How many of you cook on a regular basis? I enjoy cooking, helps me relax after working tbh. So how many of you do the same?

You brown the meat in order not to overdo it and lock in the juices which you don't do if you continuously fry the meat. Once you've browned off the meat you then cook it to lock in the flavours. Never brown the garlic. Crush it and stir it into the sauce and cook it so it brakes down nicely.

 

The expression "teaching your grandmother to suck eggs" springs to mind :rofl:

Im inviting my mate Heston to the convo in a minute lol!!

You brown the meat in order not to overdo it and lock in the juices which you don't do if you continuously fry the meat. Once you've browned off the meat you then cook it to lock in the flavours. Never brown the garlic. Crush it and stir it into the sauce and cook it so it brakes down nicely.

 

 

i turn my garlic into a paste which i crush using salt but i always fry it slighty it brings out flavour. but only in a brown sauce as it can also deepen the colour, it all depends what your making and what colour your looking for also

 

and browning brings out flavour as well but you cant lock in minced meat its too small.

Im inviting my mate Heston to the convo in a minute lol!!

 

He's MY mate not yours :slap:

i turn my garlic into a paste which i crush using salt but i always fry it slighty it brings out flavour. but only in a brown sauce as it can also deepen the colour, it all depends what your making and what colour your looking for also

 

and browning brings out flavour as well but you cant lock in minced meat its too small.

 

You brown the garlic in oil after you've crushed it or do you cook it and then crush it? I've always crushed it and disolved it into the sauce I'm cooking.

 

I do sometimes thrown in finely diced chunks.

i turn my garlic into a paste which i crush using salt but i always fry it slighty it brings out flavour. but only in a brown sauce as it can also deepen the colour, it all depends what your making and what colour your looking for also

 

and browning brings out flavour as well but you cant lock in minced meat its too small.

 

i always try and go for the brown method but somehow i always get a slap :slap::rofl:

i always try and go for the brown method but somehow i always get a slap :slap::rofl:

 

Yeah but you can't get pink garlic :x:

Be carefull when frying garlic as it burns very easily. Tastes FAR better if quickly flashed in the pan with the onions though :)

Yeah but you can't get pink garlic :x:

 

Ha, i'm waitin for Saz to give me the, THATS DISGUSTING lecture :rofl:

Ha, i'm waitin for Saz to give me the, THATS DISGUSTING lecture :rofl:

 

 

She can't, it's our 1yr anniv tonight so banzai time :rofl:

I make sure the onions go soft. Can't stand crunchy onions. As well as good taste, good texture is also key for me. This is why I finely dice the onions. Large chunky onions make me hurl. Not because of the taste, but because of the texture. Probably why I detest mushrooms so much.

Ha, i'm waitin for Saz to give me the, THATS DISGUSTING lecture :rofl:

 

you ****ing dirty ****ing **** arsing ****!!!!!!!!!!!!!!!

 

 

 

 

 

 

will that do lol?!!

Best way to get the flavour out of your garlic for a sauce or soup is to turn it into a paste then fry depending on what colour you want you dont have to make it brown just a little colour to release flavour then add all your other bits you need to do the frying before you can do the stewing/cooking/boiling etc. you need to bring out as much flavour as possible in the frying process if ya get my drift.

My garlic crusher is pretty good and does turn the garlic into a paste. I'll try very lightly frying it on a low heat then next time.

is this 300zx.co.uk or WI.CO.UK?? lol

I make sure the onions go soft. Can't stand crunchy onions. As well as good taste, good texture is also key for me. This is why I finely dice the onions. Large chunky onions make me hurl. Not because of the taste, but because of the texture. Probably why I detest mushrooms so much.

 

agree onions should be finely diced and sweated off till soft or they will just feel like bullets in the sauce. And its best to fry them lightly so they are soft and light coloured (not brown in this instance)

My garlic crusher is pretty good and does turn the garlic into a paste. I'll try very lightly frying it on a low heat then next time.

 

i dont use a crusher i use a knife sidewards with salt to crush the garlic into a paste it works well and i was showed this method by the pros ;)

you ****ing dirty ****ing **** arsing ****!!!!!!!!!!!!!!!

 

 

 

 

 

 

will that do lol?!!

 

sorry Saz, i hang my head in shame :o

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

not

i dont use a crusher i use a knife sidewards with salt to crush the garlic into a paste it works well and i was showed this method by the pros ;)

 

Weird thats exactly how I do it - **** the shitty garlic crushers ;)

pouring boiling water over chopped onions(in a sieve) is supposed to take the bitterness off also I understand

and most of the flavour probably lol ;)

not for like ages just a swill

Weird thats exactly how I do it - **** the shitty garlic crushers ;)

 

To save time you can use the crusher then the knife and salt :D

 

Hmmmmm the smell of frying fresh shallots and garlic.....

can never be arsed though