Burned garlic produces smoke, which can trigger smoke alarms and leave a lingering odor in your kitchen. Prolonged exposure to this smoke can also irritate eyes and throat.
Tips to Avoid Burning Garlic
Cook on Low to Medium Heat: Garlic cooks quickly; keep the heat moderate to avoid burning.
Add Garlic Later: When sautéing with onions or other vegetables, add garlic after other ingredients have softened.
Use Whole Cloves: Whole or smashed cloves are less likely to burn than minced garlic.
Watch Closely: Garlic can go from golden to burnt in seconds—stay attentive!
Conclusion
Burning garlic for 15 minutes transforms its aroma, taste, appearance, and nutritional content. While slightly caramelized garlic can be delicious, fully burnt garlic is bitter, smoky, and nutritionally diminished. Cooking garlic properly preserves its flavor, health benefits, and visual appeal.
