Cooking pilaf is not that easy, because this dish requires an ideal balance of ingredients and strict adherence to the recipe.
Many people add garlic to pilaf, but they do it incorrectly, which leads to a deterioration in taste. Therefore, it is worth figuring out how to properly add garlic to pilaf so as not to spoil the dish.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-category baker told how to properly cook pilaf with garlic.
Garlic chopped too finely
Chopping garlic too finely can cause its flavor to become too intense and overpower the other ingredients in the pilaf. This can result in a dominant garlic flavor and even bitterness.
Solution: you need to clean the head of garlic from scales and roots, but the natural shell on the clove should remain.
The point is that the garlic should not give up all its aroma and flavor. Chopping it or trying to peel it properly can only make it worse.
Adding garlic at the beginning of cooking
Adding garlic at the beginning of cooking pilaf can lead to it being overcooked and giving the dish a bitter taste.
Garlic has a high heat resistance, so it should be added towards the end of cooking. This ingredient should complement the dish, and not participate in the formation of its aroma and taste.
Using too much garlic
Too much garlic can cause the flavor to be too strong, dominating the other ingredients. This can upset the balance of flavors in the pilaf.
Using low quality garlic
The quality of garlic plays a key role in the final taste of pilaf. Poor quality garlic can have a bitter taste or even spoil the dish. Many people do not pay much attention to this ingredient, but in vain.
Earlier we told you how to deliciously cook chicken liver with gravy .
Expert: Julia Arkhipova
