Spent 2 years burning my garlic before I figured out the real trick

I always threw garlic in a hot pan right after the oil started shimmering. Burnt it almost every time, then I'd scrape the pan and start over. Last month a sous chef at a pop-up in Brooklyn told me to add the garlic to cold oil and heat it slow. Took maybe 15 seconds longer but the flavor came out so much smoother. Does anyone else have a basic prep step they stubbornly did wrong for way too long?

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