How hot does garlic need to get to lose its sharpness?
My favourite way to remove the sting (which I love, but doesn't always work) is to poach in milk. Generally I do this when making macaroni &amp; cheese; I poach the garlic in the milk which I then use for making the Mornay.

Poaching in water also works, mincing and then sauteeing... anything that cooks it all the way through. Bear in mind that how you cut your garlic will have an effect; smaller cuts (mincing, crushing) break more cell walls, releasing more of the sulfur compounds that provide the flavour.