Hola le escribo desde Chile 🇨🇱… Hace tiempo que no veo ningún video suyo , quiero ver más videos ❤
@susankinnear130719 күн бұрын
Beatifully done, you def don't need special lenses!❤
@donquxiote7653Ай бұрын
Tried this recipe, I thought I'd try my first one yesterday, and ate a slice, promptly vomited...absolutely revolting!
@VelvetandToads15 күн бұрын
Sorry to hear that
@Ingrid0410Ай бұрын
Yr hair is so pretty
@Robert-it1fbАй бұрын
Thanks for your video. I just bought a machine that is similar to yours but has a few more functions. My first batch will be done in just a few hours, using my default setting of 9 days. Haven't opened the lid yet. Hope I don't have black stones like some of your other commenters. How do you store your black garlic? I am thinking a mason jar in the refrigerator for up to a month or two? And do you let it cure in open air for a week or ten days first? Sorry to be picking your brain. Thanks again. Regards from Monterrey, Mexico.
@VelvetandToadsАй бұрын
Hi, just finished a batch myself! I had guests over for lunch two hours before it was due to be done so I opened it early before their very eyes and we spread it, still warm on crostini. They bought a machine the next day 😄. I generally let it cure for a few weeks in the open air, then put half in the freezer (individually wrapped) and the other half in a jar in the fridge as you suggested. With curing, it loses its spreadability but gains in sliceability! I would love to know how yours turns out. And I’m sure we’d ALL love to know any uses you’ve found for it, so please do tell! 🙏🏻 PS, summer is the only time I can keep the machine outside and therefore the only time I make black garlic, so I generally do 2 or 3 batches. 3 batches lasts me a year, considering there are only two of us on the one hand but we always give it away as gifts. Refrigerated, it’s still just as good a year down the line.
@Robert-it1fbАй бұрын
@@VelvetandToads Your courtesy is astounding. Thanks for the thoughtful reply. I took mine out of the cooker just now. Not sure what I was expecting, but I was a little disappointed with the results. I had read about sweet gummy bears, but mine, though they were plenty black, seemed quite sour. With a medium strong garlicy aftertaste. Never understood the concept of savory, so maybe its just my palate. One possibility I am toying with is the concept of garbage in, garbage out. I bought these garlic heads at the mercado de abastos, which is like the open-air market for foods and such run by independants. A very cool place. At my favorite spice and chilis shop, I got these large garlic heads. I don't know where they come from, and I don't know when they were picked, but these places usually go through a lot of product in a short time, so they are usually pretty fresh. But who knows. I do know they were nothing like your fresh garlic with all the entrails attached. Could the lack of super freshness be the reason for the sour aftertaste? People thought I was crazy anyway for doing this. I fear if I share the wealth, their perception of me will be even more solidified. These are more Sour Patch Kids candy than they are sweet Jelly Bellies. So, I will not be giving away party favors. I am going to be eating a lot of garlic. Hope the flavor evens out with curing. By the way, I had a few ounces of amber liquid in the pot. Do you get that too? Should I cook them more like you did? 10 or 12 days, rather than 9, with the next batch? Or should I just throw these back in and keep cooking another few days? And while I am overstepping, what in god's name do you live in. Your video has walls in your outdoor pantry that seem to be foot thick stone. I am pretty sure your are not hanging out in a single wide in the hills of Provence. A Roman ruin? And does lavender really have a taste?? Enough. Merci beaucoup, C'etait un placer. Saludos. Still mixing my languages. Robert
@VelvetandToadsАй бұрын
@@Robert-it1fb I’m sorry they didn’t come out as expected😕 They do become chewy when cured but the taste doesn’t change. I hope it was just the particular garlic that you got, but it sounds like you shop at a great spot. The place I filmed is a “bergerie”, an old shepherd’s farm, which we rent from the family every summer (I live in Paris the rest of the year). It was renovated in the 1960s by an artist couple and they found an 8th century coin while renovating, so not quite Roman but not far either! Kind of a cross between almost Roman and 60s hippy chic 😂 I hope the taste of the black garlic either improves or grows on you. Until then, hasta la vista!
@Robert-it1fbАй бұрын
@@VelvetandToads Update and apology. My wife and daughters decamped from the house a few years ago to Mexico City. So I don't have anyone to talk to and as a matter of pride won't call them since I did nothing wrong. So I am bugging you with this ajo negro thing. You said to one of your commenters that you wanted ideas. Here is one. I decloved 2/3 head of sour-ish black garlic and ground it up in the molcajete. Then I added 2/3 stick 60gm of butter and mixed. Then I divided that into two parts. I added about 20drops of extra virgin honey to one of the batches. The honey blend is amazing. Sweet and savory. Add a bit of sea salt and you can use it as a spread or as a sauce for meats. And now that I think about it, Black garlic, honey and fresh basil goat cheese spread would be amazing. Just some ideas. And if you say je ne veux plus .. j'arrette. Ca fait longtemps avec le francais. Perdon. Anyway try the butter. Best regards. Robert
@VelvetandToadsАй бұрын
@Robert-it1fb Sounds delicious! Thanks for sharing!
@olgaveloso16292 ай бұрын
Desde Chile 🇨🇱
@olgaveloso16292 ай бұрын
Quedó muy bonito y elegante ❤
@WaS18693 ай бұрын
J'adore cette maison ❤❤❤
@hanley_music3 ай бұрын
I am so glad to have found your channel! Was that the market in Villeréal?
@Amarahmillatiany47853 ай бұрын
Luxury hotel dan resort...❤❤❤
@lloydanamally56314 ай бұрын
Beautiful
@samazoid4 ай бұрын
Came to this video for flower ideas for my balcony in the 20eme, commenting because I think you accidentally have incredible footage of a once-in-a-lifetime seine. Green water, no boats and extremely still... the summer of 2020 was truly a very rare experience in this city.
@jorgesanchez-fb8zh7 ай бұрын
Hola felicidades por tu video, a mí me pasó lo contrario en 9 días a 51° se secaron casi por completo es probable ya que no estaba la hoya a toda su capacidad estaba a un 65% aproximadamente como dato creo que deberíamos Realizar unas pruebas más con algunos checadores de humedad ya que creo que los tiempos según mis hipótesis pueden variar hasta por 5 días según la cantidad de humedad que tengan a la hora de ponerlos a fermentar, creo que los bajaré a 7 días con 51°, saludos Desde México.
@VelvetandToads7 ай бұрын
That’s really interesting, thanks for sharing that information. It’s true that I have completely filled the machine every time I’ve used it which, now that you mention it, certainly would affect the humidity and outcome. Let us all know the results of your experiments to get good results with fewer heads of garlic!
@OscarRodriguez-sk9cp7 ай бұрын
Hola mira yo tengo la misma fermentador es nuevo pero ya hice 4 pruebas y no me sale el ajo negro me sale como piedra y cafe quien me puede orientar para poder hacer el ajo
@VelvetandToads7 ай бұрын
That is very odd but someone else has since commented that they had that happen when not filling the machine to full capacity, as it seems that might affect the humidity. If you do small amounts of garlic, perhaps placing a small dish or glass of water inside like people who use a rice cooker do? In the meantime, perhaps you can grind the dried black garlic into powder to use as a spice. It’s something I’ve been meaning to try. Thanks for sharing your experience.
@lindanorris24558 ай бұрын
STOP THE TALKING AND MAKE ME SOME COCOA, PLEASE!
@lindanorris24558 ай бұрын
I VISITED PARIS IN THE 1980'S NEVER WANTED TO LEAVE. MAY IN PARIS - OH MY GAWD! SO WONDERFUL! nd hehot chocolate oh my!
@daz.r19948 ай бұрын
I have the same black garlic maker. I have put it on for 12 days. I have 6 days to go now.
@rhondabaker31438 ай бұрын
You mentioned that you were going to make a video with a recipe using the garlic. I went to your channel and didn't find anything. Did. you make a video and I'm not finding it? Thank you! I love your videos.
@johndoe-ts1uv8 ай бұрын
There happens to be an Angelina's cafe at Versailles....go to Paris during Christmas.......because Versailles is freezing during Christmas and the hot coco is always better when its cold --- May God Bless Us All
@glenglene84738 ай бұрын
I have tried the black garlic a couple weeks now, it seems that I fart more often and the odor is unpleasant. Does anyone have the same problem?
@mmmnah76849 ай бұрын
Favorite chocolate well, all I have is these Mr. Beasts chocolates
@davideborgna49189 ай бұрын
Bellissimo 👍👍
@walterbudrobertson8469 ай бұрын
🙏💖
@auciehmohazab631710 ай бұрын
Hi. Can you use 100% cacao? Will it make it thicker? I tried to recipe using Lindt 78% cacao. I whisked it like you said, but it never thickened. Still experimenting.
@VelvetandToads10 ай бұрын
Hmmm 🤔 That’s odd, I sometimes use Lindt too (love the stuff). Are you sure you whisked it long enough? It does take a long time… I’ve never tried 100% cacao, so do let us all know how the experiment goes!
@auciehmohazab631710 ай бұрын
@@VelvetandToads I probably didn’t whisk long enough. I let you know in a few days how it went with the 100% lindt cocoa.
@qmalak458710 ай бұрын
POV: Chef John the female version 😅
@ronthornton258310 ай бұрын
Where do I find your more complex recipe?
@billthames289311 ай бұрын
I have enjoyed Angelina's delicious hot chocolate at the original 1903 location in Paris!
@VelvetandToads11 ай бұрын
It’s wonderful, isn’t it? Thanks for sharing!
@b4isleep111 ай бұрын
Thank you for this recipe, I an going to try and get it perfected. Here in Connecticut I can find South African cacao and many others I was wondering if you know how to make the cream frond that fancy shoppes create on top?
@crivensro11 ай бұрын
Thank you for the wonderful recipe. I made it using Lindt excellence 78% chocolat noir corsé! It was delicious!
@VelvetandToads11 ай бұрын
I’m so happy! I sometimes make it with Lindt too. Love Lindt 💖🍫
@marywilkinson593711 ай бұрын
I had it at the original in 2001!
@VelvetandToads11 ай бұрын
You are so lucky to have been then! You would not believe the lines to get into the place now. I remember back in the day when you could just walk right in and get a table, maybe wait a few minutes at most if it was crowded. Impossible these days. The line goes down the street😅Thanks for watching!
@marywilkinson593711 ай бұрын
@@VelvetandToads I know how fortunate I am! My daughter is going to be in Paris in a few days and I have insisted she have the Angelina's experience! I enjoy your channel!
@VelvetandToads11 ай бұрын
@marywilkinson5937 I’m sure the Angelina line fairies will whisk her right in 🧚🏻♀️ 🧚🧚♂️ Angelina’s hot chocolate does have a competitor, less well known to visitors, called Carette. Parisians argue over who’s chocolate is best. The original Carette is Place du Trocadéro if she gets the chance to compare…
@alma-pc9cx Жыл бұрын
Beautiful
@VelvetandToads Жыл бұрын
Thank you!
@elietedarce1266 Жыл бұрын
I have a rice cooker and is the same pot shape & dimensions of a garlic incubator from Aliexpress. They just turn it into a incubator by using slower electric heater and a digital timer and temperature controll. It don't have moisture control.
@VelvetandToads Жыл бұрын
Yes I believe you’re right. The temperature is modulated throughout and specifically for black garlic, so it only takes 9 days, but you can certainly use a hermetically sealed rice cooker for 30 days and get the same effect! Thanks for sharing.
@elietedarce1266 Жыл бұрын
@@VelvetandToads There is a Publimed study where they did tests and found 70*C to be the best temperature for best flavor. They tested 60*C, 70*C, 80*C and 90*C. Usualy producers say 30 to 40 days are the best fermentation time.
@domidomi7468 Жыл бұрын
Je viens de recevoir la machine...Let's go ! 😊
@VelvetandToads Жыл бұрын
Bravo ! J’ai fait deux machines en juillet (quand j’avais la possibilité de la brancher à l’extérieur 😅) mais on a une grosse consommation, alors je recommencerai sans doute en septembre. Si vous avez des idées de recettes, merci de les partager, et en attendant, bon ail 🧄!
@monishacoelho7252 Жыл бұрын
Tried this and a month on literally nothing, NOTHING, happened. Why do you think that is? Thx
@papazjose1274 Жыл бұрын
FYI, the real Black garlic is fermented for about 90 days
@VelvetandToads Жыл бұрын
Actually, black garlic is not fermented at all, but rather the result of a Maillard reaction, as I explain in the video. It seems some scientists are experimenting with fermenting the garlic once blackened to see if they can enhance the benefits further. For now, I’m perfectly content with the traditional form. As for the length of time, that depends partly on the temperature. Too high and it’s faster but bitter. Too low it’s longer and not black all the through. It also depends on the equipment, and the ability of that equipment to modulate the temperature over time. You are correct that it can take thirty days, if you wish it too, and there may be even be some enhanced nutritional value at thirty days depending on the aging process you use. Again, I’m perfectly content with the excellent quality I get with this energy-saving machine, and that is what I am sharing with others here. If you are really interested in the subject of black garlic, you might want to read some of the abundant peer-reviewed scientific literature out there on the subject, like I have.🙂
@ritawilkinson401 Жыл бұрын
Love the house tours--do more of them
@meonli Жыл бұрын
Me gusta tu vídeo, sería muy útil que programes tu canal con la opción de traductor automático y con la opción a español para escucharte y entenderte.Suerte, gracias.
@shariweber7800 Жыл бұрын
Very good. Thank you. I just ordered one to dry some lavender and rosemary plus some other herbs.
@VelvetandToads Жыл бұрын
It will be perfect for that purpose! Glad the video could be of help.
@julsshan Жыл бұрын
I bought a different brand mashine ,but don't you have to put some water at the bottom under garlic? On the website it says you should but nothing like that was in instruction..Just wondering what to do
@VelvetandToads Жыл бұрын
Hi, I don’t put any water in mine, but then again it’s a different brand. If they have a website, maybe you can find an email address and ask them to clarify? It’s so frustrating when a company gives you contradictory instructions. 😕
@homie32859 Жыл бұрын
Qhat if i only have cacao powder????
@VelvetandToads Жыл бұрын
Hi Homie, as far as I know, this recipe won’t work with cacao powder, but if you find a way to make it work, let us all know!
@worldnaturalbeauty Жыл бұрын
good look i hug you
@worldnaturalbeauty Жыл бұрын
wow lovely sharing
@worldnaturalbeauty Жыл бұрын
wow very good look nice to meet you very wonderful sharing
@joychan1679 Жыл бұрын
How with solo garlic?
@VelvetandToads Жыл бұрын
I would love to try it but can’t find solo garlic here! There is a solo garlic button, however. I believe it’s 9 days also, but perhaps the temperature differs?
@joychan1679 Жыл бұрын
@@VelvetandToads did you know expired garlic or solo garlic?
@sdmsdm7926 Жыл бұрын
Hello, Bonjour! Does anyone know if this channel is still active? I love it but it looks like the last new content was a year ago?
@VelvetandToads Жыл бұрын
Thank you for asking, I’ve had a really busy year but I’ll be starting up again in July! Miss you all!
@sdmsdm7926 Жыл бұрын
@@VelvetandToads I did live in Paris and then moved to the South of France quite a while back, eventually I returned home to the States...I enjoy your content because it's honest, interesting & informative. I like your style and your voice is very soothing to me. I feel that no content creator should be made to feel as though they should post weekly or monthly & I have noticed many creators admitting to & explaining their absence as "burn out". I can appreciate that it does take much time & creativity from the creator & that most have very busy lives as well. I'm just in the audience awaiting something new, but no pressure here, I will check periodically till something pops up, I do love this channel....sometimes I wish I never left France. Thank u!
@VelvetandToads Жыл бұрын
@@sdmsdm7926 I can’t tell you how much I appreciate your thoughtful comment 🥰. Honest, interesting and informative. I’m so happy because that’s what I aim for. And relatable. As much as I too love chateaux, most people don’t live that way. I like the idea of bridging cultures. So again, thank you. Where did you live in the South? I always wonder what moving back to the States would be like after living in France for a long time. I’ll let you in on a secret… one of the reasons I haven’t been posting is that we bought a tiny fixer upper in the south. But it’s been a long complicated process and as you pointed out, there’s the rest of life going on at the same time. PS Happy Bastille Day!
@gaslitworldf.melissab2897 Жыл бұрын
Am I right? The French are the original hipsters. They have known about the work/life balance for decades and we're just now using the term. Lol. Why be born anything but French (in France)?
@sdmsdm7926 Жыл бұрын
I’ve never seen a bed made that way with the sheets turned down on each side. I thought the sheets your Mom bought for you wouldn’t go well with the flannel but it looked so pretty & quirky & festive all at the same time & I said to myself “this girl has vision” she can see what it will be like before putting it all together in real time! I enjoyed your video & going along with you while you shopped. Christmas is my favorite time of year! I hope your Holidays were fabulous!
@VelvetandToads Жыл бұрын
🥰 Thank you. I love the Christmas season as well. I hope yours was fabulous too. Already looking forward to te next one🎄
@kewn8286 Жыл бұрын
Thanks for the great video. It really allowed me to appreciate and understand the land without being there! I've been looking for pictures of Semps in the wild so that I can build a realistic looking garden or pot for them here in TX, I think i'll have to find somewhere with afternoon shade and a breeze after watching. We have similar or the same Cicadas here in the summer, the 2nd one molted out of his shell and was probably out there chirping!
@СМЕРТЬЖИВОДЕРАМ Жыл бұрын
Ну, это совсем не то, что приготовил Крыса 🐀 А у меня оказывается есть свой рецепт рататуя, только я не предполагала, что это блюдо имеет столько вариаций
@VelvetandToads Жыл бұрын
Haha, true, what the rat prepared is actually another side dish from Provence called “tian”. Thanks for stopping by!
@stratavarious Жыл бұрын
Hi, hope all is well with you. I am looking forward to watching more of your content.