Garlic Question

[bgan10]

When pan frying, do you put the garlic in with the oil before to let it fuse in together or do you add it all at the same time?

[NOCHEF&JUSTLOVESFOOD.YUM]

When pan frying, do you put the garlic in with the oil before to let it fuse in together or do you add it all at the same time?

I think the answer is "yes", depending on the depth of flavor. If I want more garlic flavor I add the oil and garlic togehter to a cold pan and let them come up to temperature together. If I want less of a garlic taste I use a moderate to hot pan and take the garlic out sooner.

Above all, watch the garlic. If it burns, it is a smell and sight you will not soon forget. :)

[Semigourmet]

I think it depends on the dish. And sometimes if you have the oil too hot you will burn the garlic which makes it bitter. So I would be careful. it only takes a few seconds to infuse a little bit of oil.

[Jenyfari]

I usually add the garlic first to slightly soften and to let the flavour develop.

[Manuela]

It depends on the depth of flavour, but most of the time I add it all at the same time. That's how my mother thought me... I've tried adding the garlic first to let the flavour develop as I've read in some cookbooks, but it didn't make any difference in what taste is concerned... Most of my friends that I've with whom I talked about this do the same: adding it all at the same time...

[Mancook]

I really don’t understand what you talking at all here!

I usually fry the garlic whenever the oil is at its boiling point because I believe that it will help any food to have the right it will help in spreading the flavor and the aroma of garlic.

[she_cookie]

I always add the garlic (or onion, in some cases) before i add the rest of the ingredients. I let in fry in oil a little until it gets a little brownish, then i add the other stuff in the pan.
I don't know if it's the same as adding it all together, i just got used to doing it like so.

[Minal Foodie]

As many have said it depends on the recipe you are preparing, also depends upon the form of garlic like paste or crushed or whole garlic.

If you want a deeper flavor then add garlic just a minute after you add oil to a pan, so that the garlic flavor is released in the oil and eventually is spread in the dish you are preparing. In this case I use crushed or chopped garlic, not very fine.

If I am using garlic paste then I add it when onion is almost sauted, this is in case of gravies and curries.

While preparing dals, add coarsely chopped garlic to the dal while cooking it, so that the dal gets its flavor.

I hope this helps you.

Regards,
Minal
---
http://foodatarian.com
---