![]() ![]() All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. ![]() She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Since I have no access to the actual Zankou Chicken Garlic Paste recipe or any connection to Zankou Chicken itself, I starting doing test runs. The main debate now lies in what kind of potato you use. People knew it was some kind of starch because it cooked into a pancake instead of melting in the hot pan, and ever since the potato was revealed to be the mystery ingredient the flood gates have opened. The secret ingredient turned out to be potato. Many people have spent years trying to decipher the Zankou Chicken Garlic Paste Copycat recipe, going so far as to cook the sauce to see what form it takes and calling the corporate office asking if it has certain ingredients in it for “allergy reasons.” If I had to describe it to you it would have the thickness and consistency of horseradish, but with a raw, strong garlic flavor with a hint of lemon. Can’t say I blame them, I routinely wanted three or four extra little containers with my meal just so I could use it on everything else I ate later that week. Zankou Chicken Garlic Paste is so popular that what used to be a free sauce you could snag some extra of is now pre-packaged and inventoried and sold for much much more than should be allowed. Roasted meats – works great with pork, beef and lamb.Roasted Vegetables – I love this with roasted asparagus dipped in the paste! Also amazing with roasted bell peppers, even now as I am typing this I am eating this combo and swooning.Tossed in pasta with a touch more olive oil.On sandwiches! Makes for an amazing substitute for mayonnaise.Rotisserie chicken or Falafel (C’mon Zankou knows how to do it right!). ![]() The punch of raw garlic immediately adds to anything you want to put it on. Made with raw garlic, lemon and potatoes, the magic is in the flavor of the garlic. ![]() Zankou Chicken Garlic Paste is a magical sauce that may seem completely crazy to any of you not familiar with Zankou Chicken, but to all of us in LA, this sauce is good enough to horde. The sauce may separate overtime.Zankou Chicken Garlic Paste is thick, garlicky and 100% addicting. The garlic sauce will stay fresh for up to 2 months. How To Store ToumStore toum in an airtight container. The following are also delicious served or marinated with toum: I use ¼ cup of garlic sauce to marinade my chicken for at least 30 minutes before grilling. What To Serve With Garlic SauceMy favorite food to eat with toum is chicken. If this happens y, you can still salvage it by mixing in one egg white with a small amount of the broken emulsion until the sauce is fluffy again, then slowly add in the remaining broken emulsion. This usually occurs if you are adding the oil too fast. What If The Toum Doesn’t Emulsify?The toum is still delicious even if the emulsion breaks, but it doesn’t look pretty. Adding the oil too fast can cause the emulsion to break. To achieve this, it is best to use a food processor and very slowly drizzle in the oil. Avocado oil is a better choice.You want the garlic sauce to emulsify into a fluffy white cream. But I don’t like to use these oil as they are not good for you and can cause free radical damage in the body. Most recipes for toum call for vegetable oil, canola oil or grapeseed oil. The garlic is pureed in a food processor while a neutral oil is drizzled in slowly. Most recipes call for upwards of 1 cup of peeled garlic cloves. Sometimes if the sauce refuses to emulsify, yo9u can add an egg white to get it to thicken up.In order to make garlic sauce, you need a large amount of garlic. The sauce is dairy free and is basically garlic and oil emulsified together to produce a thick, creamy sauce fully of garlicky flavor.Toum has four basic ingredients: Garlic, oil, lemon juice and salt. What Is Toum?Toum is a popular garlic sauce in the Lebanese community. ![]()
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