8 Mistakes You’re Probably Making When Using Garlic in Your Cooking

Crushing garlic too early releases its beneficial compounds too soon, so always crush it right before cooking.

Cooking garlic at high heat can burn it, making it bitter; use lower heat for better flavor and health benefits.

Not peeling garlic cloves completely leaves skins behind, reducing its full flavor and nutritional value; peel thoroughly.

Using garlic that’s too old results in a lackluster taste and diminished health properties; always choose fresh garlic.

Storing garlic in the fridge leads to sprouting or mold; keep it in a cool, dry, and well-ventilated spot instead.

Adding garlic too early in the cooking process causes it to lose its flavor and nutrients; add it towards the end.

Not allowing chopped or crushed garlic to rest before cooking prevents full activation of its health-boosting compounds.

Overusing garlic can cause digestive discomfort and overpower other ingredients; use it in moderation for balanced flavor.

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