Fried garlic turning black
When frying garlic in olive oil, it usually turns translucent after a while. This time, it quickly turned black. Why? Was the pan too hot?
Best Answer
garlic burns very easily and is very smelly when it does.
If you are just sauteing then you should cook at a relatively low temperature and take it off the heat as soon as it is translucent.
If you are toasting the garlic then leave it on and watch it closely. Stir often and take it off when it is just golden.
If it burnt very quickly then I would agree with you that your pan was too hot.
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Why did my garlic turn blue when I fried it?
Garlic can turn blue or green if it is exposed for a long time to any acidic ingredient such as lemon juice or vinegar. The acidity causes the reorganization of the molecules in the garlic cloves. This creates polypyrroles, molecules that give garlic cloves a green or blue colour.Can you eat garlic that turned blue?
Garlic that has turned blue or green during pickling or cooking is perfectly safe to eat, and the presence of color has no effect on the garlic's flavor. Some cultures even prize colorful garlic.Why did my garlic turn green when I fried it?
The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic. In certain cooking conditions, these compounds (assisted by enzymes) interact to produce new molecules that give a green tint to the garlic.Why does my garlic burn in the pan?
Garlic burns easily, especially when chopped or sliced. Remember: smaller bits cook quicker, and so does food with greater surface area/more pieces. In the case of saut\xe9s and stir-fries, don't add it to the pan until at least mid-way through the recipe, advises Li.How To Make Black Garlic At Home, Easily
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