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What is a big internal debate within a fandom or hobby you are a part of that outsiders probably wouldn't care about? (lemmy.world)
submitted 6 months ago by to c/asklemmy@lemmy.world
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[–] 61 points 6 months ago (13 children)

Cooking:

Aioli is made with oil and no egg. If it includes egg, it is a mayonnaise.

Many people just call everything "aioli" these days, even if it's technically a mayonnaise.

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  • [–] 8 points 6 months ago (4 children)

    I don't think that's an internal debate, I think everyone who understands about the topic knows the difference between aioli and garlic mayo. It's people from outside that use the wrong term, so not really an internal debate.

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  • [–] 8 points 6 months ago (3 children)

    That's not been my experience. I think a lot of people feel like it's lesser to call their dip a mayonnaise, so they call it an aioli. Especially at restaurants.

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  • [–] 1 point 6 months ago

    Sure, but that's just the restaurant trying to sound fancier than they are, they know it's not aioli. It's like when they say they have wasabi but bring you a paste, there's no debate that wasabi is a root but that most restaurants will serve you a green paste that has 0% wasabi in it. Which is why places that serve real wasabi or aioli usually have it listed as "real wasabi" or "real aioli", both to clarify they're using the correct term and not the popular one and to warn people as both aioli and wasabi taste different from the mass produced garlic mayo and mustard paste restaurants usually serve.

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  • [–] 3 points 6 months ago (4 children)

    How does one get the emulsion started without egg or mustard ?

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  • [–] 9 points 6 months ago (1 child)

    Emulsion between oil and garlic.

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  • [–] 5 points 6 months ago

    Yep, this.

    Anyone who hasn't should give it a try. Takes a bit of mixing to get it emulsified (you could probably do it in a food processor), but aoili is so delicious and underappreciated, at least here in the US. Add some salt and a touch of lemon. Dip some roasted veggies in there. Yum.

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  • [–] 4 points 6 months ago (1 child)

    Garlic is an emulsifier, less potent than egg, but still an emulsifier. Which means true aioli is EXTREMELY garlicky (as it is almost 50% garlic), it loses some potency over time like most garlic things, but freshly made aioli is something you don't put a lot of (and may be part of the reason most restaurants don't serve it)

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