KITCHEN PRACTICE 1 — Aglio e Olio, Starting Garlic in Cold Oil
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Chapter: Italian Cookery 5 — Emulsified Sauces

TASK
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Make aglio e olio, starting the garlic in cold oil and watching
closely for the exact moment it turns pale gold. Toss the finished
sauce with pasta and reserved pasta water off direct heat.

WHAT TO DO
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1. Slice 4-5 cloves of garlic thinly.
2. Add the sliced garlic to a generous amount of olive oil in a cold
   pan, then place the pan on low-medium heat, bringing the oil and
   garlic up to temperature together.
3. Watch closely as the garlic starts to sizzle gently. Stir
   occasionally, and pull the pan off the heat the moment the garlic
   turns a pale, even gold colour and smells sweet and nutty.
4. Stir in a pinch of chili flakes off the heat.
5. Cook a portion of pasta following Chapter 3's technique, reserving
   a cup of pasta water and not rinsing.
6. Add the drained pasta and a splash of the pasta water into the
   garlic-oil pan (off direct heat), tossing vigorously until the
   sauce turns glossy and coats the pasta evenly.

WHAT TO EXPECT
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- Starting the garlic in cold oil should give you a much wider,
  easier-to-catch window than dropping garlic straight into
  already-hot oil — the colour change should happen gradually rather
  than suddenly.
- The finished garlic should look and taste sweet, mellow, and
  slightly nutty, with no bitterness at all.
- The tossed pasta should look glossy, not oily — if it looks
  greasy and separated rather than coated, add a bit more pasta
  water and toss again.

WHY THIS WORKS AS AN ANSWER
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Starting cold and heating gradually is the whole trick to giving
yourself a real margin for error with garlic, which otherwise goes
from perfectly golden to burnt in a matter of seconds once it's hot.
This exercise is designed to make that transition slow enough to
actually watch and catch, rather than relying on split-second timing
in an already-hot pan — a much more forgiving way to learn the
technique the first several times you try it.