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

May be blasphemy, but you might want to try adding garlic juice (yes, it
comes in a bottle) to the ingredients at the end for that extra-garlicky