Managing garlic flavor in long cooked butter or oil infusions without bitterness

The author is seeking advice on infusing fats with garlic, specifically clarified butter and neutral oils. They struggle with achieving a balanced garlic flavor, finding it can become flat or overly harsh. They are exploring the relationship between temperature, time, and garlic preparation. The goal is a nuanced garlic taste suitable for finishing, not just cooking. The author is interested in how experienced cooks maintain a clean garlic profile. They experiment with low and slow methods but find the flavor can dull. Higher heat produces better aroma, but risks bitterness. The author is asking about preferred garlic cuts, and whether to stop the infusion before browning. They're seeking insights on the systematic considerations of garlic infusion. The user also wants to learn how to adapt the process based on intended use.