I am assuming toum predates the food processor. My kitchen is a tech free zone and is my sanctuary from my career in tech. What tool would you use to make toum without a food processor I wonder.
I presume that toum is a very old recipe. Back in the day I presume they didn't have canola or grapeseed oil. They did have lots of olive oil but we never seem to see it in our modern toum recipes. Does it really impart such a bad taste? I would think the garlic and olive oil are a naturally good combination.
A great demo, but her initial batch (pre showing how to fix the broken toum) was not properly emulsified, the oil needs to be added much much slower, you will get a far better result. The rest of the demo was pretty spot on. Lebanese people find having to add egg basically sacrilege, but you should ever get to the point of you proper breakdown the garlic add the oil very slowly.
She's right! I used grocery store garlic. I took the green middle out. The toum is really good, but really sharp. Next time I'll taste the garlic first.
Rachel Ray always says something like this, two garlics cancels each other out. So make out with your own spouse all you want. 🧄😁That last line was my addition. 😄
Thank you for great instructions. You are so right about the slow process of adding the oil. People don't be concerned about the emulsification process. Even it doesn't come out the consistency you want, you can still use the finished product in all sort of recipes and and dips.
I have about a 50% success rate to get my toum to turn out light and fluffy. The rest of the time I end up with a liquified base for salad dressing. THANK YOU for showing the way to fix a broken emulsification! I just tried it and the egg white worked wonders! Yay! 😊
Found this recipe and video from googling “toum recipe”. Was a bit nervous about making it and having it break. To my surprise and happiness it DID NOT BREAK. BUT it is SO SPICY. Tastes really good at first and then it actually burns the back of the throat. Any idea why?
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I am assuming toum predates the food processor. My kitchen is a tech free zone and is my sanctuary from my career in tech. What tool would you use to make toum without a food processor I wonder.
have eaten in a "Koshery" in Egypt? I am looking for the liquid garlic recipe.
Thank you
🔥🔥🔥
I presume that toum is a very old recipe. Back in the day I presume they didn't have canola or grapeseed oil. They did have lots of olive oil but we never seem to see it in our modern toum recipes. Does it really impart such a bad taste? I would think the garlic and olive oil are a naturally good combination.
Looks easy but I failed 😭 It doesn't blend/mix well when I tried..
A great demo, but her initial batch (pre showing how to fix the broken toum) was not properly emulsified, the oil needs to be added much much slower, you will get a far better result. The rest of the demo was pretty spot on. Lebanese people find having to add egg basically sacrilege, but you should ever get to the point of you proper breakdown the garlic add the oil very slowly.
Hey, if your mate eats some toum also, they can't taste the tomb in your mouth 😉
Closed the video as soon as sohla appeared LOL
I have a question, is it possible to emulsify garlic with ghee instead of seed oil?
Us Lebanese, we love our toum with grilled chicken, chicken shawerma, shish tawouk yummy!
THANK YOU for the troubleshooting part too(m)!!
TOUMany dad jokes. Broke my emulsion.
I need that food processor 😊
She's right! I used grocery store garlic. I took the green middle out. The toum is really good, but really sharp. Next time I'll taste the garlic first.
When do you start adding the water?
How long can I keep the toum in the fridge?
I had to subscribe that was some good stuff….YOU CAN NE VER HAVE TOUME MUCH OF A GOOD THING!
Bless you I searched everywhere for a way to fix broken toum this works 👍
Dreams are made of toum
Wow. I had Lebanese plate with toum today. Very interesting 😀 Very good food
太喜欢toum了❤
Rachel Ray always says something like this, two garlics cancels each other out. So make out with your own spouse all you want. 🧄😁That last line was my addition. 😄
Thank you for great instructions. You are so right about the slow process of adding the oil. People don't be concerned about the emulsification process. Even it doesn't come out the consistency you want, you can still use the finished product in all sort of recipes and and dips.
how many garlic and how much salt ????
What kind of oil?
I have about a 50% success rate to get my toum to turn out light and fluffy. The rest of the time I end up with a liquified base for salad dressing. THANK YOU for showing the way to fix a broken emulsification! I just tried it and the egg white worked wonders! Yay! 😊
What kind of oil did you use?
I tried this my first time and broke it, threw it out cuz I didn't know I could fix it, gonna try this tip next time if it breaks again 😀
Toum good video!
Found this recipe and video from googling “toum recipe”. Was a bit nervous about making it and having it break. To my surprise and happiness it DID NOT BREAK. BUT it is SO SPICY. Tastes really good at first and then it actually burns the back of the throat. Any idea why?
“It’s a lot Like Mayonnaise”
Except it’s not lol