How to Cook Garlic Without Bitterness
The kitchen warning is incomplete. The technique is not.
"Don't burn the garlic" is useful advice, but it skips the real mechanics. Bitterness shows up when garlic's edges get ahead of the rest of the pan.
- Minced garlic cooks faster than sliced or smashed cloves.
- Hot empty oil can scorch garlic before anything else hits the pan.
- Lower heat, more fat, or adding garlic later all buy you control.
When garlic turns golden and fragrant, you are in the window. When it smells sharp and looks dark at the edges, you have crossed it. Pull the pan or add liquid before that happens.