Garlic Toum (Thick Lebanese Garlic Sauce)
Garlic Toum (Thick Lebanese Garlic Sauce)
Here is a link to a exceptional Garlic Sauce we came across, Its quite easy to make and by far surpasses anything Ive been able to buy. Thick and delish
http://thefoodblog.com.au/2010/04/fast- ... ecipe.html
http://thefoodblog.com.au/2010/04/fast- ... ecipe.html
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
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Re: Garlic Toum (Thick Lebanese Garlic Sauce)
Thanks so much
I had never heard of this, though probably have had it, without knowing in a Lebanese kebab,wondering were they got that extra smooth garlicy flavour from..
This blonde aioli will be on my next middle eastern bit of grilled meat.
I had never heard of this, though probably have had it, without knowing in a Lebanese kebab,wondering were they got that extra smooth garlicy flavour from..
This blonde aioli will be on my next middle eastern bit of grilled meat.
chilling while grilling
Re: Garlic Toum (Thick Lebanese Garlic Sauce)
No problems, give it a go its a good one.
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Re: Garlic Toum (Thick Lebanese Garlic Sauce)
Looks good, will definitely give that a try!
What type of oil do you think would be best to use?
What type of oil do you think would be best to use?
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
Re: Garlic Toum (Thick Lebanese Garlic Sauce)
I used rice bran oil and it was fine, as for the best someone with more cooking knowledge than me should be able to answer that.Macca33 wrote:Looks good, will definitely give that a try!
What type of oil do you think would be best to use?
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
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Re: Garlic Toum (Thick Lebanese Garlic Sauce)
Depending on if you want a strong taste or not
Rice bran, grape seed,canola, safflower or light olive oil .
EVOO if you like it full of olivey taste,you would have to think the original was probably EVOO, being the predominant oil in Lebanon.
Personally I try and avoid too much polyunsaturated oils
Rice bran, grape seed,canola, safflower or light olive oil .
EVOO if you like it full of olivey taste,you would have to think the original was probably EVOO, being the predominant oil in Lebanon.
Personally I try and avoid too much polyunsaturated oils
chilling while grilling
Re: Garlic Toum (Thick Lebanese Garlic Sauce)
Thanks GG thats a handy table. When one of the mods come across this can you please move it to the sauce section.
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Re: Garlic Toum (Thick Lebanese Garlic Sauce)
Very interesting table.
Being we really do not use a lot of oil at all, what we do is rice bran for high temp EVOO for low/salads.
But, my wife, who has a cardiac condition has become very enamored of coconut oil which I've been using for some Asian dishes.
It doesn't seem to fair too well in the chart but her cardiologist says it is the oil to use.
Guess he has shares
Cheers
Being we really do not use a lot of oil at all, what we do is rice bran for high temp EVOO for low/salads.
But, my wife, who has a cardiac condition has become very enamored of coconut oil which I've been using for some Asian dishes.
It doesn't seem to fair too well in the chart but her cardiologist says it is the oil to use.
Guess he has shares
Cheers
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Re: Garlic Toum (Thick Lebanese Garlic Sauce)
I have to agree, very interesting.
Coconut oil is being claimed by the new diet fad people as the go to oil as well.
Looking at what is on that chart it makes you wonder what is good.
One of the problems of oils is the way they are processed. Some are made using
some very questionable ways.
cheers
Noel
Coconut oil is being claimed by the new diet fad people as the go to oil as well.
Looking at what is on that chart it makes you wonder what is good.
One of the problems of oils is the way they are processed. Some are made using
some very questionable ways.
cheers
Noel
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Re: Garlic Toum (Thick Lebanese Garlic Sauce)
Canola stacks up ok but its probably GMO
Hazelnut oil if you google has great numbers hard to get though almond oil is real good too both would be very expensive.
EVOO is real good but doesn't take heat same with avocado oil
Light Olive oil takes heat but is more processed but still has similar numbers to EVOO .
I use macadamia oil, EVOO,coconut oil, butter and duck fat (rarely)
I've also been using rice bran(cheap oil for deep frying) but I think Im going to change to lite olive oil,when the tin runs out.
Hazelnut oil if you google has great numbers hard to get though almond oil is real good too both would be very expensive.
EVOO is real good but doesn't take heat same with avocado oil
Light Olive oil takes heat but is more processed but still has similar numbers to EVOO .
I use macadamia oil, EVOO,coconut oil, butter and duck fat (rarely)
I've also been using rice bran(cheap oil for deep frying) but I think Im going to change to lite olive oil,when the tin runs out.
chilling while grilling
Re: Garlic Toum (Thick Lebanese Garlic Sauce)
Hmm,
I used OO and nothing else for over a decade, and put up with the higher temp gum scrub.
Been using Rice Bran now for the high temp duty, but, nothing goes past butter for real flavour
Canola I do avoid - the rep is just not good.
I really can't recall the last time I used lard, but in smaller quantities have no issue.
But, don't deep fry, at all, not for 30 years, if you want to, go for it
Nothing to do with this great looking sauce of course
Eh, everything is bad for you, deal with it and be sensible about just how bad you want to be
Cheers
I used OO and nothing else for over a decade, and put up with the higher temp gum scrub.
Been using Rice Bran now for the high temp duty, but, nothing goes past butter for real flavour
Canola I do avoid - the rep is just not good.
I really can't recall the last time I used lard, but in smaller quantities have no issue.
But, don't deep fry, at all, not for 30 years, if you want to, go for it
Nothing to do with this great looking sauce of course
Eh, everything is bad for you, deal with it and be sensible about just how bad you want to be
Cheers
Re: Garlic Toum (Thick Lebanese Garlic Sauce)
What a great sauce and topic. Just a quick comment: I think lard gets treated harshly. It is not as unhealthy as its reputation would suggest.
Will do.
Edit: done.
Muppet wrote:When one of the mods come across this can you please move it to the sauce section.
Will do.
Edit: done.
Re: Garlic Toum (Thick Lebanese Garlic Sauce)
Try the toum at El Jannah at Gladesville and you will be hooked. Regarded as Sydneys best chicken by many.
Soo good with BBQ chicken hot of the charcoal. They also do great chips.
Soo good with BBQ chicken hot of the charcoal. They also do great chips.
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Re: Garlic Toum (Thick Lebanese Garlic Sauce)
I wish I could but its too far away,I will have to make my own.
chilling while grilling
Re: Garlic Toum (Thick Lebanese Garlic Sauce)
Had a crack at this the other day, I got it to an almost mayonnaise consistency but couldn't get it nice and fluffy like pictured on his blog.... And that was after 3 attempts
It still tasted great and everyone enjoyed it
It still tasted great and everyone enjoyed it
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Team Go To Jail - Lifetime member!
Team Go To Jail - Lifetime member!