by Workingman » 10 Oct 2013, 19:41
I put garlic in quite late during the sautéing phase (with any dried herbs and spices if that's what I am using) and give it only a minute or two so that it does not overcook. I am not sure that the flavour is stronger, but if it burns in oil garlic can give a quite bitter flavour - not nice.
I guess that my way is a sort of half-way-house as the garlic gets lightly fried but also gets a long and slow cook with the other ingredients.
As an example: If I was doing a chilli I would sauté the onions till soft, then I would add garlic, ground cumin and dried oregano and stir for about two minutes. Next would be the mince, which I would cook to lose its pinkness, then tomatoes........