Home Cooking Tips & Advice
to roast garlic
Here's how to roast
the head of garlic without the garlic and garlic paper sticking
to you and your knife.
First you want
to take your head of garlic and split it into individual cloves
instead of leaving it as a whole head. Tear off any of the
loose papery skin, then with a paring knife top off each end
of the cloves at the stem. In a small bowl, add the cloves
and a small amount of olive oil, giving them a quick stir
so that the cloves are coated with olive oil.
Next, create a
double layer of tinfoil, put a small amount of olive oil in
the middle, then dump the cloves on top. Together the edges
and bring them over on top of the cloves to create a pouch.
Double check that no olive oil is leaking out the bottom.
Pop the package
into a preheated 350°F oven and roast for about an hour,
or until the garlic is soft and takes on a slightly browned
color. Remove from oven, and carefully opened the package,
allowing the steam to escape.
Allow the garlic
cloves to rest until they are cool enough for you to touch,
then pinch the uncut end of each clove of garlic to pop the
garlic out of the skin. Serve and enjoy