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isw

In article >,
(Steve Pope) wrote:

> 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.

More accurately, it's difficult to keep a pan much above the boiling
point with a mass of water-bearing veggies in it...

Isaac