For the longest period of my life, I have cooked garlic, then ginger and then onions- not knowing why.
Almost all the recipes suggest cooking onions first due to the burning point and garlic flavouring.
Anyone know what is chemically the right way and how they interact with our bodies?
I have been trying to find it in Ayurveda but since onion and garlic are actually avoided in the cooking there, I am unable to get a scientific response.
If anyone can help me, please mail me or comment here so I can get to the bottom of this!
Amadea Morningstar, Vasant Lad, Usha Lad- if you are reading this per chance, please, pretty please, help!
THANK YOU! xx
Garlic should be fried first, ginger second, chillies third and onions last.
Most spices should be added once onions are a little soft but things like cumin, mustard, curry leaves and asafoetida should be pre garlic.