Berabouman
Assistant Cook
- Joined
- Aug 24, 2012
- Messages
- 2
Hi all. I wouldn't call myself a great cook or anything, so perhaps this is why I'm asking this question here, but I've always wanted to know why some recipes state that you should cook the garlic and onions first, and some state that you should cook the meat first.
I've always been told that you usually cook the garlic/onions first so that they release their flavors into the meat, but I've heard the reverse as well.
Is there a hard and fast rule to which one is better? Or does it differ from recipe to recipe?
This is mainly for stir-frys and sauces, but I'd appreciate any information on other recipes where it's applicable.
I've always been told that you usually cook the garlic/onions first so that they release their flavors into the meat, but I've heard the reverse as well.
Is there a hard and fast rule to which one is better? Or does it differ from recipe to recipe?
This is mainly for stir-frys and sauces, but I'd appreciate any information on other recipes where it's applicable.