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Pro tip: burnt garlic turns bitter in 15 seconds, and I learned it 47 times before I got it
I used to think burnt garlic was just a skill issue, like I needed better pans or a fancier stove. Then my roommate, who cooks at a diner in Cleveland, watched me ruin a pan of garlic for the third time in one week and just said "you're not burning it, you're scorching it." That one word made me realize I had the heat way too high the whole time. I started counting in my head, literally saying one Mississippi, two Mississippi, and pulling the garlic off the heat by ten. Out of my last 12 dinners, only one batch came out bitter, and that was because I walked away to check my phone. Garlic goes from golden to burnt faster than toast in a cheap toaster, no joke. What's your go-to trick for stopping the burn before it happens? Do you pull the pan off the heat or just dump everything in cold?
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maryg3428d ago
Forty seven times is a lot of tuition for one lesson but honestly the "scorching vs burning" thing is real. My mom told me the same thing after I set off the smoke alarm making garlic bread for the third time in a month. Now I just pull the whole pan off the burner the second I smell it getting sweet, which feels dramatic but it works. The phone thing gets me too, there is something about garlic that knows the exact moment you look away. Ten Mississippi is a decent rule but I'd add keep the garlic moving with a spoon the whole time, standing still is what kills it. People act like cooking is hard but really it's just paying attention, which is the one thing nobody wants to do.
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