TIL my 'charred garlic' was just me being impatient with the pan

Heard someone at the grocery store say 'low and slow for garlic, you're not searing a steak' and it hit me that every burned dinner I've made started with the heat too high. Tried a batch of spaghetti aglio e olio on 3 instead of medium-high and the garlic actually turned golden, not black. Anyone else have a simple cooking rule they ignored for way too long?

2 comments

2 Comments

sullivan.spencer3d ago

Learned that one myself last year. Heat management changes everything.

-1

dakota_patel983d ago

@sullivan.spencer absolutely nailed it with that one. I spent a whole season guessing at temps and burning half my batches before I finally got a solid thermometer setup. Now I watch the heat like a hawk, especially during the first few minutes when everything is coming up to temp. It really does make the difference between a good result and a total mess.