Is there a way to fix runny toum?
Was making Lebanese toum. I put my garlic cloves, salt, lemon juice, a bit of cold water, and canola oil, started blending, and it's just a liquid. I kind of gave up and now I stuck the mixed liquid it in the fridge for now.
Is there anything I can do?
I realize I probably should have made the garlic a paste and put the oil in the fridge for some time
I don't want to throw it away. If I can't get the texture to work out, can I use the garlicky soup as a sauce for some wraps still?
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