Can someone share the secret to why the garlic is plentiful but not harsh in Cantonese stirfrys at the restaurant?
I imagine in the massive amount of garlic prep, for one, it sits pre-minced for much longer than I do before stirfrying.
Any other tips would be great, I love lots of sweet garlic flavour and so far I have had to cut back on garlic amount at home because it is too harsh.
Does the place where the garlic comes from (geographically) matter significantly?
Maybe using a non-stick wok alters the flavour compared to carbon steel?
I just seasoned my carbon steel wok, I should try it too for comparison
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