Saw a bunch of people putting raw garlic too early in the pot and burning it into bitterness

I was helping out at my aunt's kitchen in Chicago last weekend and she was showing me her sofrito method. She tosses garlic in at the very end of sweating the onions, maybe 30 seconds before adding tomatoes. I keep seeing people online throw garlic in first thing with the oil and it just turns brown and acrid. Doesn't that ruin the whole base of the dish? Has anyone else noticed this ruining their family recipes too?

3 comments

3 Comments

black.jake24d ago

Yeah, I used to throw it in first. Learned the hard way.

the_elizabeth23d ago

Burnt garlic is basically my signature move when I'm cooking after a night shift and running on fumes. I've ruined more sofrito bases than I care to admit before I learned to treat garlic like a delicate little flower that needs its own 30 second spotlight at the end. Your aunt's method is the way, that pinch of salt trick is gold and I'm definitely stealing it.

taylorellis24d ago

...and my grandma would straight up throw a wooden spoon at me if I did that lol. She had this thing where she'd chop garlic so fine it basically dissolved into the oil, but only after the onions were already soft and she'd pulled the pot off the heat for a second. I tried her trick of adding a pinch of salt to the garlic as you chop it to keep it from burning too fast, and it actually works pretty well. The bitterness from burnt garlic just hangs around in the whole dish and makes everything taste like scorched earth.