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cubrinj

Active member
I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy.

I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.

Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?
 
Well...my Church family says I make the best. I like Yukon Gold potatoes ( because of their color and creaminess ) , white vinegar , my best olive oil ( for it's taste and color ) , sea salt and freshly ground black pepper ( some use white pepper but I don't like the smell of white pepper ) . Don't over cook your potatoes , just fork tender ! I use my food processor and place all ingredients except for the white vinegar ; I just add little by little until I get that tang. Maybe cutback on the amount of potato. I make up a few jars and place in the fridge and bring out as I need it and serve at room temp.
 
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You can also make skordalia with walnuts and bread which is what my grandmother used to do instead of potatoes.
 
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Well...my Church family says I make the best. I like Yukon Gold potatoes ( because of their color and creaminess ) , white vinegar , my best olive oil ( for it's taste and color ) , sea salt and freshly ground black pepper ( some use white pepper but I don't like the smell of white pepper ) . Don't over cook your potatoes , just fork tender ! I use my food processor and place all ingredients except for the white vinegar ; I just add little by little until I get that tang. Maybe cutback on the amount of potato. I make up a few jars and place in the fridge and bring out as I need it and serve at room temp.
This sounds fantastic - the church family knows a good thing when they see it! Your recipe looks fantastic.

Some tips:

Getting that ultra-creamy skordalia is all about technique! If you're using potatoes, make sure they’re fully cooked and mashed while warm to avoid a grainy texture. A ricer or sieve helps achieve smoothness. The bread version (soaked and squeezed dry) creates a lighter, silkier consistency—definitely worth trying!

For emulsification, slowly drizzle in the olive oil while continuously mixing (a food processor or mortar and pestle works best). If added too fast, it can separate. Also, use cold water or a splash of ice-cold vinegar to help loosen and smooth it out.
 

What is your favorite way to cook loukaniko?

I recently picked up some loukaniko from a local Greek market, and I’m looking for the best way to cook it. I’ve had it grilled at tavernas before, but I want to know how you guys prepare it at home to get that perfect balance of crispy outside and juicy inside.

Do you:
  • Grill it whole over charcoal for that smoky flavor?
  • Pan-fry it with a little olive oil and maybe some wine or ouzo?
  • Roast it in the oven with potatoes and herbs?
  • Slice it up and add it to stews, lentils, or pasta dishes?
Also, do you have any favorite seasonings or sides that pair well with it? I’m thinking of serving it with some tzatziki or maybe some sautéed greens. Would love to hear your go-to methods!

Navigating Dairy-Free in Greece

I’m traveling to Greece this summer with a family member who needs to be completely dairy-free—no cow’s milk, cheese, or yogurt. They’re unsure if they can tolerate sheep or goat dairy, so to be safe, they plan to avoid it entirely.

I know Greek cuisine has plenty of naturally dairy-free options, but I’d love advice from anyone who has navigated this before. Are tavernas familiar with dairy allergies? How easy is it to request dishes without feta or butter? Are there any traditional Greek dishes we should watch out for that might have hidden dairy?

Greek Baking with Olive Oil

I’ve recently been interested in experimenting with Greek baking using olive oil, and I love the unique texture and depth of flavor it brings. I’ve noticed that some traditional Greek baked goods, like Lado Kouloura (olive oil cookies), rely entirely on olive oil rather than butter. I’m really interested in learning about more Greek desserts and breads that use olive oil as the primary fat.

Are there any other traditional Greek baked goods that exclusively use olive oil? I’d love to try out authentic recipes that highlight this staple ingredient. Also, do you have any tips on how olive oil affects texture and flavor compared to butter?

How to make Kalamarakia (fried calamari) at home?

I had amazing Kalamarakia Tiganita (Greek fried calamari) at a seaside taverna in Greece over the summer, and I’d love to recreate it at home. I know it’s a simple dish, but I want to get that perfect crispy texture while keeping the squid tender—not rubbery.

What’s the best way to prepare and clean the squid? Should I use fresh or frozen? Also, I’ve heard that soaking the squid in milk makes it more tender—does that really work?

For the coating, is plain flour enough, or should I mix it with semolina or cornstarch for extra crunch? And what’s the secret to getting that light, golden crust without it turning soggy?

Lastly, do you fry in olive oil or another type of oil, and at what temperature? Any tips on serving it with the perfect dipping sauce?

Can you cook with Ouzo?

I love experimenting with different types of alcohol in my cooking—whether it’s wine for sauces or brandy for desserts—but I’ve never cooked with ouzo before. I know it has a strong anise flavor, so I’m curious how it works in different dishes.

Have any of you used ouzo in your cooking? What types of recipes does it pair well with? I imagine it could be great for seafood, but I’m not sure how much to use without overpowering the dish. Also, does it work well in desserts, like a syrup for cakes or pastries?

I’d love to hear your experiences and any go-to recipes! Should I treat it like other anise-flavored liqueurs, or does it have a unique cooking method?
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