On Mon, 6 Oct 2008 12:23:07 +0100, Mike........... wrote in post :
> :

> Following up to Tim C.
>
>> a vital part to some curry recipes. lentils especially, often have a
>> mixture of browned, flavoured onions and garlic added at the end. it's
>> called "tempering" or something.
>
> i thought garlic went bitter is fried too much?

exactly my point. You have to catch it at the point it goes brown and
smoky, but before it goes bitter. So a lower temp. fry would give you that
bit of time to catch it. You want smoky/warm onion/garlic but not bitter.

--
Tim C.