Isn't awesome that you can put and add some to any dishes? Well, maybe it's just me. Yep, if the three secrets of French cuisine are butter, butter, and butter (don't tell anyone) my version would be garlic, garlic and garlic. Who the hell don't like it? Okay fine, i have friends who do not see the beauty of garlic (especially when it's crispy, hehe) but i always take that as a challenge and try to convince them by preparing some dishes using garlic on it. At least some were convinced though.
I'm a Filipino and here in the Philippines garlic is important and always present in many local dishes. It is very essential because Filipinos trust and rely on the flavor that it can give.
When sauteing it's the onion that usually comes first before the garlic, but here in "Pinas" it's the other way around. I asked some friends and people who also know how to cook on why they put garlic first, most of them said that they're used onto sauteing garlic first.
I guess the only explanation is which of which cooks first to avoid burning it while adding the other ingredients.Timing. I believe that onions take more time to cook to have that caramelize texture.
But sometimes garlic can be very unpredictable. Believe me, with a wrong heat especially in sauteing, it can look golden crisp perfection to burnt and dark as Satan's butt in just a matter of a blink of an eye.
When sauteing it's the onion that usually comes first before the garlic, but here in "Pinas" it's the other way around. I asked some friends and people who also know how to cook on why they put garlic first, most of them said that they're used onto sauteing garlic first.
I guess the only explanation is which of which cooks first to avoid burning it while adding the other ingredients.Timing. I believe that onions take more time to cook to have that caramelize texture.
But sometimes garlic can be very unpredictable. Believe me, with a wrong heat especially in sauteing, it can look golden crisp perfection to burnt and dark as Satan's butt in just a matter of a blink of an eye.
I learned that it's not that easy to fry or saute chopped garlic. It needs some practice even if it's just basic. My advice is to chop your garlic evenly(that goes for everything) so it will also cook evenly. And while sauteing don't stop stirring, it helps to prevent burning it. And last but never the least, practice, practice, practice. It's more like a trial and error. Always reach for perfection in your food.
By the way, this is my first post and first blog. So please bear with my grammar and spelling.
I hope you like it. Keep cooking.
-yesinotapig
No comments:
Post a Comment