Adding Garlic Last

Contrary to many home recipes that start with garlic in oil, professional technique often adds garlic toward the end of cooking. Garlic burns quickly at high temperatures, turning bitter and acrid — and once burnt, the entire dish is ruined. By adding garlic after other ingredients have been seared and the pan temperature has moderated, you preserve its aromatic sweetness without risk of scorching. This is especially important in high-heat sauces like chasseur where mushrooms and bacon need fierce heat for color. Add garlic, stir briefly until fragrant, then immediately add liquid to halt cooking.