How to Saute chopped carlic so it doesn't get burned?

lcwai said

Stir constantly, keeping a careful eye on the color of the garlic. Make sure all clumps of mashed garlic are separated. As soon as the garlic begins to turn golden brown, remove it from the heat. The garlic will continue to cook in the oil as it cools. Continue to watch garlic carefully. If the golden color of the garlic deepens, remove the garlic from the oil. Garlic is easy to burn, even when the pan is removed from the heat. Step 8

lcwai said

Try to chopped them up so that no large pieces of garlic remain intact. If the consistency is similar throughout the mash, it will cook evenly. Once all garlic is chopped, heat the oil in the saucepan gently, over medium heat. Keep an eye on the oil so that it does not overheat. When the oil seems hot, test the temperature with the bread. If it immediately begins to turn golden when dropped in the oil, it's ready for the garlic