I've tried making Toum at home, but it always turns out too thick or separates. Can anyone share a foolproof Toum recipe or tips to get that perfect creamy texture? Would love to hear your methods!
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Unknown member
Nov 21, 2024
To get that perfect creamy texture for Toum, the key is to slowly add oil while blending, ensuring the mixture emulsifies properly. Start with a mild oil like sunflower or canola, and make sure the garlic is finely minced. If it separates or gets too thick, try adding a bit of water or lemon juice to adjust the consistency. For more detailed recipes and tips, you can visit https://wendysmenu.site/.
To get that perfect creamy texture for Toum, the key is to slowly add oil while blending, ensuring the mixture emulsifies properly. Start with a mild oil like sunflower or canola, and make sure the garlic is finely minced. If it separates or gets too thick, try adding a bit of water or lemon juice to adjust the consistency. For more detailed recipes and tips, you can visit https://wendysmenu.site/.