Finally stopped burning garlic on the flat top after 6 years

I used to always mince garlic fresh and toss it right onto the grill with oil. Would burn in under a minute every damn time. Last month I started mixing it into cold butter first and letting it melt down slow on the cooler side. Saves me a whole batch of scrambled eggs every morning shift now. Anyone else have a trick that took you way too long to learn?

2 comments

2 Comments

the_robin12d ago

Nancy820 might try grating frozen garlic directly onto the cold butter to avoid clumps.

nancy82012d ago

Have you tried toasting the garlic in butter first before adding it to the eggs? I find that mellow heat keeps it from going bitter. Just curious if that cold butter trick works better than pre-toasting the garlic itself.