How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
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- เผยแพร่เมื่อ 1 พ.ค. 2022
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"Emulsification properties of garlic aqueous extract," 2019: www.sciencedirect.com/science... - แนวปฏิบัติและการใช้ชีวิต
Toum literally means garlic in Arabic. In Jordan we call this dip "toumiayyah". There are recipes with and without egg yolk, so I can say your research was well done as always. We enjoy this dip mainly with shawarma!
pita chips too?
Toumiayyah, my lord, toumiayyah
we call it "mutawammah" in Palestine, which literally translates to "garlicified"
toum literally means garlic in Sindhi as well. I don't know how it is is pronounced in Arabic but we pronounce it like "thoom"
اي والله انقهر اذا سمعتهم يقولون ثوم 😂
In a world filled with 1 minute short “cooking” videos, thank you for actually teaching about cooking and food.
he's making videos for people with a normal attention span
@@zeguy lol
Cooking is easy:
Step 1: food
Step 2: ???
Step 3: eat
I mean there's nothing wrong with shorts
@@zeguy Unfortunately I dont think this is a normal attention span anymore
Bon Appétit may be dead, but Brad's words "when you crush garlic, it'll form a thing called 'Allicin', which is like a two-part epoxy" live on in my head.
Yes. If you chop it fine with a super sharp knife, it won’t release as much allicin as it would by crushing it/turning it to a paste. Allicin is what causes those pungent aromas and strong taste.
It cross pollinated with Babish Culinary Universe, New York Times and the History Channel, that's for sure.
It's dead?
@@Alberto-xz7th There was a controversy about staff pay grades about a year ago, and a lot of people left the company in solidary. Most either made their own cooking channels, like Claire Saffitz, or moved to other companies. Bon Appetit had about 6 months of radio silence and then started uploading again with a whole new range of hosts, but it was never really the same.
I've always wondered why Toum forms when using garlic, but doesn't with other vegetables. I tried a few different things including roasted garlic, but none worked. Now that you've given us the ratios, I think I can make some Toum hybrid sauces.
share some of those recipes! I'd love to try them out!
Hmm...I wonder what compounds are changed by roasting, if roasting the garlic "ruins" the emulsifying properties...sugars caramalizing, sure, but obviously there's more going on--roasted garlic tastes (and behaves) so different than raw!
@@cam4636 Chemical reactions are not necessarily the cause for all changes. Don't forget that some compounds are volatile and the heat might drive them away faster.
Middle eats! Crazy to see you here. Love your channel!
@@Jackoderes Adam's new podcast had an episode semi-recently with Obi and Salma from Middle Eats
Allioli, in catalan (from spain). Literaly means "garlic and oil"
Sorta like “Aglio Olio” in Italian
alho e óleo
Wow this makes so much sense. Thanks for the tidbit!
Yep, and they still pronounce it "ayyy-eeeII-li"
Catalans are the proud inventors of mayonnaise and allioli, specifically the Balaeric peeps.
wait a minute, the Latin genus of the cultivated Garlic plant, is "allium"... and you add oil to it (where olivum in Latin is olive oil), so it becomes "alli-oli". This is blowing my mind
Hey Adam, a couple of corrections/adjustments to your descriptions of emulsions - Gravy would be classified as an emulsion, it is a biphasic mixture with fine particles of one phase suspended in the other (even if just for a short time). Your correct that the viscosity of the continuous phase (water) is what is controlling the stability of this one!
You seemed to insinuate that emulsions HAVE to be stabilized by a chemical emulsifier (lipophilic part + hydrophilic part etc), but they don't always need to be. I can create a mixture of water and oil (like a vinegairette) and mix it hard enough to separate into droplets without any stabilizer, yes it won't be stable for long, but it is still an emulsion. You can also create emulsions that are stabilized by solid particles instead of chemical emulsifiers. These are called Pickering emulsions and are remarkably stable compared with a traditional emulsion. A food based example of a solid particle could be argued to be a large protein. This could very well be what is happening with the garlic here.
I also disagree with the assertion (and description of why) that you won't be able to make an emulsion if you dump all of the oil in at once. Throughout my research with emulsions I regularly made emulsions by pouring the two liquids together and then starting mixing. You simply need to apply enough energy to chop up the two phases. This would be done in a lab with a high shear mixer to add the energy to the system. A hand whisk just won't be able to add enough energy fast enough to form the emulsion.
I'm happy to answer any other questions you have about emulsions Adam, and am glad that someone is trying to explain these things in an approachable way.
Source: My PhD in changing emulsion interaction strengths (how thick or thin they are).
I feel like you studied this or something
+
@@ramikhudair 😉 just for a few years
Hi, Ben. I confess, I now realize I confused the distinction between an emulsifier vs a thickener and an emulsion vs a similar colloid. What I meant to say is that something like lecithin is an emulsifier, and starch is not, even if starch can thicken a sauce to the point where it can hold dispersed oil droplets. To your other disagreement, I feel like you're quibbling. Yes, if you jam a stick blender in there and apply a lot of shear force, you're gonna bash the oil into sufficiently tiny droplets. However, I was using a whisk, and with a whisk, there simply wasn't enough other stuff in there. If you add enough oil to the system, eventually you'll reach a point where even a shear mixer won't be able to get the job done, no?
@@aragusea agreed about the first half, the starch is unlikely to be acting as an emulsifier but can stabilise the gravy emulsion by thickening the continuous phase to the point where the emulsified oil can't move freely enough to coalesce.
I agree that you won't be able to do it with a whisk. If you put toouch oil with a high shear mixer you could make a water in oil emulsion (opposite of mayo) where the oil surrounds the water. An example of this something like margarine. Either way, good explanation that largely covered how emulsions are made.
Btw I have worked in the same labs as some of the author's of the garlic paper 😉 (worked on very different, nonedible stuff though).
Hi, Spaniard here. As for naming, well, you have to take into consideration there are several languages in Spain, with only Spanish being common all around. Legend has it (or maybe not a legend) that mayonnaise was invented in the Balearic town of Mahón. It would be "salsa mahonesa" ("sauce from Mahón", or "Mahonnese sauce" to be precise). Allow some time and the "h" turns into "y" because reasons, which I think they have to do with being easier to pronounce (though for all intends and purposes the "h" is mute in Spanish, meaning there's no sound, no pronunciation for it, here it would be kind of a separator between two syllables).
Now, for "ajonesa", which is something that I have rarely seen or heard, it's just mixing the word mayonnaise with "ajo", which means garlic in Spanish.
Now for alioli, allioli or whatever... well, in a big chunk of the Spanish Mediterranean coast they speak Catalan or some derivation from it. I'm from the opposite side of the country, but back in my school days you had Catalan, which was a language by itself, and then Valencian, which would be a dialect, as well as Balear or Mallorquín, which would be another dialect from Catalan. However nowadays people from these two parts of the country call them both proper languages. Whatever.
The thing is garlic in Catalan is "all" while oil is "oli", so "all i oli" literally means "garlic and oil". Literally. It doesn't say anything about eggs or salt or anything, so, well, that is that.
So, why so many ways to name the same thing from the same words? Well, I don't study linguistics or anything related to that, but it's easy, I believe, to learn, so bear with me:
The word "all" (garlic in Catalan and those other two languages, dialects, whatever) has that "ll", which for all intends and purposes is pronounced here like a single "l", difference with English being the "a" is the same as in "bat", no as in, precisely, "all". So, if anyone from elsewhere in Spain would heard the word for the first time in their life and were asked to write it down, they would definitely write: "alioli", as it is what they hear.
But now think about that same person not hearing but reading the word for the first time. This is where it gets interesting because, in Spanish, that "ll" is, again for all intends and purposes, pronounced like the consonant sound of "y". In fact, in Spanish, unless some pedantic expert in phonetics says otherway, "mayonesa" (correct) and "mallonesa" (wildly incorrect) are pronounced the same, though only the first one is right. So, if this person that reads out loud the word for the first time is heard by someone else that didn't know the word either, this someone else, depending on how well the other guy says the word, would think it's written "aioli, ayoli" or something like that. It would probably not be one person to the next but rather a real life game of "the broken telephone" and there you have it.
Thank you!
That's a great explanation. Thanks!
@@albmaralb at least it's great meaning long, maybe not so great meaing good but, hopefully, understable enough.
Pedantic linguist here! And Catalan speaker 😛 Your explanation is pretty good tbh, it's so nice you took your time to explain all of this. I just have two things to point out for the sake of knowledge transfer.
First is that, in Catalan, the "ll" as in "all" is never pronounced like a single "l". Maybe I misunderstood you, but I think you were claiming that. It has its own phoneme which is quite similar to how it's pronounced in Spanish, but it's more consonantic, so to speak. For people who knows IPA, it's the [ʎ] phoneme.
Second, you are pretty much right in that most of Spanish speakers don't make any distinction between ll/y. There are a few varieties that distinguish them the old way still (which is also the [ʎ] phoneme for "ll") and even in other ways, see for instance some variants in Argentina. Buuut again, most of Spanish varieties don't distinguish ll/y phonetically as you say, so you're right. 😌
So again, a great explanation!
yea I've always pronounced it mayonesa
Catalan here! Coming to confirm that Catalan/Valencian/Balearic Catalan/català de l'Alguer/etc. are all part of a single language: Catalan
8:15 It's not that there isn't enough in there. It's that you can't physically beat the oil into small enough droplets by hand. I make mayo, by dropping an egg, salt, & Lemon juice into a jar and then dumping in 1 cup of oil. Then blending with an immersion blender. But I wouldn't be able to make the emulsion if I did that and only had a whisk. So I'm guessing there is some kind of speed component, to force the oil into droplets.
You're talking about shear forces, I believe.
Blenders and machines in general have a greater power output than humans, which means that the force applied can cut up those oil molecules better
Exactly and also using a bowl the same size or larger with ice water in it to keep it chilled if you did have to whisk it helps me make my aiolis in my hotel kitchen by scratch with 1/3 the amount of time required if I didn’t use the secondary bowl to chill or a food processor to help it stop from separating
Exactly, with enough speed and time, you can get the emulsion to begin forming. It's just not really possible by hand because the oil will contact more oil before it contacts emulsifiers.
Correct. Emulsions are energetically unfavorable, so a significant amount of energy needs to be added to form them. This could be done through high shear mixing (like a more powerful immersion blender).
Yeah, the main thing there is that the blender is a lot *faster* than whisking by hand, in terms of the shear velocity it induces in the fluid. Think about it, if you are whisking by hand, you are at most in the low hundreds of rpm, while blenders can be spinning at tens of thousands of rpm.
I've gotten in the habit of using a grated garlic clove to help bind basic vinaigrettes in addition to a spoonful of dijon mustard. once shaken, that dressing never separates and has a really pleasant, glossy consistency.
Interesting, which sort of grating are you doing?
@@AldousHuxleysCat just a microplane. Basically turns the garlic into goo. Gotta clean the microplane right after though! Dried garlic bits are quite difficult to clean
@@JerodBork ok, thanks. Would a garlic press work the same? I've got a great microplane but my garlic press is also good
@@AldousHuxleysCat I’m sure a garlic press would work just great! Perhaps an incremental difference in particle size lol, but it likely wouldn’t make a difference.
The mustard is another emulsifier.
The intro really took me back to watching Alton Browns cooking show growing. Informative, the science behind the dish and your dialouge. Thanks for the content as always.
As a Catalan, we call it All-I-Oli, or allioli. All is garlic, i is And, and Oli is Oil. It's pretty universal and probaly one of the most extended sauces there, the true one is made with a Morter or pestle, normally of ceramic with a yellow and green color, and a wooden pestle (or Pilo, the utensile you use to smash everything) and you go to town with the garlic, a bit of salt and a very thin "rajolí" or driping of olive oil to make the sauce. Tough the modern way is to mix it with an electric mixer and egg.
There are people than even put other spices in it, but I like mine traditional, even if its a lot of work, a well done allioli is something else.
Great post, thank you for sharing.
Si, un ailloli! Lo mateix aqui a França, all, oli i res més! Amb ous es maionesa
@@patrickdemarcevol La veritat es que si. Interesant l'accent que tens, sembla una micona com el de lleida.
I no! és de la Catalunya Nord 😀
Yes. Mallorquín here. I have 2 exact such mortars in my kitchen even though I don't live in Europe any more. I learned to make allioli by hand from my Tia Flora, who is hands-down the best cook I have ever met (and I've been to 30 countries). It is an excellent accompaniment to Arroz Tinto - squid ink paella.
we have a similar dish in Romania, called "mujdei"(from the french "mousse d'ail", as in mousse of garlic). Some people add lemon juice, like in the alioli, some add mayo, and some leave it plain. Most of us use a neutral oil(sunflower because the climate and soil help it grow). My favorite version also ads sour cream. it offers some nice acidity and also cuts down on the pungency. In my experience, as a nice bonus, the cream stabilizes it so you can keep it in the fridge(well covered, of course) for up to a week.
I've also tried it with greek yogurt instead of sour cream, best mujdei I've ever had.
Mujdei!!! I'm addicted to it. But I prefer the traditional plain version with garlic, salt, oil, apple vinegar and water and mashed potato and grilled pork "ceafa"... ahhh I can just smell the garlic.
Do you have the recipe?
Probably not borrowed from French (for a change 😂). Must + de + ai, directly from the Latin mustum and allium. We still call garlic "ai" in some regions in the country.
@@steven_003 The most basic version is just garlic, salt and water. It's not usually emulsified (I think that's a modern thing, not sure though). If you want to try something different from the usual thick garlic sauces, you could do garlic, mashed deskinned tomato, salt, sparkling water (ups the pungency) and oil. Just eyeball it to taste, everyone does it. I suppose the oil is there because it makes things taste better, but IMO it's not essential (since it's usually neutral anyway).
honestly the traditional toum sounds perfect for making garlic bread, the flavor's strong (the oven will mellow it down to an edible extent, hopefully), and the mayo-like property means it'll likely crisp up and get golden in the oven
Excellent idea, I'm totally going to try this experiment
If you take a small amount of toum and mix it with some butter, that can be spread on a piece of toast for easy garlic bread.
Found this out by accident when I ran out of flat bread to eat my toum with. However, I didn’t have enough toum to justify making/buying more flatbread. So I mixed like 1 Tbsp of toum with ~1/2 cup of butter and spread that on toast. It’s delicious! (I used vegan butter, so an alternative would be salted dairy butter.)
For those concerned about raw eggs or those who don't eat eggs generally, aquafaba (the water from cooking beans) is a solid emulsifier. Adam, not sure how much you've worked with it but if you're trying to eat more beans generally, it would be great to see some aquafaba-based recipes on your channel. :)
I have to say, the amount of amazing knowledge you impart on what is seemingly mundane topics is amazing. I love your work!
I love the unique way you look at cooking. I never knew there were research papers relating to things like garlic emulsions but I absolutely Need more of it.
I just got into hummus and something content creators mention is that lemon juice has something that deactivates the allicin in garlic if you let the minced garlic hang out in some lemon juice for even just a couple minutes, allowing you to use entire heads of garlic for flavor without that powerful bite that raw garlic is known for.
I want to use this technique in everything now that I've discovered it, even though I have yet to actually do it. First batch of hummus coming later tonight lol.
Yup, acid tempers garlic. Maybe like a ceviche? How that affects its emulsifying power....
I'll make this a separate comment as well, maybe it's not just me whose gears got moving, but here goes for you, the only one I found mentioning hummus so far:
After watching this, I want to play around with hummus. Since chickpeas have saponids (their water, left after cooking, then reduced, used in vegan recipes as egg replacement with great success), garlic has saponids, and both tahini and olive oil have plenty of oil, I might be able to make smoother, lighter hummus by first adding the garlic and chickpeas, then slowly adding the oils, lemon juice, and the chickpea water. Thanks for the great idea!
I want that bite though boii
I was literally wondering this myself. This is why I love your channel. It's the food science channel of youtube as far as I'm concerned, in the tradition of Good Eats.
You are my favorite chef because you always answer the questions I didn't realize I had. Thank you for your videos!
This video is yet another example of why I'm glued to this channel. Thank you Mr. Ragusea.
Mate, this was explained in a way that anyone can understand and just helped me figure out why my toum (first attempt) is very thin (or was, anyway). Expertly presented with some added humour to keep it interesting, great vid mate. Subbed.
You could also try to bake the garlic at 160°C for 45 minutes. The heat breaks down the spicy molecules.
I really like that you do the science that I only think about because I don't have the time during dinner service or even prep time. You take the role of both teacher and guy-with-really-good-notes. Thanks chef.
im usually too tired after work to comment on any video but in case u see this I really enjoy your videos they're so well rounded, informative and entertaining. thank you!
Thanks for sharing this! As a Spaniard I've had plenty of alioli and I can confirm it's an emulsion as many restaurants add milk into it for the colour and making it a little less tangy. Another great thing to stir into it is chopped parsley, it goes wonderfully with it. Alioli also tends to be pretty stable (at least with my 'eyeball it' family recipe) if you shove it into the fridge.
12:10 R.I.P. Fluffy 2022-2022
I had toum in a Lebanese restaurant, they served it together with the flat bread before the food. I love the toum so much, so flavorful and light. Only learned the name today, thank you so much
I will 100% be checking out Future.
That reminds me how's your fitness going Adam, I personally would enjoy a video checking back in!
There's an upscale fusion Mediterranean restaurant (they serve Italian, Greek, Lebanese and Moroccan food) near where I live that makes a sort of toum-like spread to go with the traditional Italian restaurant style basket of bread they put out for everyone, and theirs actually incorporates finely whipped potatoes as a stretching agent, it's amazing stuff. I am partial to the more traditional toum I get at the local straight up kabob places but that stuff is really nice smeared over a slice of Italian bread, and they don't claim it as anything traditional so I don't know if anybody could really get mad about it. I think I saw another comment on this video that says the real Lebanese restaurants in Lebanon use gelled starch as a stabilizer, which I can't really fault them for. This thing with the potatoes is probably just an adaptation on that.
This is a Greek dish called “scordalthia” Scordo- meaning garlic. Very tasty. Can range from mostly garlic to mostly potatoes depending on how it is intent to be consumed. Usually the more potato heavy version is used to top white fish, where the more garlicky version is spreadable on bread or pita.
What's the restaurant called and where is it?
Toum is so good we love to add an insane amount to our sandwiches in lebanon
Your videos are so well considered and crafted Adam, you are one of the people who inspired me to finally start filming my own videos!
Thank you for taking the time to explain emulsification!
Toum is the best. I always ask for extra when I go for shish taouk. Love it!
Funny I also noticed this while working as a chef a few years back, although I never actually pinpointed the fact that it was the garlic that was responsible for my vinaigrettes emulsifying. (A little tip here Adam, you can simply drop the garlic into all of the oil and acid, and blend it with a stick blender. It will emulsify instantly. I do not know how or why this works, but try it out and see for yourself ;) )
Can Positively recommend adding fresh Cilantro, Fresh Ginger, Soy Sauce, abit of Chili, Lemon Juice and perhaps some honey or sirup to the emulsion, and just blending it with a stick blender. Quite delicious.
Nice Video.
Mustard is an emulsifier too.
great vid , watched it a couple times now, gonna try making that toum, it looks like magic! i've had it here in melbourne plenty, but so keen to see it come together myself and taste it fresh by my own hand!
One thing I saw on a video when Sohla El-Waylly made Toum was that she removed all the internal stems from the cloves to get rid of some bitterness that sometimes isn't especially nice.
Was experimenting with new salad dressing ideas while listening to this. A good ingredient to emulsify things without being so pungent are actually dried tomatoes or cooked cannellini beans. You do need to purée them of course.
ADAM. I'm so pumped to watch the rest of this vid as my little hometown has a number of Mediterranean restaurants that all feature their own version of Thoum (they all just call it garlic sauce) and when I read the ingredients for the one put out by one of them in the grocery store, I was befuddled as to how they made mayo with no emulsifiers that I'd known.
The garlic sauce is an absolute must for lamb kebabs around here.
Oh man thank you for this vid!
I always love learning from your videos, Adam!
I really appreciate the explanation of why you add oil slowly.
Being able to ingest toum is a rite of passage in Lebanon. Westerners usually have a really hard time fathoming how we can get tolerate such a strong and pungent paste in big amounts. It's amazing with chicken, hence why it is an essential ingredient of Shawarma and Taouk sandwiches. You haven't had an actual shawarma if it had no Toum in it.
Being a technology/science geek who rarely ever does any cooking, I never expected to have a cooking show in my "top 5 youtube channels" list. But it happened.
Fast forward to today, and Adam Ragusea is evidently doing some groundbreaking science (disguised as a cooking show).
I guess we went full circle. This is a moment to remember.
I could bet that somebody's gonna use this video as a legit basis for a real scientific paper on emulsification.
I've always wondered about why it doesn't work to add oil all at once when making mayo/aioli. So, thanks for answering that. Excellent video, as always!
I just had a biology test and did not fuly understand what an emulsifiers were and you're short explanation about it made me understand!! wish i saw this vid earlier
As for Toum's (or Toumiyyeh's) shelf life, it's actually 3-ish months before it loses most of its flavour.
The reason it's safe is more emulsion magic. Things like botulism thrive in non-acidic (pH 4.6
When you described how the emulsion, counterintuitively, initially gets thicker as you add more oil, I immediately thought of making tahini spread from tahini paste. The pure paste is very oily and runny, but when you start blending in water (before adding any other ingredients), it immediately gets very thick, then turns creamy as you add more water. I've always wondered why this happens. Is this forming an emulsion? Does this mean that there is something in the sesame itself that is acting as an emulsifier?
yes, since nuts are very rich in fat. (if you let nut butters sit for a while they separate into layers). but maybe with the addittion of water the sesame emulsifiers start working
sesame is full of sesame oil
Fascinating! From how you described it it does indeed sound like an emulsion
@@Heylon1313 Man, kitchen chemistry is SO fascinating. It does sound like it's acting like an emulsion - but where's the emulsifier? Aside from the other parts of the sesame, we're just talking about fat (sesame oil) and water - no eggs, no garlic. As Adam explains here, an emulsifier is a third substance (e.g. protein) that binds the water and oil. Here is what Becky Hays says about adding tahini to your hummus dip (th-cam.com/video/ycmanXPT_GY/w-d-xo.html): she adds the tahini last, because "...the proteins in the tahini tend to absorb [sic - absorb = emulsify?] a lot of water. So by mixing the water with the other ingredients it makes it harder for the proteins [in the tahini] to absorb a lot of water. So the hummus won't thicken up and get too sticky and clumpy." So appaently the tahini is acting as its own emulsifier! This is consistent with the fact that if you mix water with sesame oil (without sesame solids), it does not mix nor get thick. My next experiment is to try mixing water and plain sesame oil with garlic or egg, and see if those additions act as emulsifiers. But for the plain sesame + water, maybe the sesame solids (incl. lots of cellulose, etc.) are just creating a different kind of colloidal suspension. Which, Adam says, would separate eventually. Unless you make it really thick. My tahini dip never separates -- but I usually make it rather thick ("thiccc"?), so... experiment #3: make my tahini dip much thinner and see if it separates. Tahini, garlic, lemon juice, cumin, salt, water -- fascinating AND delicious!!
seseme is like 50% fat which we use to turn it into delicious oils pretty sure. that's neat though, usually around here any kind of emulsion is just mayonese
i love how these videos bring everyone here not only to learn from videos but also to discuss food science here in the comments. even if adam made few mistakes in his videos, we can expect his new videos to correct that. it's lovely that there's so many people eager to learn.
The emulsifier pipe cleaner demonstration has some serious classic "Good Eats" vibes and I love it.
Spaniard (valencian) here. In valencian "all i oli" means exactly "garlic and oil". Garlic can emulsify more oil than you think, and if done properly its more gelatinized and not chunky at all, but it is sooo hard and tiresome to do properly by hand, I admire you for trying (and failing, like most of us, sigh!). Also, you can totally do the alioli with a food processor, we don't live in the friggin middle ages!
Very interesting explanation and also, In all fairnes, toum looks just like alioli with a dash of lemon (and vice-versa, I guess).
It is the same. I'm lebanese and didn't know some people add lemon juice to it. We also tend to mix it with mayo when making it at home, similar to some aioli versions. There are many ways to do it, same as aioli.
Fun fact, toum litteraly means garlic in arabic.
@@tonymouannes Actually, in my hometown we often reffer to allioli as "alls" which is literally plural for garlic!
I'm deathly allergic to eggs (both the yolks and the whites) so you can imagine my frustration trying to eat out. This video has really helped! Sauces are usually an ask-or-don't-order kind of item for me.
As someone who LOVES garlic, this video fascinated me. Great video!
Honestly idk if I ever learned about emulsifiers in AP chem but your explanation was great and simple hope you dive more into the chemistry of food!
Regarding using peanut oil for Toum: I've heard that if you put olive oil in a blender or food processor, it can develop bitter flavors. Maybe if you're using a mortar & pestle to make it, it's okay to use olive oil.
Garlic contains about 100 different essential oils. Of these, part is oil-soluble and part is water-soluble. If you want that full, round, wonderful garlic flavor, you need to use water along with oil. In Europe, a spoonful of honey is added to the garlic paste.. Honey helps to stabilize the emulsion. I have NEVER heard of egg yolk being added to garlic paste in France. You first make mayonese and than add a teespoon of garlic paste and stir together. Never make mayonese and garlic together at once. You want both in the aioli, the mild mayonese taste and fine parts/islands of garlic. My recipe fot garlic paste: 1pt garlic, 1pt oil, 1 pt water, 1/4 pt salt, 1/4pt honey, 1tsp cayenne. Interesting video, like ever!! Thanks!!
How is it you know exactly what I needed to watch today? As always, fantastic job Adam!
I really like Adams home Cook slash cooking scientist approach. Understanding the basics helps home cooks alot by aproaching our cooking properly.
Super interesting. I was always curious about garlic as an emulsifier. I managed to make a garlic oil emulsion a couple of times, but it feels like walking on a knife edge. Having the egg yolk makes life so much easier. As I understand it, adding the egg yolk is tradition on the Balearic Ilses. The names mayonaise is supposedly derived from the name Mahon, which is the capital of Menorca.
Oh, so that's what its called. I learned to make mayonaise a while ago from the internet, at some point I decided to add garlic into it and liked it so much I have been doing it since then. I didn't know this was actually a thing in some countries and had an actual name.
Also use your egg whites in the mayonaise, its less wasteful tastes way better in my opinion.
Garlic as an emulsion certainly is a gamechanger. I do also like the garlic+yolk aioli idea.
Been looking forward to this since Saturday, another great video!
Decided to use up all the last of the garlic from my garden making toum last year - was tedious, but kinda worth it. It took 3 days before it calmed down to being "edible", but then only lasted about a week in the fridge before me and my mom ate it all. Probably would have lasted 2 or 3 if we didn't like garlic so much xD
Love your videos and I’ve learned so much I didn’t know off them. But I do want to point out tomatoes aren’t *just* vegetable matter, it has a reasonable amount of pectin which would dissipate through the liquid while cooking and help hold more fat than just strands of veg
Given how quickly pectin beaks down in heat, I question the extent to which it’s responsible for the thickening of a tomato sauce, but yeah, I’m sure it’s a factor.
I have to find the recipe again but Tomato jam is amazing. Have it with some halloumi cheese on the sandwich, yum!
@@aragusea I may need to respectfully disagree with with your assessment of pectin. Have you ever made jam?
@@aragusea I know theoretically pectin is unstable in heat but don’t honestly know to what degree bc I’ve never read up on it. I’m going to take your word on this as the more informed person.
@@italiana626sc Thermal degradation of pectin is not a matter of opinion - it's a fact. Google it. When you make jam, you have to boil it for a little while to form the matrix, but as you continue to boil it past that point, it will break down irreversibly. Tomato sauce is generally cooked for a long time. Perhaps pectin plays a significant role in thickening quick tomato sauces, but I suspect soluble and insoluble fiber play a bigger roll, given that there is so much of it, and given that heavily cooked tomato sauces are very thick, despite the pectin breakdown. That's an opinion - or, more specifically, it's an educated guess. But "pectin breaks down with heat" is not an opinion - it is a fact.
What a coincidence that Mr Adam posts this great video right before I go ahead and bake some bread today to make garlic bread with.
The recipe I saw involved lemon juice in the compound butter not unlike toum, though when I was mixing it I wondered how on earth my lemon juice would combine with the butter! How?! What emulsifier can be found here?
Well, thanks to this amazing channel I now know it's garlic, people.
Anyone reading this; much love from your fellow home cooks in Scotland. ❤️
Wow, this video really went above and beyond. Thank you for putting in the research and sharing this with us :D
Also obligatory in any recipe video that mentions pasteurizing eggs, you can pasteurize eggs at home if you have an immersion circulator, 135° f for 75 minutes, right in the shell. They'll still be effectively raw but the whites will go a little cloudy.
Adam: when I made toum the same way, I had a similarly mediocre experience. What I need to know is how to reconcile that into the shawarma shop garlic sauce that I could nearly eat with a spoon. Also if ever make it up to Lexington you have to try the food (and sauce) at Sahara
I agree the "eat by the spoon"-ability of shawarma shop toum. I think they use egg white to help stabilize it so they can get away with using a lot less garlic, which makes it more palatable.
Bro just add water more
And blend it
I definitely tried adding water- still was significantly different and generally sharper in flavor than what I was going for
@@connoronan4586 I imagine you could use canned garlic, which is not that strong and cheaper, maybe the shawarma shops use it too
Fascinating video adam! The science of emulsions is genuinely very cool
This is a perfect example of why Adam Ragusea is awsome and intersting :) The reason lemon helps emulsion is because the acid 'denatures' (unravels) the proteins which I suppose allows them to capture more oil and water molecules.
I'm not sure about aioli or aloli but when making toum you'd usually cut out the center garlic germ, the result makes for a less pungent and not so overwhelming product
Yes, we do the same for allioli
Great vid Adam! Any chance you can cover whether other allium (onion, shallots, scallions) have similar properties? As in, I sometimes see those too being used in vinaigrettes (e.g. grapefruit vinaigrette with shallots), hence whether they too could be acting as emulsifiers.
I think they're just for flavour, in vinaigrettes mustard is usually the emulsifier. Maybe the shallots help though, not sure.
I was just trying to make toum by hand (and failed) but then was intrigued how blending oil and garlic as seen in toum recipe videos, actually lead to the emulsification. Its so interesting. Great vid as always
Hey Adam great video! It's been nice to see more in depth how allioli and other variants are made and so. I'm a chemist and a home cook so this is the kind of questions I make to myself when cooking. It's the beauty of science to explain daily phenomena. There is a point that was not discussed very intensely and eluded on other recipes than toum. The effect of pH is determinant factor and a stabilizer in emulsions. The addition of lemon on toum is no coincidence and I think is not added as a flavouring ingredient but a stabilizer. Also I use this trick to make a thicccker allioli and allow to use more oil so in the end I have a more "delicate" allioli. You can observe the effect mid-way on making allioli. Just add a few drops of any acid (be it lemon or even vinegar) and the change on the texture is super-duper clear. Adding too much water (lemon) is also counterprodctive since it needs more oir to diesperse the water dropplets. Also the ionic strenght has an impact. In this case salt is the major contribuent to ionic strenght here, but I believe it has the opposite effect as pH and destibilizes the emulsion. Temparature also affects. Try making allioli in the summer. Well I hope someone finds this interesting... Cheers!
I made toum at home and kept it in my fridge for several months and it only mellowed out over that time but seemed just fine. We ate it and nothing scary happened. It was so strong my son nicknamed it “slappy sauce” bc it was so garlicky it was like getting slapped in the face.
Hey Adam,
I've found that the raw garlic tastes terrible to me in Aioli. My way around this is to make garlic oil by soaking garlic slices in oil overnight then, after removing the chunks the next morning, emulsifying this with egg yolks and dollop of mustard. After the oil is added I use vinegar, pepper, and salt to taste. You have to be careful with making flavoured oil products like this as you can get botulism if the pH isn't low enough to prevent Clostrodium sporulation. The professionals use citric acid to acidify the garlic first, but I just keep mine refrigerated and use within 3 days
So you make mayonnaise with garlic oil... Sounds good but it's not allioli.
Got the Ragusea bug when the original NYC pizza video was recommended to me years ago. Hooked ever since. The detail and production values are higher than more-or-less anything on TH-cam or even television for that matter.
Thank you, I was looking for this as I spent alot of years in the persium gulf and I miss this spread.
Great video! But as a Spaniard I'm a little disappointed at the showing of "traditional" allioli. What adam got looks barely emulsified way too yellow and probably way too garlicky. It kinda makes me sad that some ppl are gonna leave the video with the idea that spanish allioli is exactly like that. I understand that mastering every little technique for every new video is hard and time consuming and maybe even impossible. But homemade aioli is usually way thicker and whiter and ppl do keep it in the fridge and remove the garlic germ to keep the garlicky flavor down. Here's a video of homemade allioli. th-cam.com/video/kB95ohyGRBI/w-d-xo.html
bro its a simple food video
@@DonkKonkWonkMonk Yeah. A food video which people are going to watch and have opinions about. That's why the comment section exists.
@@KidPrarchord95 so based in the ways of life.. nice
@@DonkKonkWonkMonk bro, he was talking abouit peptides and colloidal mixtures, there's nothing simple about it.
@@DonkKonkWonkMonk That's why I'm not addressing my comment at Adam or being rude about it. I saw o piece of media in a public platform. I stated my opinion about it and left a link to what I thought was a better representation of what I grew up eating.
How about a video on beef marrow? I have yet to see anybody on TH-cam do... well, with marrow.
Thanks Adam! Love the science explanation. You also saved my runny toum. Just needed more garlic!
Happy you got around to trying it , i have been using garlic powder to make rue to make cheese sauce for over 30 yrs tastes great much better than flour hey
Making my own aioli every time we have a bbq here in Germany and it’s my favorite spread on butter. Addicting! Usually starting with one egg yolk, slowly add oil bit by bit to not break the emulsion (it can’t come back from that) and after it grew with slowly adding oil the bigger the creamy mass the more can be added without destroying the aioli (which is just plain mayonnaise until you add the garlic, salt, pepper and some mustard). This video has been extremely helpful and maybe next time I’ll add garlic first with yolk an then add oil until I have the mass I want :)
You can fix a broken emulsion with an immersion blender
How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, ayolli, ayyyyolli, æolli, aitrolololi, airofli, airolliepollieollie, aitoystorri, aimoldi, wariolli, allisussi, toum, etc)
12:09 I love that you keep bloopers like this in your videos
Exciting stuff!
You have my gratitude.
The original word for aioli is the Catalan "all i oli", literally meaning "garlic and oil". It would be nice if you could add the original to the list of words in the video title ;)
Because it's so popular, it's come to many languages barely modified, except accounting for the difficulty of the Catalan phonology to other languages.
So there we have "alioli" in Spanish, mutated from the actual Catalan words "all i oli"
Edit: Also, when we make it with an egg yolk (quite common), we also call it "all i oli", no distinction.
And there is another traditional variant, using quince instead of egg yolk "all i oli de codony" or "quince garlic and oil"
T'ha fet cas xd
@@namesandpiper :D
"Allioli" is from Catalá, but the form "Aioli" is from Occitan.
You can compare it to the name of the Napolitan dish Spaghetti Aglio e Olio
@@Hwyadylaw I didn't know that, thanks for the clarification :)
Hey Adam, Lebanese-American viewer here. I never thought you’d ever end up discussing Lebanese cuisine on your channel. I have an interesting topic for you that may or may not be interesting enough for a video. Why do some cultures (usually in developing countries) always cook beef well-done? My parents and family avoid any meat short of well-done like the plague and I’ve heard there are people from other countries that share that sentiment. I’m curious to know what social aspects came into play for that to happen
Raw beef is actually traditional in Lebanon. Have you lived there?
Lebanese people don't like eating not well done meat if they can't verify it's freshly butchered. Like trusting the butcher or the restaurant. So that supermarket meat, should be properly cooked (according to your parents).
@@tonymouannes I lived in Lebanon for like 13 years (only left recently for university). Never really had raw meat, but I think I know what dish you’re talking about and I think it’s weird (kibbeh nayyeh). I remember my parents would usually advise against me eating it and it’s become less commonplace recently (most likely because as economic conditions get worse, so too does sanitation). I wonder though, what can you do to even make the inside of beef bad to eat medium (for non-ground meat dishes of course)
@@nrkgaming3412 I left lebanon before the economic collapse, and last time I visited was about a year before it. So I don't know the state of food safety at the moment. My parents were also not really into it, especially when I was still a kid.
As for the inside, science shows that it's safe. But you're parents aren't basing their opinion on science. I only learnt the logic behind why it's safe after I moved to the US. Even though I used to get my steak medium at restaurants in Lebanon.
Also keep in mind that your parents lived through the civil war, when there was a serious risk of having meat that wasn't fresh or well refrigerated and had a higher chance of having started to spoil.
Can't talk about "always", but: developing countries have more issues with sanitation, meat parasites etc.. Even in developed countries rare pork is a taboo, even though it can be as safe to eat as rare beef under the right conditions. So it's both about safety and tradition: people aren't used to eating rare pork because rare pork used to be dangerous. Hot climates (and open markets) will enforce such traditions, even if beef is inherently on the safer side relatively.
Also, just my own theory: blood is haram, right? Most people don't know the red juice in meat is due to myoglobin and not actual blood (and nobody knew about myoglobin back when the Quran was written), so that might have to do with it as well.
@@vespasiancloscan7077 an animal properly drained is considered to not contain blood anymore. The cooking doesn't change presence or not of blood (for the purpose of determining if food is halal). Many muslims eat raw beef. That said we don't know the relegion of the original commenter. Also the red juice isn't what causes the concern about not eating the food medium.
Open market foods are riskier. But that's not a concern in Lebanon as beef isn't sold in open markets. Open markets aren't common in Lebanon and are usually limited to produce or fish near fishing ports. Those open markets are usually for those who want to buy bigger quantities, often for resale. Meat is sold at butcher shops that might or might not be inside a supermarket. That said butchers don't have the best reputation. In Lebanon you want to let your butcher know if you're planning to eat your meat raw.
WOW, u opened my eyes with This info about info about Garlic as a emulslfy catalyst
Could you make a youtube short on what makes oil "virgin"? I think you could get a ton of views by making shorts answering random cooking questions
As a chemist, I have to respectfully disagree with your qualification of "emulsion". Any amorphous liquid-on-liquid colloidal dispersion is an emulsion. Which means gravy also is an emulsion.
The reason why you might have seen it described as such elsewhere is due to the solid particles in the gravy, which technically makes gravy both an emulsion and a "sol". But it is still an emulsion.
Oh, and the toum is technically both an emulsion and a foam. Actually, and emulsion, a "sol", a liquid foam and a solid foam. Colloids are weird.
On a side-note, a proper exploration of colloids might be a fun endeavour for a future saga of videos
Absolutely loving the rapid-fire food science content lately
love straight up aioli without egg. learned to make it two decades ago, and now I eat it at least twice a month if not more. Good way to devour high volumes of garlic. Really need to try Toum.
In spain is called allioli. Its from catalonia so its name is in catalan, a minor regional language with 7 million speakers. All i oli means literally "Garlic and oil"
So this is very interesting. In theory, when you do alioli you must never stop nor change the direction of the stirr. If you dont do it that way it usually doesnt emulsify correctly
Looking so tasteful! Can’t wait to try it!
I have to try make some of toum. it looks like a great starting point for salad dressings and other spreads
I love Adam's videos, but does anyone else think he's weird about raw garlic? He seems to think it's sooo much more powerful than I, and I think most other people, think it is! Maybe it's just personal taste, but he really emphasizes the pungency every time he talks about garlic and advises us to not use very much of it. To me it's not at all like putting too much chili in something where it might actually make the food inedible.
garlic lovers unite!
He might be a closet vampire, especially with his idea that garlic breath could wreck a marriage. That's nonsense - I don't find garlic breath offensive at all, it's tea breath or onion breath that is to some degreee distasteful for me but then again I am not not a vampire and can't get enough of the stuff...
The word Allioli comes from catalan, we don't even put salt in it usually. "All" means Garlic (ajo in spanish) and "oli" means oil (aceite in spanish).
Most fascinating and most helpful, thank you!
This was a great chunk of info. So very interesting, thank you very much.
Hello, i m spanish and i got taught to do "alioli" using whole egg, garlic (cuantity depending on the ppl eating, i have family who loves and hates a strong garlic flavour), vinegar (sometimes apple because is less pungent) or lemon and a mix of sunflower oil and olive oil (only using olive oil can cause a little too strong flavour for some ppl)