Gather around children, it’s time for this weeks installment of Kitchen Tips.
Garlic, while an excellent aromatic, burns very easily; and when it burns it becomes very bitter. While there may be dishes that call for a very bitter flavor, many don’t and you burn your garlic, you’re done. Game over. That bitter is not going away.
So when you’re cooking with something on a wok with very few ingredients to absorb the heat (like my Baby Bok Choy recipe), start with a cold wok and cold oil. This heat up process will infuse the oil with all that garlicky goodness without burning. If you’re cooking with other aromatics like onion, consider adding your garlic with the other vegetables or the protein.
Tags: kitchen tips