Garlic—and its pungent flavor—is an indispensable ingredient in many dishes, but burning the delicate herb can impart a harsh bitterness to your meal. Here are two ways to ensure you don’t scorch the garlic the next time you cook dinner.
• Whenever possible, use sliced garlic or smashed whole cloves, which are less susceptible to burning than minced or pressed garlic.
• Add garlic close to the end of the cooking process (the exceptions are long braises, stews, and sauces, because the liquid will keep the garlic from scorching). If a sauté recipe asks for garlic to be added at the beginning, prep the remaining ingredients before you start cooking, so you can add them quickly, before the garlic starts to burn while on its own.
See how to fix common cooking mistakes.