The Lebanese garlic dip was traditionally made using a pestle and mortar. Also check this in-depth Emulsion Guide for Cooks from Stella Culinary. He made the Aioli using at least 10 different methods. The Harvard video features a chef from Spain who showcased how emulsification works in the making of Garlic Aioli. If you’d like to nerd it out like I did, check out this video from Stella Culinary on the process of emulsion or emulsification. In-Depth Understanding of the Emulsification Process Mira, a molecular gastronomy blogger noted that Lecithin shouldn’t alter the taste if used in small quantities. If one wants to go the extra step, Soy Lecithin which can be found in specialty baking stores, or on Amazon, can also be used as an added emulsifier in making this garlic dip. This along with some patience, and a careful following of the procedure, should yield an egg-free successful fluffy garlic paste. Instead, we depend purely on the emulsifiers that naturally occur in the garlic. However we personally don’t like using raw eggs in our garlic dip mainly because we feel that it leaves an undesirable subtle aftertaste, even though many folks don’t even notice it due to the potent flavor of garlic. That is why some folks use an egg white in making this garlic dip in order to help speeding the process of emulsification and to increase the chances of success. It is found naturally in eggs and in soy beans. Lecithin is a common emulsifier that is used in the food industry in making creamy food products. The process of emulsification is used in the beauty and medical industry to make creams and beauty products, and it’s the same process used in making Mayonnaise and vinaigrette, and of course, this Lebanese Garlic Paste. That is exactly what happens when our garlic paste breaks in frustration as it gets overwhelmed with oil. The sequence in which oils and water are added, and the ratios also matter a lot and an imbalance can easily break the emulsification process and turn the ingredients back into a liquid state. Simply put, emulsification is a process which allows liquids (water) and oils to “mix,” and turn into a “cream” in the presence of an emulsifier or emulsifying agent, and with the help of an external mechanical force such as grinding, shaking, stirring, spinning, or even using ultrasonic waves. Hisham Abdallah who is a Biotech scientist, and while complaining about how delicate making this sauce is, he pointed out that the reason the sauce breaks is likely due to certain violations that are happening to the process of “emulsification.” It turns out that a chemical reaction called “emulsification” is at the very heart of the making of the garlic sauce. One day while discussing the process of making this garlic sauce with a dear family friend, Dr. The intent at the end is the same, and whatever the name is, a successful garlic sauce has a white, creamy texture similar to that of mayo, sour cream or “Labneh” and with a pungent aroma of lemony garlic, and a mouth-watering tong-tingling blood-pressure-lowering flavor that is a perfect marriage between garlic and lemon juice.Ĭhicken Shish Tawook With Lebanese Garlic Paste How to Make Toum: Garlic Sauce Secrets In the US it is generally referred to as garlic sauce, however the fact of the matter is that it’s closer to being a thick and fluffy paste than a sauce. Our Egyptian siblings call it “Tooma”… Our Greek cousins have a similar version which they call “ skordalia” and in Spain it’s referred to as “Aioli”. In Lebanon they call it “Toom” or “Toum” which literally means garlic. Lebanese Garlic Sauce, Toum, Aioli: Background & Terminology For those who’ve tried it, toum will be forever on your mind due to its amazing balance of lemon and garlic which goes exceptionally well with savory BBQs…and if you haven’t had the chance to try it yet, don’t worry-you soon will! Toum, a Lebanese garlic sauce that’s a staple of Lebanese cuisine, might just be the tastiest thing on Earth (or at least in the Middle East). Last Updated on JThe Recipe for the World’s Strongest Lebanese Garlic Sauce
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