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Old 07-09-2008, 03:30 PM   #11
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you can add raw garlic to sauce, but if it's bitter and sulfur-y, you'll get bitter and stinky sauce. some people like the flavor, but i don't. also, the more you cook your garlic, the more you have to use as the flavor mellows considerably.

one more thing: don't be stingy with the olive oil when carmelizing the garlic and onion, sweating veggies, or browning the meats. it adds flavor and "viscosity" to the sauce. some people even like to finish their red sauce with a drizzle of very good quality evoo.

btw, in goodfellas, the reason the razored the garlic was so that it would cook using as little oil as possible. they were in prison after all.

another tip: avoid using most "fire roasted" canned tomatoes. they contain skins (a skin-less tomato never chars), which are unpleasent in sauce. they curl up and become little spikes.
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Old 07-09-2008, 03:34 PM   #12
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Yeah, well, that'll teach ya! Ask questions *before* shopping next time

Oh, yeah, onions and garlic must be sauteed in olive oil first. You get the fat-soluble flavors out of them that way And the flavor is mellowed, as BT said. I don't really like raw garlic. I guess you could use it that way if you enjoy raw garlic.
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Old 07-09-2008, 03:34 PM   #13
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i would suggest watching as many episodes of the shows of lidia bastianich, mary anne esposito, and mario batali as possible. you get a sense for their techniques in things like frying with olive oil, browning meats, the timing of adding things to a pot, etc..
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