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if you work it into a paste with salt then stir frying it first seems to release the aromatics into the oil where as chopping the garlic turns it brown, hard and bitter If i want a strong garlic taste, then i make a paste and add it at the end of cooking - you only need one raw garlic to really give a punchy taste to a dish rather then 6-8 cloves that have ...


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I have a recipe book that advocates stir frying garlic for "10 seconds or until fragrant." So once you start smelling that glorious frying garlic smell, start throwing more stuff into the fry. Comes out lovely. Of course, if fried garlic is all you're doing, then it should be the very last, or at the very least scooped out of the oil. I attempted to do a ...


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You have a few options, as you're dealing with high-heat cooking Only fry the garlic for a few seconds before adding something else to cool down the pan. You don't want it to cook 'til it shows color ... just a few seconds then toss in some onion or other high-moisture items. Add the garlic with something else (eg, ginger), to keep it from burning quite ...


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THE SECRET TO GUARANTEED GREAT KITCHEN STOVETOP STIR-FRY: I have a well-seasoned Lodge, heavy-duty, 7-quart, cast-iron Dutch oven. (I'll use D-O as abbreviation for Dutch Oven) It is an indoor-kitchen model without the legs or loop-handle the outdoor models have. It is NOT ENAMELED, just black iron. But as I said, it is VERY heavy-duty, and that is the ...



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