Add Garlic Late to Avoid Burning
Garlic burns fast due to its sugars and low mass. Add it when the oil has calmed down, not when it's ripping hot.
Why Garlic Burns So Easily
Garlic contains sugars and sulfur compounds that burn very quickly. The physics: low mass + high surface area = rapid heat death.
Those thin slices or minced bits go from golden to bitter black in seconds.
The Mistake
Adding garlic to screaming hot oil along with your onions. By the time everything else is ready, your garlic is burnt charcoal.
The Fix
- Cook your onions/vegetables first in hot oil
- Reduce heat or push ingredients to the side
- Add garlic when the oil stops sizzling aggressively
- Stir constantly for 30-60 seconds max
- Add liquid (sauce, broth, etc.) to stop the cooking
Visual Cues
| Stage | Look | Smell | Action |
|---|---|---|---|
| Raw | White/pale | Sharp | Keep going |
| Perfect | Light golden | Fragrant, sweet | Add next ingredient NOW |
| Burnt | Brown/black | Bitter, acrid | Start over 😅 |
Pro Tips
- Garlic needs only 30-60 seconds in the pan
- When in doubt, add it later rather than earlier
- For long-cooking dishes, add whole cloves (slower to burn)
- Burnt garlic = bitter dish. No saving it.