One easy way to peel garlic is to smash it with the side of a chef’s knife, then pull off the loosened skin. [1] X Research source If you want to crush it take a peeled clove. Put the flat side of a knife on it. Crush it with the heel of your other hand.
If you have a zip-locked bag, a meat mallet, and a rolling pin, skip the chopping and scroll down to the end of this section.
Drop the peeled garlic and salt into a small plastic baggie. Seal the bag closed. Crush the garlic lightly with a meat mallet, without tearing the bag. Finish the job with a rolling pin. Periodically pick up the bag and squeeze the garlic to the bottom to ensure a smooth paste.
If you do have leftovers, store in the coldest part of your fridge. Discard after three days even if there are no obvious signs of spoilage. [5] X Research source
You can scale down this recipe, but only if you have a small blender or food processor. A large food processor requires at least this much garlic in order to process it smoothly. To peel a large quantity of garlic, drop the cloves into a metal bowl. Turn a second bowl the same size upside down and place them together to form a dome. Shake vigorously for a minute or two to remove the peel. [6] X Research source
Depending on the endurance of your blender, you may need to move fast to avoid overtaxing the motor.
Uncooked egg white can harbor salmonella, a bacteria that causes illness. To avoid this, use the white of a pasteurized egg, replace with powdered egg white, or skip this step entirely. Salmonella is most dangerous to young children, pregnant women, elderly people, and people with compromised immune systems. [7] X Research source
Canola oil, safflower oil, sunflower oil and peanut oil all fit the bill. [9] X Research source Traditional recipes use olive oil, which makes a denser sauce. (This may be why toum is often described as a paste despite its usually fluffy consistency. ) However, olive oil also lends a somewhat bitter flavor, especially after storing. [10] X Research source
Stop adding ingredients and let your machine process it back into a smooth paste. [11] X Research source This may work if you were pouring ingredients too quickly. Scoop out half the sauce, add another egg white, blend until smooth, then blend in the other half. [12] X Research source Add an ice cube. Heat can cause a sauce to break apart, but you may need to add more oil to compensate for the extra water. [13] X Research source
Store the garlic paste in the coldest part of your fridge, near the back. This slows down the development of botulinum bacteria, and protects against other sources of spoilage. Use an airtight container. Freeze in airtight containers with 1–2 inches (2. 5–5cm) of head space to allow for expansion.
