u/WyidealizowanyIdeal

Hello,

I've learned long time ago, that sauteeing aromatics should happen at the end of cooking process, as minced garlic or ginger easily burns. So I've been always frying the meat first, then adding my aromatics for last 60 seconds of the frying time.

Recently I've watched a lot of Asian recipes (for example Pad Kra Pao), and many of them advise to fry aromatics first for 30-60 seconds, then add meat directly into them and fry for another 5-10 mins until meat is browned.

Is there any benefit to adding aromatic first, or is that just stupid trend?