Burning garlic during sautéing

Avoiding burning garlic

When cooking garlic, burning can occur easily because it contains volatile oils that react quickly with heat. When garlic turns brown, it starts to give a bitter and undesirable taste to dishes. To avoid this, the temperature should be reduced when frying garlic or adding garlic after the oils have heated but before they reach burning point. Garlic can also be cut into larger pieces, reducing its surface area exposed to heat, or adding other ingredients like onions or vegetables before the garlic to lower the heat. These methods will help preserve the delicious flavor of garlic without it becoming bitter.