Fried Garlic and Garlic Oil

Amounts and times written inside the steps are for the original quantity.

1. 01
   Chop the garlic into approximately ⅛-inch pieces. Don't go nuts trying to get them all the same size.
2. 02
   Set a fine-mesh strainer over a heatproof container. Pour enough oil into a small pan to reach a depth of ¾ inch or so. Set the pan over high heat and bring the oil to 275°F. (Or test whether the oil is hot enough: as soon as a piece of garlic added to the oil the piece bubbles right away, add the rest.) Add the garlic, then immediately turn the heat to low (don't be tempted to rush the process with high heat), and stir once or twice.
3. 03
   Cook, stirring and scraping the sides occasionally and adjusting the heat to maintain a gentle sizzle, until the garlic is light golden brown and completely crisp, 4 to 6 minutes. If the process takes less time, that means the oil is too hot and you risk a bitter result. You'll quickly get the hang of it.
4. 04
   Pour the pan's contents through the strainer, reserving the flavorful oil. Gently shake the strainer, then transfer the garlic in more or less one layer to paper towels to drain and cool. Because the garlic continues to cook after it leaves the oil, by this time it will have gone from light golden brown to golden brown.

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