Got told to 'just add more garlic' but I found out garlic actually can burn in under 2 minutes flat

I was making a pan sauce last night and the recipe said to toss in minced garlic for a minute before adding broth. I got distracted checking on the chicken and left it on medium heat for maybe 90 seconds. By the time I added the liquid, that garlic had gone from golden to that nasty dark brown that tastes bitter and burnt. I looked up the science of it and apparently garlic burns way faster than onions do because of its sugar content. Has anyone else ruined a whole meal over garlic timing? I'm still annoyed about having to dump that sauce.

2 comments

2 Comments

hollyl4516d ago

Try a pinch of sugar to offset burnt garlic notes before tossing it.

drew_bennett2416d ago

Burnt another pan sauce last week myself, so I feel your pain.