Don't Brown Your Garlic
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#598F6)
If a recipe has you add minced garlic to hot, sizzling oil at the beginning of the cooking process, it's probably not a very good recipe. Cooking garlic in super hot oil burns the outside without properly mellowing the inside, resulting in acrid, aggressive garlic. Though I love a good fried garlic chip for texture on...