For the best of both worlds—enhanced flavor and maintained health benefits—it’s recommended to cook garlic lightly. Here are a few tips:
- Sauté Garlic Gently: Lightly sauté garlic in olive oil over medium heat for 1-2 minutes until fragrant. This preserves its nutrients while softening the sharpness.
- Roast Garlic: Roasting garlic in the oven at a low temperature (around 350°F/175°C) for 20-30 minutes will bring out its sweetness without burning it.
- Add Garlic at the End of Cooking: To retain the most allicin, add raw garlic to dishes at the end of cooking, allowing it to infuse the flavor without losing its health benefits.
Conclusion:
Burning garlic for 15 minutes will cause it to lose much of its sharpness, soften, and develop a sweeter, nuttier flavor. However, it will also degrade beneficial compounds like allicin, reducing its health-promoting properties. For the best results, avoid overcooking or burning garlic, as it can lead to bitterness and potential loss of its medicinal benefits. Light cooking methods, like roasting or sautéing at moderate heat, will preserve both its flavor and health advantages.