How do you roast garlic?!


Question: If you’re roasting a whole head, cut off the top half inch or so and trim the root end only if it needs cleaning. But do not detach the cloves. Put the head in a small ovenproof dish or pan. Drizzle a teaspoon of olive oil (or the fat of your choice) over the garlic. Add a quarter-cup of water or stock to the pan. Place the pan in the center of a 500°F (260°C) oven and roast for 25 to 30 minutes. You can roast individual cloves in their skins in the same way, just omit the water or stock, and roast for 20 to 25 minutes, or until the largest cloves are soft to the touch.

nfd?


Answers: If you’re roasting a whole head, cut off the top half inch or so and trim the root end only if it needs cleaning. But do not detach the cloves. Put the head in a small ovenproof dish or pan. Drizzle a teaspoon of olive oil (or the fat of your choice) over the garlic. Add a quarter-cup of water or stock to the pan. Place the pan in the center of a 500°F (260°C) oven and roast for 25 to 30 minutes. You can roast individual cloves in their skins in the same way, just omit the water or stock, and roast for 20 to 25 minutes, or until the largest cloves are soft to the touch.

nfd?

cut garlic in half crossway, don't have to be picky. Wrap in foil with a bit of salt and olive oil or butter and roast in oven 350 for 30 min.

-Slice the top from the heads of garlic, using a sharp knife.
-Brush the garlic heads with olive oil, or rub over with butter.
-sprinkle salt as taste.
-Wrapping in kitchen foil.
-Cook the Garlic parcels in the oven 180c or medium-hot barbecue for 25-30minute.

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.




3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.


4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

I heat the oven to 350° then while the oven is heating, I take my garlic heads 'n cut off the top 1/3. I get a small oven proof dish and fill it with about 3/4 of an inch with Kosher salt. Push the garlic head bottom into the salt just enough to "nestle" it and drizzle some olive oil over the cut garlic. I don't need foil. If it is a small dish, set it in a shallow metal pan such as a pie pan and place in the oven for about 25 - 35 minutes.... depending on your oven. You may need to drizzle o/o over the garlic again half way thru cooking. Setting the garlic on a "bed of salt" keeps it from scorching on the bottom. I prefer my garlic roasted, not steamed. Roasted garlic is sweeter.

cut the top off whole garlic bulb just a small amount so the ends of the cloves are exposed
brush with a little oil place cut side down on roasting dish cook in hot oven until feels soft
squeeze out and eat
also may be placed on hot plate of barbecue and left while everything else is cooking yummy over grilled steak





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