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Roast garlic method you prefer
https://cookaholics.org/viewtopic.php?f=13&t=4655		 Page 1 of 1
Author:  wino [ Thu Mar 26, 2020 3:46 pm ]
Post subject:  Roast garlic method you prefer
I haven't done this for a while. The CI recipe of poaching in milk sounds wonderful but toooooo

Will you share?

In olden days I cut the tops, drizzled with EVOO, and baked at 375F for 40 min. in a ceramic dish with 3 holes and a cover. Hate to waste the foil.

P.S. And, yes, I do know how to boil water, as well :o Just looking for any new ideas!
Author:  TheFuzzy [ Mon Mar 30, 2020 5:13 pm ]
Post subject:  Re: Roast garlic method you prefer
Just really depends on what else I'm cooking. I generally make cooked garlic in the course of preparing the recipe that needs it. For example:

- if baking/roasting something in the oven, bake the garlic in the oven before I do the main dish
- if boiling water for pasta, poach the cloves on a skewer
- if cooking on the stovetop, toast some cloves in a dry pan

So, ways of baking the garlic. If you only need a few cloves, put skin-on cloves on a baking sheet. It'll take about 6-10 minutes at 350-425 for them to roast. If you need a whole head, trim the top off and roast it in foil or in one of those little garlic roaster covered dishes (these actually do work, but not much better than foil).

For poaching, I peel the whole, uncrushed cloves, thread them onto a skewer, and then stick the skewer in the boiling water. About 3 minutes is all it takes to poach them.

For toasting, I put a dry pan on medium heat. I then toss in skin-on cloves and periodically stir them around, toasting them for 5-6 minutes.
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