Hey,
I'd like to send aioli to a good friend in Bavaria. It sounds a bit weird, but it all makes sense. So I was wondering if anyone knows how to send something like this by mail, or if there's a good solution.
(1 votes)
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I am also a friend in Bavarians, to whom I happen to send more food
so far it has always been clear when the need for no cooling
once in glass, my wife had packed well in newspapers.
Thank you
Classic aioli consists of oil and garlic with a little salt. This is good for transport, because there are no raw eggs, like the mayonnaise.
As a problem, however, I still see a longer transport without cooling. Since the garlic of an aioli is raw, it can oxidize faster without cooling and change tastefully. As a journey of raw garlic develops over two, three days, I cannot prophesy.
Hello,
Don’t work! Aioli needs an emulsifier, I use milk (about 100ml) egg yolk, of course. (3 egg yolk instead of milk) With milk, Aioli is more durable!
But no matter what emulsifier you use as soon as “strong cooling” falls away, the oil separates from the emulsifier. Means that an aqueous mass will arrive.
But what do Aioli “skill” for?
2 garlic cloves, a little milk, a splash of lemon juice and then hold the purer. As long as slow/precision oil can be added until the desired strength is reached. (approximately 5-6 times the amount of oil from the amount of milk/yigeb)
Gently add salt, taste 2-3 times in between, which fits the amount of salt.
Finished;)
Depending on how your aioli is made, this urgently needs cooling when e.g. Raw egg was used in it. In this case, you can do this well packed, insulated and equipped with cooling batteries, but whether it is worth it?
Remember how the mail deals from time to time with packages, the outside temperature also rises and falls.
Make a cool video with a prescription guide for her, send her the video and let her recook it when you watch videoconference. ̄\_(ツ)_/ ̄
Fresh tastes most of the best;)