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garlic
If a recipe has you add minced garlic to hot, sizzling oil at the beginning of the cooking process, it’s probably not a very good recipe. Cooking garlic in super hot oil burns the outside without properly mellowing the inside, resulting in acrid, aggressive garlic. Though I love a good…
It is hard, in my opinion, to add enough garlic to food, let alone too much. I usually double (or triple) the amount called for in a recipe, and I have been known to add it to recipes that did not call for it all. But things get tricky when…
Like every other food writer on the planet, my fridge is littered with jars of mystery pickles, infusions, and marinades. I (mostly) love them all, but I’m not above playing favourites, and right now, a jam jar full of soy sauce, garlic skins, scallion butts, and ginger peels is the…
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