Lebanese Garlic Sauce (Toum) [...] Do not replace canola oilI believe that in the old days they used olive oil for almost
with olive oil, it will ruin the end result. You can use
vegetable or corn oil.
Where did the old Lebanese grannies get their canolas from?
everything with a little sheep fat or ghee in a few dishes. But in
the modern era they use a variety of vegetable oils, mostly
imported. It makes sense: export some of your fine olive oil and
earn enough money to import three times as much vegetable oil.
if you add oil too enthusiastically, it'll be a while beforeTheir traditional fix is to blend the broken sauce into a beaten egg
you notice the break, in which case it may be irreparable (at
least, without adding an emulsifier).
white and then carefully add the last of the oil. I like using
mustard because I enjoy its added flavour.
Don't add capsicum to the following recipe, or you will rouilleThat's sick!
it. [...] Aioli
Speaking of garlic I bought another kilogram bag of it because the
price was right and I didn't want it to sprout in the pantry so I
peeled half the bulbs right away and stored the cloves in vinegar in
a jar in the fridge. They all turned a brilliant shade of green
rather than either staying white or turning blue. It's harmless of
course: just some of the sulfurous chemicals reacting to the acid.
I've just about finished the first half kilo in the pantry so I'm
ready to use the pickled green stuff now in things that aren't
harmed by a bit of vinegar whang.
Title: Christopher Ranch Pickled Garlic
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