I just made the traditional toum recipe on the website. I wanted to share two tips that I hope can help people because it's a finicky emulsion (I failed in my first attempt at it).
1) It's entirely possible to make a half batch of this in a large food processor. I have a 14 cup Cuisinart and was worried because I couldn't get the initial fluffy paste that's shown at the end of step two. But if you scrape the sides down a few times and add a tablespoon or two of oil before beginning the emulsion it'll still come together. I added the oil in 1/2c at a time followed by 1T lemon juice at a time as the recipe is written and it came together perfectly.
2) Check to see if the food chute cap on your food processor has a hole in it. I accidentally left the cap on when I went to pour the oil into the chute and realized it created a perfectly regulated stream. I just started dumping the oil and juice into the cap and it emulsified beautifully.
by AdenoidHynkel
3 Comments
Recipe: https://www.seriouseats.com/traditional-toum
Most if not all food processors will have that hole in the chute cap. It prevents a vacuum from forming when you take it out. However I did also realize this is great for when adding oil for emulsification. It adds the perfect amount at the right speed.
Dude, I just learned about using it for the perfect oil drizzle by accident the same way you did like 2 weeks ago. It makes me so happy.