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We are starting to simmer here with the sauce so what we are going to do is light our back
burner to a lower setting, to about 3 and then we are going to move the sauce to the
back to let that sit. We are going to take our front burner with our other saute pan
and we're going to measure out a tablespoon of oil and we are going to move that around
so that it covers all of the bottom of the pan and a little bit up on the sides. While
we are waiting for our oil we are going to chop four more cloves of garlic. So we are
going to cut off the ends and the reason why we are is that sometimes there is a little
fibrous end here that isn't so fun to chew on. So we just want nice soft garlic so we
are going to take our ends and discard them. Go ahead and cut off all four cloves
and once we have cut all of them we are going to put them altogether and go over them one
last time so we don't have any large pieces at all.