How I Cooked 200 Cloves of Garlic
Вставка
- Опубліковано 18 кві 2024
- My new favorite thing: make a bunch of recipes that all feature the same ingredient to try to get better at cooking that ingredient. This time it’s GARLIC. - Andrew
0:00 Intro
0:50 Chicken With 40 Cloves of Garlic
2:57 Confit Garlic
4:43 Toum
6:18 Ajo Blanco
7:51 White Garlic Puree
About To Eat: A new UA-cam channel from your internet food friends.
About To Eat is the excitement of knowing something wonderful is coming.
-Inga, Andrew, Adam, Annie, Liza, Alvin, Rie, Jody (and more)
Follow us on Instagram:
/ abouttoeat
Check out some of our friends at BuzzFeed:
/ buzzfeedvideo
/ buzzfeedtasty
/ tastyrecipes
/ bringme
Credits: www.buzzfeed.com/bfmp/videos/...
MUSIC
Like In The Movies_Full Mix
Licensed via Warner Chappell Production Music Inc.
Pillow Talk_Full Mix
Licensed via Warner Chappell Production Music Inc.
Welcome To Rio_Full Mix
Licensed via Warner Chappell Production Music Inc.
In Bed All Day_Full Mix
Licensed via Warner Chappell Production Music Inc.
A New Day_Full Mix
Licensed via Warner Chappell Production Music Inc.
Dreamer_Full Mix
Licensed via Warner Chappell Production Music Inc.
/ abouttoeat
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.
+1
The best compliment
☝️
His camera quality is SO good.
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
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!!
Man's gonna be so gassy because they don't last long in fridge either
Yeah he could do beef dishes but substitute meat with cauliflower
Agree with cabbage
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.
Mashed potatoes and cauliflower is one of my absolute favorites.
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!
I love a real pastey toum where you can get little bits of garlic through it and your mouth will smell like garlic for a week
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
@@heidirose5528 it’s bitter. As the garlic ages the germ turns green and becomes bitter
@@rickynorton824 interesting I never knew thanks!
@@heidirose5528 I also heard it's not healthy and causes heartburn? I havent fact-checked so this could be wrong haha
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.
Amen! Susie, your comment made my heart smile. Thanks for that! 🤗🥰
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.
It’s called toum or thoom it just depends on where you’re from
favorite sauce that i only learned about later in life
i grew up with this sos, but here it's called mujdei. and we eat it with fish, rosted/grill meats and boiled potatos mostly
toum is basically aoili... or mayonnaise without egg
@@mikemcklieve Alioli, toum and skordalia are three different sauces: they all contain garlic and oil, but none of them is an "eggless mayo"
I really enjoy this format of presentation. Almost every shot is cookbook worthy, and the pace which Andrew narrates is so easy to listen to!!
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
Do you have a recipe?
@@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
@@alexanderhill5802 Brad Leone from Bon Appétit has a five minute episode about it. The show is called It's Alive, Season 1 Episode 4
My mom started making that about a year ago. Now her kitchen is never without a supply of garlic honey.
Makes delicious chicken.
Oh. Oh god. That sounds transcendental. I must try it!!!
Every single vedio that comes out of this channel is so thoughtful and soulful. Andrew, inga, rie, alvin all you guys are true artists
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. :)
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.
🤨
eggplant is such a great suggestion! i love gutti vankaya btw
Ahh nothing to beat our vankay pacchadi!
I would love an eggplant episode and see him try Khaske Bademjan, which is a persian side dish (at least thats how I would describe it) :)
I'd love him to try it with spinach or if possible different dried goods like how to use a ton of rice or noodles.
Spinich so I can be Popeye and super healthy
I agree on the dried goods. My suggestion would be lentils, so versatile.
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
@@justanerd414 exactly! You can make so much with rice, and it could show just the variety of dishes that this multicultural ingredient could make!
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
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.
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)
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 😋.
The spiciness of the garlic is a huge part of why I like it so much, so it's funny to see so may recipes trying to eliminate that
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?
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 😊
Please please recipe for that:-)
@@donicegreen7340 for which?
@@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.
Garlic is the best aroma for me to be honest. It really adds some warmness or coziness to the food. That's why I love garlics.
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!
With Andrew's narration and voice, i would listen to 18 hours of recorded lectures on normal speed.
Incredible. The amount of effort in this 10 minute video is so far beyond what most channels do. Great job.
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
Sounds interesting.
I'm gonna! I'll let you know what I think in a few days.
Yeah.. Poondu puli kulambhu in our home taste yum😋😋😋 also poondu urugai is one of my favourite pickle
Sounds fukin delicious!! I love garlic!!!!
Yes girl! Tasty and full of medicinal values!!
Eggplant would be interesting! It is used in so many different cuisines, I would like to see what Andrew decides to make!
Yes, I would love to see eggplant in this series. And I love that garlic video.
Indian 'baigan ka bhadtha' would be very good for eggplant recipe
Gosh, I love them even more for unapologetically dropping this on Xmas day.
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. :)
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 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 just recently became obsessed with garlic and a ton of recipes is exactly what I needed.
Love this series so much, can't wait for more
Great job as always !
This channel deserves much more subscribers! Cheers from Toronto🇨🇦
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 love this series! I would really enjoy a broccoli episode of this or the "different way we use foods" series.
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 find this show so absolutely relaxing. Thank you so much for it.
This is by far my favourite cooking series on YT! 👍🏻
This is one of my favorite series! I made potato pavé yesterday and made that tomato sauce a few weeks ago! Thanks for these
Doing this with peas would be so good. I love watching these series. The presentation is really informative and calming
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.
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
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 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.
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.
Learned so much in terms of techniques and applications. Amazing video, maybe the best of the series!
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 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
So obsessed with your videos. You make cooking look so easy and inspire me to get creative!
Great video! I love all your guys videos but this one is probably one of my favorite!
Yay! This series again. The last tomato video was great.
200 cloves of garlic - me “oh so just one recipe in this video then” 🤣
These videos are just so refreshing and simple, but captivating. Thus has become one of my favorite series
Love the series concept. It gives me so many ideas when I have items in pantry I need to use.
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 would love to see what you would do with 200 units of random herbs
Was just about to comment basil
200 lbs of black pepper
@@homsar5675 lbs? That's a LOT of pepper.
@@jayhom5385ok fine. 200 lbs of Carolina reapers.
I could seriously watch you make and talk about any food. Much respect to you 🙌
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!
Great Vid Thanks Andrew all the best to you and the team for Christmas . ☃☃
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 :)
“Chef Andrew” has such a nice ring to it 👏🏼
Great cooking. Thanks for sharing the recipe. It looks delicious!
andrew is a garlic girl and i'm here for it
Love garlic more than life. Great episode, Andrew!
As an avid garlic lover this might be my fav video from this series so far. On a non-food note those flowers in the background are gorgeous!
Tks for sharing this recipe tutorial with us
I really love this series!!! I’d love to see you prepare artichokes or eggplant!
I love this series - and pretty much all of the A.T.E. videos. Watching them makes me wanna hang out with you guys! Love from Brazil ❤️
I love these videos so much. Merry Christmas!
I love this series. Thank you Andrew
I feel like "Benami Kheer" would have been perfect for this episode. It's a milky pudding made with garlic and is absolutely delish
Hi, where is it from? Never heard of a garlic kheer 😅
@@felixxfeliciss it's a dish from the Mughal courts, Awadh, Lucknow and so on
I am a huge fan of Andrew's cooking ❤️
very creative & helpful. thx Andrew!
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..
I read the title too fast and thought it said “How I cooked 200 cookies of garlic”, overall, very interesting video
Brussel sprouts would be a fun one. My wife and I love them and eat them at least once a week.
Thank you for this video. Great garlic recipes: I am inspired to try some of them, again thanks for these ideas.
I love this series!
I would really love to see what Andrew would do with a lot of beets. I personally love them and would appreciate an episode on it.
Somewhere out there in the wild is Brad Leone whispering, "ALLICIN"
I really like this series, keep it up 😊
This video is freaking amazing, i just can't wait to try all the recipes but especially the last 3.
Andrew coining his own vocabulary...leaving the garlic in its own “jacket”👍
I think that apples, carrots, beets and spinach would all be great to try for this kind of video!
I love your videos. Very entertaining and instructive at the same time. Thank you.
Andrew's evolution from begrudgingly co-hosting worth it with Steven, to a willing and articulate solo host has been interesting to watch.
I'd love to see you try spinach! It can be sweet, savory, fresh, pureed, etc. I think you would enjoy it. Great videos as always, Happy Holidays!
can you do cornmeal next? I know there isn't as many dishes with cornmeal at the center but it's still an interesting ingrediant
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
wow the way to process garlic is very varied and stunning
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
I would say parsley is the star in tabbouleh! 🌿
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.
These videos are so soothing and relaxing
I love this video series!!
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'm not gonna lie when he said "Chicken with 40 cloves of garlic" I was pretty sure this was gonna be a joke video,
Genuinely awesome video!
This is amazing content! The preparation of that white garlic puree sounds so exhausting and tedious... Huge thanks, Andrew, forr doing it for us and showing the beautiful results.
Garlic is so good for health
Food turns out always good if garlic used properly
Excellent. I love garlic and will try these out soon. Merry Christmas/Happy Holidays everyone!
Andrew you’re amazing 🙌🏻 great video