Cook Slowly: Stir occasionally. After 10–12 minutes, the garlic will begin to brown. Continue for another 2–3 minutes until the edges darken (but not blacken).
Cool Immediately: Remove the garlic from the pan and transfer to a paper towel to stop the cooking process.
Serving and Storage Tips:
Serving: Sprinkle over ramen, stir-fried greens, fried rice, or roasted vegetables. It also works as a savory topping for dips or even popcorn.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. The infused oil can be saved and used as a finishing drizzle.
Variations:
Spicy Burnt Garlic: Add chili flakes to the oil for a fiery kick.
Herbed Burnt Garlic: Toss in a sprig of rosemary or thyme during cooking for an earthy touch.
Black Garlic Fusion: Combine a bit of fermented black garlic at the end for a sweet-savory complexity.
FAQ:
Q: Is burnt garlic healthy?
A: In small amounts, it’s safe and adds bold flavor. Avoid fully blackened garlic, as it can become bitter and less desirable.
Q: Can I use olive oil?
A: Yes, but keep the heat lower to avoid smoking or off-flavors.
Q: Why does garlic burn so quickly?
A: Garlic has natural sugars and low water content, making it prone to quick browning. Thin, uniform slices help manage the cooking.
ADVERTISEMENT
