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debateable.robertscott wrote:whoops. Don't worry, my cooking's better than my quoting
I put garlic in when the oil is cold I tend to think hot liquids seal in flavor while the cold oil heating, tends to draw more flavor out
But, at least you are crushing it, should be tasty!
Perhaps its different in a saute/fry than my marinara sauce or roasted chicken application.
We both agree. more garlic the better