Garlic is crushed and let stand a while .
 

Enzymes in G' do their work only after you wait a half hour or more .
Fully cooked ( 1 minute Nuke , a few minutes in pan )
Garlic absorbs acids .
To me it tastes like a member of the "glutamate" chemistry ,
but w/o the MSG penalty .

Onions need to be fully cooked additionally ..AFTER the moisture is
gone , after
it stops steaming .

Vinegar is a waste product of wine making ,
use citric acid instead , it has a clean taste .
Use on salads etc .

Always boil sugar into syrup when cooking . Its hard to do .
start with 1/2 water to 2 or 3 sugar and the water alone will convert
sucrose
to Glucose and fructose , the boiling is the 2nd step and drys it to
a syrup , Heres where i have trouble using white sugar , but my light
brown
sugar boiled to a syrup works perfect .
boil it to nix water , then carefully raise temp using a cheap
Harbor Fright
IR thermometer ( $28 ) to around 300 F , add a pinch salt and no need
to hold temp here more than 5 minutes , slowly cool .
When around 160 to 180 F , add water so it dont turn to rock
candy . it seems to improve with frig time .
It has a maltose flavor ( pancake syrup flavor ) .
Its the fructose thats being converted to maltose . F' is very sweet
and thats NOT what pancake syrup is about , its about flavor !
Maltose and butter or M' and cheese !!!! Butterscotch has M' ....