I can't stop burning my garlic!

[Effie]

Ok, seriously. Someone help me with my garlic problem. Whenever I make anything that requires me to saute garlic and/or onions in olive oil, I ALWAYS burn the garlic. Every recipe reads the same way: heat oil over medium heat, then saute the garlic and/or onions for 2 minutes or until tender. I have an electric stove (don't know if that makes a difference), I have it dead-on medium heat, and as soon as I put the garlic in, it's immediately burnt.

The obvious solution would be to turn the heat down to low, but I'm too cranky and frustrated, so I needed to vent. Does anyone have any other tips for sauteeing garlic?

Another thing: I crush whole garlic cloves with a garlic press, so I wonder if that makes a difference vs. using chopped garlic?

[Sashie]

Re: I can't stop burning my garlic!

I couldn't really tell you other than the heat thing lol but I had to post to tell you that whenever I use FRESH garlic (chopped, diced, minced whatever) I always burn it too. I have to add it to my dish near the end. Funny thing is when I use the kind in the jar, prechopped stuff it doesnt burn.. hmmm I usually add the precut stuff mid cooking vrs the end.

[2big4mysize]

Re: I can't stop burning my garlic!

put the onions in first and then about 1 minute later add the garlic on top of the onions that should fix it for you

[imgonnagethin]

Re: I can't stop burning my garlic!

Yep, onions in first, and chopping it versus garlic press does make a difference, when you use the press, you let out an awful lot of the moisture and that makes it burn faster, so bash the clove with your knife and chop until you have small dice, works better that way!

Kay

[Desertthorn]

Re: I can't stop burning my garlic!

I put the garlic in at the end, just after the onions are done, and then I take them off the stove when I start to smell the garlic. I understand your frustration cause garlic gets a bitter taste when it burns so I rather have undercooked than overcooked garlic.

[Miss World]

Re: I can't stop burning my garlic!

2big2mysize's way is your best bet.. my mom does that all the time (hehe, I don't cook unless its pretty easy)... its always onion first, then the garlic.

[MaggieBE]

Re: I can't stop burning my garlic!

I put the onion in first and then the chopped garlic. If I put it in at the same time then I have to remove the pan from heat because of the garlic(but onions aren't done). The garlic is chopped smaller so I only add that when the onions are a minute or so away from being cooked. If it is something with just garlic(no onions) then I do that on a low/medium heat. I also will stay with it and always keep stirring.

[HeidiE]

Re: I can't stop burning my garlic!

You do not have to burn garlic!!!

I am not sure why folks add onions to prevent burning garlic??? ..what if the dish does not call for onions? and then what if you loose the flavor of the garlic in the onions?


the trick to garlic and trust me I use it a LOT is to use plenty of oil in your pan and then add it just before your herbs and spices ...

easy easy easy ...you can sizzle it and not burn it ..

I have never burned it so I am trying to imagine what is going on so I can help you ..but lots of oil is a good option ...

what kind of pan are you using?
what are you making when you burn it?

I use a heavy skillet..get it good and hot ...add the oil (and I use a lot of oil actually to coat the bottom of the pain)

....when the oil is hot (shimmering but not smoking)
...add the garlic sizzle it quickly then then the spices then the meat or veggies ....

I am sorry ...
I dont understand why you have to add onions to prevent garlic from burning?

I do sizzle garlic and parsley or other fresh herbs at the same time

...but not garlic and onions ...

the fact is I love them both but rarely use them together in the initial part of my cooking...
... they cover the flavor of each other ....

if I want garlicy oniony in a sauce on the initial cooking I use shallots instead...

make sure everything is ready so as soon as the garlic releases its aroma you can add the rest of the stuff to the pan maybe?

in stir fry that needs both I use the garlic in the beginning then add the onion slices later so the garlicy sauce is coating the onions and the onions are a distinct veggie...or if I want the sauce to be oniony I dont add garlic ...

oh also it should not matter crushing slicing or chopping ...

garlic does have a high sugar content so it can burn I am sure ..but it shouldnt if you cook it quickly

hope is understandable and helps?

[MustLose80]

Re: I can't stop burning my garlic!

Well, I have to mostly agree with heidie on this one. I understand why everyone said add the onion first...because the recipe called for both and the onion absolutely takes longer to cook.....BUT

Heidie and I probably have heightened senses of taste, because I am quite aware that onions and garlic nearly cancel each other in cooking flavors.

Yes, garlic burns because of high sugar. You must keep the heat lower, medium is probably too high on your electric stove. Though, as Heidie said, it is important to use a heavy, even heat radiating pan. I use cast iron and it can be quite hot even on low heat, but will not tend to burn things as quickly due to even heat (thermal conductivity). The only thing Heidie said that I do not agree with is lots of oil...I have never seen a need, but you must have some oil or fat because the sugar will make garlic stick badly.

In the end, I would recommend this...
If you want to use both onion and garlic and the taste difference is not noticeable to you, then cook the onion first. Definately turn down your heat. And invest in a heavy pan of your choice.

[HeidiE]

Re: I can't stop burning my garlic!

I love cooking with lots of butter or oil it keeps me slim

[sallyseachange]

Re: I can't stop burning my garlic!

Here in Italy mostly people sautè their garlic whole (or lightly crushed but still in one piece)... so there's more time before it burns. You can then add your other ingredients and remove the garlic at the end. You'll still get all the flavour

[MaggieBE]

Re: I can't stop burning my garlic!

Here in Italy mostly people sautè their garlic whole (or lightly crushed but still in one piece)... so there's more time before it burns. You can then add your other ingredients and remove the garlic at the end. You'll still get all the flavour

I'm going to try this out next time a recipe calls for garlic! Great tip.

[MaggieBE]

Re: I can't stop burning my garlic!

I tried using my garlic the way sally described and it worked great!

[sallyseachange]

Re: I can't stop burning my garlic!

I tried using my garlic the way sally described and it worked great!

Glad it worked. That's the way Italians here have been doing it for aeons... the oil gets all the garlic flavour before most other ingredients are added. Often though, at the same time as the garlic they add chili pepper (not powder). The oil takes on the piquancy very well... if you like things hot and spicy that is.

[LuckyD]

Re: I can't stop burning my garlic!

I always cook the onions first and add the chopped fresh garlic somewhere down the line after some of the other ingredients are already in. You get a real garlicky flavor that way.