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Introduction
Garlic is a staple in many kitchens, offering a burst of flavor and numerous health benefits. But have you ever wondered what happens when garlic is exposed to high heat for an extended period? In this article, we explore the effects of burning garlic after 15 minutes and why it’s important to be cautious when cooking with it.
What happens when garlic is burned?
Loss of Nutrients: Garlic is packed with vitamins, antioxidants, and sulfur compounds, including allicin, which is responsible for many of its health benefits. However, when garlic is exposed to high heat for prolonged periods, these nutrients break down and are lost. After 15 minutes of burning, most of the beneficial compounds are destroyed.
Bitter Taste: Garlic that is burned will develop a bitter, acrid taste that can overpower the dish. While mild browning can add depth to flavor, burnt garlic can make the entire meal unpleasant.
Release of Harmful Compounds: When garlic burns, harmful compounds like acrylamide can form. Acrylamide is a substance that has been linked to cancer in high concentrations and is more likely to form when starchy foods (like potatoes) and garlic are burned.
Loss of Aroma: One of the best things about cooking with garlic is the aromatic scent that fills the kitchen. However, when garlic is burnt, it loses its characteristic fragrance and becomes pungent in an unpleasant way.
How to prevent burning garlic:
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