Cooking without garlic is unthinkable for many because it is this ingredient that gives a special and fragrant flavor to many dishes.

When properly prepared, garlic becomes soft, taste delicious, and add a complex flavor to each dish.

However, if you overindulge, garlic can become bitter and strong.

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With temperature, fat, and a few suitable mixtures, you may have been perfectly cooked garlic every time.

Hudhra is also a delicate food rich in sugars and sulfur compounds.

When exposed to heat, these sugars are quickly calamed, which can cause garlic to pass from burning to burning over a short period of time.

Some of the reasons why garlic can soon burn include the use of a very high temperature, an overheated pan, an increase of garlic very early in the cooking process, a lack of sufficient oil, or a lack of oil in pan.

Once garlic burns, it will get a bitter taste that is almost impossible to disguise.

Ideally, garlic should not be dark brown or chrocan.

Rather, it must have a bright golden color and a sweet, slightly sweet smell.

The way you cut garlic also affects the speed of its cooking.

The fine ground is cooked faster because small pieces have a large surface exposed to heat.

In addition, garlic almost always has to be cooked in fat to be equally caramelized. /Telegraphy/