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Old 05-22-2008, 04:58 AM   #31
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You can also put in the garlic after you added the meat or shrimps in the oil. Never burns

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Old 05-22-2008, 05:01 AM   #32
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I never use garlic powder. Nothing beats the profound taste and smell of real garlic on your fingers

Originally Posted by PastaKing View Post
I love to use Garlic Powder. I almost never use fresh Garlic.

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Old 05-22-2008, 04:08 PM   #33
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Did you know that you can "water" saute you garlic and onions? It also works well for other veggies, as well. (I like to bank the calories from the oil for something later when I want to indulge). Just put the garlic/onions in a pan with some water and stir until they get soft. Add some more water if you need to. Try it - it works great!
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Old 05-22-2008, 07:15 PM   #34
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Gosh, I am such a kitchen dork! Last week I was making a steak in my henkel pan and I put oil and garlic in the pan, turned away for a moment, and turned back to see smoke rising like crazy. I have a small kitchen, btw, with no ventilation except for a window on the other side of the adjacant room. I live in a huge building so if the smoke alarm had gone off I'd be... well :p There would be four firetrucks outside in 2 minutes.

So anyways, by the time I got it off the stove the garlic was black lol

Even making the steak was smoky.. I almost died in that little kitchen!!! It turned out great though.
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Old 05-25-2008, 07:40 PM   #35
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Originally Posted by pacanis View Post
As I do more and more cooking with olive oil and always have garlic on hand, I have followed some TV chef's methods by always adding chopped garlic to the oil for flavor before I toss in the chops or whatever.
I have chopped the garlic fine and I have merely quartered the cloves and it always browns and shrinks and basically fries away. Because I am typically cooking/frying meats, the temp is around medium at the lowest. There always seems to be an underlying hint of .... errrr..... "overly browned" garlic I have even made sure I don't set the meat directly on the garlic, trapping it against the pan where it would surely burn.
I don't recall seeing anyone on TV removing the garlic bits before continuing with their cooking, but maybe they did on commercial

Is there a technique to this? Are the brown bits of garlic OK? Should I keep adding more as I cook if I want any left to dish out with the meal?

Thanks for your help
Hi Pacanis,
If you are seeking to add a garlic flavour to the oil then add sliced garlic and heat over a moderate heat and remove before the garlic turns brown. Then used the flavoured oil to cook the meat after raising the temperature of the oil to enusre that it is hot enough to brown the meat.

Minced, chopped or garlic put through a press is best used in a dish containing liquid. For example, in a toamato sauce for pasta, one would cook diced onion until soft, then add the garlic and cook for 2-3 minutes without browning, add wine and reduce then add tomatoes, etc. The gentle heat applied when softening the garlic and the liquid will ensure that the garlic does not burn but mellows into the sauce.

A whole joint can be cooked (pot roast/braise) on a base of sliced onions, carrots, celery and whole cloves of garlic with a little wine/stock and the resultant sauce, made from the remaining liquor, should taste fantastic. Cut slices of garlic can be placed in cuts made on a joint (beef, lamb or pork) for roasting together with sprigs of herbs like rosemary and for lamb push a little piece of anchovy fillet into each cut with the garlic. When roasting a chicken, simply place whole cloves of garlic in the cavity with a lemon cut into 3/4 pieces. And then there is chicken cooked with 40 cloves of garlic - no it does not taste outrageous.

Hope this helps,
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Old 05-25-2008, 08:49 PM   #36
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Thanks for the additional input, archiduc

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