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Garlic is one of the best ways to season food. It is just so wonderful. Avoiding these garlic mistakes can make your food taste even more mouthwatering!

The Mistakes You Have Probably Been Making With Garlic Are:

1. Prepping It Incorrectly

BA food stylist Sue Li likes to grate peeled cloves on a Microplane because, she explains, “I’m lazy.” But convenience isn’t the only reason to grate your garlic: Grating it means you have smaller, fluffier bits of garlic than you would if chopping—they incorporate more seamlessly into dishes where texture is key .
If all you’re looking to do is add a little garlicky kick, you don’t need to chop, slice, or grate it. Just smash it with the handle or edge of a knife then remove the papery skin. Add it to the pan and let the crushed clove release its wonderfully stinky essence into the oil.

2. Adding It to the Pan Too Soon

In the case of sautés and stir-fries, don’t add it to the pan until at least mid-way through the recipe, advises Li. There will be less time for the garlic to become burnt, and you’ll also have a convenient bed to cushion it from the hot pan.
3. Cooking It at Too High a Heat

If you start too high, the garlic will be crispy and not-delicious by the time the pan has adjusted to the lower temperature. The same goes for roasting garlic, by the way.

4. Buying Pre-Cut Garlic

The stuff packed in jars has much less flavor than fresh garlic. Li and Rampe agree: Either go fresh or go powdered, but don’t be tempted by the already-chopped stuff.

Finished!

Garlic will make just about any dish amazing as long as you avoid these mistakes- Have you cooked with garlic this way before?

Let Us Know How It Turned Out!

Article Source: Bon Appetit