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Old 10-19-2006, 09:26 AM   #101
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In any case, garlic, whichever way that it's processed, has to be added near the END of the sauteing or frying time to avoid burning it and tuning it bitter.


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Old 10-19-2006, 04:15 PM   #102
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Quote:
Originally Posted by Corey123
In any case, garlic, whichever way that it's processed, has to be added near the END of the sauteing or frying time to avoid burning it and tuning it bitter.


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I respectfully disagree. I add my garlic at the begining of my saute and almost never have a problem. You just need to make sure to add other ingredients shortly after adding the garlic.
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Old 10-20-2006, 03:54 PM   #103
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Some recipes will suggest that you do the garlic first in the hot oil, let it brown lightly, then you must remove it from the pan to avoid burning it.

And yes, trust me, garlic WILL burn if left in the hot grease or oil too long, especially with just onions. Emeril lagasse has stated this as well as several other celebrity chefs.

And it has happened to me over the years. Once it happens, there is absolutely nothing that you can do about it except throw the burned garlic out and start all over again.


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Old 10-20-2006, 04:00 PM   #104
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I have made sautes many times Corey without removing the garlic that I added first thing. There are ways to do it without burning the garlic. You need to add other things to the pan to draw the heat away from the garlic.

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Old 10-20-2006, 04:26 PM   #105
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I've had first-hand experience with garlic burning.

No, not everything they say is gold, but they aren't lying about that.

And the garlic also won't burn when you're "sweating" veggies like onions, green pepper and celery for something like stuffing. The moisture in the veggies help prevent that from happening.


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Old 10-20-2006, 04:29 PM   #106
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Quote:
Originally Posted by Corey123
I've had first-hand experience with garlic burning.
As have I, but I also have first hand experience with it NOT burning. There is more than one way to do most things right.
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Old 10-20-2006, 04:34 PM   #107
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After being so sick and tired of ending up with burned garlic myself, I decided that there wasn't going to be any more of it either.

Which is why I've been so careful not to let that happen again.


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Old 10-20-2006, 05:56 PM   #108
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I respectfully disagree. I add my garlic at the begining of my saute and almost never have a problem. You just need to make sure to add other ingredients shortly after adding the garlic.
Agreed, GB. The trick is to have other ingredients ready when the garlic is at the right point. The addition of new stuff lowers the temp on the garlic and then dilutes the mixture so the garlic doesn't burn.
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Old 10-21-2006, 11:46 AM   #109
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You will definitely end up with a slightly different flavor depending on when the garlic is added. I too like to add the garlic early so that it infuses the oil that the other ingredients are cooked in, even if the continuation means that it has to be removed for a while to cook some of the other items properly. But I find that with most recipes it isn't necessary to remove it. On the rare occasion that I overcook the garlic, I'm early enough in the process that it doesn't take that long to start over....
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Old 12-13-2006, 08:39 AM   #110
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I love my garlic press but reading all of these posts I'm wondering if I should rethink using a press. It's a nice one my daughter bought for me.

I don't like have garlic all over my hands. When I mince garlic most of it remains on the side of the knife and I have to keep scraping it off. I've tried adding kosher salt and that does help.

I find it easy to clean a press - just pull out the garlic skin with the tip of a knife. Also I like the speed of a press.
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