It has a strong flavor and a strong odor. It’s divine when added to the right dishes or sauces. But like with everything, you should learn how to cook it. Find out if you’re making these garlic common mistakes and how to course-correct.
I am absolutely in love with garlic. I have been for a long time and I scoff at the people who say that you shouldn’t eat garlic during a date! I don’t know if I would be able to date someone who doesn’t like garlic at all. I just don’t feel there would be any compatibility there.
If you can’t get enough of garlic, like me, then I’m sure you want to perfect your mad garlic cooking skills and move past some garlic common mistakes you might be making. The next list is a yellow brick road to a garlic fest, opening you up to new possibilities.
3 garlic common mistakes you might be making
1. You’re buying minced garlic in a jar
Why would you want to do this to yourself? When cut, garlic tends to release its flavor, which means that the stuff you just bought is a pale imitation of garlic and its flavor. Let go of those jars and buy a whole head. It’s incomparable!
Remember this: the smaller you cut it, the stronger the flavor! Jarred garlic was peeled with a blast of air, which means its flavor was blasted a little, too. It can also be pretty old and might have been bleached in order to look more appealing. And it’s been sitting in water for a good while now!
2. You’re not prepping the garlic according to the dish
Say you want to make some amazing aioli to go with wonderful golden and crispy fries. How would you prep the garlic? When you’re making a dressing or a sauce, something with a smooth, creamy texture, you need grated garlic, because that’s how it will blend in evenly. Chopping will lead to something chunkier. If you like that, good on you. But we feel that grated garlic in creamy sauces is the better option.
If you’re sauteeing anything, and you want a bit of garlic flavor, wait before chopping it. Try an old favorite here at SoDelicious: smash the clove with the handle of the knife and drop it in the pan. It will release a lot of flavor in the oil, more than the chopped version. But don’t forget to remove it before it burns!
If you’re simmering something, you can leave the garlic clove in. It will make everything tastier. Here's how to crush garlic, if you want a play-by-play.
3. You’re not paying attention to the cooking times
Garlic is quick to burn once heat is applied. Especially since it’s small, so it cooks way faster than most of your other ingredients. That means that for a lot of dishes, you have to add it in after the other ingredients are half-way cooked. If you add it at the halfway point, it will also have some shielding from the heat, thanks to the other ingredients already cooking.
If you’re cooking something with plenty of juices, you can add it in the beginning. Saute it and then add the liquid. This will lower temperatures and keep your cloves safe. If you burn your garlic, the flavor turns horribly bitter.