Originally Posted by
nerd
Garlic, finely chopped, is never cooked after the first hint of brown color along the edges.
Beyond that, you might as well stick to garlic powder sprinkled on the end result.
...which would actually be better than burnt garlic. Burnt garlic is a flavor in itself, sometimes welcome in certain dishes, but
it is not the flavor of garlic as it is conventionally understood.
Whenever I show anyone the basics of cooking, I always have them burn the garlic at least once, then taste it, and then force them to throw away whatever they were cooking in the garlic. Teaches you a lesson real quick.
