There’s a great technique for developing flavor and avoiding bitterness that’s called sweating. With sweating, you place a skillet on low heat and add a small amount of oil along with finely diced veggies such as garlic or onions. Continuously stir the veggies over low heat until soft and translucent to extract and concentrate the flavors.
I repeated the assignment, only this time over higher heat which quickly browned and shrunk the garlic pieces. Like before, I added a half cup of water to the garlic, simmered for 30 seconds, then strained the liquid into a container. This time the liquid was clear and light brown, with a rich, nutty, somewhat bitter taste. The garlic pieces had a very bitter taste that would add a bitterness to any meal.
So the lesson here is that sometimes it’s worth it to sweat the small stuff.