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Don't Brown Your Garlic

If a recipe has you add minced garlic to hot, sizzling oil at the beginning of the cooking process, it’s probably not a very good recipe. Cooking garlic in super hot oil burns the outside without properly mellowing the inside, resulting in acrid, aggressive garlic. Though I love a good fried garlic chip for texture on a soup, salad, or something like that, the best garlic—in my opinion—is garlic t