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Maverick wrote:
> From everything I read online and in cookbooks, garlic and high temps

> very bad combination. The garlic can go from just right to total

garbage in
> the blink of an eye. With the wok, I normal add the garlic right

after I
> add the meat. With that being said, the meat is usually one of the

> ingredients I add since the heartier veggies go first.
> Make sense?
> Bret

I'll try that, although every recipe I've seen for wok cooking involves
adding the garlic at the beginning to infuse with the oil. I thought
that idea was then that everything you cooked in the oil would also get
the garlic flavor.