Chef Burton -
Thanks for providing such an invaluable and practical website as well as your audio and video podcasts. I'm hoping this is the correct place in the forum for my question, so here it is:
The emulsification process is used to make Toum - A potent Lebanese Garlic Spread in which the final product has a firm and fluffy consistency, like mayo but perhaps a bit firmer. The ingredients are minimal: fresh garlic cloves, a neutral oil like Sunflower, lemon juice and salt. I also use some red potato as a stabilizer. Since it can be a bit biting, I tried making it with the same ingredients but using blanched garlic cloves (by the way, thanks for the great instructions on blanching) and it fails every time. I can never attain the right, firm consistency and the Toum ultimately splits. I'm stumped. I know the blanched garlic would have some water retention, but according to your emulsification lesson it seems this shouldn't be problematic. Should I use xantham gum?
Any suggestions from anyone would be greatly appreciated. Thank you.
P.S. - If you are familiar with the Greek garlic dip Skordalia, Toum is it's stronger cousin, so to speak.
