Line cook told me I was burning my garlic every time

Kid was right, I was adding garlic way too early on high heat. Switched to adding it right after I pull the pan off the burner for 30 seconds and now it actually tastes like garlic instead of bitter ash. Anyone else get called out by a newbie?

2 comments

2 Comments

fiona33024d ago

Oh man, that exact thing happened to me. I kept wondering why my pasta sauce tasted so sad and bitter until a buddy watched me cook and was like "dude... you're scorching the garlic." Now I add it at the very end too, or sometimes I'll even just rub a cut clove around the pan after everything's done. Total game changer, never going back.

gonzalez.vera24d ago

Tbh I actually disagree a little bit. Browning garlic on purpose at the start can give you a totally different and good flavor if you're making something like a stir fry or a really heavy tomato sauce. Just gotta keep it moving and pull it the second it goes from golden to tan, not letting it get dark brown or black. I think there's room for both methods depending on what you're going for.