isw > wrote:
> (Steve Pope) wrote:
>> Christine Dabney > wrote:
>> >On Mon, 12 Oct 2009 01:53:33 +0000 (UTC),
>> >>I'm curious.... isn't that way too long to cook the garlic?
>> >>Or do you like the toasted garlic flavor?
>> >I am not Koko, but it depends on the heat at which you are cooking the
>> >garlic. If you cook it over a lower heat, it won't be too long or
>> >produce a toasted flavor, but instead just get rather sweet and
>> >mellow.
>> Good point. The above says 8-10 minutes at medium heat;
>> I think, interpreted literally, that gives you toasted garlic,
>> but perhaps "medium" is relative.
>If the onions haven't lost all their moisture, that'll keep the pan
>temperature down.
A sort of thermal mass effect. Right. Should work.
Still, I trust my method a little more.
Steve