Do you actually "saute' till golden" like all the recipes say, as the first step? I find that always results in overcooked garlic with less flavour, so I now tend to either (a) add garlic to the hot oil/fat and cook briefly, just enough to infuse the flavor into the oil but not long enough to actually cook the garlic; or (b) add the garlic near the end of cooking.
I've never understood the instructions to cook garlic until golden, and then cook everything else - as if the garlic will stop cooking while everything else cooks - even Chinese stir-fry recipes contain this instruction. (But then, they also tell you to add ginger way too early, too. And the advice to rub a hot wok with freshly-cut ginger before cooking fish, to prevent sticking? That was put in by sociopaths having a joke at our expense.)
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About the garlic...
Date: 2010-04-13 09:21 pm (UTC)I've never understood the instructions to cook garlic until golden, and then cook everything else - as if the garlic will stop cooking while everything else cooks - even Chinese stir-fry recipes contain this instruction. (But then, they also tell you to add ginger way too early, too. And the advice to rub a hot wok with freshly-cut ginger before cooking fish, to prevent sticking? That was put in by sociopaths having a joke at our expense.)