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Old 04-19-2006, 01:14 PM   #11
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Strip the leaves off a couple of sprigs and crush them. Toss them in with the wine.

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Old 04-19-2006, 01:17 PM   #12
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will do


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Old 04-19-2006, 01:23 PM   #13
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Originally Posted by Mylegsbig
GB - i throw the garlic in last because i have had bad experiences with garlic burning. I am paranoid/cautious about turning garlic bitter. If i drench some sauce over these steaks with bitter garlic i could potentially be out of alot of cash

better safe than sorry, imo
That is why I said to put them in with the shallots. The shallots will help take away some of the heat. You would only need to cook them for a few seconds (maybe 30) to release the flavor.

I know what you are saying though. I have burned my fair share of garlic and you are right, it can ruin a dish. By all means, put it in after the fact if you are nervous about it burning.

When you are cooking something less expensive try putting the garlic in first so that you can learn how to walk that fine line. It will help you greatly with your cooking skills.
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Old 04-19-2006, 03:04 PM   #14
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What time is dinner?

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