Here is a website that tells how he does it, and has some photos.
http://www.kickassbbq.com/ingredients.html
Leo
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| Celtic Radio Community > From Your Kitchen to My Plate > Roasted Garlic |
| Posted by: Randy 11-Jan-2006, 11:43 AM |
| I wanted to make garlic mash potatoes. So I thought I would roast the garlic and scallots bebore I added them to the potatoes. This is what I did. I have never tasted roasted garlic, so I am not sure if it came out right or not. Although it was good ))) I removed all the "skin" from the cloves I took a piece of aluminum foil and placed the cloves in the middle added some olive oil Took all the corners of the foil , pinched them together and placed them in the oven @ 350 for 20 min then opened up the foil and placed back in the oven for 10 min. They were very squishy when they were done. Is this correct or is there a better way?? thx |
| Posted by: Herrerano 11-Jan-2006, 12:58 PM |
| Sounds good to me. Here is a website that tells how he does it, and has some photos. http://www.kickassbbq.com/ingredients.html Leo |
| Posted by: Shadows 11-Jan-2006, 04:54 PM |
| All I do to roast garlic is slice off the non-root end to expose the tops of the inner most cloves, drizzle olive oil onto the top, wrap in foil and bake at 350 for about 30 minutes. When done all you have to do is pull off a clove and squeeze to remove from the skin. Simple and fast. I guess I should say this is for a whole bulb of garlic. Your way works great too! |
| Posted by: Avonlea22 11-Jan-2006, 05:02 PM |
| Randy, I've done it the same way you did, and it indeed worked out well. |
| Posted by: stoirmeil 12-Jan-2006, 11:41 AM |
| Fine either way. It is a little easier to roast before peeling, and you don't get as smelly because the heat tames the acrid juice. But just so they get soft and easy to mash, and the taste is gentle. |