They all said this is 10x BETTER than MSG, so we tried on steaks.

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I love trying new things and today this made me so happy. I never had toum before and after making it once, it will not be the last. This thing is strong, garlicky and most important delicious. It's simple and easy to make and taste insane with steaks.
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#steak #experiment #cooking

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20 янв 2023

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Комментарии : 1,2 тыс.

@BakersTuts Год назад

Speaking of MSG, I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG (for example, Doritos, Pringles, etc). From what I’ve seen, sme people buy a 50/50 premix of DSI and DSG, and then make a custom mix of 75% MSG and 25% DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Maybe you can try it on a potato based side dish as well (with and without the MSG+DSI/DSG). Anyways, I hope you give it a shot!

@Ardient_ Год назад

this is like the 30th vid that youve commented this haha, rlly hoping guga gives it a try

@luismakeup08 Год назад

@@Ardient_ you need to do that until gugas sees it

@nonononononononope Год назад

I really wanna see this!

@Kampos94 Год назад

Yes! Guga doooo it! :D

@blueredbrick Год назад

For science's purpose also pure DSI/DSG if that is sold as a mix, otherwise also each seperate combo. For science. And belly.

@nicholasvanbrunt6631 Год назад

Guga should do a steak experiment. At the same time Angel and Leo should make there own side dishes. Guga can judge who made the better side dish.

@ku_kuzzz Год назад

Nice idea

@JoshF848 Год назад

I think they did that already

@AjZ530 Год назад

@@JoshF848 they did one where they made steaks, i dont think they've done side dishes

@MadisonRamanamabangbang Год назад

I dont like that suggestion, I don't want them to compete or gave guga be any sort of judge or saying one person's is worse

@xerxes2568 Год назад

@@MadisonRamanamabangbangok

@alisiblini1551 Год назад

As a Lebanese, I was surprised to see this video😂❤🇱🇧. Im also surprised its good with steak. Usually we have toum with chicken. Mainly with rotisserie chicken or chicken shawarma inside inside pita bread with some thin sliced long pickle pieces. Toum just means garlic in Arabic by the way lol. But that is what we call this paste lol.

@joyce2739 Год назад

اسا جعبالي شاورما منك

@mohammadsoubra3820 Год назад

Ehh

@alisiblini1551 Год назад

@@mohammadsoubra3820 loll

@zf8496 Год назад

Im from Algeria and i tried it with Shawarma oh boy! it's superb & amazing

@ismails2864 Год назад

From where I am we call it toumia

@vargaattila8692 Год назад

I loved the part when Guga said "watch this" and Gugad all over the steaks. Truly a Guga moment of all time.

@tardwrangler1019 Год назад

You're not funny

@robguz1007 Год назад

guga angry at his side kick

@CarelessForce Год назад

If you want to use toum as a condiment that doesn't blow your head off, you want to add a lot more oil/use less garlic than Guga did. The problem with that is garlic can't hold that much oil so the emulsion may break on you, a good workaround is to add an egg white as that can hold way more. Or make it like Guga did and you can use it in place of garlic in recipes, for example it could have subbed the garlic paste in the side dish. It lasts a surprisingly long time in the fridge.

@AjZ530 Год назад

A pro tip if you want to use it for something but dont want that strong taste you can portion out how much you want to use and mix it with regular mayo, it has a similar enough taste that it wont change the flavour too much. If you make a lot you can split it in to batches, one as it is and one mixed with mayo

@TheAirwolf89 Год назад

Maybe another idea would be to use chinese garlic/ mono garlic, the one where you don't have multiple pieces but just one. I think this one still has the nice garlic flavour but isn't as potent/ biting as the normal garlic

@evilgirl34 Год назад

As a Lebanese I recommend using starch paste, just make a paste from corn starch and let it chill. Add the starchy paste to the mix of toum and it will do the trick of thicking.

@mikeilabiddle1757 Год назад

@@evilgirl34 I was taught to use a raw potato by a Lebanese gent I used to work for, I'm guessing because of the starch.

@ncsbear Год назад

Adding the lemon before you start processing will lessen the raw garlic intensity. Alliinase activity is attenuated in low pH environments.

@Ardient_ Год назад

My man Guga is creating the world cup of msg on steaks lmao.

@FlavorPro Год назад

Now he needs to do a tournament style elimination with all of them against each other. break them all into brackets, winner of each bracket moves to the next round. Let's see which one is the best!

@TheFGSDude Год назад

One important thing to know about toum is that unlike egg yolks for mayo. You can only do about 3X as much oil as there is garlic before it starts getting runnier again

@chasegreen511 Год назад

Guga should do a video of him testing the top 3 steak experiments he's ever made against each other to definitively prove what the best possible steak is !

@BrianWalker93 Год назад

I'm a simple man. I see Guga upload 4 seconds ago: I click. Time to find more awesome recipes for my family

@polarbear4696 Год назад

I feel this deep in my nuggets

@greatone5245 Год назад

Time to find more families for my awesome recipes 🤤😋

@peterdoe2617 7 месяцев назад

I've learned the whole sous vide stuff from Guga. Let me name some other fantastic channels: Pailin's kitchen, Marion's kitchen and Food wishes. Only 3 of my favourites. I've cooked numerous recipes from all of them. Examples (in above order): new crab fried rice, pavlowa and pulled chicken sloppy joes. The last one I had only 2 days ago. For the ?th time! Crowd pleasers!

@arthropod-doctor Год назад

Always love seeing these two in vids with Guga. Leo's really good at articulating his thoughts and Angel seems like an all around fun dude. They play off each other and Guga really well.

@IronMan3582 Год назад

Guga, I don’t know who your editor is, but they are doing a fantastic job with the quick cuts and the silly subtitles, and any time the Metal Gear Solid ! sound effect is used is always a winner to me Their efforts are not going unnoticed

@joem13yearsago73 Год назад

Thx. It me

@IronMan3582 Год назад

@@joem13yearsago73 I doff my cap to you

@bogdanbarbu363 Год назад

The sauce recipe is close to a romanian sauce we call "mujdei" (there's a wikipedia article on it). We usually add less oil, maybe a tiny bit of water, and also salt when grounding the garlic. Goes well with fish and a lot of things.

@bobon123 Год назад

It has the same Mediterranean root, being it Toum in the levante, Aioli in Southern France and Catalonia, or Mujdei in Romania. We have Roman sources using it, it was very common in all the Empire. But even before Rome, the likely origin is from Ancient Egypt - close to the beginning of human civilization.

@Neoxon619 Год назад

Can you try berbere with steaks. For context, it’s an Eritrean/Ethiopian spice with a taste that’s both spicy & smoky. It’s used to make zigni (pronounced sef-he), a sauce that goes with injera (a sort of sour flat bread served in Eritrea & Ethiopia) and usually has chopped cubes of beef in it. It’d just be nice to have Habesha cuisine be covered either here or on Guga Foods in some form.

@laszlobuhler1807 Год назад

I use berbere on everything and iam not Abesh at all this is red gold

@lred1383 Год назад

why in god's name would "zigni" be pronounced like that. That's so cursed

@Neoxon619 Год назад

@@laszlobuhler1807 It’s spelled Habesha. But yeah, berbere is great.

@Neoxon619 Год назад

@@lred1383 Don’t ask me, that’s how my parents pronounced it for pretty much all my life.

@SomePython Год назад

I've literally never seen anyone cut the centre out of garlic before, and love the almost-raw taste of garlic, so that went over my head.

@CarelessForce Год назад

I only bother when it gets big and turns green, the garlic Guga used here looked fresh enough he didn't need to bother.

@Propane_Acccessories Год назад

It makes a noticeable difference if you're pureeing it. Otherwise yeah don't bother

@ServiceAceStud Год назад

Smashing the garlic makes taking out the germ easier especially if its going to be pureed. It ends up making things a little bitter which some people cant distinguish from thr actual garlic flavor.

@jiffjiffernson7292 Год назад

I would need to see the germ removed and pureed to believe it even fresh. ie test it becuase no one has ever shown the germ to be bitter.

@SilkBuckets Год назад

"they dont look that good right now, but watch this" keeps me going

@meteorcat0730 Год назад

I just love Angel's pure joy when getting multiple cuts of the same steak lmao Though tbh I'd be like that as well if the same thing happened to me

@hashem1990rko Год назад

Well thom is literally translated to garlic (I am an Arabin so I know), it is what you do to the garlic change it is name. My most beloved dish ever is so simple, cabbage filled with rice and meat (seasoned of course) in a pot cooked in salted water with garlic and lemon leaves

@Mrbueno0 Год назад

Loving the lil experiments he’s doing with his backgrounds, transitions and general quality in his new videos you can really see and appreciate the effort and progress they put into their videos. Well done Guga…. P.S please do a reaction video to your first/old videos

@TheElliottd081 Год назад

You can use toum as a replacement for yogurt as a base of marination for tawook (chicken Sish) to have no dairy. So I’m not surprised at all that it works well with steaks. I work in a high end Lebanese restaurant in london , UK and toum gets used a lot for all types of marination.

@piggyless7036 Год назад

The best part about your side dishes guga is that their always "super simple", Great videos I love watching them!!

@kevin...- Год назад

Just a heads up for the editor you did an amazing job

@jcwoods2311 Год назад

They are getting very much better! Finding the right balance with the campy effects and just letting the footage play out. Some RU-vidrs go way too far (PonyTail guy with glasses in the cupboard), Guga's team is nailing it!! In this less is really more.

@MrMattyRyan1 Год назад

Agreed. They got me with the hit markers after eating the toum on the steak 😂

@MrNeelmatt Год назад

The green screen messes with me

@GotCamel Год назад

Toum literally means garlic in Arabic. Grew up on this stuff. My dad used to make us a sandwich with grilled chicken, toum and cabbage in a pita. Also, what you guys ate at the end is not Lebanese cuisine, but I’m sure it’s delicious as hell.

@CoolJay77 Год назад

Indeed, I would primarily use it on chicken. Most commoly used with rotisserie chicken, but also often with grilled chicken.

@Hustlersclub69 Год назад

its used in shawerma, nothing can beat that

@someone82926 Год назад

This is lebanese used with grilled chicken .you can find it in many Arab countries but not the same recipe because lebanese are masters in this especially because of the lemon addition .The strength of the garlic taste can be adjusted by the garlic amount put in but guga here broke the scale by adding ridiculous amount of garlic cloves .

@alihaidar6105 Год назад

toum is a Lebanese condiment it has been eaten for 8000 years and they traded it. the food he made isn't necessarily Lebanese, But Toum is 100% Lebanese

@CoolJay77 Год назад

@@alihaidar6105 I am pretty sure that salsat el toum is Lebanese, but do you have a reference that the sauce had been made for 8,000 years? You would need an electric blender or food processor in order to emulsify the garlic with oilive oil. It got popularized during the 1960's when rotisserie chicken in Lebanon had become popular. Unless you are referring to garlic as a plant being consumed thousands of years ago. However ,

@williamhigleysr.5098 Год назад

I always enjoy your videos. I find them inspirational and enjoy the sense of joy you bring to the videos. Having said that have you ever cooked a Denver Steak with Sous Vide? I just heard about them today and I think your skills would elevate them to an even higher level. Thanks for your consideration.

@NigelMelanisticSmith Год назад

Those Turkish eggs remind me of Shaksuka, which I also love.

@elpicox1011 Год назад

This sauce is extremely similar to alioli in Spain. But we have various different recipes

@Nereplan Год назад

your take on çılbır is pretty much the traditional version. Not just ingredients, but the method too. Maybe use a stronger bread for tasting. We generally use poğaça, açma, or simit for it. In the west, maybe focaccia would be a great alternative. Brioche and bagels can be awesome too.

@TheJoker-tt4xx Год назад

Tek ben varım sanıyodum :)

@EmreKardesseven Год назад

Tek değilsiniz :)

@matt-fl9wv Год назад

being from lebanon i love what i'm seeing great food guga!

@joakogaro9784 Год назад

The bit were Angel takes 3 pieces of meat attatched to each other and then his soul crushes when he is left with the on piece he KNOWS is for him is one of the best pieces of enterteintment I¨ve seen

@lorain4696 Год назад

This is how I love eating barbecue. I usually put that garlic mix (olive oil instead of grape though) on bread, cook it on the grill and then eat steaks with the bread. And usually if I have leftover garlic mix I would add it into my bites for more of it its so good

@CoolJay77 Год назад

At times, I spread it on bread and snack on it. LOL Great idea to grill it though

@utah123ify Год назад

Hey Guga! Love your videos. Could you try making steak with Saffron compound butter?

@imranibnismail Год назад

Definitely gonna try this one! I love thoum!

@jadop23 Год назад

Thank you for trying toum! Love from Lebanon ❤🇱🇧🇱🇧

@virginiaf.5764 Год назад

So may I ask you? My parents were born in Maasser el Chouf. I'm first generation Lebanese/American. My mother's Lebanese cooking was wonderful, delicious, but she never made toum, and I'd never heard of it until a few years ago. Do you know if it may have been a regional thing? Everything I've researched state that it is a well-known condiment in Lebanon. Neither her or her sisters or any of my close relatives ever made it.

@jadop23 Год назад

@@virginiaf.5764 That's very odd for you not eat toum much, maybe you don't consume many dishes that needs toum like mashaweh, tawook, farouj and some more foods like that ?

@4realdustin Год назад

This looks amazing. I can never get enough garlic! You guys should cook steaks with zaatar! It's an amazing middle eastern spice mix with thyme. I think it would be fantastic.

@dieGoKiller42 Год назад

In Spain we call that Alioli, because in catalan -> Ali=Garlic + Oli=Oil

@Proview23501 Год назад

been enjoying the different backgrounds across the channels

@freedomtd Год назад

Leo and Angel make these videos so much better. I love these.

@000phill000 Год назад

Very interesting that the toum would be such a success. Usually you say that adding fats to Sous Vide like butter actually pulls flavour from the meat. Obviously the huge quantity of garlic will add to the flavour. I wonder what it would be like if instead of oil, you make the toum with just water or even stock?

@Regulator2000 Год назад

The oil is required for the emulsion.

@commudus6256 Год назад

It’s Levantine MSG, not only used in Lebanon but also in Syria, Jordan and Palestine/Israel

@onepunchtocelebrate670 Год назад

Definitely gonna try this

@KrazzyKlown Год назад

im jealous of angel and leo getting steaks all the time because of gugas curiosity.

@big_lebowskee2695 Год назад

Guga made sure he made perfect runny yolks this time!!

@Mrzombiefarm88 Год назад

Guga we Need a Side dish comparison of them all to see which one is the best!!

@russelldonais6886 Год назад

awesome as always. Idea for a next vid. Maybe a equipment test /review for 2023. This would help more people get into sous vide

@ronsavacool14 Год назад

When poaching eggs, it’s actually better to have to much water. You also want to stir the water and make a slow vortex before adding the egg. It actually helps a lot!

@red2503 Год назад

Next experiment: dry aging a steak in toum

@jnab Год назад

I'm surprised toum goes well with steak! It's typically paired with grilled chicken in Lebanon. I encourage you to try it.

@AjZ530 Год назад

I always get toum when i eat shawarma

@virginiaf.5764 Год назад

I grew up eating my Lebanese mother's delicious food. But she never made toum, and I'd never heard of it until a few years ago. I wonder if it's a regional thing? My parents were born in a little town in the Chouf mountains. Maybe toum wasn't a thing there ... going to research that again. I didn't find anything when I first researched ... but didn't dig deep enough.

@StarsAreBright Год назад

@@virginiaf.5764 Hey, my parents didn't have Toum all too much either, and my mother was born in 3araya and lived there most of her early life, and my father was born in Lebanon, but barely lived there before moving to America at a young age. Maybe it is a regional dish or perhaps maybe it's just not recognized as much anymore 🤔

@NikoBellaKhouf2 Год назад

Try it with beef shawarma 😘👌

@ReneAdaimi Год назад

@@virginiaf.5764 Toum is everywhere in Lebanon. Like Jack said, it's usually eaten with chicken including shawarma and tawouk

@bdavis7801 Год назад

😆I love toum! I'm glad you guys enjoyed it!

@darrenlyddieth5770 Год назад

Guga's got a new title "Toum Raider".

@InspectorGofret Год назад

How was your trip to turkey guga? Am curious as to how the turkey experience was. Hope our food was good ;D

@Ask-Isa Год назад

Toum is really good with grilled chicken. It's made with olive oil.

@jenniferr5562 Год назад

Wow...I have been searching for this garlic recipe for 10 years! I am flabbergasted!

@sheshd Год назад

I'm Australian and we almost ALWAYS have toum as a condiment. (lots of Lebo friends). Never once thought it could be used for sous vide. IMPRESSSSSED

@cxbbler Год назад

You could try steaks with Vegeta, which is basically salt, MSG & dried vegetables. It is a popular condiment in Central Europe.

@AjZ530 Год назад

vegeta is my go to spice mix tbh, im not eben from the balkans or anything but it goes hard on everything. Chicken, eggs, even sandwiches

@qwertyzO Год назад

vegeta from dbz!1!??!/1/!

@tigerwarrior1787 Год назад

@@qwertyzO I was thinking the same thing! That Steak will be SCREAMING in anger all the way from Namek!

@thegamechanger3317 Год назад

@@tigerwarrior1787 final flash when you're eating

@michaelbirch5270 Год назад

I think if left to his own devices, Angel would eat all three steaks by himself, in under three minutes too. 😆

@gins8781 Год назад

I can’t wait to make toum. I don’t eat commercially produced Mayo and I like raw garlic for the health benefits. Steak too!

@mohammadhijazi7329 Год назад

Hey I'm lebanese and I acdully love youd content. Concerning the toun you can add Greece yogurt or some mashhed potatoes. Try toum with chicken and pickles. So side dish also have a variation in lebanon. Greece yogurt with eggs is one of my favourite breakfasts.

@StarsAreBright Год назад

As a Lebanese young man myself, I can confirm that I ABSOLUTELY CANNOT RESIST most of the foods served when my mother decides to make Lebanese dishes 😋

@joachimjenni Год назад

olive oil instead of grapeseed but otherwise this looks incredible as always!

@georgeappleby6868 Год назад

Olive oil has a much lower smoke point than grapeseed or avocado oil

@arabiansensation Год назад

@@georgeappleby6868 yeah but you generally don’t cook toum. Definitely recommend olive oil for it

@5thHouse Год назад

It's literally aioli.

@theultimaterental Год назад

Nah, canola or vegetable oil are traditional because they are neutral oils. Olive oil changes the flavor. He used grape seed oil because other oils would burn the garlic under that torch.

@snapplegu6100 Год назад

@@theultimaterental you should never eat seed oils.

@Havakadoo Год назад

I’m doing my first ever sous vied tonight, NY strip. I can’t wait to try it.

@TheSfelex Год назад

Oooooh Toum!!! in a Guga Video amazing :D i love this idea Guga, difference cuisines with steak very nice. Toum literally just means "garlic" that's we sometimes call this paste/sauce "Mtawammeh" which translates to something with a lot of garlic.

@hatem3233 Год назад

You have to try Saudi camel 🐪 Kabsa one day 🙃

@jcwoods2311 Год назад

Just the toes, thank you ;-)

@hatem3233 Год назад

@@jcwoods2311 the camel does not have any toes, but appreciate it any time you’re welcome

@jcwoods2311 Год назад

@@hatem3233 It's a Western reference Hatem, something to do with yoga. And no slam at anyone in the Middle East. Thank you!

@hatem3233 Год назад

@@jcwoods2311 ok i got it thanks for the cultural lesson . And trust me, it’s delicious your most try kabsa as well♥️

@Tactix_se Год назад

I used to LOVE this stuff as a kid. Would eat it with literally everything. Chicken, beef, bread, fries, you name it. It also makes people pass out when they get a whiff of your breath 😅

@captainjoseph4534 Год назад

I'm from lebanon 🇱🇧 Cheers to you Guga ❤️❤️❤️❤️❤️❤️

@meawreg Год назад

@7:15 after the control steak mishap, second steak angel says "it's not me, it's not me" .. I laughed so hard cause I've done that before!!!

@kanecitizen Год назад

Toum definitely gives off a delicious explosion of flavour

@adambarron4015 Год назад

As Guga claims the sous vide concentrates the flavor, I'd love to see a burger, mushroom added burger, and a portabella mushroom burger experiment.

@anthonykay7676 Год назад

As a Lebanese it's awesome seeing Guga discover our cuisine , and in Lebanon we have toum with chicken mainly not beef , any grilled or fried chicken and definitely in shawarma , it tastes amazing and fits much better, also goes great with French fries.

@codyh5232 Год назад

Have you considered trying the hot start sous vide method for poached eggs? it's been a while but it solidifies the white a bit before diving into the 'perfect egg' temp for the yolk

@elieabourached9214 Год назад

All the love to you GuGa from 🇱🇧 lebanon

@james2982 Год назад

Will you please do a steak experiment with Korean Buldak? It's like Korean MSG! One of my favorite sauces ever and its SUPER spicy. Love the channel Guga!

@yousefa9463 Год назад

I like the new camera set up , while trying the steak

@YYRTSO Год назад

The montage is on a very high level have to say. WP to the team.

@865TN Год назад

I love toum - great episode guga

@460Tang Год назад

The results are surprising to me. From what I have learned watching Guga, typically you dilute the flavor of the steak by adding something like this to the Sous Vide bag. Interesting, and something I'll have to try.

@omfgfdp Год назад

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

@traviscrum5860 Год назад

Definitely keep doing these MSG alternative videos

@ninjaslash52_98 Год назад

the germ is really easy to remove if you cut the side and yank it out. all the cloves i get they're relatively big and sturdy so it isnt hard to remove.

@catherineestes6443 Год назад

Absolutely love the editing 😂😂😂

@DS-mw7pi Год назад

Hi Guga, we have similar dish in Bulgaria, but it is made with crumbled feta cheese in the yogurt and also good amount of sweet paprika powder besides the chili flakes. Believe me, it is very good.

@HidemiChan Год назад

guga saying shake it a little, angel shaking it more than a magic wand.

@samorka2330 Год назад

That background is so much better!

@zigzagzarf Год назад

amazed you all did try one of the controls dipped in the egg dish

@uniqelancer Год назад

Let me tell you something since i am Egyptian and we consume toum as well, but it goes PERFECTLY with extra spicy fried chicken, shawarma "tacos, gyros" and any kinda falafel I think it will be perfect if you do a dry age experience with toum .. i feel it tasty But for meat .. we use Tahini sauce... And you really need to give it a chance So try sous vide and dry age with tahini, dry age with toum 3 different delicious episode 🤤

@adrienhb8763 Год назад

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

@lucascady4992 Год назад

I used to have a Lebanese restaurant near my house. I love that paste on Steak or Chicken kebab, I always called it the garlic goo?! 🤣 They knew what I was talking about! 🙂 It is very sharp with the garlic, but it is amazing!! Highly recommend!!!

@butchersrespawn Год назад

I'm gonna try that toum on pork ribs this week and smoke it. Love garlic.

@BlackCat-X13 Год назад

I'm Lebanese and never had toum with steak, only chicken but might give it a try

@melissachristensen614 Год назад

Angel is on point today with his wit! Had me laughing out loud.

@catsan02 Год назад

Love Toum. A Lebanese friend would give little jars of homemade toum for Christmas. If you try to make it, use a neutral oil. Tried making it with olive oil and it left a bitter aftertaste. If you rather buy it. Trader Joe’s sells them at the dip section.

@Alxmastr Год назад

Toum reminds me of mujdei from Romania but it's made with a mortar and pestle and usually sunflower oil

@trueeast Год назад

being italian my mouth is watering for that garlic spread

@danh3008 Год назад

Toum is really good and its good on EVERYTHING!!

@JAH7070 Год назад

Greetings from Lebanon!!

@azey3664 Год назад

Yo guga I'm from Lebanon so this is so popular to do in are country like to marinate it! It is also really good to try it with chicken shawarma or a gyro you should try those!!

@elguapo4268 Год назад

Easily the best cooking channel

@Bigolg1975 Год назад

I spent 70 days in Turkey last February I loved their foods.

@CoolJay77 Год назад

In Lebanon, the toum sauce is best enjoyed with chicken rotisserie on a plate as well as iin many style of chicken sandwiches. Some prefer to tone down the pungeancy of the garlic by mixing in a bit of mayonaise or potato puree.

@bloodgain Год назад

This gives me the idea of trying to confit steaks and confit steaks with a bunch of garlic, with the bonus of some umami-rich confit garlic left over. I bet you could do that sous vide if you were clever about how you sealed in the oil -- maybe freeze it a bit or make something mayo-like the way the toum was used here.