Originally Posted by Claire
Always add the garlic after you've sauteed all the other vegetables you're going to use, or since it is long-simmering, even add them last. If they go into the oil first it is easy to scorch them, especially if your oil is too hot.
Great advice, I agree 100%. I see people add minced garlic to a hot pan with chopped onions and I almost cringe. Knowing your stove, cookware, and the consistency of the garlic is crucial as well.