I think that the texture of the rehydrated garlic and shallots once added to the rest of the sauce will certainly not be crunchy. Probably squishy maybe chewy but certainly not the crispy crunch from something fried that the SE article is so enthusiastic about.
You could try a mini experiment and add a little of each to a small amount of hot oil and see what happens, but i have never had a rehydrated mushroom, strawberry, blueberry, green bean, or corn turn out crunchy.
And if you don’t want to deal with frying yourself asian groceries have both fried garlic and shallots in large containers for cheap.
2 Likes
