Oil temperature determines aroma

Shallots and garlic contain sulfur compounds and natural sugars. When exposed to moderate heat, these compounds transform and create the characteristic aroma that enhances dishes. However, if the oil is overheated before adding garlic or shallots, this process happens too quickly, causing them to burn before releasing their fragrance, resulting in a bitter taste.

To better control the heat, add garlic and shallots when the oil is still cool or just slightly warm—test by dipping a chopstick in to see small bubbles form gently. As the oil heats up gradually with the ingredients, the garlic and shallots cook slowly, releasing their aroma evenly and reducing the risk of scorching. Oil that starts to smoke indicates the temperature has exceeded the suitable range for sautéing aromatics.

Cutting size and sautéing order affect fragrance

Finely minced garlic or shallots have a larger surface area exposed to hot oil, making them more prone to burning and bitterness. In contrast, thin slices or lightly crushed cloves cook more evenly, producing a fragrant aroma while retaining their natural sweetness.

When using both garlic and shallots in the same dish, sauté the shallots first, as they tolerate heat better. Add the garlic later, once the oil has taken on a light aroma from the shallots.

The right moment to remove from heat

Sautéed garlic and shallots continue to darken even after the heat is turned off due to residual heat in the oil. Therefore, remove the pan from the stove or take the aromatics out when they just turn light golden, rather than waiting for a deep golden color.

If you wait until they look “perfectly golden” in the pan, they are likely to become dark brown and bitter as they cool.

Sauté separately or directly in the dish?

For dishes that require a pronounced aroma, such as salads or noodle toppings, many cooks prefer to sauté garlic and shallots separately. This method allows better heat control and precise timing, helping preserve a delicate fragrance and subtle sweetness.

For stir-fries or braised dishes, if sautéing aromatics directly in the pan with other ingredients, reduce the heat when adding them and stir quickly to prevent prolonged contact with the hot pan surface.

Keeping it just right for balanced flavor

Garlic and shallots do not need to be deep golden or crispy to taste good. A light golden color, gentle aroma, and mild sweetness are ideal for building a flavorful base. When prepared at this stage, stir-fries, braised dishes, or even soups gain greater depth of flavor without becoming harsh or bitter.

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