![]() ![]() Give the mixture a quick stir, then blend it for another few seconds until it is completely homogenized. Once you get to the top, you might see some residual oil. Don't raise the blender too fast - only move up once the section it's in has already emulsified. Use a paring knife to split the clove down the middle lengthwise and pry the green sprout out with your fingers. This is an optional step, but as garlic ages, it develops a green sprout in the middle which has a bitter taste. I told you this is the easiest toum recipe ever! Tips for making perfect toum Once you see that, slowly begin raising the immersion blender until the whole mixture becomes white and fluffy. Hold the jar with one hand, and turn on the immersion blender while it is at the bottom of the jar.Īs it begins to blend, you will notice the bottom becoming white and fluffy. Pour the entire amount of oil on top of the garlic paste - do not stir! Before turning on the blender, submerge it to the very bottom of the jar. ![]() You'll have to move it around a few times to get it all blended. Place the immersion blender in the jar and blend the garlic until you have a paste. If you are following this toum recipe without scaling it, a wide mouth one-quart jar is ideal. Next, place the peeled garlic cloves, lemon juice, and salt in the tall, narrow container that comes with your immersion blender.įor less clean up, use a jar that is wide enough to fit the immersion blender and that is large enough to fit all the ingredients - that way you can store the toum in the same jar you made it in. Just make sure to trim the brown stems with a knife before setting the garlic aside. This loosens up the skin and it pops right off.
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