Measuring - Using precise measurements is essential to get the right consistency and flavor but also know that garlic can vary from batch to batch.I love to use garlic with hints of red and purple, they seem to be more mild than traditional white heads. So depending on your region and what your grocery store carries you have varying levels of strength. ![]() Variety - There are many different types of garlic.The older the garlic becomes, the stronger in flavor it becomes. Try to get the freshest garlic you can, it will make all the difference. Garlic - The garlic you use makes a difference.A few considerations when preparing your toum and ways to make it less potent or check for indicators that it will cause it to be too strong. Toum is not for the faint of heart, it is pure fresh garlic. It has been a game changer! **can sub lemon juice - see recipe below. I have found that adding citric acid completely allows the toum to stay together and not separate. Citric Acid - This final ingredient is a change to my original recipe, citric acid can be used to replace the lemon in toum.Olive oil isn't the best choice but if you do decide to use it, be sure it's light so it has slightly less flavor.Since garlic is our main ingredient we want to use a neutral oil. ![]()
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