Burning A Clove Of Garlic, What Happens After 15 Minutes At Home

If you leave garlic on heat for 15 minutes, it will likely become charred, turning black or brown. The texture will become hard and crispy, which is far from the soft and fragrant garlic you may want in your dishes.

Potential for Harmful Compounds:
Like other foods, when garlic is burned to the point of charring, it can produce harmful compounds, including acrylamide. While this might not pose an immediate health risk in small quantities, it’s generally advisable to avoid burning garlic to prevent the formation of such substances.

Tip for Cooking Garlic:
To avoid burning garlic, it’s best to cook it on low to medium heat and only for a short period (about 1-2 minutes) until fragrant. Adding garlic too early in the cooking process, especially when using high heat, can easily lead to burning. Instead, add garlic toward the end of cooking or cook it with other ingredients that can help regulate the temperature.