On Fri, 06 Jan 2006 15:24:50 -0500, ~patches~
> wrote:

>Ok, on our recent travels, DH had this angel hair pasta topped with a
>browned butter & garlic sauce. He loved it and asked if I could
>duplicate it. From what I could see there was angel hair pasta and a
>buttery sauce so I asked the waitress. She said they brown the butter
>with garlic then tossed it onto the pasta. She didn't know whether the
>garlic was fresh - hoping so - or powdered and because the restaurant
>was really, really busy couldn't get an answer from the cook/chef. So
>what do you think? How would I duplicate this? I'm thinking of
>starting the butter and garlic cloves together but maybe I should add
>the garlic after the butter browns. IMO the dish would be perfect with
>mushrooms added so I do want to try duplicating it.

I would brown the butter first then add either crushed, chopped or
slivers of fresh garlic next. You mustn't overheat garlic or it turns
bitter. If it goes brown, you've cooked it too long, and if the heat
is high, it can go brown almost instantly.

I have never used powdered garlic so can't comment on the difference
between it and fresh. I would assume fresh is best.

Kathy in NZ