• Cooking Basics #10

    From Dave Drum@1:3634/12 to All on Saturday, February 26, 2022 07:29:00
    CRUSHING AND COOKING GARLIC; Using a garlic crusher is fine if you just
    need a clove or two, but if you need a batch, try using a mortar and
    pestle. You get a more intense flavor, none of the garlic is wasted
    and you don't have the fiddly job of washing the crusher. Just pound
    the garlic with a good pinch of salt, which helps to break down the
    fibers. Remember garlic burns easily, so if you're adding it to fried
    onions, make sure the onions are pretty much ready first.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lebanese Garlic Sauce
    Categories: Sauces, Vegetables, Citrus
    Yield: 1 Quart

    4 Heads garlic; cloves peeled
    1 c Lemon juice
    1 ts Salt
    4 c Sunflower oil

    Put in blender (NOT a food processor) and blend until
    smooth on medium. Add in an extremely slow stream, 3
    to 4 cups of sunflower oil. Blend constantly on about
    medium. It should become like a thick white mayonnaise
    consistency.

    Store in refrigerator in a glass container.

    Serve with meats, as a seasoning in salad dressings or
    on pocket bread sandwiches.

    This is a tricky recipe. Sometimes it "breaks". That
    is, it stays thin instead of the mayonnaise consistency.
    The flavors remain the same. If it separates in storage,
    just stir or blend again.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I hate people who are not serious about meals. It is so shallow of them. --- MultiMail/Win v0.52
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