Originally Posted by pacanis
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
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,