Quote:
Originally Posted by stearns
Does anybody regularly roast garlic? Being a garlic lover like many of you I use the stuff in everything, and in the past I would occasionally roast some in the oven for particular uses, then I found myself saving some of the roasted cloves for a secondary particular use, and now I've gotten to the point where I roast many heads of garlic at a time just to keep them around and cook with in the future. I prefer the taste, texture, and ease of use to regular raw garlic.
To roast, I take the garlic heads, cut a little off the top so each clove is slightly exposed, then drizzle some olive oil and salt, pepper, and usually a little rosemary or thyme, then wrap that in foil and put in the oven at 400* for about an hour, or until the clove start to get soft and expand. Anybody have any other techniques?
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Done most of that the same way here. I've also added red pepper flakes as Michael described, but I've never really bothered to mess with other oils besides olive oil.
I have cooked some in the pellet grill / smoker, leaving the foil open for about 20-30 minutes with the unit on smoke, then sealing the foil and kicking it up to 400F. Came out pretty good.
Last night I tried the sous vide method that Dom mentioned:
http://recipes.anovaculinary.com/rec...-garlic-confit
Despite my cooker going nucking futs the last 30 minutes of the cook, the stuff came out phenomenally good. I think I probably ate about 1/4 of the jar this morning on some toasted ciabatta bread. Next time I make some, I'm going to try a few different bags, each one with different spices to see how they come out.