Kathy in NZ wrote:

> 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
>

Ok, thanks. I'll give it a try and see what I come up with.