Tiny Food Tip: Garlic

I love food. Mostly I just love eating food, but I don’t mind working in the kitchen too, and lately I’ve been focusing on eating in more so that has led to some small discoveries that I would like to share with others who are in the same boat as me.

While I like to think I’m pretty skilled when it comes to veggies, one thing that has always stumped me is garlic; mainly, why I always end up burning it. If you’re following any recipe, adding garlic to the pan is one of the first steps. Besides food, I also love following directions, but have always been kind of let down when by the end of the meal the garlic is more toasty than anticipated.

I’m not sure where I picked this up (probably Pinterest TBH) but some great insightful person recommended not following recipe exactly and adding the garlic towards the end of the cooking process. Of course, this is if you love the flavor of garlic (which I do). If you’re looking for a milder flavor, you should add it mid-recipe, or perhaps prepare it a different way (slicing or crushing as opposed to mincing) so adding it earlier won’t lead to a let down.

It’s also important to note  that you should be super conscious of the temperature you’re cooking garlic at. Chopped garlic means tiny bits and tiny bits tend to cook quickly so combine that with a high heat and you’ll end up with burnt bits. I’ve learned through trial and error that for most things I’m cooking slow and steady is the pace that I need to be at (moving into a house with a gas stove will do that), but that’s another lesson for another time!

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