How Do I Keep Garlic from Burning?

Garlic goes from raw to golden to burnt in a very short window, especially over high heat. The good news is that the technique that prevents burning also produces better flavor.

Add garlic after the onions

Most recipes that use both onion and garlic are designed this way for a reason. Onion takes 5 to 7 minutes to soften and turn translucent. Garlic takes about 60 seconds to turn golden and fragrant. Add the onion first, let it soften, then add the garlic and give it your full attention.

Use medium heat

Garlic burns on high heat before it can cook through. Medium heat gives you time to see the color change and pull it or add your next ingredient before it crosses into bitter territory.

Keep it moving

Garlic that sits in one spot on a hot pan burns in that spot. Stir it continuously once it goes in. The 60-second window is short enough that this is easy to do.

Deeply toasted is not the same as burnt

There is an important distinction between burnt garlic, which is acrid and bitter, and deeply golden or toasted garlic, which is nutty and sweet. Some dishes are built around deeply toasted garlic deliberately. This post on cooking garlic breaks down each stage and how to use them intentionally.

Sous can help you navigate garlic technique mid-cook. Available in the Kitchen membership at chefhealthyhenry.com.