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Old 03-13-2008, 06:56 PM   #1
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Cooking garlic in oil

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
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Old 03-13-2008, 07:02 PM   #2
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If you are just looking to infuse the garlic flavor into the oil then try just slicing the garlic or cutting into larger pieces. Fry the garlic until it just begins to get some color and then remove from the pan.
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Old 03-13-2008, 07:06 PM   #3
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I learned my lesson many years ago - the hard way - after ruining way too many dishes, or having to start from scratch again, by adding the garlic way way too early in the scheme of things. Regardless of what the "recipe" said.

If the garlic is just meant to flavor the oil, then remove it when it's "just" starting to turn golden, long BEFORE it's brown/black. The taste of burnt garlic lingers & can't be remedied. If that happens you have to begin again with fresh oil & fresh garlic.

If the garlic is an integral ingredient, then I always add it nearly last to the other basic sauteed ingredients (onion, celery, etc., etc.). By the time the entire dish is done, the garlic has mellowed, but isn't browned. If you add it at the same time you add your onions, like most recipes advise, 9 times out of 10 you'll find your garlic burnt before your onions are even golden.

Granted, this is just my personal experience & what works for me.
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Old 03-13-2008, 07:17 PM   #4
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Do you need to flavor the oil with it if you are going to add it towards the end anyway?
Is there anything to be gained by cooking with garlic flavored oil?
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Old 03-13-2008, 07:19 PM   #5
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Cooking with garlic flavored oil will impart that flavor on your food.
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Old 03-13-2008, 07:26 PM   #6
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Quote:
Originally Posted by GB View Post
Cooking with garlic flavored oil will impart that flavor on your food.
Ahhh, whereas adding it towards the end will merely add it as an ingredient.

I think what I need to start doing then, is pulling it out before it browns, then if I want some garlic in the dish, add some fresh back in towards the very end. And obviously it would be easier to remove before I add any other ingredients.

Thanks. This has been a big help.
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Old 03-13-2008, 07:29 PM   #7
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Well there are differences. Garlic is very interesting. Minced garlic tastes different than slices garlic, which tastes different than chopped garlic. Raw garlic tastes different than cooked garlic.

I usually mince my garlic and add it to the oil and a few seconds later add more food, like onions or whatever which cools the pan enough to keep the garlic from burning. It took some practice before I learned how to do it without burning the garlic, but it was fun trying.
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Old 03-13-2008, 07:32 PM   #8
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I'd like to add that another recipe I've seen done, but have tried to duplicate only from a very foggy memory instead of looking for it, is when Emeril made some garlic bread in EVOO and garlic, in a pan. I thought he added garlic and parsley to the oil, heated it and toasted the bread in it, but by the time my bread is toasted, the garlic has burned.
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Old 03-13-2008, 07:33 PM   #9
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So are you saying that minced garlic doesn't burn to the same degree as a slice or chunk?
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Old 03-13-2008, 07:36 PM   #10
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I have a very old, temperamental stove. If I want to infuse the garlic in the oil, even though some say do it on medium, I can only do it on very low.
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