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How can I use San marzanos without them overwhelming the garlic
Posted on 1/13/17 at 8:57 pm
Posted on 1/13/17 at 8:57 pm
Whipped up some Italian stew if you will
Browned onion and a decent bit of garlic, about 15 cloves, before deglazing pan with some red wine and then adding the San marzanos (2 cans). Could hardly taste the garlic
Insight appreciated
Browned onion and a decent bit of garlic, about 15 cloves, before deglazing pan with some red wine and then adding the San marzanos (2 cans). Could hardly taste the garlic
Insight appreciated
This post was edited on 1/13/17 at 9:04 pm
7
Posted on 1/13/17 at 8:59 pm to Rouge
Use more garlic.
Posted on 1/13/17 at 9:00 pm to Rouge
Have you tried adding the garlic later? So it stands out more?
quote:or just use this method
Use more garlic.
This post was edited on 1/13/17 at 9:01 pm
Posted on 1/13/17 at 9:01 pm to emboslice
I will try both
Thanks for the input
Thanks for the input
Posted on 1/13/17 at 9:12 pm to Rouge
Slice the garlic very thin with a sharp knife or razor blade. Don't mince or chop.
Posted on 1/13/17 at 9:17 pm to Rouge
Sous vide the garlic first.
Posted on 1/13/17 at 9:21 pm to Pinche
quote:
Slice the garlic very thin with a sharp knife or razor blade. Don't mince or chop.
Posted on 1/13/17 at 9:50 pm to Rouge
The less you cook it the stronger the garlic flavor. Try cooking down the garlic only a minute or so after browning the onions
Posted on 1/13/17 at 9:55 pm to Rouge
Take the tomatos, stuff it in your fat face and die.
Posted on 1/13/17 at 9:58 pm to Prosecuted Collins
quote:
Take the tomatos, stuff it in your fat face and die
Posted on 1/13/17 at 10:16 pm to KosmoCramer
quote:
Take the tomatos, stuff it in your fat face and die
Take the tomatos, stuff it in your fat face and die
Posted on 1/13/17 at 10:34 pm to FAP SAM
tomatoE acid eats the garlic
Posted on 1/14/17 at 5:53 am to Rouge
My grandmother always added the garlic and basil 30-45 minutes before turning the heat off.
Posted on 1/14/17 at 7:38 am to FAP SAM
quote:
The less you cook it the stronger the garlic flavor. Try cooking down the garlic only a minute or so
This. If you're cooking a sauce and you want the garlic to shine through you only cook the garlic until the oil bubbles around it before adding the tomatoes.
Like this.
This post was edited on 1/14/17 at 7:39 am
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