Photo: Lynn Andriani

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1. Slice it more thickly (or don't slice it at all).
The thicker the slices, the longer they'll take to cook, which can be good insurance against burning—so, if the dish you're making calls for slices, go beyond "paper thin," aiming for slices that are closer to 1/16" thick. And if a recipe says to use minced garlic, try a Microplane grater; it results in tiny, evenly sized pieces of garlic in a fraction of the time it takes to use a knife. Plus, the Microplane helps the garlic retain its moisture—another safeguard against charring.