"If you cook the garlic at too high a temperature, it'll burn. If you add it before other ingredients, it will get really bitter."
"No, it will never actually liquify. If it were super thin, the oil may soak in, but the garlic would never liquify."
"I use a mandolin because it'll give the most even and consistent size. Use it longwise to increase the surface area. It'll take less time to slice, and allows for better extraction of flavor."
Ultra-thin garlic slices will not liquify when added to hot oil; they risk burning and developing a bitter flavor if exposed to high heat or added too early. Oil may soak into extremely thin pieces, but the garlic itself will remain solid and will not transform into a liquid. A mandolin yields even, consistent longwise slices that increase surface area, speed slicing, and improve flavor extraction. Avoid prolonged cooking or excessively high heat for sliced garlic. Proper timing and moderate temperature preserve garlic’s flavor and prevent bitterness while maximizing aromatic release.
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