Go to the Recipe: Smoky Ash Aioli, With Brothers & Co.
Oil, in French, is huile...
Small question: is it possible to save "the ashes"? If it's possible, for how and how long?
Kinda nasty
Working with toxic waste, smoking, x-rays, being madam Mary Curies assistant and breathing asbestos are all proven unhealthy or even deadly endeavors. Eating ashy aioli (sorry mayonniase), is not yet proven to be a life shortening experience. So i'm willing to take one for the team, and i want to know; is it any good?
Will:
Please do not spread misinformation. A simple google search will actually tell you the opposite. Burning anything to the point of carbonization will create carcinogenic compounds. The carcinogenic compounds produced from scorched meats are not found in scorched plant matter, but that does not mean the plant matter is devoid of carcinogenic compounds. However, regardless of meat or plant, you'd need to consume a vast quantity for a long time to really put yourself at risk.
Maby if you eat it every day for years.
It cannot be an aioli if it doesn't have garlic (aioli is a French word that comes from ail or garlic and oil in old French). More like an ash mayonnaise.
Will, that is not a an entirely accurate statement. Although Heterocyclic amines and polycyclic aromatic hydrocarbons do not form from charred plants (forms in meat) due to the different amino acid structures. Chard plant matter still does create carcinogenic compounds such as benzopyrene or acrylamide. Though I think I heard meat is worse...
Anyone tried the ash in a meat rub?
fabulous!
Carcinogenic compounds are only created by charring meat this does NOT occur in vegetables a simple Google search will show this. To the ignorant among us please stop ruining the comment section for the rest of us the adults are trying to learn something. Thank you in advance.
Will
