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You burned the garlic! -Those fine dark brown pieces have to go...
Even the slightest hint of burned garlic will ruin a dish.
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It happens from time to time, and its always best to throw the burned garlic away and saute` a new batch.
Try crushing the clove with the heel off the knife - and removing hard brown part where it attaches to the bulb.
A whole crushed clove is much easier to sauté without burning than finely chopped particles.
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The dish has potential though.
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