— ingrid ortega

So here's the thing about, um, garlic. Garlic is a low water vegetable, so that's why it burns so quickly. Compare it to something like celery, which is loaded with, uh, water. And when you saute, when you dry saute celery, uh, it takes a really long time for it to brown. So I personally don't know this technique, but if you follow, um, our way of cooking, uh, with onions or shallots and garlic and de glazing a pan, uh, that's what I personally find that works best. I'm going to, uh, go research this, uh, Ingrid, uh, it sounds good. Um, it, so what, what makes it taste bitter? Well, when you burn it, um, you're creating a lot of carbon, and carbon is bitter. And that's why if you've seen the, the Rouxbe, uh, assignment where you slow cook the garlic, and then you fast cook the garlic, and then you have two different classes of water, one that looks like it is like a light yellow and one that can look, uh, as dark as the most bitter cup of coffee. So low and slow is the best way to cook garlic. And, um, also using fresh garlic. Uh, I like to buy garlic that is either local or from, uh, Gilroy, California, which happens to be the garlic capital of the world. And I always feel like I'm getting a little bit of a juicier garlic and that it will add more ency to a dish that I'm using. So you can brown garlic, by the way, you just want to do it at a very low heat and do it very slowly and it will look really good. Uh, you're also gonna start watching cooking shows a little bit differently because you'll start to see that, um, someone will put garlic in the pan first with hot olive oil, and then you're gonna be like, oh my gosh. And then five seconds later when they've made Ayo, all you see are little black specks of garlic when in fact it shouldn't be that way. So just my soapbox talks about garlic.