10 months of air fryer use and I finally stopped burning garlic

I was convinced you couldn't do minced garlic without it turning black until I tossed it with oil and added it halfway through the cook time on a batch of chicken thighs last Saturday. Anybody else have a simple tweak that made a big difference?

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2 Comments

robert_smith361mo ago

Honestly I heard somewhere that if you let garlic sit for a few minutes after mincing it before cooking, it releases less of that bitter burnt taste. Tried it with my air fryer and it actually helped a bit.

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ericgonzalez1mo ago

Give it a shot @robert_smith36, that trick works because letting the garlic sit helps release an enzyme (allicin) that changes how it cooks. Air fryers get so hot fast, so that little rest can save you from that harsh burned flavor. Been doing this with my stovetop pan for a while now, definitely cuts down on the bitter edge.

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