Kitchen Lessons · Kitchen Mistakes
Why Did My Garlic Burn?
The short answer
The heat was too high, or the garlic went in too early. Garlic scorches in seconds and turns bitter — add it after the onions have softened, keep the heat moderate, and cook it just until fragrant.
Garlic is delicate
Unlike onions, garlic burns fast and turns acrid when it does. Once it's bitter, there's no saving the dish — so it needs a gentler hand.
Add it later, lower the heat
Let the onions soften first, then add garlic on medium heat. About thirty seconds, just until you can smell it, then add your next ingredient to stop it cooking.
Liquid is the safety net
Adding vegetables or a splash of liquid right after the garlic drops the temperature and protects it from tipping over into burnt.
Gina's tip
If a recipe starts with garlic in hot oil, watch it like a hawk — thirty seconds and something else needs to hit the pan.