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why does some Coleslaw turm 'watery'? - Page 2

post #31 of 38

It depends on the dressing. For the mayo based or vinaigrette based, I prefer to let it all meld a few hours.

 

But I also have a sweet and sour dressing that is best dressed as you serve it.

 

There are so many good ways to make coleslaw.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #32 of 38

Thank you for sharing the coleslaw recipe made with Karo Syrup! I used to make this years & years ago, but lost my recipe over 20 years ago & have not been able to find this one anywhere! You absolutely made my day :)

post #33 of 38

I made coleslaw yesterday for pulled pork sliders.  Green cabbage, carrot, sugar, pepper, apple cider vinegar and mayo.  I let it rest then tasted.  It needed a little more sugar and apple cider vinegar glaze.  Perfect compliment to the smoky pork and sweet buns.

post #34 of 38
"why does some Coleslaw turm 'watery'?"



Because maybe you're just not making good coleslaw?
post #35 of 38

Curious that through out all of these threads no mention was made about grated onion being the culprit that makes the coleslaw runny,more then the salt.

post #36 of 38

I us a fine dice in my slaw.

post #37 of 38

Salt + cabbage. If you put it in a jar for a week you'll end up with sauerkraut. 6 weeks is better... Slightly more complicated but its the same principle that slowjuicerdave mentioned above...

post #38 of 38

After making slaw  place in a strainer or colander then a bowl this will remove liquid /.Add a gel that is used by large manufacturers./ cut down on the use of salt or vinegar as this will only hurt the slaw.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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