Really Had Enough of the Strong Burnt Flavor

November 25, 2023 by soLing

When I reviewed a new recipe, I expected the result to be mild in flavor. However, when I had a bite into the finished product from two attempts, there was a scorched garlic taste.

Below are some links to more details, including photos:

• My Story
• Inspiring Recipe
  • First Try
    • Ingredients to Use
    • Steps to Prepare
    • Time to Eat
    • Recipe Rating
  • Second Try
    • Ingredients to Use
    • Steps to Prepare
    • Time to Eat
    • Recipe Rating
• Continuous Improvement
• Lesson for Dumber Self
• Next Step for You

My Story

Though I’ve always enjoyed eating Chinese okra, aka sponge gourd, I’ve never cooked it before. However, they were on sale at the supermarket, so I decided to try making it.

Inspiring Recipe

After searching online, I found Tumis Oyong dan Telur – Chinese Okra and Egg Stir Fry, a recipe from the blog, Daily Cooking Quest. Although this a Chinese recipe, the Indonesian category contains the most recipes on the website.

First Try

With two Chinese okra purchased, I was ready to gather the remaining ingredients at home.

Ingredients to Use

The recipe called for two Chinese okra, so there was no need to convert any of the ingredients.

Steps to Prepare

Of the three steps in the instructions within the recipe, I only had to slightly modify Step 1 and 2. After selecting a wok instead of a frying pan, I cooked the minced garlic for only one minute before it started to burn.

Time to Eat

I was hoping that the burnt garlic was not going to overpower the dish.

Recipe Rating

Below were the results of the recipe after the first try:

The soft okra had a nice kick from the white pepper and paired well with the eggs. Unfortunately, the strong burnt garlic taste left an undesirable aftertaste.

Second Try

For the second batch, I didn’t want any burnt garlic.

Ingredients to Use

The next time Chinese okra was on sale at the supermarket, the selection wasn’t ideal. As a result, I bought one long okra that was about twice the length of the shorter ones in the store and used the amount listed on default recipe for the rest of the ingredients.

Steps to Prepare

To have better control of the heat, I decided to try using a skillet instead of the wok from the first try. Because of this change, I not only had to cook the garlic for less than one minute, but also had to turn down the heat to medium afterwards to minimize the smoke.

Time to Eat

As you can see, I charred the garlic again.

Recipe Rating

Below are the results of the recipe from the second attempt:

Though the okra was again soft and eggs tasty, the dish still had the burnt garlic taste. Also, the saltiness was uneven.

I will likely not make this recipe again, but if I did, I would adjust the process as follows:

Continuous Improvement

1. Switch back to the wok for more room to mix everything, so the seasoning would be more evenly distributed.
2. Cook the garlic on lower heat, starting with medium high heat.

During my challenge with cooking garlic, I learned the following that I’d like to share with my dumber self:

Lesson for Dumber Self

1. If a recipe doesn’t specify the level of heat to use on the stove, don’t default to high!

What will you do now?

Next Step for You

1. Try the recipe, Tumis Oyong dan Telur – Chinese Okra and Egg Stir Fry, from the blog, Daily Cooking Quest?
2. Learn how to cook garlic? (Had I read the article, Basic Technique: How to Cook Garlic Without Burning, from The Kitchn, a food site made by home cooks, I might not have burned the garlic!)
3. Read another post on this site? (Go to the menu at the top of the page.)

It’s your choice!