A recipe that I am looking at says "heat sauce slowly until aromatic."

I have no idea what that means.

Can somebody explain it for me?

simmer it until you can smell it.

Low heat, simmer until you smell it.

Once stuff starts melting and mixing you should smell. Like butter and tarragon.

Or chives and olive oil with cream. You should know when it happens, it will smell good.

quote:

Originally posted by Shaql:
simmer it until you can smell it.

This is the uneducated chef terminology (he says with his nose in the sky and pinky sticking out while drinking tea).

Aromatics are certain herbs, spices and vegetables that release flavorful aromatic compounds when heated in oil. Examples are garlic, onions, ginger, celery, and carrots. They are typically prepared at the beginning of a dish. You know when it's ready when you can smell the compounds releasing.

I typically start a wok-based dish by heating peanut oil with garlic and ginger. The oil becomes infused, and then is ready for the first ingredients.

Not smell it as in sticking your nose in the pot and inhaling a good whiff, but smelling it like the wife walking in the kitchen, and telling you, "Mmmm, that smells good."

Got it. Thank you.

quote:

Originally posted by Shaql:
simmer it until you can smell it.

I know the OP has his response, but I just had to comment because this is beautiful. Simple, understandable, effective, and true.

About 180˚ - 190˚ Fahrenheit.