@@X1ma_ In psychology, catharsis (ancient Greek κάθαρσις "purification") refers to the hypothesis that acting out inner conflicts and repressed emotions leads to a reduction of these conflicts and feelings. Catharsis is primarily used when a reduction of negative emotions (anger, rage) is to be achieved through the - also symbolic - expression or channelling of aggression, such as hitting a punching bag, or the substitute acting out of aggressive feelings in fictitious or virtual form (e.g. via theatre, film, video game). The popular assumption based on Aristotle that aggressive actions have a cathartic effect is controversial and has been refuted many times. Onscure on the other hand... Well, that's just a typo.
Well yes, but actually no. Black garlic is also just garlic, but fermented. There are different kinds of garlic (there are two subspecies of garlic, including ten major groups of varieties in total, and hundreds of varieties or cultivars), but most of them are pretty much the same in how you may use them.
I love how big Melissa's eyes are when she gets excited about different types of garlic lol. Edit: Also, its July here so I'm def. gonna go garlic hunting. Thanks for the tip!
This is perfect, I just found one of my garlic cloves in my kitchen growing a week ago and I planted it in a large pot. I didn't think it would grow but it's going strong!
wait so we don't even get to hear what people thought of the dishes? is there gonna be a sequel? (it's interesting to me 'cause i'm coming from a foraging perspective where people argue about which alliums are types of garlic v. onion, and i would love to see someone compare the best uses and preparations of field garlic v. canadian meadow garlic v. ramps etc.)
@@OrigamiMarie yeah I didn't really get if it's a different species or variety or conditions or what. and she talked about red spanish garlic in the store but then we never heard about that again, like what is that and what's it like?
@@ArtichokeHunter I did some googling, and opinions seem to vary, but the most consistent impression I get is that it is garlic that has been wrapped up (to keep its moisture inside) and then kept gently warm for weeks, which causes it to either ferment, undergo total maillard reaction, or both. No idea how they prevent those spoiled spots you see on garlic sometimes.
@@OrigamiMarie oh cool! i kinda thought from this vid that it was just another variety and there wasn't anything interesting there just because it wasn't mentioned
Perhaps im missing something, ive not finished the video yet but i though planting garlic was biggest and healthiest bulbs, the highest grade garlic in other words. So perhaps it would have been possible to use the planting garlic mentioned in the video?
In a remarkable plot twist, Answer in Progress becomes my new favorite cooking channel, for one video. You totally channeled your inner Jon Favreau for this.
melissa, for the love of god, do some preparation!! you can't do a road trip, out of season, without calling!! a dinner party with no menu and no guests on the same day!!! call people beforehand!!!!
I love how y'all's videos always include some sort of psychological matter and have pretty deep questions with weird answers but this one was like "vvoah, garlic can be black! anyways, i love garlic :p"
9:08 re: bottled garlic - DO NOT TRY TO PRESERVE GARLIC IN OIL AT HOME! Commercial preparations are fine, but oil is a great environment for anaerobic neurotoxic bacteria to grow super quickly. Seriously, pack it in some type of acid (like vinegar) at home. Even the commercial stuff I see in the States is typically packed in acid.
@@WolframiteWraith idk on that one. I would check your local food safety regulators. I got this from the FDA when I tried to be slick and make my own jarred minced garlic.
Preserving things is oil is like one of the oldest preservation methods. While there is a risk to get bacteria in- this risk is applicable to literally any type of food that you make at home. Safe food according to FDA is overprocessed cereal, potato chips and canned food. I mean, food safety is important but if you get overly paranoid like FDA is- all you can eat is canned army rations.
@@ltlbuddha there is quite a bit of a risk difference between cutting wrists and submerging garlic in oil, don't you think? There is chance of getting ecoli from lettuce and cookie dough, salmonella from eggs with runny yolks, and botulism from raw honey, really if you are getting paranoid about standard ingredients just eat boxed tv meals, there is so much preservatives in them that no pathogen will step foot on that overprocessed monstrosity.
@@catcat4697 I've never had it, but I've heard it's not as intensely garlicky as raw garlic. I suppose it must taste a bit like vinegar though? I don't like the sound of it much lol
the collab with Erwann Heussaff caught me off guard lol. It's true though, no chance you'll only use one clove here in the ph but rather do at least half a head of garlic per dish. Fresh, too, no jarred or pre-prepared garlic.
Sure, she got a chef to explain garlic flavour, but I expected to see a review of her own dishes, either by her or by her friends :( all that traveling and she didn't provide a conclusion. Don't get me wrong it was interesting to learn about all the garlic types, but I missed a conclusion.
as someone who can no longer eat the whites of alliums (including cloves of garlic), garlic sprouts have been a lifesaver for me because garlic is life, and that's the only way I can get even a hint of that flavour
Try tasting the flowers before the small individual flowers open. I've never tried garlic flowers but leeks, chives and several "red"onions all have delicious flowers and the taste is quite strong. I would recommend checking out the rabbit hole that is all and any types of wild garlic (I love ramsons) and the delight with wild garlic is that most people I know only eat the leaves because the root is so small and by leaving the root you get a season supply of yummy leaves. My comment might be completely mute as you might not be able to eat what I've suggested and then I'm sorry for dangling garlic-esc tasting possibilities in front of you. I hope you are able to find something tasty that really scratch that garlic itch for you.
Small tip about powdered or dehydrated garlic: if you want a stronger, more pungent flavour, you can re-hydrated (with water, not oils) for a few minutes before putting it to heat. It's actually re-activate the allicin.
“I want to honor one of my favourite movies Chef” Me: oh cool, shes preparing aglio e olio like in the movie *5 seconds later* oh, she’s not preparing aglio e olio 😂
Like you, I'm more of a cooking enthusiast than a professional chef or cook. But I am still surprised when I meet people who say they don't use onion and/or garlic for most dishes. Even if you only use a small amount, it will add complexity and depth to the flavour of any dish!
Love the new Melissa-content we got going on here. I was so excited for all the different types of garlic and then we didn't even get any wild garlic or three-foil leak or anything like that which was sad. But still. Good video, excellent aesthetics, 10/10 would watch again and I probably will knowing me
As someone on a Mediterranean country I'm slightly shocked by the statement that Italians would use had clove of garlic on a pot of pasta. I'm not Italian, but at that point I double checked what a clove of garlic is (it's the single small thing in a head of garlic)... if a recipe takes garlic its never less than 5-6 cloves, and peeling half or a full head of garlic would be a standard starting step on a recipe, followed by olive oil in a pan.
I love Garlic so much and I hadn't heard of black garlic. I wish this had more explanation about it in this video but this video was so great and entertaining
a really great preparation i cant believe other cultures go without is ginger-garlic paste. it's a paste of ginger, garlic, vinegar, and salt. it's a staple in Indian cuisine and is insanely good. plus its smell alone is the best amuse bouche anyone could come up with.
I don't know if this means anything but my mother would get a kick out of how much they would charge for garlic bread in restaurants. Because in her mind garlic bread was for poor people. Why would she think this because she grew up a poor little Italian girl in 1930s in Philadelphia and the only reason why you would make garlic bread is to use up the bread from yesterday if you had too many bread crumbs as it was. You didn't throw up bread in the 1930s you ate it that day, the next day either dipped it into meat juices or gravy or make garlic bread with it or you would let out and sit and get hard and then make your own bread crumbs. My mother never used store-bought breadcrumbs or measured anything. In my mom's house she was never out of fresh garlic or lugatelli cheese. I ate extremely well as a child and Young adult. So basically summarizing my mom either thought garlic bread was in waste of money at the restaurants or she was no longer poor enough to have to make it. Thank you for the video, it was different, thumbs up.
There's a buzz throughout the video that makes this hard to listen to , sorry fam . Love the content on garlic tho (oooh wait , it ended , the sound stopped after you got in the car. Thank goodness ^_^ )
This is one of the chanels I even click on, when I feel like I'm not too interested in the topic (this time I was, though), just because every video is so well made and so entertaining that I know I'll love it anyway. This is one of the best "yeah you didn't really need to know this, but it was interesting anyway" chanels in my opinion.
Start off dish by stir frying garlic - carmelizes, cooks down Grated garlic during cooking - Adds acidity and pungency without carmeliIng or cooking it down Confit garlic at the end - Sweetness and jamminess without adding pungency Serve with dehydrated crunchy garlic - flavor additive like salt
