7 common mistakes almost everyone makes when using garlic

Garlic is a staple in most kitchens but improper handling can reduce its flavor and nutritional value. The following are common mistakes people make when dealing with garlic, according to food publication Tasting Table.

Storing garlic in the refrigerator

Whole garlic bulbs should not be stored in the fridge as the cold and humid environment accelerates sprouting, while the dry air causes the cloves to lose moisture, become spongy and lose flavor.

The best way to store garlic is at room temperature, in a cool, well-ventilated area away from direct sunlight. Mesh bags or bamboo baskets are ideal as they allow air to circulate.

Some common kitchen habits can affect garlic’s flavor and quality. Photo by Freepik

Throwing away garlic that turns green

Many people believe garlic that turns green when pickled in vinegar or mixed into dipping sauces is toxic. In fact, this is a natural reaction between sulfur compounds in garlic and acids or minerals, and does not affect safety or taste. In northern China, "Laba garlic" is a traditional Lunar New Year specialty, known for its jade-green color, and considered safe for consumption.

Always mincing garlic for every dish

The way garlic is cut directly affects its pungency. The more the cloves are broken down through mincing or crushing, the more sulfur compounds are released, resulting in a sharper, more intense flavor.

Instead of using the garlic press for every dish, adjust the cut to cooking needs. Crushed garlic suits rich sauces; minced garlic works well in soups and stir-fries that require aroma; thinly sliced garlic provides a milder flavor, suitable for lightly seasoned vegetable dishes.

Not removing the garlic sprout

The green sprout inside older garlic cloves is not toxic but tends to be more pungent and bitter than the rest of the clove. In dishes with delicate flavors or raw sauces, the sprout can spoil the aftertaste. Removing the sprout before cooking is recommended.

Using minced garlic to marinate grilled foods

Marinating meat for grilling or pan-searing with finely minced garlic can cause problems. Small garlic pieces stick to the surface of the meat, are exposed directly to heat, burn quickly and turn bitter before the meat is fully cooked.

A more effective method is to lightly crush garlic cloves, extract the juice for the marinade and discard the solids, or use garlic powder as an alternative.

Adding garlic to the pan too early

Putting garlic into the pan as soon as the oil heats up and adding other ingredients later is a common mistake. With low moisture content and high natural sugar levels, garlic burns quickly. When cooked with onions or meat, it often turns black before the main ingredients are fully cooked.

The correct method is to add onions or vegetables first. Once they are nearly done, add minced garlic. Garlic needs only about 30 seconds to one minute to release its aroma without burning.

Frying garlic over high heat

To save time, some cooks use high heat to fry garlic. This causes the garlic to scorch on the outside before releasing its aroma, resulting in bitterness and creating unhealthy chemical compounds.

Garlic should be cooked over medium or low heat. Lower temperatures allow the sugars in garlic to caramelize gradually, producing a light golden color and a mild, fragrant sweetness.