Garlic is an indispensable spice in cuisine. While many people find the smell of garlic off-putting, this spice actually contributes to creating flavorful, fragrant, and delicious dishes.
Apart from being a spice, garlic can also be used as a precious medicine thanks to its antibacterial, cholesterol-lowering, and cancer-preventing properties.
Therefore, garlic is a must-have in any kitchen spice rack, whether it be in Asian or Western cuisine.
However, even if you use garlic in your cooking every day, you might not know that there are certain rules to follow when cooking with garlic. And the most important rule you need to know is the rule of timing – a factor that determines whether garlic improves or spoils your dish.
The rule is: The longer you cook garlic, the less flavor, aroma, and nutrients it retains.
Garlic has a low water content, and cooking or frying it for too long can easily lead to burning, which will impart a bitter taste affecting the flavor of your dish and potentially harming your health if consumed regularly over an extended period.
Hence, culinary experts advise that garlic should be added at the final stage of cooking, when the dish is already cooked. Or, if you prefer to add it at the beginning, fry the garlic for no more than 2 to 3 minutes and then remove it from the pan.
Fry the garlic first, then remove it from the pan before continuing with the rest of the dish
While garlic is flavorful and healthy, overuse should be avoided as it can overpower other flavors in a dish. Also, frying garlic for too long will diminish its nutritional value.
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