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.
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.
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
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
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.
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
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.
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!
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 !
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!
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
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.
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.
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
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.
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.
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.
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.
@@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 ?
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
They are getting very much better! Finding the right balance with the campy effects and just letting the footage play out. Some RUclipsrs go way too far (PonyTail guy with glasses in the cupboard), Guga's team is nailing it!! In this less is really more.
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
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.
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 .
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
@@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 ,
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.
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!
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
Toum with chicken, fries or just by itself in a loaf of toasted flat bread but never with steak or anything meat based. At least that’s how we Lebanese people have it, but I’m surprised you liked it on steak. Usually with meat we have either Hummus or Tarator which is a Tahini based sauce like Hummus but without the chickpeas. Lebanese cuisine rocks 🇱🇧✌🏻
Antoine, you are absolutely right about meat steaks and "Toum" ... But the infusion of Toum in that steak must have had the flavor of the french Gigot D’Agneau (French Roast Leg of Lamb) without the herbs 😉😄🌶
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.
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 😋
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.
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.
@@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 🤔
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 🤤
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?
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.
Ohh man…. U givin away my cultures super food! It’s good with everything, and more approachable than hummus 😂 you bringing it to the people guga, good man.
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.
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.
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.
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 😅
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.
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. ;)
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.
As someone who was raised in a Lebanese household. I got so excited when I saw this video. We eat toum on everything. Could (and have) eat the stuff with a spoon. Vampires flee when I approach.
Dear Sir. In Lebanon, we use Toum paste only on Chicken, and barely on meat. And, thank you for this experiment. You did what we in Lebanon did not think of yet. Well done.
If you want to remove germ from garlic you can. I just cut my garlic in half and blanch them for 5 min and it takes the bite and bitterness out completely while still keeping that garlic flavor.
Hey Guga, I'm from Lebanon and a big fan of yours! We usually eat Toum with chicken not beef, so I recommend you try it with fried chicken or grilled chicken, you won't be disappointed 👌🏻
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!!!
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.
If you cut garlic cloves in half you can give them a little squeeze and the germ will pop out and you can just pluck it. A lot easier than using a paring knife.
Lebanese from Lebanon who makes his own toum. Fresh Toum is very strong. I would recommend leaving it in the fridge for like 3 days or more, and it will be way less overpowering and enjoyable. P.S. Toum is arabic for garlic, most lebanese dishes are named after their ingredient, just like hummus means chickpea. P.S. P.S. look out tarator sauce (garlic lemon tahini) that things is best with meat. Toum is usually better with chicken. P.S. P.S. Chicken + Toum + Pickles (the salty kind not the sweet type) possibly some tomato is a killer combo
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
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.
Guga!! This is VERY typical from here, southwestern Spain, too!!! We call it "alioli" (from valencian-catalan "all i oli", ajo y aceite, garlic and oil). In Murcia we call it simply "ajo" (btw, this J sounds strong, like a very pronounced/exagerated H like in Henry, not like J in June. You can tell Oscar how the sound is). Lately, some call it "ajonesa", a mix of "ajo=garlic"; and "mayonesa"=mahonaise; but sometimes this "ajonesa" is a very mild kind of this sauce. So to say, little garlic and much mayo 😛 And, we like it STRONG. I mean, really strong, almost pure garlic. I make it myself using 6-8 garlic cloves and only a little string of olive oil, much much less than you used. There are variants adding breadcrumbs; or with poached pumkin 😛
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!
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.
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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.
Nice idea
I think they did that already
@@JoshF848 they did one where they made steaks, i dont think they've done side dishes
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
@@MadisonRamanamabangbangok
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.
اسا جعبالي شاورما منك
Ehh
@@MoeTechhh loll
Im from Algeria and i tried it with Shawarma oh boy! it's superb & amazing
From where I am we call it toumia
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.
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
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
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.
@@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.
Adding the lemon before you start processing will lessen the raw garlic intensity. Alliinase activity is attenuated in low pH environments.
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
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.
I loved the part when Guga said "watch this" and Gugad all over the steaks. Truly a Guga moment of all time.
You're not funny
guga angry at his side kick
I'm a simple man. I see Guga upload 4 seconds ago: I click. Time to find more awesome recipes for my family
I feel this deep in my nuggets
Time to find more families for my awesome recipes 🤤😋
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!
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 !
My man Guga is creating the world cup of msg on steaks lmao.
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!
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
Thx. It me
@@HamChex I doff my cap to you
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.
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.
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
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.
I only bother when it gets big and turns green, the garlic Guga used here looked fresh enough he didn't need to bother.
It makes a noticeable difference if you're pureeing it. Otherwise yeah don't bother
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.
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.
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.
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.
I use berbere on everything and iam not Abesh at all this is red gold
why in god's name would "zigni" be pronounced like that. That's so cursed
@@Oursfou It’s spelled Habesha. But yeah, berbere is great.
@@lred1383 Don’t ask me, that’s how my parents pronounced it for pretty much all my life.
"they dont look that good right now, but watch this" keeps me going
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
Thank you for trying toum! Love from Lebanon ❤🇱🇧🇱🇧
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.
@@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 ?
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
The best part about your side dishes guga is that their always "super simple", Great videos I love watching them!!
Just a heads up for the editor you did an amazing job
They are getting very much better! Finding the right balance with the campy effects and just letting the footage play out. Some RUclipsrs go way too far (PonyTail guy with glasses in the cupboard), Guga's team is nailing it!! In this less is really more.
Agreed. They got me with the hit markers after eating the toum on the steak 😂
The green screen messes with me
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
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.
Indeed, I would primarily use it on chicken. Most commoly used with rotisserie chicken, but also often with grilled chicken.
its used in shawerma, nothing can beat that
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 .
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
@@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 ,
for a good toum you have to boil the garlic 2 or 3mn you will have the taste without the strong kick
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.
Tek ben varım sanıyodum :)
Tek değilsiniz :)
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!
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
At times, I spread it on bread and snack on it. LOL Great idea to grill it though
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
I think if left to his own devices, Angel would eat all three steaks by himself, in under three minutes too. 😆
Toum with chicken, fries or just by itself in a loaf of toasted flat bread but never with steak or anything meat based. At least that’s how we Lebanese people have it, but I’m surprised you liked it on steak. Usually with meat we have either Hummus or Tarator which is a Tahini based sauce like Hummus but without the chickpeas. Lebanese cuisine rocks 🇱🇧✌🏻
Antoine, you are absolutely right about meat steaks and "Toum" ... But the infusion of Toum in that steak must have had the flavor of the french Gigot D’Agneau (French Roast Leg of Lamb) without the herbs 😉😄🌶
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.
Guga's got a new title "Toum Raider".
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 😋
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.
This sauce is extremely similar to alioli in Spain. But we have various different recipes
@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!!!
I'm surprised toum goes well with steak! It's typically paired with grilled chicken in Lebanon. I encourage you to try it.
I always get toum when i eat shawarma
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.
@@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 🤔
Try it with beef shawarma 😘👌
@@virginiaf.5764 Toum is everywhere in Lebanon. Like Jack said, it's usually eaten with chicken including shawarma and tawouk
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 🤤
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?
The oil is required for the emulsion.
I love toum - great episode guga
Guga made sure he made perfect runny yolks this time!!
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.
Next experiment: dry aging a steak in toum
You should try and stay away from seed oils. Good looks amazing guga
You could try steaks with Vegeta, which is basically salt, MSG & dried vegetables. It is a popular condiment in Central Europe.
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
vegeta from dbz!1!??!/1/!
@@qwertyzO I was thinking the same thing! That Steak will be SCREAMING in anger all the way from Namek!
@@tigerwarrior1787 final flash when you're eating
Ohh man…. U givin away my cultures super food! It’s good with everything, and more approachable than hummus 😂 you bringing it to the people guga, good man.
How was your trip to turkey guga?
Am curious as to how the turkey experience was. Hope our food was good ;D
Angel is right, if he takes one piece of steak and it wasn’t cut right and more steak comes with it, that’s technically only one piece of steak lol
Toum is really good with grilled chicken. It's made with olive oil.
Those Turkish eggs remind me of Shaksuka, which I also love.
Guga we Need a Side dish comparison of them all to see which one is the best!!
As a Lebanese person, I love this video. 🇱🇧
Hey Guga! Love your videos. Could you try making steak with Saffron compound butter?
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.
olive oil instead of grapeseed but otherwise this looks incredible as always!
Olive oil has a much lower smoke point than grapeseed or avocado oil
@@georgeappleby6868 yeah but you generally don’t cook toum. Definitely recommend olive oil for it
It's literally aioli.
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.
@@theultimaterental you should never eat seed oils.
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.
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 😅
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.
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!
im jealous of angel and leo getting steaks all the time because of gugas curiosity.
being from lebanon i love what i'm seeing great food guga!
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. ;)
awesome as always.
Idea for a next vid. Maybe a equipment test /review for 2023. This would help more people get into sous vide
Dry age steak in mustard and a pork loin in mustard
I'm Lebanese and never had toum with steak, only chicken but might give it a try
I felt Angel's pain when he dropped that three-piece.
vay be ilk defa Türklerden bahsetti videosunda mutlu oldum :D
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.
As someone who was raised in a Lebanese household. I got so excited when I saw this video. We eat toum on everything. Could (and have) eat the stuff with a spoon. Vampires flee when I approach.
Dear Sir. In Lebanon, we use Toum paste only on Chicken, and barely on meat. And, thank you for this experiment. You did what we in Lebanon did not think of yet. Well done.
Slathered garlic paste on pork ribs with spices, wrapped it and slow cooked it in the oven. Garlic works amazing.
If you want to remove germ from garlic you can. I just cut my garlic in half and blanch them for 5 min and it takes the bite and bitterness out completely while still keeping that garlic flavor.
guga saying shake it a little, angel shaking it more than a magic wand.
00:39 First crush the garlic clove whole, then peel and remove the germ in one step. Much easier💡
Toum definitely gives off a delicious explosion of flavour
Hey Guga, I'm from Lebanon and a big fan of yours!
We usually eat Toum with chicken not beef, so I recommend you try it with fried chicken or grilled chicken, you won't be disappointed 👌🏻
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!!!
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.
My favorite part is how Angel transformed into a Stone Cold Steve Austin fan, talking bout some "Oh HELL Yeah" 😁
If you cut garlic cloves in half you can give them a little squeeze and the germ will pop out and you can just pluck it. A lot easier than using a paring knife.
Did Angel get hitmarkers from the toum?😂😂
@Sous Vide Everything, those eggs are originated from Bulgaria and their name is Yaitsa po panagurski
Lebanese from Lebanon who makes his own toum. Fresh Toum is very strong. I would recommend leaving it in the fridge for like 3 days or more, and it will be way less overpowering and enjoyable.
P.S. Toum is arabic for garlic, most lebanese dishes are named after their ingredient, just like hummus means chickpea.
P.S. P.S. look out tarator sauce (garlic lemon tahini) that things is best with meat. Toum is usually better with chicken.
P.S. P.S. Chicken + Toum + Pickles (the salty kind not the sweet type) possibly some tomato is a killer combo
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
Yes Guga you need to do more Mediterranean food
💯
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.
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.
Leo and Angel make these videos so much better. I love these.
If anyone wants some proportions that work: 1 cup of garlic, 1 tsp table salt, 1/3 cup lemon juice, 2 1/4 cups neutral oil.
I usually put Greek yogurt in the toum and it helps cut the strong taste
Guga!! This is VERY typical from here, southwestern Spain, too!!! We call it "alioli" (from valencian-catalan "all i oli", ajo y aceite, garlic and oil). In Murcia we call it simply "ajo" (btw, this J sounds strong, like a very pronounced/exagerated H like in Henry, not like J in June. You can tell Oscar how the sound is). Lately, some call it "ajonesa", a mix of "ajo=garlic"; and "mayonesa"=mahonaise; but sometimes this "ajonesa" is a very mild kind of this sauce. So to say, little garlic and much mayo 😛
And, we like it STRONG. I mean, really strong, almost pure garlic. I make it myself using 6-8 garlic cloves and only a little string of olive oil, much much less than you used. There are variants adding breadcrumbs; or with poached pumkin 😛
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!
I'm from lebanon 🇱🇧 Cheers to you Guga ❤️❤️❤️❤️❤️❤️
Wow...I have been searching for this garlic recipe for 10 years! I am flabbergasted!
The Turkish eggs are called “cilbir”
been enjoying the different backgrounds across the channels
Toum is THE classic garlic sauce for any kind of wrap, like kebab or gyros. Amaziing
6:54 "Thicker is always better everybody".
For years I've been asking you to do Middle Eastern cuisine, Persian, Turkish, Lebanese, come on Guga!!!! It's about time!!!!!
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.