressing: a type of sauce which is generally poured on a salad, or spread on the bread of a sandwich A green salad is often served with a dressing. Some examples include: Balsamic vinegar Caesar dressing Italian dressing Mayonnaise Blue cheese dressing Green goddess dressing Louis dressing Ranch dressing Russian dressing Thousand Island dressing Olive oil French dressing Tahini Vinaigrette Wafu dressing The concept of salad dressing varies across cultures. There are many commonly used salad dressings in North America. Traditional dressings in southern Europe are vinaigrettes, while mayonnaise is predominant in eastern European countries and Russia. In Denmark dressings are often based on crème fraîche. In China, where Western salad is a recent adoption from Western cuisine, the term salad dressing (???, shalajiang) tends to refer to mayonnaise or mayonnaise-based dressings. There are great diabetic dressing recipes, diabetic jam recipes, diabetic sauce recipes What is Jam? Fruit preserves refers to fruit, or vegetables, that have been prepared, canned or jarred for long term storage. The preparation of fruit preserves traditionally involves the use of pectin. There are various types of fruit preserves made globally, and they can be made from sweet or savory ingredients. The Greek technique of preserving quinces by boiling them in honey was included in the Roman cookery book De re coquinaria. The use of cane sugar to preserve fruit can be traced back to the 16th century when the Spanish came to the West Indies. Fruit butter, is used in this context to refer to a process where the whole fruit is forced through a sieve or blended after the heating process. "Fruit butters are generally made from larger fruits, such as apples, plums peaches or grapes. Cook until softened and run through a sieve to give a smooth consistency. After sieving, cook the pulp...add sugar and cook as rapidly as possible with constant stirring... The finished product should mound up when dropped from a spoon, but should not cut like jelly. Neither should there be any free liquid." - Berolzheimer R(ed) et al (1959) Fruit curd Fruit curds, primarily lemon or other citrus fruit, contain eggs and butter. Fruit spread Fruit spread refers to a jam or preserve with no added sugar. Jam Jams, jellies and honeys, Minnesota State FairJam contains both fruit juice and pieces of the fruit's (or vegetable's) flesh[2], however some cookbooks define Jam as cooked and gelled fruit (or vegetable) purees[3]. Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers. The following extract from a US cookbook describes the process. "Jams are usually made from pulp and juice of one fruit, rather than a combinations of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semijellied texture that is easy to spread but has no free liquid." - Berolzheimer R(ed) et al (1959) diabetic dressing recipes, diabetic jam recipes, diabetic sauce recipes Jelly In the US and Canada, the term jelly refers to a type of clear fruit spread consisting of firmed fruit (or vegetable) juice made with pectin[2]. In British English, these products are commonly referred to by the terms fruit spread or preserves, although jelly is also used in some instances for example Mint jelly. Jelly can be made from sweet, savory or hot ingredients. Jelly is made by a similar process to jam, with the additional step of filtering out the fruit pulp after the initial heating. A cloth "jelly bag" is traditionally used as a filter. "Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved, but holds angles when cut.
EXTRACTING JUICE - Pectin is best extracted from the fruit by heat, therefore cook the fruit until soft before straining to obtain the juice ... Pour cooked fruit into a jelly bag which has been wrung out of cold water. Hang up and let drain. When dripping has ceased the bag may be squeezed to remove remaining juice, but this may cause cloudy jelly." - Berolzheimer R(ed) et al (1959)
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