Common mistake when using garlic that can spoil the taste of food

The most common mistake when cooking with garlic is to let it burn or brown too much in the pan. This happens mainly when it is sautéed over high heat for too long or added directly at the beginning of the preparation of recipes that take a long time to cook. The result is a bitter, unpleasant taste that compromises the flavor of the whole dish.

When garlic burns, it loses its mild, sweet aroma, acquiring bitter notes that dominate the palate and leave the food heavy. This is one of the easiest mistakes to make, especially if you're distracted or don't know the right temperature for sautéing.

To ensure that garlic enhances the flavor of your food, follow these tips:

• Use medium or low heat: Sautéing garlic over high heat is an invitation to burn. Keep the temperature controlled so that it cooks slowly and releases its flavor without bitterness.
• Add the garlic after the onion: If the recipe also includes onion, start by sautéing it first. When the onion is soft, add the garlic. This way it has less chance of burning, as the onion has already released its liquid into the pan.
• Stir constantly: Garlic tends to stick to the bottom of the pan and burn quickly. Stir constantly so that it cooks evenly.
• Use garlic at the end of cooking: In some dishes, adding garlic at the end of cooking helps keep its aroma fresh and flavorful, avoiding bitterness.

Garlic is a real joker in the kitchen, but you need to know how to use it carefully to extract the best flavor without spoiling the dish. Avoiding burning garlic is simple, but it makes all the difference to the final result. Now that you know how to avoid this mistake, it's time to put it into practice and make the most of this incredible ingredient!