Are You Cooking with Garlic the Wrong Way?
These common mistakes could make you think you don't like garlic. Here's how to find out what they are—and how to fix them.
By Lynn Andriani
Photo: Lynn Andriani
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3. Have a liquid handy.
The instant the garlic turns lightly golden ("a crucial moment," says
Lidia Bastianich), it's time to add a liquid or wet ingredient to the pan. It could be wine or broth,
as in this pasta sauce, or tomatoes,
such as in this recipe. This immediately lowers the temperature of the pan, so even garlic that's just 20 seconds away from burning will be spared.
Published 04/04/2017
