How to prevent garlic from burning while sautéing?

Question

Learn techniques to keep garlic golden, not bitter, during sautéing.

Answer 1

To prevent garlic from burning while sautéing, add it later in the cooking process, after other ingredients have already started to cook, or use a lower heat setting.

Detailed Explanation:

Garlic burns easily because it contains sugars and has a relatively low moisture content. When exposed to high heat for too long, these sugars caramelize and then burn, resulting in a bitter taste. Here's a step-by-step guide to prevent this:

1. Prepare your other ingredients first: Before adding garlic to the pan, make sure other ingredients like onions, peppers, or vegetables are already partially cooked. This will reduce the amount of time the garlic needs to be in the pan.

2. Use a lower heat setting: Sauté garlic over medium-low heat. High heat increases the risk of burning.

3. Add garlic later: Add the minced or chopped garlic to the pan during the last minute or two of cooking. This will allow it to flavor the dish without burning.

4. Keep it moving: Stir the garlic frequently to ensure even cooking and prevent it from sticking to the pan and burning.

5. Use enough oil: Ensure there's enough oil or butter in the pan to coat the garlic. This helps to distribute the heat and prevent burning.

Pro Tip:

If you're using pre-minced garlic from a jar, be extra cautious as it tends to burn faster than freshly minced garlic due to its higher moisture content and preservatives. Consider adding a splash of water or broth to the pan to help prevent burning if you're using jarred garlic.