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Thought burnt garlic was a lost cause, then my neighbor showed me a trick that saved my $40 pot
I always tossed garlic the second it turned dark brown because I figured the bitter taste would ruin whatever I was cooking. Last week I was making a big batch of chili for a potluck and walked away for maybe 90 seconds too long, and the garlic at the bottom of my Dutch oven was straight up black. My neighbor Deb came over, scraped most of it out, added a splash of broth, and told me burnt garlic can actually add a smoky depth if you only keep a little bit. I tried it and honestly the chili turned out great, people asked for the recipe. Has anyone else salvaged burnt aromatics like this, or is there a point where you just have to start over?
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jordan9038d ago
Seriously, you're gonna keep black garlic in your pot?
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