After ruining a pan full of scallops, I just add the garlic after my dish is started or I add them with onions. I think it's just as good. I particularly like dried garlic flakes. They have a huge aroma and the 1/2" flakes look good in a stew or soup, and give you a delicious burst.
I have enough trouble getting brown rice cooked, that I've never tried basmati. I did find that brown rice works best if you soak it for at least an hour.
Whenever I roast a chicken, I usually butter it and bake. It always comes out with a beautiful crisp crust. I've never heard of searing it first. LOL
I have enough trouble getting brown rice cooked, that I've never tried basmati. I did find that brown rice works best if you soak it for at least an hour.
Whenever I roast a chicken, I usually butter it and bake. It always comes out with a beautiful crisp crust. I've never heard of searing it first. LOL