Common Mistakes When Cooking with Garlic and How to Avoid Them

Burning Garlic Garlic burns easily when exposed to high heat for too long, resulting in a bitter taste. Avoid this by cooking garlic over medium heat or adding it later in the cooking process.

Chopping Garlic Too Early Chopping garlic ahead of time allows its potent flavor to dissipate. Avoid this by chopping garlic right before cooking to preserve its full aroma and flavor.

Not Crushing or Mincing Garlic Using garlic whole or in large chunks can limit its flavor. Avoid this by finely mincing or crushing garlic to release its oils and enhance the taste.

Using Garlic from a Jar Pre-minced garlic often loses its freshness and flavor. Avoid this by using fresh garlic cloves for the best taste and health benefits.

Overcooking Garlic in Oil Overcooking garlic in oil can make it bitter and unpleasant. Avoid this by adding garlic to the oil after it's slightly heated, then cooking gently.

Peeling Garlic Incorrectly Peeling garlic can be tricky, and it’s easy to lose bits of the clove. Avoid this by using the flat side of a knife to gently crush the clove before peeling—it makes the process easier.

Not Removing the Germ The green germ in garlic can be bitter, especially in older cloves. Avoid this by cutting the clove in half and removing the germ if it’s present.

Cooking Garlic in Acidic Dishes Garlic can become harsh when added to very acidic dishes like tomatoes or citrus. Avoid this by cooking garlic separately first to mellow out its flavor before adding it to acidic dishes.

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