"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-13-2013, 03:37 AM   #1
Assistant Cook
 
Join Date: Oct 2013
Location: gany tikva
Posts: 29
A beginner question

Hi, I put garlic and oil in the pan then how should I add tomatos that left over with some water on it (After I cut it in this mixer) so the oil won't jump over? I saw some videos on Youtube they caught the tomatos in the mixer but didn't take off any water and all was fine

__________________

__________________
flowersa is offline   Reply With Quote
Old 10-13-2013, 04:04 AM   #2
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
Maybe try using a lower heat setting on the pan before you put the tomatoes in and dump in all the tomatoes at once.
__________________

__________________
no mayonnaise is offline   Reply With Quote
Old 10-13-2013, 04:45 AM   #3
Assistant Cook
 
Join Date: Oct 2013
Location: gany tikva
Posts: 29
Hi before I put the tomatoes I will put in the garlic and union and it takes for some reason some time until I see it got the brown color but I will try to lower the heat a bit and see what happens thanks

Quote:
Originally Posted by no mayonnaise View Post
Maybe try using a lower heat setting on the pan before you put the tomatoes in and dump in all the tomatoes at once.
__________________
flowersa is offline   Reply With Quote
Old 10-13-2013, 01:11 PM   #4
Senior Cook
 
Kitchen Barbarian's Avatar
 
Join Date: Aug 2012
Posts: 160
If you pour the liquid in from one side it will rapidly turn to steam (hence keeping to one side so you don't steam yourself) and cool the pan, then just dump the rest in. Unless your heat is VERY high - and if it is taking a long time to brown the onions it probably isn't - there shouldn't be any oil popping.
__________________
Kitchen Barbarian is offline   Reply With Quote
Old 10-13-2013, 03:02 PM   #5
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
You don't need a lot of oil with garlic and high temperatures will scorch it making it and your final dish taste burnt. Not tasty at all.

One of my biggest faults when I was learning to cook was being in a rush and using too high temperatures. I hate scrubbing burnt on food from pans, so I gradually learned to take it slower and be more gentle with my food, and got much better results.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 10-20-2013, 06:43 AM   #6
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by flowersa View Post
Hi, I put garlic and oil in the pan then how should I add tomatos that left over with some water on it (After I cut it in this mixer) so the oil won't jump over? I saw some videos on Youtube they caught the tomatos in the mixer but didn't take off any water and all was fine
shalom flowersa!!
try putting the oil in a COLD pan,add the garlic & then turn on the heat.as the garlic starts to "fizz" in the oil then add the tomatoes.the garlic will start to "fizz" at a fairly low temperature so adding the tomatoes at that point will not only stop the garlic burning but should also stop the tomatoes from spattering.
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 10-20-2013, 01:49 PM   #7
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,884
Heat the pan. Add the oil to a hot pan. Add the onions to the hot oil in the hot pan, cook the onions until they are soft and just starting to turn colour. Add the garlic and allow only 30 seconds for the garlic to cook. Slowly add the tomato so that it doesn't spatter. This is the point where you might want to reduce the heat so you don't boil away all that delicious tomato juice.
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is online now   Reply With Quote
Old 10-20-2013, 01:57 PM   #8
Assistant Cook
 
Join Date: Oct 2013
Location: gany tikva
Posts: 29
Hi Harry you're the first one to notice I'm from Israel HeHe Shalom to you
I'll try to do what you wrote I guess I will handle it better and not when the pan gets hot and so the rest of the elements
thanks to you and all who nicely help

Quote:
Originally Posted by Harry Cobean View Post
shalom flowersa!!
try putting the oil in a COLD pan,add the garlic & then turn on the heat.as the garlic starts to "fizz" in the oil then add the tomatoes.the garlic will start to "fizz" at a fairly low temperature so adding the tomatoes at that point will not only stop the garlic burning but should also stop the tomatoes from spattering.
__________________
flowersa is offline   Reply With Quote
Old 10-20-2013, 02:43 PM   #9
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by flowersa View Post
Hi Harry you're the first one to notice I'm from Israel HeHe Shalom to you
I'll try to do what you wrote I guess I will handle it better and not when the pan gets hot and so the rest of the elements
thanks to you and all who nicely help
the clue was in your location flowers!give it a try,i think the only problem you have had is that the oil has been too hot.let me know how you get on please
harry
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Reply

Tags
beginner

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.