Nothing happens. I assure you YouTube cooks are full of shite

No idea what you’re talking about, you fucking retard

>>21475982
A retarded cook. Thank you very much

Wala

>>21475978 (OP)
I concur that it's reasonably difficult to burn garlic and make it acrid. You'd really have to try

>>21475978 (OP)
but why risk it when it's just as easy to saute the garlic last? or you can also saute it first, remove it from the pan and add it back to the other ingredients when you're about done.

>>21476054
the heat of the rice cooked the egg indeed

there's this phenomenon where people hear "don't burn garlic" and then think they have to put it later in the dish. i cringe whenever i hear recipes that have clearly gone down that path. there is a lot of disconnect between theory and practice in cooking. best chefs always put garlic first

foodtubers often add it later because they want more garlic flavor

>>21476149
nobody wants more garlic flavor

>>21476149
nah, you'll get a deeper flavor adding it first unless you're aiming for a pungent flavor from adding it at the literal last second so that it just becomes fragrant. it's literally always because they don't want to burn it, because they learned on youtube instead of grinding in kitchens for years

>>21476161
chef jean-pierre does it later because he likes more garlic flavor

>>21476171
You don't get more garlic flavor by adding it later. You get more bite and acidity.

>>21475978 (OP)
The heat of the pan burns the garlic

>>21476145
Most people mince the garlic and minced garlic burns really fast
Which doesn't mean minced garlic can't go first, sometimes I put tomato paste in the hot oil then I lower the heat and mix in minced garlic and then I put the vegetables stirring until they are coated in tomato and garlic

>>21476204
yeah, it can burn really fast, if you burn it. that doesn't mean you put it later

>>21476016
If this is how you're going to sauté then you might as well just boil the stuff and add the oil later because the difference in flavor will be none. But of course this is how all the youtube chefs do it so it can't be wrong, right?

>>21476240
Don't be passive aggressive, dude

Just tell me my food is shit. Be a man

>>21476145
Garlic chips are good. idk where this idea that caramelizing garlic DURR IT MAKES BITTER comes from. Bunch of dumb babies.

A thread for cooklets, how cute.

Why not just bake the bulbs for a bit before adding them to the stew?

>>21476476
>A thread for cooklets, how cute
What makes you say that?

>>21475978 (OP)
It's just that a lot of home cooks end up burning it.

>>21475978 (OP)
I prep while I cook and putting in the garlic first before any other aromatics just makes sense

>>21475978 (OP)
>the thickness

>>21475978 (OP)
>ok
buddy you're SUPPOSED to add aromatics first so the oil is infused with the flavor

>>21476016
>>21476054
what exactly happens between those pictures and what is this dish

>>21476994
yeh, poor champ doesn't know what he is doing. he'll never get the garlic to liquify in the pan with oil like that

>>21476177
you get less burnt garlic as well

>>21476996
what do you mean liquify? anyway garlic works in such a way that the finer the cut the stronger the flavour so yeah that wouldn't really do much what he's doing
i do like 5-10 seconds because it burns really fucking fast

>>21476054
That looks so fucking good. Please tell me how to do this

>>21477008
You use a razor, and slice it so thin that it liquefies in the pan with just a little oil

>>21477076
or you just have a sharp knife and it's already a liquid when youre done with it
who tf cuts shit with a razor

>>21477098
>who tf cuts shit with a razor
Paulie

>>21476065
Depends on what you're doing. If you're multitasking it's super easy to fuck up and burn it. If you're just standing at the pan, only a retard will burn it. But if all you're doing is garlic in oil, it really is like a 30 second window from golden to burnt.

>>21477005
do you want to learn how to not burn your garlic or do you want to add it later in the recipe like a pussy

>>21477044
For real?

Well, you start sauteing some garlic cloves in oil with some bay leaves on low. Then you add chopped celery and cabbage (as much as you want), when cabbage wilts some you add carrots (you can caramelize the cabbage much more than I did if you have patience, but I was in a hurry). continue to sautee everything on medium as much as you want.

Then, add black pepper, sweet paprika (or any other), thyme and a vegetable stock cube or two. When the cube dissolved and the seasoning is starting to stick at the bottom of the pan, you add two measurements (cup, mug, whatever) of water, cover the pot and let it boil.

When it boils, you taste the water and add salt if it needs it. After that, add one measure of regular white rice (use the same thing you used to measure the water with). Mix because the rice will clump a bit. Add pieces of raw fish on top. Any fish will do. Turn the heat to medium low and let it cook with the lid slightly open. When the water has evaporated almost totally, you crack one egg on top and cover the lid. Let it cook gently for about 3 minutes. Open the lid and check if there is water on the bottom of the pot with the help of a fork or something. If there is water, turn the heat to high and let it evaporated without the lid. After that, turn the heat off, cover and let it stay for 10 minutes or so and eat.

I make this almost every Friday because I eat fish on Friday and it's a good way to get vegetables in. You can add other vegetables if you want. If you don't like fish, maybe you could try it with chicken breast, but if you do, add the chicken right after the rice because chicken takes longer to cook.