Why Roast Garlic?
Why roast garlic as a Pro-tip? Simply put, everyone with more than two functioning taste buds in their head and a passably functioning olfactory sense loves roast garlic.
It’s easy as falling off a horse, but is so often overlooked in a domestic capacity, as it requires either peeling garlic (believe me, I don’t much like doing it, but the tedium pays off in the end) or trying to find a commercially pre-peeled source that is reasonably priced and trustworthy.
How many can say they’ve eaten out in any restaurant and when their eyes alight on the words “roast garlic” on the menu, it gets a raised eyebrow and a “Oooo, roast garlic!”? And when eating it, get that rush of euphoric bliss that only roast garlic can give?
Now how many would swear in that moment they’d use it when cooking at home, but by the time they get home, they’ve forgotten it and roastable garlic fails to find its way onto the grocery list that week? Exactly.
And say they do get their hands on some whole bulb garlic… your options are: leave it to slowly die an undignified death on the kitchen windowsill in that cute pottery garlic jar with the holes in it that your Aunt Millie gave you…. Or… peeling it…tedious, messy….. I know, I know. In a few of the professional kitchens I’ve worked in, it can be assigned as a punishment detail for that very reason. 3 or 4 bulbs is a chore; 10-20+ is a punishment.
Once it’s peeled, the rest is easy. Once you use it and taste the extra oomph it gives your efforts, you’ll be reminded why it’s worth the hassle of fighting with the sticky little cloves and the dry, flaky peels going all over hell’s half acre.
That’s about all I have to say about roast garlic and why you owe it to yourself to put in the work for the reward.
- Roasting or oven safe frying pan
- 3 bulbs Garlic peeled
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- Pre-heat the oven to 400F (convect roast if you have the setting on your oven)
- Peel the garlic and set in a bowl
- add oil, salt and pepper
- mix thouroughly until all the cloves are coated
- place in roasting dish or oven safe frying pan (no rubber or plastic handles)
- roast for 30 minutes, stirring occasionally to ensure even browning
- remove from the oven when evenly golden brown and let cool.
- puree it all and store in the fridge or keep it whole and use what you need as you need it