Using only the butterfat to cook the garlic prevents the butter’s milk solids from browning and altering the noodles’ flavor. Use the large holes of a box grater to shred the Parmesan. You can substitute fresh Chinese egg noodles (about ⅛ inch thick) or 8 ounces of spaghetti for the lo mein, and liquid soy aminos for the Maggi Seasoning. Do not replace the Maggi Seasoning with soy sauce or coconut aminos, or the garlic powder with granulated garlic. These noodles are a great accompaniment to grilled or roasted shrimp, chicken, or pork.
Ingredients
20 g minced garlic (about 5 or 6 cloves, depending on the size)
Instructions
Clarify the butter:
- Microwave butter in a covered measuring cup at 50% power until melted (1–2 min). Let stand 3–5 min to separate whey from butterfat.
- Stir garlic powder with 1½ tsp water until a smooth paste forms, then mix in another 1½ tsp water.
- Crumble Parmesan into ¼-inch pieces. Set aside both.
- In a 12-inch skillet, heat 3 tbsp butterfat (a little whey is fine) over medium-low.
- Add 4 tsp minced garlic and cook, stirring occasionally, until lightly golden (7–10 min).
- Stir in the remaining 1 tsp of garlic and remove from the heat.
- Meanwhile, bring 4 qt water to a boil. Add noodles and simmer gently, stirring, until almost tender but still firm in the center (5–7 min). Drain well.
- Return the skillet with the garlic to medium-high heat. Add the noodles and 1 tablespoon Maggi, toss until absorbed, breaking up garlic clumps (30 sec).
- Add the scallions, sugar, remaining 5 tbsp butterfat (plus whey), and Parmesan. Toss until evenly coated (30 sec).
Off heat, season with pepper. Toss with 2 tbsp Parmesan, then serve immediately with extra Parmesan on the side.
Notes
A Garlic Trifecta
Different forms of garlic contribute distinct flavors when combined:This technique layers garlic at different stages (raw for sharpness, slow-cooked for sweetness, powder for savoriness) to build deep complexity in a dish.
Raw: Pungent Bite.
Adding a small amount at the end balances flavors without overwhelming.
Slow-Cooked: Nutty-Sweet Depth
Cooking low and slow allows sugars and amino acids to caramelize (Maillard reaction), creating a sweet, nutty complexity.
Garlic Powder: Toasty Savor
It loses the enzyme that gives raw garlic its bite.
Why (and How) to Clarify Butter
Clarifying butter by removing its whey turns it into an all-purpose fat that can be heated longer and to a higher temperature without any changes in flavor. If heated for too long, the milk solids in whey will brown (and eventually burn), and their nutty taste can distract in a dish like our garlic noodles, where you want to infuse the fat with pure allium savor.
All you do is melt butter (easiest in the microwave) and let it sit briefly so the whey separates from the pure butterfat, which can then be spooned off and used like cooking oil.
Pure And Clear
After melting the butter in the microwave, let it sit briefly to allow the cloudy whey and clear butterfat to separate.
Original Instructions
Microwave butter, covered, in 1-cup liquid measuring cup at 50 percent power until melted, 1 to 2 minutes. Let stand until whey and yellow butterfat separate, 3 to 5 minutes. Combine garlic powder and 1½ teaspoons water in small bowl and stir until smooth paste forms. Stir in additional 1½ teaspoons water and set aside. Crumble Parmesan into approximately ¼-inch pieces; set aside.
-
Bring 4 quarts water to boil in large pot. While water comes to boil, transfer 3 tablespoons butterfat to 12-inch skillet (it’s OK if a small amount of whey ends up in skillet). Add 4 teaspoons garlic and stir and cook over medium-low heat, stirring occasionally, until garlic is pale golden brown, 7 to 10 minutes. Add remaining 1 teaspoon garlic, stir well, and remove skillet from heat.
-
When water comes to boil, add noodles. Reduce heat to maintain very gentle simmer; cook, stirring occasionally, until almost tender (center of noodles should be firm with slightly opaque dot), 5 to 7 minutes. Drain well.
-
Add noodles and Maggi to skillet. Cook over medium-high heat, tossing with tongs, until Maggi is absorbed and large garlic clumps are broken up, about 30 seconds. Add scallions, sugar, remaining 5 tablespoons butterfat (whey and butterfat will prevent clumping), and Parmesan and toss until well combined, about 30 seconds. Off heat, season with pepper to taste. Add 2 tablespoons Parmesan and toss to combine. Serve immediately, passing remaining Parmesan separately.
Comments
Post a Comment