Interesting link.
Interesting link. It's really about making toum, the lebanese garlic paste or garlic mayo, but it has a whole thing on emulsification and the science behind it that is applicable to making mayo or aioli and so forth. There's also a video of a chef making it.
http://www.mamaslebanesekitchen.com/dips/lebanese-garlic-dip/#sthash.voOSyVZI.dpbs
http://www.mamaslebanesekitchen.com/dips/lebanese-garlic-dip/#sthash.voOSyVZI.dpbs
http://www.mamaslebanesekitchen.com/dips/lebanese-garlic-dip/#sthash.voOSyVZI.dpbs
http://www.mamaslebanesekitchen.com/dips/lebanese-garlic-dip/#sthash.voOSyVZI.dpbs
just checking in to +10000 toum
ReplyDeleteI can make mayo but not toum. Eff you, toum.
ReplyDeleteI should make that again.
ReplyDeleteYes yes, toum god.
ReplyDeletei had toum yesterday when i was filling my shawarma hole
ReplyDeleteThere are approximately seventy billion Lebanese immigrants here, half of whom have opened restaurants, and I have never seen toum. I find this really weird.
ReplyDeleteboom boom pass the toum
ReplyDeletebetter yet lets open a restaurant and call it
ReplyDeleteTOUM RAIDER
im awesome
I have to give that a plus one out of pun solidarity.
ReplyDelete