How do i cook minced garlic in butter without burning it. How long? How much heat?

Question

I've attempted to cook shrimp scampi before but the garlic I sauteed was nasty to say the least. Nasty, brown and yucky. Maybe the heat was to high.I don't know. I'm a garlic lover!! I need to know how to saute garlic!! Any help would be appreciated!!

Answer 1

Too high. Too long. Too hot. Low to medium heat. Only a couple of minutes, when the garlic gets galzey looking, but never brown. That is when it is over cooked. Just lighten up a little and all will be well!

Answer 2

Sauteing with butter is tricky. You need to use very low heat and a copper bottom pan would be helpful, but don't turn your back for a minute. Have everything ready before you start. And garlic will turn very bitter if over cooked. Fortunately, shrimp cooks very quickly. Bring your butter, margarine would be better, wouldn't burn as quickly, to a low simmer. Add your shrimp and add the garlic at the very last, maybe just 2 minutes or so. Good luck and there are some excellent recipes on line, just enter "shrimp scampi" in your browser and hit search. Peace.

Answer 3

Saute garlic in low-to-medium heat.
A blend of olive oil and butter works well.

Cook until the garlic just turns translucent, with just a bit of brown carmelizing at the edges.

You can transfer the cooked garlic to a small plate so it stops further cooking, and cook your shrimp in the garlic-infused oil and butter. When your shrimp is just about done, pour the cooked garlic back in the pan, give it a quick toss to blend and remove from heat.

I found a reference (below) about cooking garlic that says pressing garlic gives you a softer, more mellow flavor than chopping or crushing it before you cook it. The harsher the preparation treatment, the more oils you extract but the aroma and flavors won't last as long, especially if you cook the garlic for a long time.

Use the flat side of a large knife or cleaver to crush the garlic cloves if you want a softer flavor. Chop or press through a garlic press if you want intense, but short-lived garlic flavors.

Answer 4

I'm a garlic lover and here's what I do:
I nelt the margarine or butter 1st. Then turn
off the element. While the butter is still hot I put in the minced garlic and cover. I let the heat of the butter cook the garlic.. I wait about 1 minute. I get perfectedly cooked garlic every time. Whether I mince or or don't mince it!
Garlic is great tasting unfortunately I have to cut down on it cause I have low Chlorestoral

Answer 5

1. Start with COLD oil in a pan (heat should be turned off).
2. Place the minced (preferably not crushed) garlic in the oil.
3. Turn on the heat to medium-low flame so that the oil heats while the garlic infuses the oil with its own oils (5 minutes or so). Watch it closely to make sure it does not begin to brown. You may need to play around with your stove to find the right temperature.
4. When ready to saute the shrimp, turn up the heat to the needed temperature to saute, probably medium heat (but not too high lest the garlic burn on you). Then add the shrimp and cook.

Answer 6

Well I like to use the potter garlic, what I do is use total of a tablespoon of butter. Then next heat the pan on almost on medium heat with the butter not all the butter just most of it. Melt your butter first then put in your garlic cook with it for about 3 1/2 Min. Then power out your butter and garlic into a small bowl then add the rest of the butter to your pan and then turn down the heat a little let your butter melt then add your shrimp to your butter that you have in your pan. In about 3 minutes total put your garlic butter into your pan and cook more longer about 4 more minutes with a lied on it. If you thank you should add more butter do so. I wish you the best.

Answer 7

I prefer to crush it (smash it with the flat side of a wide blade), it releases more of the garlic oil. I saute the garlic in olive oil and add the butter later. But only use medium heat with the garlic. The other suggestions are great, the great thing about cooking is you get to try new things, I'm going to try the different suggestions in here.

Answer 8

How To Make Minced Garlic

Answer 9

Mince Garlic. Put Olive oil in a Pan, let warm couple minutes, add butter until butter melts put in garlic cook lightly for 5 to 9 minutes. Toss in the scampi cook until golden, let your nose be the judge of how it is coming, should look golden brown.

Answer 10

I think it's the heat -- it's too high.
I recently read that onions should be cooked over very low heat and many people make the mistake of trying to cook them too quickly (myself included!). Since I often cook garlic and onions together, I have since turned the heat way down and -- voila! -- no more blackened garlic!
P.S. If you love garlic, have you ever had oven-baked garlic? Break the garlic into cloves, leaving the papery skin on, lay 'em out on a baking sheet and bake, also on a very low setting, until tender. Then you can squash the paper and the pulpy clove comes mooshing out. They're great combined with cooked spinach.