• teft@lemmy.world
    2472·
    9 个月前

    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.

    • wise_pancake@lemmy.ca
      841·
      9 个月前

      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.

    • Cethin@lemmy.zipEnglish
      211·
      9 个月前

      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.

        • Cethin@lemmy.zipEnglish
          51·
          9 个月前

          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.

    • fidodo@lemmy.worldEnglish
      16·
      9 个月前

      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.

    • Psythik@lemmy.world
      10·
      9 个月前

      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.)

      • howrar@lemmy.ca
        7·
        9 个月前

        It’s a genetic thing, kind of like how cilantro tastes like soap for some people.

      • Swedneck@discuss.tchncs.de
        1·
        9 个月前

        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.

      • intensely_human@lemm.ee
        1·
        9 个月前

        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.

    • intensely_human@lemm.ee
      5·
      9 个月前

      Also if you’re putting ginger in that mix, do the ginger first, then add onion, then garlic at the end.

  • fidodo@lemmy.worldEnglish
    711·
    9 个月前

    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.

    • SquirrelEnglish
      8·
      9 个月前

      That’s my wife. Every time, “That smells good!” and I’m at step no. 1, cooking onions.

  • numberfour002@lemmy.worldEnglish
    301·
    9 个月前

    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!

      • 🇰 🌀 🇱 🇦 🇳 🇦 🇰 ℹ️@yiffit.netEnglish
        10·
        9 个月前

        Hmmm… So in an unrelated chain of events, I looked up how I could make sour cream and onion dip from scratch and it was pretty much just caramelizing onions and garlic and then adding sour cream. With the potato in chip form, got a solid snack goin’! 🤤

            • ChowJeeBai@lemmy.world
              1·
              9 个月前

              Thinly slice potato (1mm or less) with a mandoline at its thinnest setting. Lay out in a single layer on a microwave safe tray. Pat dry, then lightly oil every chip (this part I hate because it’s labor intensive). Micro on high for 10 mins. Flip every chip. Microwave on high for another 10. Toss with whatever seasoning you like. Enjoy.

              Chef John has the original.

        • DragonTypeWyvern@literature.cafe
          2·
          9 个月前

          Yep. Add some Italian/Tuscan seasoning and you’ve got ranch dip instead.

          If you want an even easier version you can just use powdered onion and garlic salt.

    • EnderMB@lemmy.world
      9·
      9 个月前

      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.

      • cheesymoonshadow@lemmings.world
        4·
        9 个月前

        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.

        • Cethin@lemmy.zipEnglish
          42·
          9 个月前

          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.

          • cheesymoonshadow@lemmings.world
            7·
            9 个月前

            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.

    • dalekcaan@lemm.ee
      8·
      9 个月前

      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

    • cogman@lemmy.world
      5·
      9 个月前

      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

    • BassTurd@lemmy.world
      4·
      9 个月前

      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.

    • 0ops@lemm.ee
      2·
      9 个月前

      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

      • maculata@aussie.zone
        1·
        9 个月前

        Bacon is the food of God. I get pulled up for ‘anti-semetism’ but fuck that. Its irreverent. Onion, garlic, bacon. WTF couldbr better???!?!?

      • Gabu@lemmy.world
        1·
        9 个月前

        Beware: hungarian paprika - real hungarian paprika - can get really spicy if used in excess.

        • 0ops@lemm.ee
          1·
          9 个月前

          True, I actually like to mix the hot and sweet varieties 50-50

    • redcalcium@lemmy.institute
      1·
      9 个月前

      • add water -> soup

      • add rice -> fried rice

      • add noodle -> fried noodle

      • add eggs -> omelette

      • add all of them -> ramen (rice is optional I guess)