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I am a novice cook and lately have been getting frustrated with a simple cooking step that has me stumped.
Lets say you are trying to sautee' or slightly cook some sliced onions in a pan with oil. Olive oil or veg oil or combo of both is what I have been experimenting with. Well I also like fresh garlic cooked into the onions ( I add this later to fried potatoes cooked in the same skillet )
My problem is the small pieces of garlic get burned / charred black within just a few minutes and I am pretty sure that kills their taste ??
Should I wait to add the pressed garlic much later in the cooking process or what? If I simply turn down the heat to the skillet I am cooking the onions in, I do not think they are going to cook - soften up properly. I am just using medium heat setting as it is.
This has me stumped.
I see cooks on TV and you tube putting all sorts of ingredients in a pan to sautee' them and their stuff is not getting burned like my garlic is ?
Way too high heat and not rolling the garlic pieces in oil. Cooking anything without oil will burn fast. Always mash the garlic so it can activate the garlic aroma when roasting on a pan.
Way too high heat and not rolling the garlic pieces in oil. Cooking anything without oil will burn fast. Always mash the garlic so it can activate the garlic aroma when roasting on a pan.
The garlic is mashed thru a garlic press so basically the size of large salt crystals.
There is oil in the skillet.
My dilemma is having the oil hot enough to effectively soften or sautee' the oniones ( or whatever the cooking word is ) Yet not burn the crushed up garlic in the process. It seems that it cannot be done.
Turn down the heat so low the onion wont sautee... turn it up high enough and the garlic burns ??
I must be missing some clue how cooks do this ????
Add the crushed garlic at the very end of whatever you are making and give it a couple of quick stirs and it is done. Or, even take the pan off the heat after your onions are done and immediately add the garlic and stir it around while the pan is still hot. That is enough heat to cook the garlic and bring out its aroma and flavor.
Garlic cooks extremely fast, especially crushed garlic, and really only needs a few seconds in a heated oiled pan. The last thing you ever want to do is cook it too long over heat and/or burn it. https://www.epicurious.com/expert-ad...garlic-article
Add the crushed garlic at the very end of whatever you are making and give it a couple of quick stirs and it is done. Or, even take the pan off the heat after your onions are done and immediately add the garlic and stir it around while the pan is still hot. That is enough heat to cook the garlic and bring out its aroma and flavor.
Garlic cooks extremely fast, especially crushed garlic, and really only needs a few seconds in a heated oiled pan. The last thing you ever want to do is cook it too long over heat and/or burn it. https://www.epicurious.com/expert-ad...garlic-article
This is exactly right, and since I've done it this way, no raw or bitter, burned garlic.
I will try adding the crushed garlic much later in the process next time and see how that works.
It takes approx 30min to fry the diced up spuds over a medium heat so I am guessing add the garlic when there is maybe 5 min left to go ?
I always thought the garlic taste would be too overwhelming if it did not have a chance to 'cook off' and was just added raw towards the end
Sometimes, when you turn down the heat on an electric range, it takes more time to adapt to the the change.
I've cooked over both, and they have their individual merits...
Gas seems easier to control when cooking delicate items like crushed garlic etc. YMMV
things
You are calling yourself a Novice now, but I think it is just a matter of time before you will be offering advice on this site.
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