Or, the method from “the bear” for tomato sauce: you cook the garlic in olive oil for a few minutes, add the basil leaves for a few more minutes then set this oil aside and only add it in the sauce at the end.
Comment on Moar garlic
Gullible@sh.itjust.works 2 days ago
The trick to it is that you use twice the garlic, but hold half of the garlic until the last few minutes of cooking. If you have sensitive bowels, add them 5+ minutes before the dish is finished. 3 minutes before it’s finished, if you’re feeling secure.
BastingChemina@slrpnk.net 1 day ago
Gullible@sh.itjust.works 1 day ago
Tried this for a bit. My body did not appreciate the amount of oil going into me. Delicious, though!
boreengreen@lemm.ee 1 day ago
Sounds really nice! Why have I not thought of this?
naeap@sopuli.xyz 2 days ago
Yeah, else all the oils will already be cooked out and quite some flavour will be evaporated
I’m also always doing some onions first, after that a part of the garlic to fry, then the other stuff, and when it’s “soupy” put in a bit more of the garlic - and if you really still like it, you can put in more close to the end
That way, everything will get nicely juiced in garlic oils, and adding something in the end to have some fresh stuff inside, can spice it up more