View Full Version : how do I NOT burn garlic???
david uk
10-13-2007, 06:54 AM
I was making what should have been a delicious sauce for my pasta today and yet again I burned the garlic. :mad: :confused: :mad:
I always do it, but I love garlic so much I would willingly wear it as a perfume.
so how do I avoid burning it when frying it? :rolleyes:
Dear David,
You know how in Hungarian dishes you almost always fry onions and also garlic? Well... I know what you mean on the burning garlic front. What I simply do is... put the garlic in later. When the onions are almost done.
Big kiss,
Eva
aabram
10-13-2007, 10:35 AM
Same here, even when microwaving for whatever sauce I'm making :rolleyes:
Annabel
PS Microwaved onions are HEAVEN :p
I just sautée garlic over low heat for a couple of minutes before adding in any other ingredients, David.
(And yes, you are making me hungry.)
Rickster
10-13-2007, 12:01 PM
David, I make Sauce quite often. (being italian and all) This is what I do:
Rick's Pasta Sauce
------------------
Olive oil in Pan
Plenty of garlic (to taste)
salt / pepper (to taste)
a little crushed red pepper
1 Large onion (small dice)
Finely chopped carrots (about a cup)
Italian seasoning (I crush the seasoning in my hand..this releases the oils)
Saute all of the above (do not burn :)
Add crushed (or plum tomatoes) usually 2 cans
Add 1 can of water
a little more Italian seasoning (to taste)
Let simmer all day
I also use 1 peeled potatoe in sauce (cut in half)
The potatoe and carrots help to absorb the acid from the tomatoes
It also makes a more consistent sauce.(meaning..you want the sauce to stick to the pasta somewhat)
Remember: the saute part of all of this detemines how your sauce will come out. The flavors from sauteing carries thru out any sauce.
Serve with favorite Pasta.....Enjoy!
Mmmmmmmmmmmmmm... garlic...
Eva
hoops
10-13-2007, 07:40 PM
slowly sautee in extra virgin olive oil over low heat, the oil is heavy enough to hold the flavor and cooks more easily than average oil over a low heat. the flavor will blow your socks off. you'll begin to sautee everything over low heat. a good spagetti sauce takes all day to cook. if you are making cream sauces, do the garlic first so the flavor is already spread thru the bit of oil that it's in and can more easily blend with the cream yum... i miss food sometimes. lol
peace
hoops
I put a couple tbsp. olive oil in a pan, press garlic into it and let the oil get good and garlicky, not too hot, and then throw in a coupla steaks. I did that tonight, and even though the meat wasn't worth what was paid for it, it tasted a lot better for the garlic treatment!
A whole clove of elephant garlic done as above will make your house redolent for hours!
Now, about spaghetti sauce...do the hamburger the same way to start with.
I have a question. I would ask my cousin ,who is Italian, for his mother's (and his) wonderful recipe for spaghetti sauce. Mine was passable and good, but his is REAL!
He would always ask me if I fried my tomatoes. No, nor do I know how to fry tomatoes...in the can they are wet, and paste just slides around. How does one fry tomatoes for sauce? Do they have to be real, or can they be canned (I'm sure he uses canned ones).????
Agnes
10-13-2007, 11:50 PM
Both canned and fresh tomatoes can be fried, Bat :) (I like the fresh ones best. Surprise! :p) Put on a frying pan WITHOUT any oil or butter until it's hot. Meanwhile, slice the tomatoes and put them in the pan. Fry both sides for about 2 minutes and TADAA! If you sprinkle the tomatoes with Italian herbs and garlic beforehand, use a little olive oil to fry them in.
slowly sautee in extra virgin olive oil over low heat, the oil is heavy enough to hold the flavor and cooks more easily than average oil over a low heat.
That is exactly the way I cook garlic, Hoops! :)
david uk
10-14-2007, 06:06 AM
That is exactly the way I cook garlic, Hoops! :)
I think that's the clue with extra virgin oil, to cook it on a low heat, as I read that it's quite a fragile oil, so excessive temperatures burn it quite easily.
Agnes
10-14-2007, 06:15 AM
That is exactly the way I cook garlic, Hoops! :)
me too! :)
aabram
10-14-2007, 09:09 AM
I put a couple tbsp. olive oil in a pan, press garlic into it and let the oil get good and garlicky, not too hot, and then throw in a coupla steaks. I did that tonight, and even though the meat wasn't worth what was paid for it, it tasted a lot better for the garlic treatment!
A whole clove of elephant garlic done as above will make your house redolent for hours!
Now, about spaghetti sauce...do the hamburger the same way to start with.
I have a question. I would ask my cousin ,who is Italian, for his mother's (and his) wonderful recipe for spaghetti sauce. Mine was passable and good, but his is REAL!
He would always ask me if I fried my tomatoes. No, nor do I know how to fry tomatoes...in the can they are wet, and paste just slides around. How does one fry tomatoes for sauce? Do they have to be real, or can they be canned (I'm sure he uses canned ones).????
Just remember that not all of us eat red meat...... :p
me too! :)
You make me proud my daughter. Now go show your brother how to do it.
Agnes
10-14-2007, 11:16 AM
I've tried, cyberdad, but he just doesn't get it! :p
hoops
10-14-2007, 06:42 PM
daviduk, yep you have the trick!
bat, Agnes has said it best. i prefer to use a frying pan, so i can watch closely. just a touch of ev olive oil and get the oil "hot" first, just like any ev olive oil, it's fragile so watch your oil. fry very quickly just enough to bring the flavor to the edges you want them to stay mushy. so in truth they are sauteed not really fried. my mom was the best at making spagetti sauce, i'd watch her like a hawk and she learned from her mother in law. mom hated to cook, but for my dad who is italian, she would go all out to make it perfect for him. here is the best part....mom was 100% irish and her mother in law was 100% polish. italian men will go to all lengths to make sure their wives make GOOD ITALIAN sauce. mmmmm, i can taste it now. peace
hoops
Just remember that not all of us eat red meat......
Then that's not about you, is it, Annabel?
Some things don't apply, so ignore them.
mixtymotions
10-14-2007, 11:46 PM
I prefer to roast my garlic, then add it to my sauces after I have lowered the heat to simmer. Maybe it's because I like the little terra cotta garlic roaster thingie, maybe it's because I like how the house smells when it's filled with the aroma of roasted garlic, or maybe it's because I've overcooked garlic too often myself (yikes, that's bitter!) Whatever method you use, garlic must be smashed to fully release its flavors. Roasted garlic smashes so nicely and as a bonus, it mixes easily with butter or extra virgin olive oil for yummy garlic bread. :D
Darlene
10-15-2007, 12:21 AM
Oh you guys are making me crave for garlic. Whole cloves of roasted garlic on a cheese pizza. And it is so healthy too! sigh...........
Peace, Darlene
aabram
10-15-2007, 09:59 AM
Then that's not about you, is it, Annabel?
Some things don't apply, so ignore them.
I think you'll find, Bat that it's not just me we're talking about here
david uk
10-15-2007, 11:30 AM
I think you'll find, Bat that it's not just me we're talking about here
but Annabel, the comment about meat was so obviously not aimed at us vegetarians, so what does it matter? this board contains all kinds of folk and that's why I like it here :)
aabram
10-15-2007, 11:43 AM
but Annabel, the comment about meat was so obviously not aimed at us vegetarians, so what does it matter? this board contains all kinds of folk and that's why I like it here :)
Well, David, it doesn't matter. I just wanted to get my point accross... Maybe I've failed yet again
RedjackRyan
10-15-2007, 12:40 PM
'Bel dear.. everyone gets your point by now. In your world, meat=bad. We get it already dearheart.
Ok, so all this talk of garlic, where's my pizza???
Now grill me up a nice steak! Medium-rare, please.
RedjackRyan
10-15-2007, 01:37 PM
Porterhouse or Rib-eye?
hmmm.. now i',m thinking take a nice thick rib-eye ..make a little pocket and fill with roasted garlic.
That sounds excellent!
And if you could sautée some onions and mushrooms to dump on top I'll share some homemade Apple Crisp with you for dessert.
hoops
10-15-2007, 07:22 PM
even though i am a vegetarian too, i still remember the days of good italian sausage (preferably the hotter the better) cooking slowly in mom's sauce....(drool) she used to have to make twice as much cause we would pick it out of the sauce all day long...yummmmm...or...or dipping really good crusty italian bread into the bubbling batch... omg, by the time it got to the table...well, mom had to make A LOT for the 11 of us and there were never left overs. mom also made a sausage and peppers dish that would make your cry. I make it now ( well not now, can't eat anything), i just leave the sausage for the siblings and eat the juicy multi colored peppers dripping from the crusty bread.
drool in peace
hoops
aabram
10-16-2007, 10:35 AM
Ah well, isn't it good to know that.................... none of us will ever have a cold again ...... :) :) :)
And Ben, your pizza will be delivered on Friday :)
RedjackRyan
10-16-2007, 01:36 PM
The only thing this meat eater is suffering from is way too much of your preaching. Why not busy your fingers peeling asparagus as opposed to preaching the gospel of veganism to those who don't wish to hear it.. m'kay?
The only thing this meat eater is suffering from is way too much of your preaching. Why not busy your fingers peeling asparagus as opposed to preaching the gospel of veganism to those who don't wish to hear it.. m'kay?
And a big amen to that, Redjack! http://i90.photobucket.com/albums/k267/deemark/Emoticons/applause.gif
Oh well, the people who eat meat will suffer from whatever
That's not very nice...
Eva
david uk
10-16-2007, 04:54 PM
Annabel, every time someone mentions the word meat in a thread you don't need to go on about vegetarianism if that's not the subject of the thread.
Agnes
10-16-2007, 11:03 PM
I agree. I'm a vegetarian myself, Annabel, but I really feel you've killed the subject so to speak. (And I do agree with Eva, that remark was not nice. If I feel that way, I can see why those who do eat meat would get pretty upset with you constantly venting this particular point of view. To each his own, right?)
mixtymotions
10-16-2007, 11:59 PM
I don't care if my food is meat or not, so long as it once had a face :p
I don't care if my food is meat or not, so long as it once had a face :p
You make me laugh, Mixty :D
But stay away from me. I have a face :p :eek:
Eva
lucille
10-17-2007, 04:20 AM
Just remember that not all of us eat red meat
Yoiks, this is getting like the smoking/non-smoking argument. BUT, I want to know why the distinction of red meat/meat. IMHO a true vegan doesn't eat anything with a face which includes fish and chicken. Nor do they eat or drink dairy products, or wear leather (red leather yellow leather:D ) So is it an argument about just red meat? ...and from what will we suffer? Fish meat is high in anti oxidents and good brain food. Chicken meat (free range) is good protein as is beef steak, lamb chops, pork etc. Kangaroo meat is very very good for you (and tastes yummy). Humans are natural carnivores, so unless one feels sorry for the animals/birds/fish that are being farmed for our consumption and can't face eating them, we seem to have survived and evolved quite nicely.
I hate seeing live-stock trucks taking cows or sheep to slaughter houses, and every time I see them, I vow to become vegetarian. But I love my eye fillets too much. I am not a fan of lamb but do like the little spring lamb chops, and never eat pork (just don't like the texture), and I have to say, I make the BEST garlic sauce. Ask Leslie or Billies Girls :)
Darlene
10-17-2007, 05:11 AM
Not getting in the argument but Annabel is a true true vegan!
But not me! I like most all food and have eaten a lot of different kinds of food. I love my veggies, all colors, shapes, and sizes. Well.... except green bell or red bell peppers. Go figure?
I also love my meat, beef, pork, chicken, ostrich, buffalo, kangaroo, lamb (fat but good with mint jelly), fish, seafood (but I do like my fish cooked, tried it several times but...)
Now that I have made everyone hungry..........
So....Eat what you love, eat what you will. Life is too short to argue. HENRY DAVID THOREAU tells us that "If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." I just love that poem, sigh!
Peace, People,
Darlene
ps. I also were leather (but not red or yellow) eat cheese, drink milk, eggs...................
GodSistah
10-17-2007, 05:28 AM
See...this is what comes from burning garlic and splatting spiders, David!
:rolleyes:
~Andrea~
I agree. I'm a vegetarian myself, Annabel, but I really feel you've killed the subject so to speak. (And I do agree with Eva, that remark was not nice. If I feel that way, I can see why those who do eat meat would get pretty upset with you constantly venting this particular point of view. To each his own, right?)
I agree, Agnes. Choices are as individual as the people who make them. There are a lot of people in the world so naturally there are a lot of different preferences. No one has any business telling anyone else how to live.
RedjackRyan
10-17-2007, 06:58 AM
Mixty darlin, you slay me :)
I agree with you Dee, respectful discussions are always welcome, but no one has the right to tell anyone else how to live their lives.
Well you know Redjack, control of self is the only real control we have so live and let live is a good idea. I believe Janis put it this way once in an interview, “Don’t bother me and I won’t bother you,” (or something like that). Either way, it works for me.
aabram
10-17-2007, 09:02 AM
Mixty darlin, you slay me :)
I agree with you Dee, respectful discussions are always welcome, but no one has the right to tell anyone else how to live their lives.
I'm not.....
RedjackRyan
10-17-2007, 09:48 AM
I believe Janis put it this way once in an interview, “Don’t bother me and I won’t bother you,” (or something like that). Either way, it works for me.
That Janis is a very wise lady. She should write a book :)
Marcia Drummergal
10-17-2007, 11:12 AM
Burnt garlic and splattered spiders.....mmmm....what are you serving at the Janni-que Redjack?!
Marcia :D :eek:
mixtymotions
10-17-2007, 11:49 AM
You make me laugh, Mixty :D
But stay away from me. I have a face :p :eek:
Eva
Please do drop by for dinner some evening Eva - I'll plan on serving fava beans and a nice Chianti.....;)
That Janis is a very wise lady. She should write a book :)
What a great idea, Redjack! Doesn't she write songs or something?
http://i90.photobucket.com/albums/k267/deemark/Emoticons/guitar.gif
Oh . . .
The garlic was burning
The world was a-turning
The spiders yearning to be free la la la
Agnes
10-17-2007, 01:10 PM
http://i90.photobucket.com/albums/k267/deemark/Emoticons/guitar.gif
Oh . . .
The garlic was burning
The world was a-turning
The spiders yearning to be free la la la
ROFL, Dee-meister, you crack me up!
Oh . . .
The garlic was burning
The world was a-turning
The spiders yearning to be free la la la
Good grief!! That lyric sounds like something from the good ol' LSD years. :D
Well life does seem hallucinogenic some days more than others. :p
mixtymotions
10-17-2007, 02:11 PM
Splattered spiders, lol, good one Marcia :D
So....technically...do spiders have a face? I read somewhere that every human on Earth has eaten spiders - seems they (ugh) get into our mouths (ugh) when we're sleeping (ugh). I'm sure the spider is simply seeking a quick refreshment on the reservoir of drool but end up being swallowed.
Heck, smothered in enough garlic I'll eat just about anything.
RedjackRyan
10-17-2007, 03:17 PM
hmm Marcia, maybe a big ole fat tarantula smothered in onions,garlic, and gravy would be just the ticket for the Jan-nic? eh?
lol
Mixty.. I won't touch that with a 20 foot pole :)
Dee, I think i have heard that she writes songs for Britney or something like that.. :D:eek: Well, the poor girl does need all the help she can get...
So....technically...do spiders have a face?
I have to confess I had my doubts Mixty, but apparently they do! Who knew?
http://i90.photobucket.com/albums/k267/deemark/Photo%20Shoebox%20VI/smilingspider.jpg
I agree, Redjack. That gal needs some serious intervention.
Spiders must have faces...they have to have somewhere to put their 8 eyes!!
Redjack, be sure and de-fur the tarantula before bbqing it...I can handle peach fuzz; but at fur and feathers, I draw the line!
GodSistah
10-17-2007, 09:01 PM
Along came a spider
that sat down beside her
and said...
How'd the rest go, RedJack?
The P-Funk version, that is... ;)
:)
~Andrea~
DaveM
10-17-2007, 11:16 PM
Cap'n, perhaps spiders deep-fried in batter? I would assume they taste like chicken.
aabram
10-18-2007, 11:38 AM
It seems as though I've upset the apple cart yet again.... :( My remarks were only meant in fun but have been taken much too seriously. Please accept my apologies everyone, and let's just graciously get on with our general madness on this lovely Message Board.
PS. I've edited the post in question
Annabel
Annabel: Thanks! :)
DaveM: All creepy looking creatures taste like chicken. Grasshoppers, frogs, spiders... Besides humans that is. We taste like pork.
Eva
mixtymotions
10-18-2007, 02:06 PM
And you would know this because ____________????? :eek:
I actually ate frog legs - ONCE - and it tasted like FROG, ugh!
RedjackRyan
10-18-2007, 02:08 PM
mmm frogs legs.. love em.. though i always wonder if they give the poor legless frogs little tiny wheelchairs.
Annabel: Thanks! :)
DaveM: All creepy looking creatures taste like chicken. Grasshoppers, frogs, spiders... Besides humans that is. We taste like pork.
I'm afraid to ask how you know that Eva, but would that be cooked with or without garlic?
There are a few people in my life (not here) that I'm about ready to fry! :mad:
mmm frogs legs.. love em.. though i always wonder if they give the poor legless frogs little tiny wheelchairs
Ehm... no Redjack. They get cut in half and then die. I think we should at least eat the other half too. I am always very much in favour of eating the entire animal. Fried flipper?
And you would know this because ____________????? :eek:
I'm afraid to ask how you know that Eva
As a Pirate Queen one needs to survive nasty situations. Oh, and I watch the National Geographics channel.
but would that be cooked with or without garlic?
Always better with garlic, Dee. Much, much better.
Yours cheerfully and bon appetit! :)
Eva
Well thanks for the cooking tip Eva, but I'm going to go eat my Sloppy Joes instead. :p
hoops
10-18-2007, 06:37 PM
bat,
i would like to comment on your post...but in all politeness and prudishness, i choose not to :D
peace
hoops
Annabel: Thanks! :)
DaveM: All creepy looking creatures taste like chicken. Grasshoppers, frogs, spiders... Besides humans that is. We taste like pork.
Eva
The cannibals don't call us 'long pig' for nothin'. And, believe me, they KNOW!:eek:
The cannibals don't call us 'long pig' for nothin'. And, believe me, they KNOW!:eek:
There... the experts are saying it too.
Eva
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