Oil temperature determines the aroma

Shallots and garlic contain sulfur compounds and natural sugars. Moderate heat transforms these, creating a distinct aroma for dishes. If the oil is too hot, this process accelerates, charring them before they develop flavor and leading to bitterness.

To control heat, add shallots and garlic to cool or slightly warm oil, checking for gentle bubbling with a chopstick. As the oil gradually heats, shallots and garlic cook slowly, releasing aroma evenly and reducing the risk of burning. Smoking oil indicates excessive heat for sauteing.

Illustration: *Bui Thuy*.

Cutting size and sauteing order affect the aroma

Finely chopped shallots and garlic have a large surface area, making them prone to burning and bitterness in hot oil. Thin slices or crushed pieces cook evenly, releasing aroma while retaining natural sweetness.

When using both shallots and garlic in a dish, saute shallots first due to their higher heat tolerance. Add garlic later, after the shallots have released their aroma.

When to remove from heat

Sauteed shallots and garlic continue to darken from residual heat after being removed from the stove. Therefore, take them out of the pan when they are light golden, not dark golden.

Waiting until shallots and garlic reach a "desired" color in the pan often results in them turning dark brown and bitter once cooled.

Sauteing separately or directly in the dish?

For dishes needing a distinct aroma, such as salads or noodle toppings, sauteing shallots and garlic separately allows for better heat control and precise timing. This helps them retain their mild aroma and sweetness.

For stir-fries or braises, when sauteing shallots and garlic directly with other ingredients, reduce the heat upon adding them and stir quickly. This prevents prolonged contact with the hot pan bottom.

Achieving the right level for optimal aroma

Sauteed shallots and garlic do not need to be dark golden or crispy to be flavorful. A light golden color, mild aroma, and slight sweetness are ideal. At this stage, stir-fries, braises, or soups gain a distinct depth of flavor without pungency or bitterness.