that’s why your garlic is burnt.
I’ve had so many people come into the kitchen asking what smells so good and it’s literally just the butter and garlic step.
That’s my wife. Every time, “That smells good!” and I’m at step no. 1, cooking onions.
What if all you have is onions and garlic?
Soup.
Onyo soup
Fry up some more.
What could you make - simple recipes only!
smelling the intoxicating aroma of garlic and onions
Well, I still can’t think of anything so I guess I’ll just eat a big old bowl of caramelized onion and garlic 🤷🏻♂️
Add potato, done
Dont fry onions and garlic at the same time. Sweat the onions first and then add the garlic in the last 30 seconds before adding the other ingredients like broth or tomatoes. This will prevent your garlic from becoming bitter by overcooking.
This is good advice. Onions tend to take their time, meanwhile the garlic with them burns and loses flavour, just waiting until onion is ready to go out, but onion is still getting ready. Always getting ready. Onion needs to put its face on. Onion doesn’t care that garlic is aromatic and ready and has been patiently waiting for it to start even softening up. Onion is selfish. Garlic shouldn’t even bother getting pressed until onion is ready.
Five minutes!
You said that an hour ago!
Garlic becomes bitter? I had no idea and I eat the stuff by the bulb.
(To be fair, I don’t think oversteeped tea is bitter, either. And I think gin and tonic tastes sweet. So my sense of bitter might be a bit off.)
It’s a genetic thing, kind of like how cilantro tastes like soap for some people.
Personally, I’d also reserve some garlic uncooked to add at the end. Cooked garlic looses it’s bite. It’s a very good flavor cooked, but I also really like the burn that fresh garlic has. This all depends on what you decide to cook though as some dishes you may not want that.
As a Ukrainian this is completely true.
Although in my family we add carrots as well.
As an American, I am required to point out that some Chinese chef said that first, and it spread to France and Italy.
You mean onions, garlic, and carrots as a starting point?
I know i’m creole cooking there’s a tendency to start with the Holy Trinity, which is onions, carrots, and celery.
Trinity = Onion, Celery, & Green Pepper
Mirepoix = Onion, Celery, & Carrot
Onions garlic and ginger.
I don’t get it
This step is in so many European dishes, you might as well always get started on it early.
This shit is the start of all kinds of delicious worldwide.
Saturday night is usually pancake night so I decided to put this to the test. Unfortunately I was out of garlic. Thought I at least had a jar of the minced stuff, but apparently Harold used them up last week and didn’t bother to remind me. So I substituted butter instead. Harold’s allergic to onions so we decided it was best to skip those. Turned out excellent!
So you put butter in the pan?
