DON'T LOSE YOUR GARLIC | How To Make Toum (Lebanese Garlic Sauce)
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It’s been about 6 months since we harvested our garlic. We saved off some for seed, but never planted this fall since we have so …
Omg, that looks amazing! I haven’t had any luck growing garlic but I’m not giving up. I’m in northern Minnesota, so does anyone have any advise?
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Never thought about freezing it with the skins on, do they just slip off when your ready to use them?
I was looking into preservation and I really like this idea.
I also was looking at making garlic powder for long term storage, and minced for short term.
Do you have any thoughts on weather that is a way to get through a whole harvest?
Hi Rachel and Todd. I am new to this. How long can you keep toum in the refridgerater? How long will it last in the freezer? Thanks, love your videos:)
I just made a batch of Toum after checking my garlic. It turned out fluffy and tastes amazing. I used avocado oil, canola mix. My sauce is not white, it is a creamy yellow. Looks like butter color. I am assuming it is due to the avocado oil. What oil did you use,? yours was white. Any thoughts?
I have been waiting for this one! Thank you 💚✌️
So isn't this essentially Aioli?
I may have to try that, as I have a bit of a backlog of garlic. I help run a veg farm CSA so we store all the garlic at the farm and parcel it out weekly and it keeps well there but even then we will be coming to the end soon. I have a big stash of dehydrated garlic which works really well in the gap till the new stuff is ready.
I thought for sure you guys would be freeze drying and powdering.
A quick way to peel is put in a sealable container, shake. The paper comes right off.
Wow! I would love to have that much garlic! We are also garlic and onion lovers. I can hardly make a recipe without both ingredients! The Toum looked really good as well!
My wife makes a yogurt marinade chicken. I eat it with garlic sauce on a pita or naan bread. So good. I also live in Michigan. If you have not had it. I suggest you try 29/41 Mediterranean. One of the sauces they offer is a garlic. Really good food.
Here’s a couple ideas. Confit some of the cloves. They should store in the fridge for quite a while (I don’t actually know this but in my head it sounds reasonable).
Also, I am one of those people who prefer granulated garlic to powdered garlic. Could you not achieve this by freeze drying minced garlic? A thought…or go the powdered route by grinding freeze dried whole cloves.
Thank you for your interesting recipe! peeling made easier: 95% of cloves are crescent shaped. hold a clove with thumb and index finger on the upper, slim side, put it on the cutting board and still holding firm, cut the clove with a sharp knife lengthwise and downwards in two pieces. cut off the top and bottom part, now you see how the skin falls off almost by itself. another very good method is shown in the video: Garlic and Honey For Health – Questions, Answers and Tips (OAG)
I keep my garlic in a dresser drawer and it keeps till next harvest. If your garlic started to germinate it's usually because it got too cold at one point. We make sure when we cure it the temperature doesn't get below 10 degrees Celsius. I also dehydrated some to make garlic powder.
Look up Torshi Sir recipe! For your garlic. Looks might put some people off,but it’s beautiful to me. My kids tried it and loved it.
Garlic is recommended in the month February by Imam Reza A.S.
Salam
Oh my gosh so much goodness with garlic! I had other plans for today….now I am going to check my garlic! I love garlic so much but constantly am apologizing saying, sorry I have garlic breath…🥴
Question: those frozen garlic cloves, u just take them out and use them just u would fresh? I have never heard of that.
I dehydrated some garlic for powder and man did that get in any clothing…
I was packing to stay at our kids house while finishing dehydrating garlic and the next day once I got there they said what on earth did u do it was such a strong smell and I didn't realize it. But oh I love my garlic.
Did you know you can peel your garlic by putting your garlic in a big bowl and take another bowl preferably the same size, then put it on top af the bowl with the garlic with the tops of the bowls facing each other and shake. Wallah
Just finished making garlic powder with my gallon bag of garlic in the freezer
https://youtu.be/OcAJ8yMB4XA
garlic peeling trick from martha !!!!
it will change your life for your garlic peeling harvesting hauls
Holy cow, that's a lot of garlic! If I had that much I wouldn't have planted this year too.
Definitely need to check those stores periodically. I've got garlic, onions, shallots, potatoes stored out in my shop. I like to rummage through them every few weeks & pull out any that are going bad or sprouting. For stuff that's sprouting I'll often toss it into a bed & let it fend for itself.
I could just drink that garlic sauce
Thanks for the tip, Rachel! This past season was our first growing garlic and we got a decent crop. I immediately got it and got it put into the freezer! I would have hated to lose it!
I know you said you are in Michigan, but what zone are you in / I love how you explain what exactly you are working on. Also, I buy garlic chopped in a jar. Can I can some of them like that?
looks delicious. I fermented garlic this past fall. It's very good and has strong flavor.
I buy bulk garlic from Sam’s and store in vinegar in the fridge. It lasts forever. I also do a ferment with honey garlic and nigella sativa.
You might want to grow some this year since next year's your Sabbath year.
Fermented garlic is wonderful. The flavor is not as strong. Honey and garlic is also great.