As Simply Recipes writes, chef Mika Leon advises against starting a dish with garlic. If the recipe includes onions or other vegetables that form the flavor base, they should first be softened a bit before adding garlic. ### A minute is enough The reason is simple: garlic cooks significantly faster than many vegetables. Over medium heat, it usually takes **30–60 seconds** to start softening and releasing its aroma. Therefore, it is not advisable to fry minced garlic for too long. One must be especially cautious at high temperatures: burnt garlic quickly acquires a bitter taste that can ruin the entire dish. ### Temperature also matters When cooking over low heat, garlic can be added earlier. Slow heating allows for a milder flavor with subtle nutty notes. However, if the pan is well heated, it is better to cook the onions and other vegetables first and only after they have softened to add garlic. ### Soups are simpler The chef mentions soups, stews, and dishes that simmer for a long time in sauce as exceptions. There is significantly more liquid here, and the temperature and cooking method allow garlic to cook more gently, so the likelihood of it burning is much lower. In such cases, garlic can be added earlier. The longer it cooks in a moist environment, the softer its flavor becomes, and the more evenly its aroma spreads throughout the dish. The main rule is simple: the hotter and drier the cooking method, the later garlic should be added. In slow stewing or boiling, there is less danger in rushing it.
