Crispy Toasted Garlic Bits and Garlic Oil

Method

1. Peel the garlic and remove any damaged cloves; chop into small, even pieces with a knife; a processor can be pulsed carefully, but do not turn the garlic into a watery paste.
2. Uneven pieces lead to a mix of burnt specks and raw large chunks; put garlic and oil together in a small heavy saucepan while cold.
3. Set a fine metal strainer over a dry heatproof bowl and keep it ready beside the stove; the strainer and bowl must have no water in them; set the pan over low heat and stir as gentle bubbles develop.
4. Cook slowly for about 8–12 minutes, sweeping the base often; the garlic should move from white to pale straw colour without smoking oil or quickly blackening edges.
5. When most pieces are very light gold, remove from heat and immediately pour through the strainer; do not wait for deep brown in the pan: retained heat continues cooking the pieces; dark garlic becomes bitter, not more flavourful.
6. Spread the drained bits thinly on a dry plate or baking paper and allow to cool; they become crisper as they cool; if a cooled test piece is still chewy, use that batch promptly as cooked garlic rather than pretending it is a shelf-stable dry garnish.
7. Keep the strained oil separate from the bits and label both with the date; refrigerate within 2 hours, at 4°C or below, and use within 3 days; freeze small portions for longer storage.
8. Straining out the visible garlic does not establish that the oil is safe at room temperature; scatter a teaspoon of bits over arroz caldo, noodles or vegetables just before serving.
9. Use the oil for a small flavour finish or to start another cooked dish; take portions with clean dry utensils and return the containers to the refrigerator.