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TIL that tossing garlic in lemon juice before cooking stops it from burning
My buddy Dave, who cooks at a diner in Pittsburgh, told me this trick last month. I always had issues with garlic going bitter when I fried it. Tried it with my stir fry last night and it actually worked perfect. Does anyone else have a weird tip from a restaurant cook that turned out to be legit?
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lee6279d ago
I read somewhere that the acid in the lemon juice stops the garlic from browning too fast by reacting with the enzymes that cause burning. Basically it buys you time to cook the garlic soft without it going all bitter. That tip from Dave is a keeper for sure, gonna try it with my stir fry next week.
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michaeljones10d ago
My cousin Vinny works at this Italian place in Philly and he told me the same thing a couple years back. He showed me by tossing garlic in lemon juice for like 30 seconds before throwing it in a hot pan with oil. No joke, it stayed golden and sweet instead of turning dark and nasty. I fried up some broccoli rabe with that garlic and it came out restaurant quality. Now I keep a lemon wedge on the cutting board whenever I prep garlic for a recipe.
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