7 common mistakes almost everyone makes when using garlic
 

Garlic is a fundamental ingredient in global cuisine, yet its delicate chemical makeup makes it easy to ruin through improper storage or cooking techniques. According to culinary experts at Tasting Table, several widespread habits can inadvertently turn this fragrant bulb into a bitter or flavorless addition to your meals.

Storage and Preparation Mistakes
One of the most frequent errors is storing whole garlic bulbs in the refrigerator. The cold, humid environment of a fridge actually encourages the garlic to sprout prematurely, while the lack of airflow can make the cloves spongy and dull. For maximum shelf life and flavor, garlic should be kept at room temperature in a well-ventilated container, such as a mesh bag or a bamboo basket, away from direct sunlight.

When it comes to preparation, many home cooks instinctively mince garlic for every recipe, but the way you cut garlic dictates its potency. Breaking the cells of the clove releases sulfur compounds; therefore, the more finely you chop it, the more aggressive the flavor becomes. For a milder, more sophisticated taste in vegetable dishes, consider slicing the garlic thinly instead of crushing it. Additionally, while the green sprout in the center is not poisonous, it can introduce a harsh bitterness to delicate sauces and is best removed.

Common Cooking Pitfalls
The timing and temperature at which garlic is cooked are critical to its final taste profile. Because garlic has a high sugar content and very little moisture, it burns almost instantly when exposed to high heat.

The Sautéing Sequence: A common mistake is adding garlic to a pan at the same time as onions or meat. Because garlic cooks much faster, it often turns black and bitter before the other ingredients are ready. It is more effective to add garlic during the last 30 to 60 seconds of cooking.

The Heat Level: Frying garlic over high heat to save time usually results in scorched edges and a loss of aroma. Using medium or low heat allows the sugars to caramelize slowly, creating a sweet, golden-brown finish.

Grilling and Marinating: Using minced garlic in marinades for grilled meats often leads to "burnt bits" sticking to the surface. To avoid this, chefs recommend using garlic juice or garlic powder for marinades, or using lightly crushed whole cloves that can be easily removed before the meat hits the high heat of the grill.

The "Green Garlic" Myth
Finally, there is a common misconception that garlic is spoiled or toxic if it turns green when pickled or mixed with acidic ingredients. This change is actually a harmless chemical reaction between the sulfur in the garlic and the minerals or acids in the sauce. In fact, jade-green "Laba garlic" is a prized traditional delicacy in northern China, proving that the color change does not affect the safety or quality of the spice.