Try putting a quarter cup of olive oil in a pot and peel all cloves in a bulb of garlic. toss the peeled cloves into the olive oil after removing the woody ends of the cloves. Put the pot on the stove and put the heat on medium then wait and smell. When you start to smell a sweet smell in the kitchen from the garlic toss the pork into the pot then stir. A couple minutes later return and turn the pork over in the pot and allow it to cook two minutes more. Then take the pot off the stove and start filling tacos with its contents once it cools down to a safe level. If you have stock rather than pork, add the stock to the pot then stir and cook until stock is warmed through and you just made garlic soup.
Another thing to try. It needs a whole loaf of french or italian bread and a pound of unsalted butter and a head of garlic but this time in addition to peeling and removing woody ends chop the garlic in a vegetable chopper then mix garlic with room temperature butter. Next open up the bread half way so you can put garlic butter inside down the whole length of the bread. Wrap the bread in foil and place in an oven set on warm for 15 minutes. Then it's time to return to the oven and eat some really good garlic bread. If you did it right the bread will be warm and the garlic butter will have melted into it completely but the bread will not be toasted. Hope this helps. On Tue, 29 Jan 2013, Claudia wrote: > Hi, > > I need sugestions for cooking with garlic? > I am cooking some pork meat for tacos tomorrow, and I have never worked with > garlic cloves before. > > Thanks. > > Claudia > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > --------------------------------------------------------------------------- jude <[email protected]> Adobe fiend for failing to Flash _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
