You are so naturally gifted at explaining abstract ideas about food and conveying so much information through your trial and error. Your enthusiasm for cooking is so apparent and I feel like for a home cook, you are up there amongst the best cooking channels. Not to mention the impeccable video and editing.
i wouldn’t say he’s naturally gifted, he’s been doing it for years now. i think calling it a gift takes away from his hard earned skill. go back and watch the first worth it episode, you can see the improvement
My mom makes toum (we’re Lebanese) and she adds a pinch of citric acid and egg whites. Turns it into more of a creamier toum that’s closer to a thick/fluffy Mayo which is smoother in texture. Goes amazing with just about everything! Great stuff, Andrew!
can u ask ur mom why he is removing the green part of the garlic ? I also want to make toum but i wonder why he is removing the green part... I really dislike when people say stuff in their videos but then dont explain WHY THEY DO IT... so frustratin! Thanks for ur help
How about cauliflower or cabbage? Those can be made into many dishes, all tasting delicious! Would love to see any of those in your next video in this series!!
Yesss. He should try to make pickled cauliflower. It's one of my favorite things and it's really easy to make. Usually,here in the Balkans we pickle it with carrot,tomatillos,peppers and pickles. We call that turshija( туршија). Hella delicious. Highly recommend.
What I love about this serie is that there are already plenty of recipes in the video and then, everyone shares recipe from their cultural background, and the comments section becomes a lovely place where you can learn about cooking in the world.
Toum (pronounced Thoom) is actually the Arabic word for garlic, which makes sense since that sauce is pure raw garlic 🧄 , you can consider carrot if you have not done an episode about it.
The toum can be frozen and will last several months in the freezer! The concentrate is great when added to recipes like breakfast potatoes, marinades and more. Mix it with mayo to have a less strong dip for bbq!
I'd like to ad: garlic fermented in honey. It was an impulse thing and I actually stood there with my jar like "okay now what?" but oh my god, combined with dried basil, thyme and salt... I'm putting it on everything, toast, scrambled tofu, fried polenta, it's just sacrilegious! It even perfectioned that caramelised onion noodle dish I had years ago in shanghai. I don't think there was fermented garlic and ginger in the original but hey it worked lol
@@alexanderhill5802 uuuhhh take a jar of honey that's half empty and fill it up with garlic 🤷🏻 it'll be good by the next day, don't forget to burp it every day or it'll turn into a bomb lol
I would love to see eggplant/aubergine/brinjal. There are many cuisines that use them in unique ways. Gutti vankaya and vankaya bajji is a famous dish from where I live, made from small eggplants. I know Italian, Mediterranean, and many Asian countries do have some interesting takes on it.
This transformation of single ingredients has become one of my favorite shows. As someone with backyard chickens and an endless surplus of eggs, I would love to see some egg-centric recipes from Andrew :D
Rice sounds really easy though? Like you can make plain rice then there's "firni", an Indian sweet made with rice, biryani, pulao and quite a few other things too
The amount of patience Andrew had to peel all of these cloves are IMMACULATE and was surprisingly calming to watch. FYI - I will be making that first dish this week. :)
These are great episodes with a lot of really good editing seeing the title and the time and thinking of how do they capture this so succinctly is interesting. I would love to see a blooper / color clip of the parts where Andrew realizes the tedium to something or is muttering as he is prepping.
You make my mouth water with every episode of this series-none so much as this one. As an aside, you can cut the harshness of the raw garlic in pastes like toum with the simple addition of lemon juice. The longer they sit, the better they get. That and the addition of potato flakes for body is how a certain popular Armenian chicken chain that begins with "Z" makes its heavenly garlic sauce. Thanks for the great vid, Andrew!
You can also use a couple garlic cloves to make Cilbir: this lovely poached egg dish from Turkey. You just need 1-2 cloves crushed in thick yoghurt, a couple poached eggs, and a butter that's infused with copious amounts of Aleppo Peppers. It's so delicious 😋.
I could easily get through 200 cloves of garlic. Absolutely love it. I make slow cooked whole garlic cloves with olive oil, sun-dried tomato pesto and parsley. So good on toasted french bread! I also love pickled garlic and creamed garlic soup! Loved this video thank you 😊
@@donicegreen7340 if you're referring to the the garlic in sun-dried tomato pesto the easiest way is to cover whole peeled cloves of garlic just barely in olive oil and slowly cook in very low heat till tender, then add ready made sun-dried tomato pesto (I make my own but I grow and dry my own tomatoes and the flavour will be similar and less time consuming ) , add a good handful of freshly chopped parsley and juice of two lemons and salt to taste. The garlic must be soft enough to spread onto crispy fresh toasted bread. Eat as is or with slices of fresh mozzarella. The soft kind or even brie or Camembert.
I wish you'd done "Poondu Kozhambu" which is basically a South Indian sauce featuring plenty of garlic . It's a garlic curry of sorts. Give it a try if you're curious for more
Hey Andrew, would love to see you cook 'X bottles of wine'. you could try different cooking techniques with wine, reductions, sauces, poaching, stuffings, glazings, (and some non-grape wines to shake things up too)
I noticed that too!! I love garlic as well but maybe it’s because in some recipes it’s really easy for the sharp spiciness to overpower all the other flavors, so that’s why they try to mute it?
Here in Brazil (specifically the state of Minas Gerais, not so sure about other states) we make Toum, but the recipe is slightly different: we add onions instead of lemon juice, and also salt. Both the oil and the salt help preserve everything, plus we store it in the refrigerator. Then we use this "paste" to season pretty much every single dish: instead of chopping garlic and onions, we add this paste, and voila: Sautee vegetables, rice, meat, etc. Simple as that. Saves a lot of time and it is delicious.
One thing my chef dad taught me is to use the back end pointy part of your knife close the handle to remove the green part. It's really effective and not as messy. :)
Right on with the Toum... I am lebanese and i make it often. No eggs are needed but you can add egg white if you want it less potent (less garlic is needed for the emulsification) but i wont last as long. Another thing i do with raw toum, is i leave the paste for a week in the fridge before freezing it. Leaving it in the fridge makes it milder. Add salt to taste and as a preservative. Also you can experiment by mixing herbs with it such as parsley, cilantro, basil, etc..
9:39 haha! I love how you say aglio oglio. Usually you say Eye-yo Oh-yo. But you explained the simplicity yet deliciousness that they both share so well!! My mother is from Italy and she liked this video so much. Italians love to see garlic appreciation.
I love the way you do your research and present it to us! I would love to see you try some grains, like bulgur, soy, lentils, and/or legumes like that. Hope to see more of this content Andrew! Thank you for sharing your experiences with us.
I really appreciate using a lot of recipes which cook whole cloves of garlic as opposed to garlic which is smashed/ minced/ ground, which are techniques so many people already know how to use. I love the buttery texture and savory mouth feel of whole cloves
Have a garden of garlic planted for next year-- thanks for the prep ideas! Will definitely try toum and confit. I've said it once and will say it again: corn. corn. corn. dry corn, masa, polenta, grits cornbread...
I had loved to wrap a head of garlic in aluminum foil, then let is rest in the embers of a barbecue. The flavor of the roasted garlic with a hint of smoke on toast, with a dusting of paprika and a drop of sherry, was amazing.
X pounds of brussel sprouts would be very interesting. I usually just roast with oil and drizzle some herbs and a light touch of honey when they're done, but I imagine there's all kinds of imaginative uses.
I always make roasted garlic olive oil. save the garlic(confit garlic) in my freezer and use them for everything you just did, ramen, pizza, salad dressing; they thaw quick, keep forever.
I'm from Málaga (Spain) where ajo blanco was originated! One of my favourite dishes, it was such a pleasant surprise to see you preparing it. Much love, keep up bringing great content like this!
I love this series. I’ve already cooked the risotto from the mushroom episode and the chicken with 40 cloves tonight. Both have come out beautifully! Thank you for being so informative and passionate.. it’s really inspired me to try out some new exciting recipes!
I really like this series. It shows a real passion for food, real creativity, fantastic camera work, and fantastic explanations. You explain everything in a casual, comfortable manner, but you are clearly a great speaker.
I really enjoy that there are items here which can be make and then used for multiple things. The confee garlic looks really interesting, those my hand with smell of garlic for a week after dealing with that much garlic
I think a really cool unique thing to do would be herbs. Something that you don’t really think about as the main dish. Something like 5 pounds of mint(so we can see some desserts!) or rosemary. Would be a cool episode!
If I may suggest one more garlic recipe, Poached Garlic soup is delicious. It still has some of the spiciness of the raw garlic, similar to the puree, but it has such a velvety texture and viscosity. It's perfect for when you start getting sick or it's just cold; and it goes perfectly with some crusty bread, roasted chicken, or a nice herb salad on top.
I actually made chicken and 40 cloves recently as well and became hooked on the confit garlic because of it. Ive used confit garlic for toasted bread and pasta sauces so far and it is amazing
Hi, Andrew! I could offer you try out doing something with parsley. It's never the main star of dishes, but used more for adding color. Nonetheless it has taste, so maybe it can be the star of some interesting dishes. Also it's weird :D
One of the easiest ways I know to use up lots of garlic is garlic curry from Sri Lanka. It turns garlic from one of many ingredients into the centerpiece of the entire dish, and it's delicious and not nearly as garlicky as one might imagine.
i love these videos. they always gives me inspiration to cook something new. i tried some recipes (specially from the zucchini episode) and they were absolutely amazing :)
the garlic spread is very popular here in the middle east but it's widely known as "toumia" or "thoumia" because "toum" literally means garlic in arabic
Because of this recipe, I made toum in my blender today. I'd never had it before, although I'd made mayo at home before. This is definitely spicier and fluffier, but delicious and going on our sandwiches this month!
My parents who live near Show Low, AZ experience a home gardeners apocalypse every growing season of zucchini. People toss bags of zucchini into unlocked cars to get rid of it. For the love of God please tell the people of the Rim how to deal with this.
I know you needed the skin on the garlic, but if you ever need straight garlic and a lot of it, I've seen a trick where you take a knife and cut the top of the bulb off making sure you get the tip of all the cloves as well. You then take the bulb, place it cut side down, then with the flat side of a large knife preferably a cleaver, and smack it once hard. Not so hard you crush anything but what should happen is all the cloves fall out leaving all your splitting and peeling in your past. I bought a bunch of garlic to make my own powder but I haven't gotten to try it yet. Not sure if that's helpful at all but something to try later
I love this series! It made me look at common ingredients in a totally different way. Would love to see your interpretation on any kind of mushrooms or even fruits!
When making toum, put your oil in the freezer beforehand, and actually start the process by throwing and ice cube into your garlic lemon juice mixture. For a reasonable amount go with a stick blender and a smaller cup.
Fresh Cheese might be fun! Mozzarella, halloumi, feta, etc. Usually they are very cheap, and can be bought somewhat in bulk, just like most of the ingredients already featured.
I LOVE the fact that you chose an Andalusian dish and you did it so good!! You need to try ajo blanco served with dry sardines and dry tomatoes instead of grapes.
My mum taught me how to “peel” garlic quickly especially since we used to have to cook for large groups… and I suppose it would work if the clove didn’t need to be presented in its entirety in the dish. Basically, place the clove between a cleaver (or any flat object) and the chopping board, and smash the clove with the heel of your hand. Skin comes apart, it breaks a bit like a banana peeled, and I think you’d be able to pick the green part in the middle out easily.
Hey guyss , i think it would be cool to see a food series presented like the “3 ways” series where you make food from the same chosen country but each make a different dish. Especially food from countries that aren’t as well known. I’m from Cambodia, so it would be great to see your take on Cambodian food. Thank you for putting so much effort into making great videos and content! ☺️🤎
