It's part of everything
It's part of everything
88 comments
-
-
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.
-
That's my wife. Every time, "That smells good!" and I'm at step no. 1, cooking onions.
-
-
that’s why your garlic is burnt.
-
Turn your heat down and decide faster, les incompétents.
-
-
-
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!
-
So you put butter in the pan?
-
That damned Harold. Always forgetting about the garlic.
-
Nailed it.
-
-
As a Ukrainian this is completely true.
Although in my family we add carrots as well.
-
As an American, I am required to point out that some Chinese chef said that first, and it spread to France and Italy.
-
-
smelling the intoxicating aroma of garlic and onions
Well, I still can't think of anything so I guess I'll just eat a big old bowl of caramelized onion and garlic 🤷🏻♂️
-
Cries in GERD
-
Cries In FODMAP
-
-
What could you make - simple recipes only!
-
Sauteed onions with garlic.
-
Mmmmmmm
-
-
A quick Egg fried rice
-
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.
-
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
-
Some pretty good sloppy joes.
-
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
-
Thank you kindly!
-
-
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.
-
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
-
Chocolate brownie.
-
- add water -> soup
- add rice -> fried rice
- add noodle -> fried noodle
- add eggs -> omelette
- add all of them -> ramen (rice is optional I guess)
-
-
I thought this was a Cajun meme
-
I feel like this applies to a large number of cultures around the world.
-
As someone who can't stand chunks of onions in/on food I agree with you. Onions are a key component in what seems to be every culture's food.
-
-
-
Heck yeah. Good advice
-
Great advice 👍
-
Curry muncher here. Can confirm. Works with plenty of other things besides curry, too.
-
-
This step is in so many European dishes, you might as well always get started on it early.
-
This shit is the start of all kinds of delicious worldwide.
-
Same can be said of soups, really. Start with onion, carrot and celery, then decide on a soup (I recommend ham bone and potato(
-
-
I think the joke is that all Ukranian recipes start by frying onion and garlic
-
-
Actually the name "onion" is derived from the Latin word for one because, I've always assumed, it's the number one vegetable.
-
That's not true at all, though... Also, "onion" in latin is "cepa".
-
https://www.etymonline.com/word/onion#etymonline_v_7030 "and directly from Latin unionem (nominative unio), a colloquial rustic Roman word for a kind of onion, also "pearl" (via the notion of a string of onions), literally "one, unity." "
https://www.oed.com/dictionary/onion_n1?tab=etymology#33571712 "< classical Latin ūniōn-, ūniō a large single pearl, also a rustic Roman name for a single onion (see below) < ūnus one (see one adj.) + ‑iō ‑ion suffix1. "
https://www.collinsdictionary.com/dictionary/english/onion "C14: via Anglo-Norman from Old French oignon, from Latin unio onion, related to union"
Don't know what else to tell you! You could've just looked it up!
-
-
88 comments
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.
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.
You had me until you pressed the garlic. No wonder it has no flavor…
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.
Also garlic powder for even more garlic flavours.
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.
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.)
It's a genetic thing, kind of like how cilantro tastes like soap for some people.
Do you drink coffee? That can kinda fuck with your bitterometer.
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.
Thanks, chef Jean Pierre