/ck/ - Food & Cooking

For most recipes, you put the garlic in at the very end of the step cooking the other vegetables.
It just takes a minute or 2 for the garlic to cook, and then you throw the meat / sauce / rice in there to bring the temperature down before it starts burning.

Oh yeah also that pan looks dry.
You can't be afraid of oil when using cast iron.

>>17201660
So I could have added it during the end of sautéing the vegetables? I’m worried about burning the garlic but also about not unlocking all of the flavor.

>>17201666
I noticed that too. I think all of the oil clung to the meat after I removed it. I should have added more. How long would you cook these veggies? Should any brown be on the peppers? High heat?

>>17201632
If I'm following a recipe and it says to put them in at a certain time I do that.
Otherwise just as the onions are finishing up, I add the garlic and the rest of the spices to get them toasty and evenly spread throughout the onions.

>>17201632
It depends on what's up. Do I want a bit of char to the garlic flavour? I add it to the oil right away (maybe with chilies or other spices) and remove it once it starts to brown, to return to the dish at the end. Do I want it to permeate but not be pungent? I add it just before sauces or liquids. Do I want a strong sense of garlic? I add it at the end.

>>17201632
i just saute the garlic with the onions if theres onion in the dish

>>17201671
garlic becomes sweeter and less pungent as it cooks (think roasted garlic). If you want it to be garlicky, you want to cook the garlic as little as possible.

>>17201671
>>17201674
I cook everything on medium heat.
Just turn it right to the middle spot (5 for my stove) and everything will cook fine given enough time.

You sautee the vegetables until they reach the softness you like. It's up to your taste. For me it's when the onions turn clear and become flexible. Dont forget to add salt to help draw some of the water out of them.

As soon as those veggies are the way you like them, drop the garlic in.

>>17201681
onions take longer to cook than garlic (even when minced)

>>17201706
onions also taste goo right up until they're charcoal. Garlic gets acrid right around the noisette mark.

>>17201713
>onions also taste goo right up until they're charcoal.
true, but letting them totally caramelize wouldn't taste right in some dishes.

>>17201719
imagine dropping garlic at the same time as caramelized onions. The words 'Industrial Ass' come to mind.

>>17201726
Do you mean dropping at the same time as raw onions to make caramelized onions?

>>17201681
>>17201706
THE ONYO IS ALWAYS NUMBER ONE

>>17201676
>>17201678
>>17201681
>>17201701
Thank you very much.

>>17201756
I do indeed.