Understand how burnt garlic adds bitterness and overpowers the intended flavors.
1 Answer
Burnt garlic tastes bitter and acrid due to the formation of bitter compounds during the burning process, overpowering the other flavors in the dish. This bitterness is difficult to mask and can make the entire dish unpalatable.
Detailed Explanation:
Garlic contains sulfur compounds and sugars. When garlic is cooked, these compounds react with each other, creating the characteristic savory and pungent flavor we associate with cooked garlic. However, when garlic is overcooked and burnt, these compounds break down further, forming new compounds that are intensely bitter and acrid. These bitter compounds, such as allicin derivatives, are very potent and can easily overwhelm the other flavors in a dish. The sugars in garlic also caramelize and then burn, contributing to the bitter taste. The burning process also destroys the more delicate and desirable flavor compounds, leaving only the harsh, burnt taste behind. Because garlic is often used as a foundational flavor, its bitterness permeates the entire dish, making it difficult to salvage.
Pro Tip:
To prevent burning garlic, add it later in the cooking process, after other ingredients have already started cooking. Keep the heat at medium or medium-low, and stir frequently to ensure even cooking and prevent scorching. If you notice the garlic is browning too quickly, immediately remove the pan from the heat.