My friend told me I was burning garlic because I added it too early to the pan

So I started waiting until halfway through cooking to add minced garlic and now my stir-fries don't taste like bitter ash anymore, has anyone else had that aha moment with a specific ingredient timing?

3 comments

3 Comments

susanm564d ago

That's how life works honestly. One small thing timed wrong and everything falls apart. Timing is everything.

hayes.joel4d ago

You gotta watch garlic like a hawk. I do mine at the very end, last 30 seconds of cooking, right before I kill the heat. Lets it soften without browning. If your pan is screaming hot, it'll burn in under a minute anyway so throwing it in early is basically a guarantee of bitter disaster. Once you get that timing locked in, it's like everything just clicks into place.

veraj534d ago

Learned this the hard way myself. Burnt garlic ruins everything, takes over the whole dish. Now I do the same thing, toss it in during those last few seconds. Even a little too early and it's game over. People say "low and slow" for garlic but that's a myth in my book. The heat's already there, you just need to let it wake up not fry to death.