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I always tossed burnt garlic and started over, then a line cook in Phoenix changed my mind with one move
For years if my garlic went dark I dumped the whole pan and started fresh because I figured the bitter taste would ruin the dish. Last Tuesday at work I scorched a pan of sliced garlic during a rush, maybe 8 cloves worth, and my buddy Marcus just killed the heat, slid the garlic out, wiped the pan, and put the oil back in like nothing happened. He said the bitter stuff stays in the garlic itself, not the oil, and the dish came out totally fine. Tried it at home Wednesday with a stir fry and honestly I could not tell the difference. Anyone else got a rescue trick that sounds gross but actually works?
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scott.jana6d ago
Wish I'd known this years ago instead of dumping pans.
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