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!
You had me until you pressed the garlic. No wonder it has no flavor…
Does that affect the flavour?
I do it when I’m rushing, most of the time I like chunks.
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.
Also garlic powder for even more garlic flavours.
Granulated is actually better than powder, though it’s less common. The chemical that causes the burn of garlic oxidizes pretty readily, and in powder form it’s pretty much all gone. Granulated has less surface area, so it’s slightly better, though still not as good as fresh.
Garlic will burn after about a minute if you cook them alone, but being mixed with onion distributes the heat, plus onions release liquid as they cook which also prevents burning. Depending on how much onion and how hot the pan is, it’s not always going to burn the garlic. It’s good advice and it’s something to be aware of.
In this case the two are separated so the garlic will finish way faster than the onion unless they were about to mix it.
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.
I feel so bad for those people. Cilantro is my favorite spice.
Do you drink coffee? That can kinda fuck with your bitterometer.
Rarely but when I do I drink it black.
The only time garlic becomes “bitter” in my case is if I fry it to charcoal and it’s just little carbon crunchies. But those are more tasteless than bitter. I’ve never encountered bitter garlic now that I think about it.
sounds like the opposite of a supertaster, i’m pretty sure i’m a supertaster and to me tea has no flavour and if there’s a single bitter molecule in a dish it’s utterly inedible and i need to rinse my mouth.
Thanks, chef Jean Pierre
Also if you’re putting ginger in that mix, do the ginger first, then add onion, then garlic at the end.
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.
that’s why your garlic is burnt.
Turn your heat down and decide faster, les incompétents.
deleted by creator
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?
That damned Harold. Always forgetting about the garlic.
How are the pancakes?
Sound like they just had fried butter.
Nailed it.
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.
What if all you have is onions and garlic?
Fry up some more.
I think I’ll have some garlic and onions with my onions and garlic.
Soup.
Onyo soup
lol Chef Jean Pierre?
God bless Chef Jean Pierre!
Cries in GERD
Cries In FODMAP
Cries in GOMPU
I thought this was a Cajun meme
I feel like this applies to a large number of cultures around the world.
As someone who can’t stand chunks of onions in/on food I agree with you. Onions are a key component in what seems to be every culture’s food.
The holy Trinity- onion, garlic, and peppers
akchewally, the trinity is onion, celery, and green pepper. Garlic is pretty much a guaranteed add too though
You’re thinking mirepoix.
Trinity = Onion, Celery, & Green Pepper
Mirepoix = Onion, Celery, & Carrot
What could you make - simple recipes only!
Sauteed onions with garlic.
Mmmmmmm
A quick Egg fried rice
Toss in broccoli and peppers, throw the whole thing over pasta.
Or over rice with a bit of egg and soy sauce and boom stir fry.
That sounds lovely. Yes.
If you have cherry tomatoes, you can make an unbelievably simple pasta sauce by just chucking the tomatoes in, cooking until they go jammy, and perhaps with whatever herbs you like. Once the tomatoes go in, put some pasta on, and in 10ish mins it’ll be ready.
Another simple sauce for pork is if you finely chop some apples, cook it all down until soft, and then throw some cider in, reduce, add stock, and finish with a bit of dijon mustard. Takes very little time, and is greater than the sum of its parts.
Omg I’m totally going to have that first one tonight and add in some pesto.
My husband is out of town and this meatless dish is something he wouldn’t enjoy (not filling enough for him) so we wouldn’t normally make it but I get to enjoy it now thanks to your comment.
Meat isn’t any more filling than other proteins. I hate this idea that’s so common in America. It needs to die. We shouldn’t eat meat with every meal even if that were healthy, which it isn’t. It’s unsustainable. I don’t know how old or open to change your husband is, but I hope this dish works for you and you can convince him to try it.
He enjoys tofu and meat substitutes too, and we’ve enjoyed many vegetarian meals together. But this particular dish I enjoyed tonight wouldn’t be enough for him because it’s just tomatoes and pasta.
Btw, it was delicious. I used fettuccine because I had 3 boxes of it for some reason, plus leftover broccoli from the week.
Looks great, and glad you liked it!
Not sure if it counts as “making” something, but sauteed onions and garlic with a splash of red wine and a few herbs and spices is my go-to for improving jarred pasta sauce
Some pretty good sloppy joes.
So much!
A real neat trick to this is so long as you add something substantive (peas, carrots, potatoes, chicken breast, rice and beans, mushrooms, whatever) and something acidic (tomatoes, vinegar, wine, lime juice at the end) you’ll end up with something palatable.
Garlic and onions are the basis for a LOT of classic recipes. So many of them are literally just roasting a protein with garlic and onions.
It’s that simple. Brown the onions, cook the garlic until it releases a nice smell (30 seconds ish), add what you want to eat and continue cooking until it’s not raw, throw in a splash of acid for good measure (I really like lime or lemon juice for this).m
Thank you kindly!
Chicken stock, shredded rotisserie chicken, chopped celery and carrots, poultry seasoning, salt and pepper to taste. Cook for a bit to let the flavors meld, throw in some egg noodles to cook during the back half. The only other prep outside of the onion and garlic, is shredding the chicken and chopping the carrots and celery. The chicken could be bought preshredded too to save time.
More time consuming but still pretty simple, if you wanted to make it better, you could make stock from the chicken carcass to use in the soup, make your own egg noodles, and up the spice game for more flavors.
Not much beats a good hearty chicken noodle soup.
Top perogies with it. Bonus points if you cook some bacon or kielbasa too. Top with Hungarian paprika. If you’re doing storebought, Mrs T’s pierogi’s are the way to go. Probably not healthy but delicious.
This could also be a good start for hashbrowns I think
Beware: hungarian paprika - real hungarian paprika - can get really spicy if used in excess.
True, I actually like to mix the hot and sweet varieties 50-50
Bacon is the food of God. I get pulled up for ‘anti-semetism’ but fuck that. Its irreverent. Onion, garlic, bacon. WTF couldbr better???!?!?
-
add water -> soup
-
add rice -> fried rice
-
add noodle -> fried noodle
-
add eggs -> omelette
-
add all of them -> ramen (rice is optional I guess)
-
Chocolate brownie.
Heck yeah. Good advice
Great advice 👍
Curry muncher here. Can confirm. Works with plenty of other things besides curry, too.
Yogi Bhajan said the same thing, except it was 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.
Same can be said of soups, really. Start with onion, carrot and celery, then decide on a soup (I recommend ham bone and potato(
I think the joke is that all Ukranian recipes start by frying onion and garlic
Actually the name “onion” is derived from the Latin word for one because, I’ve always assumed, it’s the number one vegetable.
That’s not true at all, though… Also, “onion” in latin is “cepa”.
https://www.etymonline.com/word/onion#etymonline_v_7030 "and directly from Latin unionem (nominative unio), a colloquial rustic Roman word for a kind of onion, also “pearl” (via the notion of a string of onions), literally “one, unity.” "
https://www.oed.com/dictionary/onion_n1?tab=etymology#33571712 "< classical Latin ūniōn-, ūniō a large single pearl, also a rustic Roman name for a single onion (see below) < ūnus one (see one adj.) + ‑iō ‑ion suffix1. "
https://www.collinsdictionary.com/dictionary/english/onion “C14: via Anglo-Norman from Old French oignon, from Latin unio onion, related to union”
Don’t know what else to tell you! You could’ve just looked it up!
Don’t know what else to tell you! You could’ve just looked it up!
I did. I also happen to speak multiple romance languages – you know, the ones that are pretty much just Latin with a thick accent. That etymology is bad. Don’t trust everything you read on the internet just because it’s on the internet.
Also, are you aware that the Romans didn’t largely differentiate between cepa and aglio, i.e. onions and garlic-like plants?
I also happen to speak multiple romance languages
Me too! I didn’t even say the usual Latin word isn’t cepa, in fact one of my sources says that in plain terms. Maybe improve your English reading comprehension since you’re so proud of your polyglotism.
Don’t trust everything you read on the internet just because it’s on the internet.
I understand doubting etymonline.com but the OED and Collins Dictionaries are authoritative sources written by lexicographers. You know, people who dedicate their working lives to the meanings and origins of words. Wind your neck in, you arrogant milksop.
authoritative sources written by lexicographers
Which means jack shit, especially when it comes to an anglophone source. Anglophones can’t even decide which sets of symbols represent which phonemes.
I think you’re confusing the reputation of the average anglophone as monolingual with the quite storied reputation of English lexicographers. Your mouth is much bigger than what’s behind it.
No, I’m not. Open ten english dictionaries and you’ll find ten different schools of thought.
