A question about stir frying garlic

Freefaller · 20 Feb 2014 at 09:50

If you can't stand the heat, get out of la cuisine!

tom_e · 20 Feb 2014 at 10:03

My mate solves this issue by just eating whole cloves raw, the man has problems.

hawkhench · 20 Feb 2014 at 14:46

I remember my mum cooking this 40 clove chicken recipe once and not actually telling me. Had several in my mouth before I realised

randomshenans · 20 Feb 2014 at 14:56

Several what in your mouth...?

FrenchTart · 20 Feb 2014 at 15:06

randomshenans said:
Several what in your mouth...?

Presumably lots of cocks.

Pookie Bear · 21 Feb 2014 at 08:35

My friend, who was once a professional chef, gets around it by making garlic-infused oil - and the same with chillies. It's powerful stuff, but perfect for stir-fries and loads of other dishes. The garlic oil is immense for bruschetta/crustinis.

That said, when stir-frying, I've always put the garlic in early until the armoa has escaped into the air, then add more ingredients and just keep stirring - not had any burnt garlic issues....yet

tom_e · 21 Feb 2014 at 09:13

Pookie Bear said:
My friend, who was once a professional chef, gets around it by making garlic-infused oil - and the same with chillies. It's powerful stuff, but perfect for stir-fries and loads of other dishes. The garlic oil is immense for bruschetta/crustinis.

That said, when stir-frying, I've always put the garlic in early until the armoa has escaped into the air, then add more ingredients and just keep stirring - not had any burnt garlic issues....yet

You've got to be careful home making things like that though as it's very easy to start your own little botulism farm in a bottle.

FrenchTart · 21 Feb 2014 at 10:00

tom_e said:
You've got to be careful home making things like that though as it's very easy to start your own little botulism farm in a bottle.

Yeah. This is the primary reason I've avoided making garlic confit, as much as I would love it :/

boxman2000 · 21 Feb 2014 at 15:55

FrenchTart said:
Personally in stir fry I would add garlic near the end.

You basically want to cook everything the exact amount it needs and no more. As such, you should time the additions of all ingredients so that they all finish cooking at the same time.

+1

I see this regularly in various cook books and TV shows, particularly with less robust flavours in a dish, it can be easily ruined by one overdone ingredient.

Scam · 22 Feb 2014 at 19:58

Well thanks for the input guys. Will certainly be trying a few different methods.

I have a slight problem now though. I've bought a wok (authentic round-bottom £10 from chinatown that needs seasoning etc.) but I can't for the life of me find a wok-ring to balance it on the hob. Surprisingly the shop didn't have any that looked suitable. Just a thin metal one that looked like it was for presentation more than anything. The rainforest also looks really sparse. Anyone know where I can get one? To go on a gas hob.. :confused:

FrenchTart · 23 Feb 2014 at 00:21

Scam said:
Well thanks for the input guys. Will certainly be trying a few different methods.

I have a slight problem now though. I've bought a wok (authentic round-bottom £10 from chinatown that needs seasoning etc.) but I can't for the life of me find a wok-ring to balance it on the hob. Surprisingly the shop didn't have any that looked suitable. Just a thin metal one that looked like it was for presentation more than anything. The rainforest also looks really sparse. Anyone know where I can get one? To go on a gas hob..

Sorry to not have a better suggestion but I had a similar issue and just ended up propping up the wok by wedging the handle between various things on my work surface.

Far from ideal but from memory I made do for at least a year with that