Vocal Voices

put it into the pan when the oil is cold so it doesn't 'burn' as I once heard on a cooking show (Nigella it was I think); or
put it into whatever you're cooking quite near the end as the less garlic cooks the stronger the flavour - as just heard on the Hairy Biker show?

rather different advice so curious which you do

I put garlic in quite late during the sautéing phase (with any dried herbs and spices if that's what I am using) and give it only a minute or two so that it does not overcook. I am not sure that the flavour is stronger, but if it burns in oil garlic can give a quite bitter flavour - not nice.

I guess that my way is a sort of half-way-house as the garlic gets lightly fried but also gets a long and slow cook with the other ingredients.

As an example: If I was doing a chilli I would sauté the onions till soft, then I would add garlic, ground cumin and dried oregano and stir for about two minutes. Next would be the mince, which I would cook to lose its pinkness, then tomatoes........

I put it in with the onion at the start to soften both.

I got some of the new Lidl garlic today. Looking forward to trying it.

is that the one with the extra huge cloves Rodo?

I usually do the same as WM but it depends a bit on the recipe.

What new Lidl garlic Rodo?? Or do you mean that one clove stuff, our one has had that for ages

I only heard of it the other day when it was in the newspaper.
It sounds useful, but I will have to check the strength of flavour first.

Rodo wrote:I put it in with the onion at the start to soften both.

Same here

It's not all that strong Rodo, I got it once then decided I was better off with the normal stuff - but it's so pretty