Garlic is a delicate ingredient that needs careful timing in cooking to avoid burning. It transitions from raw to cooked to burnt quickly, requiring constant attention. When sautéing garlic, it should be added near the end of the cooking process to prevent acrid flavors. It typically cooks in 15 to 30 seconds at medium heat. For dishes with liquid, garlic should be added shortly before to allow for proper flavor retention. Stirring continuously in the pan helps to avoid burning due to the high heat.
Garlic goes from raw to cooked to burnt in a matter of seconds, necessitating close attention to avoid bitter flavors in your dish.
For sautéing minced garlic, it takes about 15 to 30 seconds on medium heat until it becomes aromatic or lightly golden brown.
When cooking methods like pan-frying are used, add garlic right at the end to prevent it from burning due to high heat.
Stirring garlic in the pan while it cooks allows for even cooking and can extend the time before it begins to brown.
Collection
[
|
...
]