Toum is also great to have at home. For some it could be strong by itself but it can be easily thinned out by mixing a spoonful with some Greek yoghurt.
TYSM for this video, Erwan! I always make the oil based garlic confit at home but I'll try the butter one since I have butter more than olive oil ay home! Love the chili garlic oil recipe and the chutney! I have a weekend project now because of this video. Thank you!
I suggest this video should have 2nd episode for garlic. 1. Garlic Puree - 200 pcs or a bunch of unpeeled garlic boiled 4 times then peeled and Sliced in half to remove the germinated part then again boiled 4 more times to remove the sharpness of garlic. Lastly, pureed in a blender with a bit of milk. 2. Ajo Blanco Soup - blanched almond and peel. Then boiled it with only 1 pc garlic clove then strained. Boil again then strained. Then into a blender with bread, olive oil, and water. Chill. Serve it in a bowl with half grapes then drizzle with olive oil. 3. Toum - peeled and split garlic to remove germinated part. Blend while pouring lemon and slowly pouring olive oil to a smooth consistency. Great for grilled and barbecue dips.
Great video! While I enjoyed seeing the Erwan's enthusiasm and personality shine through, I think it would be even better to have a bit more focus on the food itself. It would be wonderful to find a balance where we get to see both the vlogger and the delicious dishes being prepared. After all, the main attraction of a cooking vlog is the food! Keep up the fantastic work and looking forward to more mouthwatering recipes in the future.
Hi Erwan, true story: I’ve been to the Phils for 3 weeks a while back. I’m normally a mosquito magnet so I was concerned, but I ate garlic rice (extra garlic BTW) every morning with silog and I didn’t get bitten by mosquitoes . Not once. FYI 😏
@erwan how do you store the confit? I made this and it was a huge hit in the house! I put it in a glass Jar. Do you store it in the fridge and take it out and heat it to use the confit?
How long do each of these last, room temp, refridgerated and frozen??? As someone who wants to make them but lacks time, i dont want to have to make them every other week
There was a time in my life that whenever I cook and the recipe calls for a clove of garlic, I'd use the entire bulb. But now I'm wiser. I only use half a bulb, and just add chili garlic in my rice lol
Instead of garlic chutney with mint and coriander try another garlic chutney “Rajasthani lehsun ki chutney” it’s far much better that the one with greens. But all in all great video
I want you to know garlic with roots removed is from China for linger preservation. Garlic with roots are either from CA or South America?at least in Chicago area. Check RUclips on garlicyourself. Enjoy your show very much.
All Stores Please lower the price of all Military and Local for all brands of Condiments Products and Production Cost Now That's too much $$ The Whole World Now Pray
All Stores Please lower the price of all Military and Local for all brands of Condiments Products and Accessories and Production Cost Now That's too much $$ The Whole World Now pray
Garlic is what "If you can't handle me at my worst, then you don't deserve me in my best" is in food form.
The whole garlic stewed together with the Paksiw is the best and so easy to make. I always put as much cloves in it because it's that good.
"Asians treat garlic like how we treat our children - never enough."
"Garlic is like money - never enough."
Toum is also great to have at home. For some it could be strong by itself but it can be easily thinned out by mixing a spoonful with some Greek yoghurt.
I’m into garlic today,glad I get so many idea today,Thanks.
TYSM for this video, Erwan! I always make the oil based garlic confit at home but I'll try the butter one since I have butter more than olive oil ay home! Love the chili garlic oil recipe and the chutney! I have a weekend project now because of this video. Thank you!
I love garlic and I'll be making this soon
First time to hear about the garlic confit term, sounds and looks delicious! We're gonna try!
Great suggestions! Will try some out.😄
Will make these garlic condiments at home. Thanks Erwan
That olive Oil from Garlic Confit would go pretty well when used for cooking Aglio Olio
Garlic is my favorite 😍
For pasta, bread, rice... kahit sa mani extra garlic please pinapapapak ko sya.
I suggest this video should have 2nd episode for garlic.
1. Garlic Puree - 200 pcs or a bunch of unpeeled garlic boiled 4 times then peeled and Sliced in half to remove the germinated part then again boiled 4 more times to remove the sharpness of garlic. Lastly, pureed in a blender with a bit of milk.
2. Ajo Blanco Soup - blanched almond and peel. Then boiled it with only 1 pc garlic clove then strained. Boil again then strained. Then into a blender with bread, olive oil, and water. Chill. Serve it in a bowl with half grapes then drizzle with olive oil.
3. Toum - peeled and split garlic to remove germinated part. Blend while pouring lemon and slowly pouring olive oil to a smooth consistency. Great for grilled and barbecue dips.
Great video. How to store this garlic and for how long?/my favorite is garlic oil confit.
Thank you for this! Very Big Help!!!
We gotchu, Ayra!
Thanks for sharing
very good video tnx Erwan
im so love it...... simple yet classy
Yas!!!! Garlic is ❤️❤️❤️❤️❤️
Great video! While I enjoyed seeing the Erwan's enthusiasm and personality shine through, I think it would be even better to have a bit more focus on the food itself. It would be wonderful to find a balance where we get to see both the vlogger and the delicious dishes being prepared. After all, the main attraction of a cooking vlog is the food! Keep up the fantastic work and looking forward to more mouthwatering recipes in the future.
garlic all day! 🔥🤣
EVERYDAYYYYYYYYYYYYY
this is awesome.
Love all. 👍
garlic is a natural antibiotic. I like eating it raw or minced it then mixed with melted unsalted butter perfect for baguette bread
0:50 Same in Greece!😅❤
❤thanks you
I love garlic! 🧄
Hi Erwan, true story: I’ve been to the Phils for 3 weeks a while back. I’m normally a mosquito magnet so I was concerned, but I ate garlic rice (extra garlic BTW) every morning with silog and I didn’t get bitten by mosquitoes . Not once. FYI 😏
Mine's fav is garlic and pepper! 💕
would you share what kind of pots you are using, because it seems so good
dahlliang dahlia ang mukha. maasim
Garlic is odorly divine!
You are good at cooking!~
Awesome!!
Yes! Garlic!!!!
E. H: ".....it's not too spicy..."
chiliGarlic: oh reeeally??? hold my oil....
@erwan how do you store the confit? I made this and it was a huge hit in the house! I put it in a glass Jar. Do you store it in the fridge and take it out and heat it to use the confit?
Yum...
Wow so tasty! I love garlic. But not Canola oil
Imo, a toum or alioli is always a must have.
That introduction sounds it’s the sounds of that Apple TV Series Called Servant,I’d finished it for free.😅😊
Hi Erwan, how do you preserve the garlic confit? I've done this but had to consume after 2 days as I'm worried about botulism. Really good though. :)
Put it in the fridge
just make a badge to consume just for one portion/ it's a risk so don't presever in the frige.
I like ur food processor
Toast king 🤴
Can you use any other oil for confit or olive oils is the way to go?
I AM NOW HUNGRY HUHUHU. but thank you for this! like another subscriber, it's now in the list for weekend/day off recipes :)
Now we know Erwan is not a vampire.
The chilly garlic how do keep it and how long does it lasts?
How long can each last if stored in the fridge?
How long do each of these last, room temp, refridgerated and frozen??? As someone who wants to make them but lacks time, i dont want to have to make them every other week
Acid reflux is waving 👋👋
Yummmm
There is no such thing as too much garlic 😁😁😁
Hi Erwan! I love your shirt do you sell those?
How do I store garlic confit? and how long before it goes bad?
Yummy 😋 love garlic bread
Was wondering if I could just use equal parts ghee and olive oil for the stovetop confit...
I let my garlic confit cool for about an hour or so before refrigerating it, is it safe?
There was a time in my life that whenever I cook and the recipe calls for a clove of garlic, I'd use the entire bulb. But now I'm wiser. I only use half a bulb, and just add chili garlic in my rice lol
How long can you keep it?
Garlic🤤🤤🤤🤤🤤🤤🤤🤤🤤
Where can we get that shirt? 🤔
Roasted chicken garlic with Garlic Aioli in a tortilla wrap 🤍
Instead of garlic chutney with mint and coriander try another garlic chutney “Rajasthani lehsun ki chutney” it’s far much better that the one with greens. But all in all great video
Hi what type of bread is that?
Am I the only one here who loves the stinging sensation of raw garlic?...
Bro where to avail the shirt?
How’s your hands after the chilis? 😅
can't call yourself a garlic lover if you don't have kimchi at home
❤️❤️❤️
Not a big deal but is audio not 100% synced? 😅
I want you to know garlic with roots removed is from China for linger preservation. Garlic with roots are either from CA or South America?at least in Chicago area. Check RUclips on garlicyourself.
Enjoy your show very much.
WATCH NIYO * KATIPS * SA AUGUST 03 🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸WATCH NIYO * KATIPS * SA AUGUST 03 🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸 WATCH NIYO * KATIPS * SA AUGUST 03 🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸
😋
Make chimichurii !
When bawang is life!
I miss the top shots🥺
Ayaw ng Mga Aswang yan Erwan. Lol
Me trying to figure out what to do with the 3 pounds of peeled garlic I bought at Costco...
try mo aglio e olio
garlic errrthang
0:05 that is the most american thing erwan just said
대한민국의 마늘 1스푼을 보면.. 기절할듯
All Stores Please lower the price of all Military and Local for all brands of Condiments Products and Production Cost Now That's too much $$ The Whole World Now Pray
All Stores Please lower the price of all Military and Local for all brands of Condiments Products and Accessories and Production Cost Now That's too much $$ The Whole World Now pray
After you eat that stay at home for whole weekend and don’t see any body 😂😂😂no kissing girl friend or partner 🤷🏼♀️
The second one isn’t confit. Just saying.
"Garlic is a flavor that is *enigmatic* of our cuisine" lmfao stick to cooking dawg.