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Why do you heat oil before adding other ingredients like garlic or onions?
Wiki User
∙ 14y ago
Usually you add meat, veggies, or whatever you are cooking about 30 seconds after you saute the aromatics. In larger pieces of food, oil that is not hot enough will soak into your food, ruining the texture and making it taste greasy. Have you ever started frying chicken, pork chops, fish or french fries in oil that was not hot enough? They probably ended up greasy and yucky. Having the oil hot ensures that the food will immediately start to cook with out having to heat up, burning and imparting a bitter taste to your garlic, ginger or onions in the process.
Wiki User
∙ 14y ago
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