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

Comments

  1. I can make mayo but not toum.  Eff you, toum.

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  2. i had toum yesterday when i was filling my shawarma hole

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  3. There are approximately seventy billion Lebanese immigrants here, half of whom have opened restaurants, and I have never seen toum. I find this really weird.

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  4. better yet lets open a restaurant and call it

    TOUM RAIDER

    im awesome

    ReplyDelete
  5. I have to give that a plus one out of pun solidarity.

    ReplyDelete

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