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re: Anyone make toum? Suggestions for making not as potent....
Posted on 3/13/25 at 10:58 pm to LSUBoo
Posted on 3/13/25 at 10:58 pm to LSUBoo
Recipe above was a good improvement. Canola oil seems to be a good way to go. Got a much whiter finished product and its super creamy and fluffy.
One change I made was blanched whole garlic instead of peeled for 1 minute in boiling water, quickly dropped it into an ice water bath to stop the cooking. To make peeling easy as I am getting tired of peeling garlic after few failed attempts. Peeled and removed the germ right after and toweled it down and left it to dry for a bit.
Going to let it rest a day or two and see if the garlic taste evens out even more like some people mentioned.
Blanching for a longer should help if you didn't want to rest it. Will check back in later once I let it rest.
One change I made was blanched whole garlic instead of peeled for 1 minute in boiling water, quickly dropped it into an ice water bath to stop the cooking. To make peeling easy as I am getting tired of peeling garlic after few failed attempts. Peeled and removed the germ right after and toweled it down and left it to dry for a bit.
Going to let it rest a day or two and see if the garlic taste evens out even more like some people mentioned.
Blanching for a longer should help if you didn't want to rest it. Will check back in later once I let it rest.
1
Posted on 3/15/25 at 1:56 pm to Dam Guide
You inspired me to make another batch of toum today.
Ended up at 8.25 oz of garlic, plus a cup of vegetable oil, two small lemons juiced, and a bit of rosemary and thyme.
Ended up at 8.25 oz of garlic, plus a cup of vegetable oil, two small lemons juiced, and a bit of rosemary and thyme.
Posted on 3/15/25 at 2:05 pm to LSUBoo
quote:
You inspired me to make another batch of toum today.
Ended up at 8.25 oz of garlic, plus a cup of vegetable oil, two small lemons juiced, and a bit of rosemary and thyme.
Its great stuff. I made tabouli last night, picked up some flat bread, and grilled some steak and chicken skewers. Highly recommend putting them all together to make some Lebanese tacos.
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