When I cook garlic in a pan with olive oil, what's the best way to make sure I don't overcook it?

Keep the heat below Medium. Preferrably Med.-Low and cook it for awhile. Don't brown the garlic if you can avoid it as it adds a bitter taste to any dish it is combined with or in. The olive oil has a low ';smoke point'; so it should not be heated very high either or it tastes acrid. Actually, Microwaving garlic is a good way to cook it without burning.When I cook garlic in a pan with olive oil, what's the best way to make sure I don't overcook it?
Make sure you cook it just until it's translucent, and not brown.When I cook garlic in a pan with olive oil, what's the best way to make sure I don't overcook it?
Watch it closely, garlic takes less than a minute to cook and take it out or add other ingredients before it goes from golden brown to darker or black. Nothing is worse than burnt garlic. Don't cook it at a high temperature if you are trying to infuse the oil, it will turn faster.
Stir constantly, make sure heat isn't too high, don't let it get too browned....If you mince it up small..... it only will take about 2 minutes.Good luck!
You are not going to over cook it, you might burn it if the flame or heat is too high. med is the best temperaure and the thinner the galic is sliced the more flavor you will get out.
It should be added after other ingredients begin to sweat or sautee (or sear/brown in the case of meat). If you are simply just cooking garlic in oil, you just need to watch it make sure it is removed from the heat before it browns. If it browns too much it will taste burnt and bitter.
it should be put in after other ingredients (ie onions, peppers, etc.) If you want it to flavor and infuse the oil keep it in until it is just translucent, pull it out and toss (or add back in at the end)...for best results keep medium flame/heat and below!!!

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