"Obviously, in a dish with as few ingredients as aglio e olio, that bitter, burnt garlic is going to stand out front and center, and throw everything off. But even when it is hidden by other ingredients, such as in a tomato-based sauce, bitter garlic is a flavor best avoided. The root of good cooking is getting the best out of every ingredient, after all."
"To accomplish this with garlic, Grueneberg suggests that you "use a low or moderate heat setting and slowly caramelize the garlic, which brings out the sweetness and minimizes any super bitter notes." It may take a couple of minutes longer in the pan, but the results are more than worth the extra time spent. Cook garlic low and slow for the best results"
Keep careful watch on pan temperature when cooking garlic; excessive heat causes garlic to transition from raw to burnt almost immediately. In simple dishes like aglio e olio, burnt garlic imparts a pronounced bitter flavor that dominates the dish. Even when masked by other ingredients, bitter garlic detracts from sauces including tomato-based ones. Use a low to moderate heat setting and slowly caramelize garlic to draw out sweetness and minimize bitter notes. Slow cooking can add a few minutes to preparation time but yields superior flavor. Adjust cooking time depending on dish acidity and desired garlic intensity.
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