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[0 - 1] - Hello, my name is Andrew

[1 - 2] and welcome to my kitchen.

[3 - 3] And in this video,

[3 - 6] you're going to see me cook 200 cloves of garlic.

[6 - 9] This is part of a continuing series on the channel

[9 - 12] where I cook a large amount of one type of produce.

[12 - 14] It started as a fun challenge

[14 - 16] to use up this surplus of potatoes I had

[17 - 18] but it's turned into this video series

[18 - 19] that I've come to really enjoy

[19 - 23] because it forces me to look at the same ingredient over

[23 - 25] and over again in quick succession,

[25 - 27] hopefully learning new things about it

[27 - 28] that I'd previously never known.

[28 - 30] Garlic is a very magical ingredient,

[30 - 34] and I often think of it as one contributing flavor

[34 - 36] to a recipe. It's garlic.

[36 - 37] You know what garlic is.

[37 - 39] So I wanted to find a bunch of recipes

[39 - 41] that I'd never tried before

[41 - 43] to try to learn some new things about it.

[43 - 45] So I've made those recipes already

[45 - 47] and now I'm gonna take you through how that went.

[47 - 48] The first recipe I made

[48 - 51] is something called chicken with 40 cloves of garlic.

[51 - 55] And it comes from a New York Times adaptation

[55 - 58] of a recipe from a book called "American Gourmet."

[58 - 60] This is actually a recipe that I'd known about

[60 - 62] for a long time and always wanted to try it

[62 - 64] but never got around to doing it.

[64 - 67] So I started by salting my chicken well in advance,

[67 - 68] which is something that is not part

[68 - 70] of this particular recipe

[70 - 72] but something that I always do

[72 - 73] when cooking with chicken.

[73 - 75] Then there was preparing vegetables,

[75 - 76] there was chopping celery

[76 - 80] and onion and separating the 40 cloves of garlic.

[80 - 82] Separating out that outside skin

[82 - 84] but keeping each individual clove

[84 - 87] in its individual jackets.

[87 - 90] I then started by rendering the chicken skin.

[90 - 91] Once the chicken was browned,

[91 - 93] I allowed the pot to cool briefly

[93 - 95] before layering in those vegetables

[95 - 97] and then putting the chicken on top

[97 - 101] and then finally, arranging the garlic in

[101 - 105] and sort of nestling it into all the cracks and crevices.

[106 - 107] Some additional aromatics.

[107 - 108] There was some grated nutmeg.

[108 - 110] Also a splash of vermouth

[110 - 113] and sprigs of parsley and tarragon.

[113 - 115] I also elected to make this parchment,

[115 - 117] what's called a cartouche

[117 - 119] to lay on top of the ingredients,

[119 - 122] which sort of helps trap all the moisture

[122 - 124] as close to the ingredients as possible.

[124 - 125] So the chicken comes out

[125 - 128] and everything is just sort of soft and beautiful.

[128 - 131] You've essentially made a roasted garlic sauce

[131 - 133] that all this chicken braised in.

[133 - 134] The recipe actually suggests

[134 - 136] that as you're eating your chicken,

[136 - 138] you take these cloves of garlic

[138 - 140] and sort of pinch them out from their skin

[140 - 142] and spread them on bread

[142 - 144] or the other stuff that you're eating.

[144 - 145] There's also something very interesting

[145 - 148] about the similarities between celery,

[148 - 151] tarragon and vermouth

[151 - 156] that sort of all share all some sort of background aromatic.

[156 - 157] I'm not really sure what it is

[157 - 159] but it made me think okay,

[159 - 163] so if I separate out those three aromatic elements,

[163 - 164] what could I replace those in

[164 - 166] while maintaining the chicken

[166 - 168] and this roasted garlic flavor

[168 - 170] that could then also pair it really well together?

[170 - 172] I think you could interchange those things

[172 - 174] and it would be very delicious

[174 - 176] in many different variations.

[176 - 179] So the next thing I made was confit garlic,

[179 - 181] which bears a lot of similarities

[181 - 184] to how the garlic turned out in the previous dish,

[184 - 186] the 40 cloves of garlic with chicken.

[186 - 188] So this is quite a simple process.

[188 - 190] You peel all of your garlic,

[190 - 193] you put it in a pot with oil

[193 - 194] so that it's covered,

[194 - 197] and then you roast it at a really low temperature

[197 - 199] for a couple of hours

[199 - 201] until it's completely soft

[201 - 203] and just kind of starting to turn golden.

[203 - 204] A lot of the recipes that I referenced

[204 - 207] suggested putting other aromatics in the pot

[207 - 208] but I just wanted to keep it sort

[208 - 210] of pure and simple.

[210 - 212] So what did I do with this confit garlic?

[212 - 214] First thing was instant ramen.

[214 - 217] I had this tonkatsu-flavored instant ramen,

[217 - 218] and in my experience in ramen shops,

[218 - 221] there's often garlic that you can add

[221 - 224] to your individual bowl as you like.

[224 - 227] Smashing up the clove to mix with the broth

[227 - 229] and eat with the noodles, that was great.

[229 - 232] I also made sort of a Caesar salad dressing

[232 - 235] with a couple of cloves of this garlic smashed together

[235 - 236] with the anchovy,

[236 - 237] which I only realized later

[237 - 241] is a lot like this Italian dip, bagna cauda.

[241 - 242] I made it with radicchio,

[242 - 247] which I think I always want to like more than I do.

[247 - 249] But the garlic actually becomes a little bit sweet

[249 - 251] in that confit process.

[251 - 254] And so that helps with this radicchio,

[254 - 256] which is naturally very bitter.

[256 - 258] Admittedly, this was a total accident.

[258 - 260] I just thought it would look cool.

[260 - 261] There's something interesting that happens

[261 - 266] when you have a jar of confit garlic in your refrigerator.

[266 - 269] Your food decision making becomes less

[269 - 271] about what do I want

[271 - 273] and what ingredients do I need to make it?

[273 - 276] And instead you have oh, I have this awesome ingredient.

[276 - 278] Now what can I make?

[278 - 280] Confit garlic, very tasty

[280 - 283] and stupidly easy.

[283 - 286] The next garlic thing I made was toum,

[286 - 290] the whipped garlic emulsion condiment.

[290 - 292] So I began by skinning a whole bunch of garlic

[292 - 293] but for this recipe,

[293 - 296] I actually needed to split the garlic cloves

[296 - 298] and remove the green germ

[298 - 301] that had started forming in the center of these cloves.

[301 - 304] Once I had about a cup or a cup and a half,

[304 - 307] I added these to my blender to make a paste.

[307 - 309] I started with lemon juice,

[309 - 311] which is an essential part of this recipe

[311 - 314] but is also gonna help form that paste.

[314 - 315] Unfortunately, I didn't have enough garlic

[316 - 318] for my blender to effectively paste it,

[318 - 321] so I transitioned to a small food processor.

[321 - 324] I then began slowly incorporating oil.

[324 - 326] The fascinating thing about this recipe

[326 - 328] is that there's something in the nature

[328 - 329] of garlic itself

[329 - 332] that allows this emulsification to form.

[332 - 334] Sooner or later, I exceeded the volume

[334 - 336] of my food processor,

[336 - 338] so I transitioned back to the blender

[338 - 340] to continue incorporating the oil,

[340 - 343] which I should have done the calculations on this

[343 - 348] but it's like four times as much oil as garlic,

[348 - 351] which is so much more

[351 - 352] than I needed to make.

[352 - 354] The toum is amazing.

[354 - 358] I mean, it's this pure, raw garlic flavor,

[358 - 360] which is a very sharp thing

[360 - 364] but it's encapsulated in this incredibly fluffy sort

[364 - 369] of airy thing, which is an interesting contrast, right?

[369 - 371] Yeah, now I have a ton of toum

[371 - 374] and not enough time to eat it.

[374 - 376] The next garlic thing I made

[376 - 378] was ajo blanco soup.

[378 - 382] I referenced a recipe from the chef Jose Andres.

[382 - 384] So I started by blanching almonds

[384 - 386] to remove their skin.

[386 - 387] Ironically, I chose this recipe

[387 - 390] because it uses one clove of garlic.

[390 - 393] Big different from the previous recipes.

[393 - 396] And I thought great, I'm done peeling things for now.

[396 - 398] Then I get to the stage where I have to blanch all

[398 - 399] of these almonds

[399 - 402] and individually peel all of the skin

[402 - 403] from these almonds.

[403 - 406] Anyway, those blanched almonds then go into a pot

[406 - 408] of water with one clove of garlic.

[408 - 409] They get brought to a simmer,

[409 - 412] strained and then put back in the pot

[412 - 415] with fresh water, brought to a simmer again,

[415 - 416] and then strained.

[416 - 419] Those almonds and garlic then go into a blender

[419 - 422] with bread, olive oil, vinegar and water.

[422 - 425] This puree is then strained and chilled.

[425 - 427] And for this particular recipe,

[427 - 429] Jose Andres suggests serving it

[429 - 430] with some halved grapes.

[430 - 433] So this is the dish, very small serving

[433 - 436] of just grape halves, just chilled ajo blanco

[436 - 439] and a drizzle of olive oil on top.

[439 - 442] It's interesting to have a dish

[442 - 443] with such few ingredients

[443 - 447] where garlic is both very subtle

[447 - 450] but also the most prominent flavor.

[450 - 454] That simmering process reduces the sharpness

[454 - 455] of the garlic.

[455 - 457] And so that raw olive oil

[457 - 460] can have its spiciness take the place

[460 - 463] of the spicy thing in the soup.

[463 - 467] It's just kind of like a little sip of garlic

[467 - 470] but not gross but very delicious.

[470 - 471] The last thing I made

[471 - 474] was something called white garlic puree.

[474 - 477] So the reason why I was drawn to this white garlic puree

[477 - 479] is that it follows a very similar process

[479 - 480] to the ajo blanco.

[480 - 483] I started by separating a bunch of cloves of garlic,

[483 - 485] keeping them in their skin at first.

[485 - 487] They go into a pot with cold water,

[487 - 489] brought to a summer,

[489 - 490] and then strained.

[490 - 493] And I repeat this cold water, simmer,

[493 - 496] strain process four times

[496 - 498] before then taking all of the cloves,

[498 - 502] peeling them and separating the germ from the inside,

[502 - 503] which was actually very tedious.

[503 - 506] It took a lot longer than I thought it would.

[506 - 509] Those half garlic cloves then go back into the pot

[509 - 513] with fresh water and brought to a simmer again

[513 - 514] four more times.

[514 - 515] Once that process is done,

[515 - 517] I took all of those cloves of garlic

[517 - 518] and made a puree.

[518 - 521] The recipe actually suggests if it needs to be thinned,

[521 - 523] thin with a little bit of milk.

[523 - 527] And the resulting flavor is really pretty cool.

[527 - 529] The spiciness of the garlic

[529 - 531] is completely eliminated

[531 - 536] but you still have the flavor of this raw garlic

[536 - 538] but not the harshness of raw garlic.

[538 - 541] The confit garlic also does not have the harshness

[541 - 542] of raw garlic

[542 - 546] but it also develops this sort of like nuttiness

[546 - 550] and sweetness from that slow cooking process.

[550 - 554] This garlic puree just tastes like garlic.

[554 - 556] So I had this garlic puree

[556 - 557] that I was looking for other uses for.

[557 - 561] I decided to make sort of a simple pasta with it.

[561 - 566] Whisked some butter into this starchy pasta cooking water,

[566 - 569] added a few tablespoons of this garlic puree

[569 - 572] and then sort of brought all of that together.

[572 - 574] And it was pretty good.

[574 - 578] It's very similar but definitely not at all

[578 - 581] like that classic Italian aglio e olio,

[581 - 585] oil and garlic quick preparation of pasta.

[585 - 587] Nonetheless, super tasty

[587 - 591] and again is this way of having just the taste

[591 - 595] of garlic carried in this dish

[595 - 599] without any of the sort of classic negative attributes

[599 - 601] that people associate with garlic.

[601 - 604] So that's how I cooked 200 cloves of garlic.

[604 - 605] I hope you enjoyed.

[605 - 606] I learned something.

[606 - 607] I hope you did too.

[607 - 608] And if you have any suggestions

[608 - 611] on what I should make in the future for this series,

[611 - 615] please comment below. (tranquil music)