> One trick is to crush the garlic and let the oil it's in carry the flavor.
I usually sauté garlic in oil separately, discard the garlic and then use the oil as a sort of super garlic flavor concentrate.
I used to believe the actual ingredients were ~80% of the puzzle of cooking. I now believe they're closer to ~20% for most cases. The process you follow is way more important than anything else.
Just take a sweet onion for instance. The difference 2-3 minutes makes in a hot pan is incredible. If you simply chopped it up and threw it directly into whatever, you will wind up with something that tastes substantially less flavorful.
I usually sauté garlic in oil separately, discard the garlic and then use the oil as a sort of super garlic flavor concentrate.
I used to believe the actual ingredients were ~80% of the puzzle of cooking. I now believe they're closer to ~20% for most cases. The process you follow is way more important than anything else.
Just take a sweet onion for instance. The difference 2-3 minutes makes in a hot pan is incredible. If you simply chopped it up and threw it directly into whatever, you will wind up with something that tastes substantially less flavorful.