It’s Time to Stop Making These Garlic Common Mistakes and Start Living

We get really really sad when people burn their garlic

saves the chopping and slicing into thin pieces for sautéed greens . And if all you're looking to do is add a little garlicky kick, you don't need to chop, slice,grate it. Just smash it with the handle or edge of a knife then remove the papery skin. Add it to the pan and let the crushed clove release its wonderfully stinky essence into the oil and whatever else you're cooking. Fish it out before serving, unless you're roasting or simmering.

If you're cooking something saucy, with lots of liquid, like a pasta sauce, you can add the garlic early. Sauté it quickly then add the liquid element to bring down the temperature of the hot pot and keep your precious garlic from becoming burnt nubbins.Of course, this goes hand-in-hand with rule no. 2. It's better to start at a lower heat and bump up the volume as needed.

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