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Garlic

how much of sauteing your garlic is enough to be call "burnt" garlic? is it color of brown or black?

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how much of sauteing your garlic is enough to be call "burnt" garlic? is it color of brown or black?

hae young | Jan 17, 2011 05:11 AM

hey! i am korean. i bought the dvd of famous restauranter lidia basti..... she in there roasted garlic quite brown on the pan of making bucatini amatriciana. when i observe people in cooking demo in youtube and the some expression of texts in many webs including this chow, people seem to have been refering quite brownd garlic as "burn" garlic. is it correct?
i feel also garlic gets a bitter when brownd. but i also taste pronounced nuttinessI (i dont know it is maybe me as one of korean or asian) i once ate thinly sliced foi garas long tim ago in some hotel.
i think i felt the roasted and salted liver of duck as you call often foi gras has a quite of bitterness and saltiness and meati nuttiness. of course it was really fatty as well. because i felt that it was slightly melting on my toungue. dont you count the bitterness of the duck liver as being bitter as well?
or could some of you smell garlic badly before you tasted the browned garlic or "burnt" garlic?

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