davidd
Expert in the field of wife avoidance
I am admittedly a little ignorant on the subject of garlic in cooking, and I am looking for some advice/information/face-slaps/etc. Recent post made me question this.
I love garlic and add it to pretty much everything I cook, either fresh or canned, depending on what I have. For a long time, for pot/dutchoven/ironskillet recipes, I heated oil and browned onions and garlic at the same time, as I had read or been told earlier in life that heating those items on HIGH heat brought out the flavor and was beneficial to cooking. Maillard reaction and all that.
A few years back I had the opportunity to cook with someone at a jambalaya cookoff who dumped a whole can of minced garlic into his pot long after the water had been added. We (he) won second place. What does everyone think of the proper way to prepare/cook with garlic? Does it need to be browned? Do onions (answer here is YES)?
Looking for advice from N4sir. Unless AGruel is on this site.
I love garlic and add it to pretty much everything I cook, either fresh or canned, depending on what I have. For a long time, for pot/dutchoven/ironskillet recipes, I heated oil and browned onions and garlic at the same time, as I had read or been told earlier in life that heating those items on HIGH heat brought out the flavor and was beneficial to cooking. Maillard reaction and all that.
A few years back I had the opportunity to cook with someone at a jambalaya cookoff who dumped a whole can of minced garlic into his pot long after the water had been added. We (he) won second place. What does everyone think of the proper way to prepare/cook with garlic? Does it need to be browned? Do onions (answer here is YES)?
Looking for advice from N4sir. Unless AGruel is on this site.