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  1. M

    Aioli

    I have tried to make Aioli a couple of times now and with little luck. I have read the techniques and it appears that drizzling in the oil is the secret. Is it best to use an upright mixer, food processor or a wisk? Any suggestions would be very much appreciated...
  2. M

    Introduction

    I am new to the forum. I am a cardiologist in Dallas and a amateur chef. I have a backround in biochemistry and am fascinated by the science of cooking. I am lucky to be friends with a number of chefs here in town and one of my favorites evening activities is to have them over and cook with them.
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