Cindy Hamilton wrote:
>
>However, my biggest argument with bottled dressings is that they're
>cooked (during the bottling process), and they taste like it. All
>of the fresh flavor that I expect from a salad dressing is gone.

TIAD!

There's nothing cooked. Only difference are some
preservatives/colorants of which most are natural. Which water,
oils, acids, sweeteners, salt, spices and herbs that you use are
different? You may use a different recipe quantitively but otherwise
there's no difference. There's nothing about bottled dressings that's
cooked unless it specifies a cooked salad dressing which is perfectly
acceptible but will cost more due to the extra labor, but cooked salad
dressings that are bottled are pretty rare because they are
perishable, not shelf stable.
http://www.deepsouthdish.com/2011/08...#axzz3oxWJ7UgY