Depending on your recipe, you may need more or less garlic cloves.
Repeat this process for each garlic clove.
If the skin is still stuck to the clove, squash the clove again with your knife.
Crush the garlic until it is flat and smashed. By crushing the garlic, you are releasing only some of the garlic’s juices, producing a mild flavor.
While you are slicing the garlic, turn the clove cut-side down once it gets too small to hold onto. By slicing the garlic, you are releasing more of the garlic’s juices, which produces a medium flavor.
By mincing the garlic, you are releasing a majority of the garlic’s juices, resulting in an intense flavor.
A pan with a heavy bottom will promote an even cooking of the garlic.
If you cannot hold your hand over the oil for more than three seconds or it starts to smoke, then turn down the heat.
Turn up the heat if the garlic is taking too long to cook.
If the garlic has a dark golden or brown color, then it is burned.
