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Tip number 17: Cooking with onions and garlic

When your recipe calls for both sauted onions and garlic, saute the onions first - they take longer to soften. Then when the onions are almost softened, add the garlic.The garlic doesn't need very long to become fragrant - and you don't want to burn your garlic and turn it bitter!



Read all 22 tips.

1 - The Practical Cook
2 - Choosing a pot
3 - No cheese on seafood please!
4 - Use A Pasta Pot for Pasta
5 - If rushed, prepare your ingredients in advance.
6 - Mark perishable ingredients
7 - Stoves and Ovens
8 - Eating well with no guilt!
9 - Beware cooking wine!
10 - A good cook should control the salt and spices!
11 - Get a Black Pepper Mill
12 - The difference between white, black and red pepper
13 - An easier way to pound your meats and poultry
14 - Cut down on the splatters as you fry or saute
15 - Make your salt and pepper your "right -hand" aid
16 - Know your stove!
17 - Cooking with onions and garlic
18 - Sauteing whole garlic
19 - Frying high fat meats
20 - Save those Parmesan cheese rinds!
21 - Shake That Can!
22 - Frying fish is not hard