I wish all YT videos were this way. Quick and to the point. Without goofy YT sound effects, long intros and outos, begging for likes and subscriptions, life stories and dramas. Just easy recipes made with on-hand ingredients, and I was going to use a stick blender anyway, but pre-soaking garlic to remove skins easier was a bonus tip. Chef Hermann, covers everything leaving you wanting more next time.
@BakingHermann
Жыл бұрын
You can't imagine how motivating this is to read. I'm only starting out on KZitem and a lot of the advice I am getting is to add exactly the things you don't want to see/hear. So I'm glad I left those out ☺ Will try to keep it this way and focus on the food first.
@Soulstice1319
Жыл бұрын
@@BakingHermann I totally agree with the first person's comment and your sentiment. Please follow your instincts! I think this style in which you've presented is SO much classier, engaging, and easy to watch + listen to, compared to those obnoxiously loud videos that populates this platform. Keep it up! and all the best for your youtube journey!
@BakingHermann
Жыл бұрын
@@Soulstice1319 that means a lot! Thanks for the motivation!
@antia1982
Жыл бұрын
@@BakingHermann Hola ! I just discovered your channel and I can already agree with the comments here 🫶🏻 For real !! Thank you a lot ! At the beggining of the video, when you used the blender I was already asking myself « will it be possible with a regular simple mixer ? » Some seconds later you answered my questions .. and more ! Keep this great work up please ! This really helps A LOT and it inspires me to innovate even more even when having kind of a low budget and time hehe (new vegan suscriber to your wonferful channel 🙏🏼)
@BakingHermann
Жыл бұрын
@@antia1982 thanks for the wonderful comment ☺️ super motivating!
@sammyrnaj
Жыл бұрын
Hermann, I'm Lebanese & enjoy your podcasts. I never subscribe to avoid bells & whistles on my phone. I love garlic & eat it raw with my stews. But permit me to give you a tip on this one: to add less oil in increasing the volume, we add a soft-boiled potato. It is neutral, binds better, & causes no indigestion for anyone who eats a lot of garlic like me.
@LAKSHMIANGELES
Жыл бұрын
HEY THNX FOR THE TIP! I WAS WONDERING HOW TO DECREASE ALL THAT FAT.👏🏼👌🏽🤌🏽👍🏾 TOO MUCH OIL MAKES US FAT😉 🌺✌🏽💚🌺
@bella_m23
11 ай бұрын
Some recipes call for cooked cornstarch but yeah, I like the idea of boiled potato better
@jaazercortes9378
7 ай бұрын
Yes too much oil..not good sir
@kalakala10011
7 ай бұрын
Ty for the tip, Im making this for a party and obviously its going to be a lot cheaper bulked out with some potato.
@koorka
7 ай бұрын
Great tip, because although toum is my most favourite dip, it does give me heartburn.
@Tekukuno
Жыл бұрын
I made this using the immersion blender method and now I have a new favourite thing in the world.
@deborahclayton3101
Жыл бұрын
I was chatting with a young guy as we flew across Canada a few years ago. His family had immigrated from Lebanon when he was a kid. FOOD came up in conversation. He asked me if I’d ever heard of Toum, I had not. When I got to my destination I did go on line to find it and what an OMG moment that was! All my garlic loving friends were as amazed as I was and all of us have continued to make it. Fabulous
@dumitriudaniela
Жыл бұрын
I am Romanian and we make the same garlic sauce in the Danubian and Black Sea coast part of the country, using vinegar instead of lemon. It is an ancient sauce that probably came to Romania through Turkish and Greek people who inhabited this area and it is called SARMUZAC. It is traditionally eaten with fish soup (chorba) or any fried fish.
@bawla
Жыл бұрын
What are the ratios of the ingredients for sarmuzac?
@kamilmusalat
Жыл бұрын
Makes sense Chorba in Arabic means soup, most likely influences from the Middle East as you say
@annwhite1
Жыл бұрын
@dumitriudaniela The name practically means the same as Toum : Sarmisak means Garlic in Turkish.
@Tekukuno
Жыл бұрын
Interesting. I'll try with vinegar next time. It's delicious with the lemon juice but I'd like to change things up next time, maybe add some spices too.
@AriesMars
Жыл бұрын
In Catalonia All - i - Oli sometimes we use lemon and sometimes we use vinegar, some people may use sunflower oil or soft flavored olive oil, and grinded black pepper to give a little bit of flavor.
@sailorgirl2017
Жыл бұрын
The second technique is how I make mayonnaise. In 20 years I've only had it not come together 3 times...so I turned it into a Caesar salad dressing.OMG!! I love the aqua fava hack!! Sundays are food prep day - salsa, mayo, hummus, tzatziki, pickled onions, tomato confit, any chili oils, fresh cheeses, and yogurt. I always keep my aqua fava (make hummus from dry chickpeas) for soup in the week! Thanks for that hack!
@HadrianGuardiola
9 ай бұрын
I aspire to your level! 💪
@sailorgirl2017
9 ай бұрын
It's taken years to gain the confidence. Try something new every once in a while and add it to your repertoire. Worst case scenario you learn something. Don't give up trying. At 60 I finally learned to make a pie crust. :) Thank you for the kind words, Hadrian! @@HadrianGuardiola
@edelleaa
8 ай бұрын
both techniques are used to make mayonnaise. and in both cases here its just garlic instead of egg basically. ive never had my mayo not come together but its a great idea to use it in a salad dressing if it happens, i never thought of that!
@LinA-it9vd
8 ай бұрын
I want to have dinner at your place please!
@sailorgirl2017
8 ай бұрын
☺@@LinA-it9vd
@stef1lee
Жыл бұрын
That stuff is amazing. It is so good with fried cauliflower with sumac, shwarma, and fresh warm pita. I think I love pretty much all the Mediterranean dishes I've had. In America, you are only exposed to so many, but for what I have had, it's all soooooooooooooooo amazing and I could live on it forever. Yum!
@TheOnlyAlexandra
2 ай бұрын
I know, NOT traditional, but we are having it tonight with Kafta. My husband won't eat birds. shish, tawook. Leftover toum will be put to good use. 😋🧄
@KarleneHaynes777
Жыл бұрын
Happy to see you doing longer videos. Even happier they are plant based. I need recipes. Thanks much.
@BakingHermann
Жыл бұрын
Full recipes are in the description ☺ Thanks for tuning in!
@maryfarwell265
Жыл бұрын
Well coming from a lebanese I can give you an advice. For protein lovers you can put egg withes to make it more fluffy and balance the flavors of garlic and lemon and it will help with the emulcification process too. And for my vegan friends switch the egg whites with potato starch that you will mix with water and put it on the stove until it has a gelatine like consistancy and boom it does the trick . You will thank me later😉
@BakingHermann
Жыл бұрын
Sounds very intriguing, thanks for sharing!
@kms32690
Жыл бұрын
Interesting! I’m not vegan but I’m scared of using raw egg whites so maybe I’ll try the potato starch one. But yeah some additional protein would be nice, I’m so indecisive, maybe I’ll try both 😅
@stevia99
Жыл бұрын
Aquafaba can substitute for egg whites too, if you’re happen to be using chickpeas for something
@laforgiatrice
Жыл бұрын
Thank you!
@philparisi9175
Жыл бұрын
You just made mayonnaise with garlic in it
@Lpet
Жыл бұрын
SO good! Love the immersion blender hack. Served the Toum with roasted veggies & tofu made from chickpea flour; fantastic. Thank you!
@HeenaGohel-vd3wj
6 ай бұрын
I i used to go to my favourite Lebanese place just to buy extra pots of Toum. Now i dont need to. Thank you so much for sharing this recipe, especially the immersion hack!
@MummaMia5
Жыл бұрын
Hey there, new to your channel and subscribed. No weird music, unnecessary rants, just good food talk to share to love of a plant based life. Love this recipe! Tried the immersion blender and it worked a treat. Loo forward to lots more delicious recipes.
@ayidas
Жыл бұрын
What did you eat it with?
@kathleenruiz2665
Жыл бұрын
So glad KZitem put your video in my feed. I love quick to the point vegan whole food plant based recipes and I’m looking forward to other recipes you post.
@User-su3ut
9 ай бұрын
This is one of the best cooking videos for the home kitchen. Straight forward and to the point, also considers common faults.
@MariaMales-k6b
Жыл бұрын
Hi, another way of peeling garlic is to chop the garlic in half, place in a bowl and microwave for 30-40 seconds. I then squeeze the garlic out of the husk. I do get my fingers a bit hot but I don’t mind. As for your recipes, these are brilliant. My background is Middle East origin, dad was Greek Egyptian and mum Cypriot Greek so I know a lot about this food. Keep spreading the recipes please, you’re doing it in a modern and brilliant way 🌷🇬🇧🇨🇾🌷Maria
@BakingHermann
Жыл бұрын
Sounds great, thanks for the tip!
@CraftyVegan
Жыл бұрын
I just partially smash the clove with the broad part of the knife (pressing the knife with my palm with the sharp edge facing away from myself of course) and it crushes the clove and the paper peels away so easily. You can use a metal spatula to press the garlic if you’re concerned about sharp edges though.
@koorka
7 ай бұрын
@@CraftyVeganthis is what I do too. No soaking needed.
@negkoray
6 ай бұрын
@@CraftyVeganthis is literally the easiest way to do it. Adding any more steps is just not as fast.
@LPKJFHIS
4 ай бұрын
Finally got it the second time around - took my time and it turned out great. Just finished making shwarma wraps using the toum as the binding. Cheers!
@tiffanyh1274
4 ай бұрын
What did you do wrong the first time and what did you do right the second time? I tried to make it twice about an hour ago and I failed. What kind of oil did you use?
@kmduarte2005
Жыл бұрын
Yum!! This is going to be something I keep in the fridge at all times. No more store-bought. Thanks for all of these tips and options.
@Artvideojunkie
4 ай бұрын
Omg. Thanks for helping me not waste my time and money!! I made this off of some internet recipe instructions and their video and it came out watery. They said dont use a emulsifier (i didnt at first) and their suggestion was to use 1-2 boiled potatoes for helping consistency if its watery. I didnt have potatoes on hand. But I saw this video looking for help with my liquified mess. Dumped my liquidy ingredients in a tall cylinder, grabbed a emulsifier and added bits of canned garbanzo juice a little at a time and now its perfect white and fluffy. It Was looking like a separated curdled mess before. Thanks so much!❤😅. Now it taste great 🎉
@TheOnlyAlexandra
2 ай бұрын
Adding potato turns it into Skordalia,a Greek dip. It is absolutely delicious as well. I'm glad the chickpea hack works. I have a can of them I am adding to my cucumber, tomato, and onion salad to go with our Kafta (non vegan). I will definitely hold onto the aquafaba trick in case my toum breaks. 🙂
@NickCombs
7 ай бұрын
I like the mortar & pestle method because it does the best job of breaking down the garlic into a cream (even w/o oil!). Plus I can just bash the paper off w/o needing to peel them. Oh, and I can make a small amount at a time.
@fjordhellas4077
6 ай бұрын
Awesome recipe Hermann! Thanks! I just love Lebanese food! I was in beautiful Lebanon 10 yrs ago for my study abroad year. The best year ever! Awesome food, kind, generous People, gorgeous nature and amazing Beirut Mediterranean lifestyle( just like Barcelona but the food is way superior in Lebanon ) and yet a hop away from the skiing slopes! Please give us more Lebanese recipes ! Greetings from Oslo!
@rupnishadas9814
7 ай бұрын
I really like how you actually respect the vegan aspect of vegan food. As an Indian, it makes me sad to see so many people limit themselves to a few foods when there's an entire world of wonderful food out there that is completely plant based. I love your recipes!
@emmahardesty4330
9 ай бұрын
Toum seems very appealing, with unlimited uses. Big thank you for clear info. I'm a pretty good cook of many years and you've taught me a few things here.
@Falaq2010
8 ай бұрын
I tried to make many times but failed but with your recipe measurement I tried with food processor and without using chick pea can water I was able to make and I got successs , I can’t express how happy. I am today! Thanks so much .
@DeclareLimitlessAbundance
5 ай бұрын
I found his video very helpful also. Creat it successfully as well as made the broken one into a garlic hummus veggies dip
@lucid1305
Жыл бұрын
I love this. Its healthy and simple.
@GeorgPichler
8 ай бұрын
as an alternative to the emulsification hack with aquafaba I would suggest a 1/2 to 1 tablespoon of mustard. Shouldnt impact the flavor too much and is usually a staple in most kitchens. This is intended for situations where you dont have a can of chickpeas at the ready or dont want to open one just for the aquafaba.
@MariaMales-k6b
9 ай бұрын
I made Toum last week for some canapés but just for extra layer of flavour I added chopped sundryed tomatoes in oil (the soft ones and puréed). It was fabulous. Just a variation to this delicious spread 🎄🇬🇧🎄 Maria
@vanduraful
6 ай бұрын
That immulsion save is amazing! Thank you!
@downandsit
Жыл бұрын
Finally someone who explains why without going overboard! Even though I am not vegan this is my favourite content creator as oer this video! 🤩
@vdomuz
Жыл бұрын
Was für ein WUNDERBARER Kanal. Richtig gut. Die Rezepte sind grandios erklärt, Bildsprache toll, alles auf den Punkt und dann noch ein bisschen Kulturkunde zum Schluss. Ich bin vollends begeistert. Deine Leidenschaft fürs Essen kommt total rüber. Ich bin froh deinen Kanal gefunden zu haben....und ich bin noch nicht mal Veganerin oder Vegetarierin. Bitte mach weiter so! Du bist ganz WUNDERBAR!❤
@kirune
Жыл бұрын
in Catalonia we make it without the lemon. We call it [allioli], which comes from [all i oli], which directly translate for [garlic and oil]
@TheOnlyAlexandra
2 ай бұрын
No lemon juice???
@programma8
Жыл бұрын
I used to live in Dubai ages ago and your video brought back memories of Toum- thank you for sharing it and I will be trying to make it home-wishing you all the best!!
@rsstenger5113
8 ай бұрын
Thank you 🥰 I've been making Toum sauce according to your immersion blender recipe. It's now a stable sauce in our kitchen. Delicious and quick to make. Love it!
@llyranor
7 ай бұрын
I've never made an emulsion before, and the immersion blender recipe was super easy to do on the first try. Thanks for this.
@utaeyokujou6290
Жыл бұрын
that's what in my family we simply call a garlic paste. always using the mortar and pestle since it tastes so much better. then for a garlic sauce we add sour milk, or Bulgarian yogurt. goes amazing with meats and many other foods, similar to tomato
@TheOnlyAlexandra
2 ай бұрын
My family also calls it garlic paste. My 4 daughters grew up eating it with fresh pita at LaShish in Dearborn, MI. Our fave condiment. Good thing we all ate it together.
@loicr470
27 күн бұрын
Thank you so much, I tried the hand mixer version after nearly overheating my food processor (and fail at making tum...) the last time I tried, and it worked 🤩🙏🏾🙏🏾🙏🏾
@jamesfwilliamson
Жыл бұрын
Thanks for this recipe! I used the immersion blender method and it worked first time. Tastes so good!
@BakingHermann
Жыл бұрын
Awesome! That’s my favourite way. So quick and you can make a big batch and then just keep it in the fridge
@mariannna3
Жыл бұрын
I tried this twice, the first time was a success but the second time, the sauce broke. However i was able to salvage it with aquafaba! Thanks so much for your tips
@EvenTheDogAgrees
7 ай бұрын
Lol, that "Wunderbar" at the end immediately queued up Tenpole Tudor in my head. 😂
@Naito31
Жыл бұрын
ALWAYS LOVED YOUR PERSONALITY!! FINALLY GETTING TO SPEND A FULL KZitem VIDEO WITH YOU, AMAZING EXPERIENCE, I WISH YOU WERE THERE FOR ME TO TEACH EVERYTHING ELSE ABOUT LIFE APART FROM COOKING HAHA.
@BakingHermann
Жыл бұрын
haha legend 🙏
@JohnSebastienTaylor
8 ай бұрын
Thanks for the tricks! I can’t wait to try some of the tricks I learned here. I only want to add that for food processors , several have a plunger with a hollow core and a small hole, this is to assist with drizzling the oil in situations like this. I hope this helps those like me that can’t drizzle oil for a measuring cup consistently.
@JM-bb4eu
Жыл бұрын
TOUM!!!! Fabulous recipe and video, thank you so so much for sharing with us!! So excited about this…gonna make it!
@earhornjones
Ай бұрын
I just stumbled through this recipe, not really knowing what I was doing. My food processor doesn't have speeds, so I just pushed ahead full speed. I also didn't have a very accurate way to measure how much oil I was streaming in at a time. I have a lot of trouble with emulsions, so my hopes weren't high, but I needed to use up some garlic. The result was toum that is better than any I've bought in a store. Great tutorial!
@epualc
14 күн бұрын
In Catalunya we have the Allioli which involves blending garlic with oil in a mortar and adding a little salt until you get a soft and creamy texture. There's also Ajonesa, made by blending an egg, garlic, oil, and salt in a mixer.
@chandrashekharsrivastava4691
Жыл бұрын
In India we skip the oil & to the garlic lemon paste we add green chillies & cilantro &/ or mint at the grinding stage itself. This gives a beautiful green color too, to the mixture. Sometimes we add dry red chillies & omit the green herbs to give this a fiery red colour & taste! We have it with assorted savouries & breads. We call this chutney or lehsun chutney the adjective preceding meaning garlic in Hindi the national language of India...
@Robotina-e8u
10 ай бұрын
Interesting. I might try this to avoid so much oil. Thanks.
@Shriram-xl2il
7 ай бұрын
Toum se Kya Lena dena 😂
@lindakooistra1889
7 ай бұрын
This seems a perfect base for ranch dressing adding spices and love, this makes my heart sing! This could be good for lemony Alfredo!
@Guillermo-d7c
8 ай бұрын
An Excellent video / Highly Recommended / Thank You Very Much For Sharing /
@socvicent
Ай бұрын
I'm from Ibiza, Balearic Islands. And amazed with the final cultural approuch. You just nail It! Congratulations for such a great content 👏👏👏
@shyft09
Жыл бұрын
Amazing tip with the chickpea water, never heard of that
@ruthhernandez2922
3 ай бұрын
The fist time I made this recipe it was a great success from the start. I have never been able to replicate it! After the disappointment it never goes to waste it add flavor to any dressing or homemade dips and sauces
@magdalenakarpinska48
Ай бұрын
This is the best toum I have ever made from KZitem! Just like the one I get at my favorite Lebanese restaurant. I messed it up of course haha, but 2 spoons of garbanzo bean juice worked its magic, thank you so much!
@NoraWeber
Жыл бұрын
Followed your recipe and made this last night - absolutely delicious but whew, you better love garlic 😅
@BakingHermann
Жыл бұрын
Haha the sharpness actually wears off a little over the next day or two!
@catecurl3790
9 ай бұрын
My housemate and i are both garlic addicts. Looking forward to it
@NoraWeber
9 ай бұрын
@@catecurl3790 We froze the extra and used it to saute, and it was delicious!
@Sniffles75
7 ай бұрын
Just started my Plant Based lifestyle again. You are a blessing. Looking forward to more...
@shockwave1986
4 ай бұрын
Just did the immersion version as well and it was smoother and easier ! Amazing thanks
@kcbknitter
7 ай бұрын
Oh thank you for this. I have been trying to figure out why my Toum with a hand blender would not work. I usually use extra virgin olive oil. When your recipe said specifically not to use that, I used avocado oil, AND IT WORKED! Thank you for being specific about that.
@DianeNalini
9 ай бұрын
Loved the hack at the end to fix a broken emulsion! ❤
@the-well-known-amir
Жыл бұрын
What I do is, at the beginning of the spring I take the fresh garlic, it is mostly sold with thegreen leaf on top. Inside the clovesare not so separated so not much cleaning, just what has become already hard. It tastes so much better. I make it for the entire year.
@lisetsanchez1989
Жыл бұрын
Hola, recién acabo de encontrar tu video. Eres en verdad cautivador!!!! Y no solo por tu linda cara, es tu carisma, tu personalidad....sigue asi, siendo tú, y tendrás miles, millones de suscriptores. Y no es exageración. Es que atraes, atraes de la mejor manera posible, siendo tú. La mayoría de youtuvers, por no decir que todos, son tan falsos. Y me molesta que desde el inicio del video, sin saber si a una le va a gustar el vídeo, piden likes y suscribirse. ¡Que bueno es encontrar a una persona totalmente diferente!!! Es como un respiro, en medio de tanta falsedad que hay en KZitem. Sigue siendo así, no cambies nunca, y tendrás garantizado el exito en tu metas.
@Away4Ever
Жыл бұрын
Really comfortable conversation in your kitchen! Love this format.
@c.thompson9771
Жыл бұрын
Love veggies again! Mix with Kiefer for salad dressing!
@chambersstevens3135
Жыл бұрын
This is fantastic! Can't wait to try.
@InaRiley-f2t
6 ай бұрын
Well coming from a lebanese I can give you an advice. For protein lovers you can put egg withes to make it more fluffy and balance the flavors of garlic and lemon and it will help with the emulcification process too. And for my vegan friends switch the egg whites with potato starch that you will mix with water and put it on the stove until it has a gelatine like consistancy and boom it does the trick . You will thank me later
@cheshkat6321
6 ай бұрын
So yummy. I can already taste it. I always have garlic and lemons on hand. But every time I look for a dip or spread, it has too many ingredients, odd ingredients to find locally, or mayonnaise as a base. Thanks for this much needed recipe I will be making this weekend and regularly in the future.
@bronxkies
7 ай бұрын
I had the Trader Joe’s version and was obsessed so I can only imagine what authentic, traditional Toum tastes like. I gotta try making this!
@TheOnlyAlexandra
2 ай бұрын
The immersion hack is brilliant. I have a food processor and was looking for a food processor or Vitamix method for toum. Makes me want to buy an immersion blender just to speed up the process.
@dabbiati2199
Жыл бұрын
Hey there! I have been trying to make toum for years. Just tried your immersion blender version and - on the 2nd try - it came out PERFECT !!!! I CANNOT THANK YOU ENOUGH !! The first attempt failed and broke: tried aquafaba method to fix it, but probably did it wrong and I trough it all. I think I used too much oil compared to the garlic. The second attempt it was a success: I think the ratio garlic/oil is quite important. I used 200ml veg oil but don't know how much garlic. I used 2 very large garlic cloves (Tuscan Aglione garlic?) which are less pungent than the traditional one. Please keep the good work and again THANK YOU! THANK YOU! THANK YOU! 🙃
@tracycrider7778
Жыл бұрын
70 grams is just over 2 Oz garlic
@ashleyl3699
Жыл бұрын
one thing that helps is to put the ingredients in freezer until they are as cold as possible without being frozen. heat ruins emulsification and just the blender warming up as you run it can ruin the batch. if it does break then adding egg white always fixes it but then it does not last as long as the fridge.
@sandracrasto4544
Жыл бұрын
Loved the blender version. I can now make a small quantity and finish quickly. I made it today and was very very happy with the outcome. I also make the first version but cannot finish it quickly. This is surely a recipe to bookmark. Thanks a ton.
@desi4309
9 ай бұрын
For hack2.It's important that the mixing bowl is not much wider than then the emulsion blender. It took me weeks to figure out why my Mayonnaise is staying liquid all of a sudden, until I found out the reason was, that I changed the bowl.
@Justaduck-u3o
7 ай бұрын
You can use a huge container just fine. Start at bottom of container and use staircase technique moving along the sides of the container. Each "step" pull up slightly, then drop to incorporate more air.You can do five to ten gallons in a couple of minutes.
@soniquetemusic
5 ай бұрын
@@Justaduck-u3o that works with a small immersion blender?
@tstevens6554
4 ай бұрын
Im pretty sure that this is the absolute best condiment I have ever encountered.
@KyrinaSpellweaver
3 ай бұрын
I’ve been wanting to make this for awhile and I’m tempted to use it as a base for some really interesting flavour combos.
@jessicasager72
Ай бұрын
I had it with cheese pie and it was perfect. Gonna make it myself now!
@francestaylor9156
6 ай бұрын
I LOVE THIS CONDIMENT. I finally have a name to it. Thank you.
@fsh57
Жыл бұрын
you make my day Julius...l love this garlic sauce🥰 and now l,m living in Spain and they used garlic in their foods. ....so, they are family with it......!! 🤩🤩🤩
@LisadeKramer
8 ай бұрын
I learned about Toum from an Australian. I love the hack which I also use for mayonese.
@angelusvastator1297
11 ай бұрын
Toum + grilled chicken = heaven
@tumerica
6 ай бұрын
Absolutely great--brilliant explanation, fun to watch, great hacks--am now a fan!
@Loutchilla
Жыл бұрын
I searched a video like this for months! All vegan videos i found are like “15 easy plate you can do in five minutes” or “how to make a non vegan plate vegan” There is plenty of vegan food around the world ! I was so frustrated until y found your video that no one seams to create a series about these plate. And you explain the origine of the dish at the end ?! Ok congratulations you gain a new follower. By the way the video is really good. You speak of the traditional method but quickly switch to modern methods. There is tips. The explanation is fluid. Really great!
@MarleneEllis1
Жыл бұрын
Lovely to see you here instead of on facebook. I love your ideas.
@AriesMars
Жыл бұрын
In Catalonia All - i - Oli meaning Garlic & Oil Sometimes we use lemon and sometimes we use vinegar, some people may use sunflower oil or soft flavored olive oil specially for mayonnaise, and grinded black pepper. Because EVOO is too strong for mayo But ALLIOLI has no eggs that's the difference with Mahonesa (Mayo) from Mahon [Menorca] At least someone understand how its made 😊😊 Please don't call it Garlic mayonnaise
@yaicoob1
2 ай бұрын
Adding that chickpea/chickpea water came in clutch. Doesn’t change the flavor much and saved two cups of garlic oil.
@khajajaweed5482
Жыл бұрын
I love your recepies they are quick and productive i definitely try 😊
@BakingHermann
Жыл бұрын
Thank you!!
@foodreich2459
Жыл бұрын
Boah toll, das werde ich ausprobieren. Danke für die tolle Idee
@BakingHermann
Жыл бұрын
Gib bescheid, ob's geschmeckt hat ☺
@mystique9782
2 ай бұрын
Thank you❤
@christophekennis3599
7 ай бұрын
Nice video! Here also a tip to peel garlic: squeeze them between anything you want until they crack and the peel comes off very easy.
@tangilegall3609
Жыл бұрын
I am amazed how cultured you are. thanks for your videos.
@Juss169
7 ай бұрын
1:13 when he slices the table felt like a sab in the heart 😿
@someonesomeone529
7 ай бұрын
in Turkey we make a very similar sauce with 1-2 extra ingredients, it is called "tarator" and it is eaten mostly with fried squids.
@sue.F
Жыл бұрын
Great video, handy time-saving tips. Thank you.
@spinachtriangle
9 ай бұрын
AH amazing, a while back I saw an aglio e olio recipe on a pasta channel that prepared it using the same method... this is the only way I make it now... will try your fluffy hack
@fabe61
6 ай бұрын
I’m not vegan but my girlfriend is, so I always look out for good vegan recipes. You won me over to your channel when you showed a potential fix for if the cheated version breaks and doesn’t emulsify - this kind of forward thinking for the audience is such a clear sign of quality.
@dawna8695
Жыл бұрын
Love this so much! Also just saw your tutorial on making tofu with lentils.👍Liked and subscribed.✌
@crystalmarcus400
6 ай бұрын
Toum on roasted potatoes so good!
@ymc9694
6 ай бұрын
Magnifique oui et nous allons la faire car on adore l'ail et tout ce qui est sain. Une recette qui sent bon le soleil du Sud Pour la vidéo c'est parfait. Peut-être un tout petit peu rapide. Le temps de lire les sous-titres en français mais pas grave. PS. manger avec des galettes de sarrazin hummmm😁🤩😇😼💞💞💞🙏🙏👩❤👨
@lilliankeane5731
8 ай бұрын
Thank you i enjoyed that, it’s interesting how the middle east and the med countries share so much history including culinary.
@rollergirl55
8 ай бұрын
Herman’s comment…agree with you 100%!
@hollywebster6844
11 ай бұрын
Great tip for repairing a broken toum! Thanks!
@SewardWriter
7 ай бұрын
I made some of this a few days ago. It's still fiery hot, but SO GOOD. I think it's going to become standard in my house. 💖
@ErikaHuntly
7 ай бұрын
Dankeschön! Viele Grüße aus Südafrika
@Naito31
Жыл бұрын
FINALLLY A FULL LENGTH KZitem VIDEO!!! WUNDERBER!!!
@BakingHermann
Жыл бұрын
Here we go 🎉 Thanks for dropping in so early!
@Naito31
Жыл бұрын
@@BakingHermann I've got your notifications on. 🔔🔔
@dmaextraordinaire8205
Жыл бұрын
Every day is a school day. I’m 65 and still learning - thanks to your informative videos! I must try this simply because I adore garlic, and I’m fascinated by the diversity of this sauce. Thank you for your creative content!
@BakingHermann
Жыл бұрын
@@dmaextraordinaire8205 Thank you so much for watching 👏
@wasimjaved7104
Жыл бұрын
I was searching for your channel for last few days after I saw a short clip somewhere. Great channel. Many cooking channels are there but you say wunderbar at the end 😄 . Go on mate.
@BakingHermann
Жыл бұрын
Haha cheers 🙏
@repbacchista
Жыл бұрын
I have subscribed in this channel because this recipe is a fundamental as it can be.
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