When you saute garlic, how do you know when it is done?

Question

Does the texture and/or color change?

Answer 1

It depends on what flavor you want from the garlic. Dark brown is fairly bitter but golden to medium brown (toasted garlic) is very flavorful not bitter, and can be used for many dishes e.g. as a flavoring for oils, as a topping for osso bucco or lamb shanks, or added to chicken salad. To toast garlic chop it very finely (a mini-processor works best) and saute in enough olive oil to cover over low heat stirring occasionally until it's a golden brown. Strain it and save the oil to use as a flavoring. Refrigerate the garlic in an airtight container. it will only keep for few days. Its flavor is affected by oxidation pretty quickly.

If you don't want it toasted just saute over medium to med. high heat until it has a 'cooked' garlic scent rather than raw - only a minute or 2. it's your choice on whether to leave it in the dish or remove from the pan before adding other ingredients. It doesn't get more bitter the longer it's cooked as Roxie suggests. just the opposite!!

Answer 2

Often onions are sauteed when garlic is sauteed, so I've heard it's best to put the onions in first and let them saute a while before adding the garlic... that keeps the garlic from being alone on the bottom of the pan where it will burn quickly; it's mixed into and on top of the onions.

They're ready for the next step when they're just a little translucent and no longer an opaque cream color.


Diane B.

Answer 3

You saute' garlic whenever the recipe calls for it. The garlic is done when you have smelled it cooking for 30- 90 seconds on high heat (preferably gas heat). Follow the directions. If you have no directions, you must experiment to achieve your desired result.

Answer 4

When I saute garlic, I only leave it in the oil for a minute, since I prefer a stronger garlic flavor in my meals.

When I overcook it, it turns translucent. This is how normal people saute it.

Answer 5

For me it's a "how it looks" sort of thing.

You have to get a feel for it, which does mean that you have to burn it a few times to know when too far is TOO far.

Keep the heat at medium, watch it and move it somewhat frequently. You're looking for a golden brown. Its texture will turn to more of an almost marzipan-looking paste.

good luck!

Answer 6

it will go a sorta of golden color but it usually takes less than a min to saute it

Answer 7

30 seconds to a minute. you dont want it to brown to much because the garlic will become bitter

Answer 8

I would only put it in at the end of the cookingtime of whatever dish you make(just to give it some extra flavor) You leave it in too long and it becomes bitter!

Answer 9

it will start to get soft and a golden color. brown equals bad. the key is to go low and slow.

Answer 10

usually when you really start to smell it. remember it will continue to cook when you add tyhe other ingredients and continue to cook