Puzzling Kitchen Techniques, Explained
Why is brushing on the BBQ sauce so time-critical?
Why do I have to grill bone-in chicken over indirect heat?
Why do you preheat pans in the oven before roasting vegetables?
Why do you start to boil potatoes in cold water?
Why slice onions vertically?
Why let pizza dough rest before rolling?
Why does my blender seem to spin its wheels on certain tasks?
Why did my ground nuts turn to butter?
Why is wax paper a no-no for baking?
Why am I not supposed to store tomatoes in the refrigerator?
Why alternate wet and dry ingredients when mixing cake batter?
Why can't I simply cool a roasted pepper, then peel?
Why press tofu? Does it really make a difference?
Why can't I skip the flouring step when I'm making crumb-coated foods?
Why do I always burn my garlic?
Simple solution: If your recipe calls for sautéing the garlic alone, use medium-low heat and stir constantly (a nice bit of olive oil helps). If the recipe calls for cooking the garlic along with other items like onions or bell peppers, give the other ingredients a head start of a minute or two. While they cook, they'll give off moisture that will keep the garlic from browning too fast when you add it to the pan.