You welcome, thanks for the feedback Lorraine!

Thank you very much for going to the trouble letting me know, I will look it up.

Lol, done!!! Thanks Nuggets

Thank you for your feedback!

Good on you man! It will last for a number of weeks and the intensity becomes even less. Please tell me what Solitair Cloud means?

God bless Roman! Thank you for you message.

Thank you, I am very diverse in this channel, but I love making cooking videos! I have a few in the play list which might interest you, but I do like making Lebanese food the most! And yes, there are more coming!

Thanks Maria! In fact I have a problem eating a lot of fruit and vegetables raw but thank God garlic is great for me. It is very healthy!!!

Lol, thanks Dallas! Garlic sauce goes great with chicken or any kind of meat!

And health! Garlic helps our natural immunity. Thanks Garry

Thanks Agapy!

Thanks M G

Thanks great to hear Bee! Thanks for the message.

Good man, thanks Von!

Excellent, thanks Mark! I hope things are going well at Council!

Thank you Matt!

Thank you

Thanks Syedlrfan! I got this explanation of a search to help explain why, but generally, the intense heat only lasts a couple of days, which is when I enjoy eating it the most! 😆 "Its strong flavour comes from the activation of the enzyme alliinase, when whole cloves are prepared, and its reaction with alliin, resulting in allicin and the formation of organosulfur compounds. Because garlic potency depends on how much alliinase is released, crushed garlic is more pungent than sliced garlic." www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=foodandnutrition.org/from-the-magazine/garlic-the-spicy-vegetable/%23:~:text%3DIts%2520strong%2520flavor%2520comes%2520from,more%2520pungent%2520than%2520sliced%2520garlic.&ved=2ahUKEwiJg4zawoeAAxU6gFYBHandC2oQFnoECA4QBQ&usg=AOvVaw2xUSSerT1rs7Hsen3j-0UW

Excellent, thanks for the message Dilson!

Thank you A B! Hopefully everyone can make it too after watching the video!

Thanks Nersan, I appreciate your message!

❤ Thanks Marian!

I have also tried the garlic sauce using olive oil but it does taste as good and the consistency is different! Thanks Ron

Thanks Elizabeth 🙏

Thank you for the feed back Elizabeth! The only problem I have at home is it doesn't last long! Lol

Sorry, I forgot to mention, greetings to Scotland! Love the accent!

Lol, the garlic sauce was powerful and I need to cool it down!!! But the next day was spot on! Thanks Mario

Was that your home grown chicken you were eating

And it's very tasty, thanks Teresa

Thanks for the message GLM! In more recent times when I found the garlic to be dry or poor quality which happened the other day and the garlic became runny, I just prepared anther half cup of garlic. Then instead of using oil I just slowly introduced the runny garlic sauce into the blender. I put in only a little at a time as I would do normally with oil and it worked nicely. Furthermore, if it wasn't going to work I was happy to just use the runny garlic in our cooking which tastes great as well. I hope this helps further!

@@quantumhomeimprovements Great tip! Hopefully I won't have another runny sauce but I will definitely try your fix if I do. Thanks again!

Thank you, and it tastes great!

That is great Stuart! I make it around twice a month. Thanks for your comment!

Yeah I think I will be aswell, I had it with your kufta recipe. Very very nice

Mate, now you made me happy! How did you find the kufta?

Very very good 👍

You are welcome! Taking the stem out may help marginally from my experience, but unfortunately, garlic, by its nature, is a friend testers! 😊 However, it is the best medicine for me personally, and we eat it regularly.

you know happy wife, happy life :) but I totally like it as is. Thank you again! @@quantumhomeimprovements

😆 🤣 😂 I love it!

Lol, I will ask Nuggets, he knows everything about Eljannah Chicken! Thanks Michael

I love nuggets…

Me too! Great to hear thanks Veronica! Let me know how you go if you get the chance.

Please let me know how you go! But be warned, it is extremely strong on the first couple of day!

Me too, thanks for your message!

I don't think it would, but you can use the traditional method using a mortar and pestle! It's a lot harder and takes longer, but it definitely works if you go really slow.

Yes you can but for me it doesn't taste as good, not that it has a bearing but it also looks a yellow cream colour. Thanks Charles

​@@quantumhomeimprovementshello. Can I use sunflower oil instead oh vegetable oil

Hi Caren, I personally haven't tried sunflower oil but I do believe it will.

@@quantumhomeimprovements thank you for the quick response, definitely follow. More cooking videos please

@carenvillarsvlog1615 I will do thanks Caren.

You are a champion John! I appreciate your endorsement! I make it around every 2 weeks, we love it!

You are spot on Willie! They use mayonise, and it's nowhere as good. We eat BBQ, grilled, roasted, and any other type of chick with this garlic sauce! Plus, other types of meats. Just yesterday, I tried it with pork, which was very nice!

Hey Von, It shouldn't breakdown at all, if anything it get slightly harder. Could I ask how much lemon and old you put in? And what type of oil?

Hey Linda, Yes, we do it and it give a nice even taste if that is what you are looking for. P.S. and if you have a fail attempt of making the garlic sauce for what ever reason, you can use it for cooking which I have done a couple of times.

Hey Elie, Our Braun blender setting ranges from 1 to 21 and we usually have it set on 10 but we will be replacing it in the near future. However, regardless of the type of blender you have it's important not to over blend the garlic especially in the early stage of making the sauce or it may fail. So if you only have two settings then try it first on the low.

@@quantumhomeimprovements That’s good to know! Thank you 🙏

I have tried olive which turned out fine but the taste was not for me, however a friend of mine only makes it with olive oil. In regards to other oils, I have tried different types which all worked for me but I don't really know which is better. Unfortunately, a lot of companies make claims that could be incorrect. If you come across one that has proven hard fact I would love to know! Thanks

No, but you can use it for cooking which is very nice and saves you from throwing it away!!! Thanks Karen

oops, I meant Joseph!

Yes, and it will keep for more than 2 weeks!

😆 it is beautiful on BBQ chicken or any BBQ meat really! Give it a go and report back! 🤣 it will put hairs on your chest!!! 😂

@@quantumhomeimprovements It's a date! Am planing to make a batch of Toum for Valentine's day, where I'll be coating a Ribeye before vacuum sealing it for a 2hr Souvide bath (followed by some serious searing). Will let you know how it turnes out. D

@@quantumhomeimprovements I understood how the ratio of Garlic to Oil can affect the potency. I kept mine on the strong side as I was using it as a marinade. Yet found it useful as an additive for my creamed spinach. Aside from my perfecting the Souvide, this dip is a keeper. ( It also reminded me of a North India condiment which also includes Ginger )

@@danieldumas7361 Mate! That is great to hear! 👍

Good question! Yes you can. I have only tried it once, and it was as successful. However, the taste & texture for me was not as good and I used a high quality olive oil. If you do try it, expect the colour to be yellowish, which is normal.

Good question? I always put my sauce straight into the fridge after it's made. However, after two weeks, my sauce can separate even in the fridge, but that can happen when I put too much oil! Can I ask you to try putting the next batch in the fridge and see if it happens again.

Hey Karl, I have never done it with egg white but I can't see why it won't work. Some people like to tone down the intensity of garlic sauce so they use different product to do that and mayonnaise is one popular way. However, Mayonnais is made from egg yolk not egg white but regardless, the egg white must be used for the same purpose. P.S I just mad anther banch and it taste great!!! P.P.S. the longer you leave the garlic sauce the less intense it tastes.

@@quantumhomeimprovements thank u!

It really does depend on the type of garlic but it's good that it worked out in texture I am assuming Carol. Now, leave it in the fridge for a few days then taste it. You will see that it will loose its intensity and should taste nice.

😆 🤣 😂 Yes, but with a mortar and pestle, which took a certain skill and long time 😓. However, there is no real compromise on quality or taste as far as we can tell. Great question/statement! I have been wondering when someone will bring it up!

😆 🤣 😂 Thanks you!

😆

Thanks for the tip!

You are welcome! Just like the Asians do. I had been peeling and chopping for years and i saw it on TikTok. SMASH with the side of a cleaver.

It's great to find ways of being more efficient, I thrive on it!

That is great! I personally I make a batch around 2 times a month if not more 😅 thanks for your message, I appreciate it!

​@Quantum Home Improvements & Solutions making it today again hubby really liked it.

That is great! It keeps me healthy, and it tastes so good with chicken!

​@@quantumhomeimprovementshe musa, do you have a fatuos salad recipe

@WithLoveAndkindness A friend of mine asked me the other day. Not at this point, but I am hoping to in the future.