Garlic never tastes bitter if you use chef's easy method instead of frying

A London -based chef has shared his top trick for creating aromatic garlic, perfect for a variety of dishes, including pasta . While the usual approach is to fry garlic, Nima Safaei says cold-infusing it instead is the superior method for creating the best flavour.

This cooking technique is where you extract flavours from an ingredient without applying high heat. Instead of frying or roasting, the ingredient is added to a cool or gently warmed medium (like oil, water, or alcohol) and allowed to release its flavours slowly over time.

The chef and owner of Soho’s 40 Dean Street, an Italian restaurant and bar, explained: "One trick I swear by is cold-infusing garlic into olive oil rather than frying it. I gently warm the oil, turn off the heat, add sliced garlic, and let it sit."

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