Ah, the smell!

[ithildin]

I'm roasting garlic (I frequently roast heads of garlic, then freeze the cloves in little packets so always have roasted garlic on hand) and it smells SO GOOD!! I may have to put some on the left over pizza I'm having for dinner!

Comments

[ursus-trollkin.livejournal.com]

You know, I've never thought of freezing it. As much as I like it, it would be handy not to have to roast it every time I need some. I'm gonna try that.

Out of curiosity, how do you roast it? I like to drizzle mine with a little olive oil first. But that's just me.

[ithildyn.livejournal.com]

It's a great time saver! I usually freeze about eight cloves in a packet.

I cut off the tops, drizzle with olive oil and cook covered in foil for about half an hour. Then I uncover, drizzle with more oil, and bake uncovered till the cloves brown and pop.

[ursus-trollkin.livejournal.com]

I've never tried the two setp roasting process either. Gonna have to try that too.

[spiffikins]

Okay - this is very intriguing - but I'm having a hard time visualizing this - can you describe more?

Do you peel the garlic bulb and separate out the cloves, then put them in foil? It doesn't seem right that you would want to try to peel them after they are all roasted....

What oven temperature would be best?

I love garlic - this sounds like something I would totally be able to use in *everything*

[ithildyn.livejournal.com]

No, the head is in one piece. I peel away some of the excess skin first though after chopping the top off to expose the cloves in the skin, and use a little knife to cut off the tops of the cloves farther down the clove. You roast the whole head, and then afterwards pull out the cloves with a small fork. They sort of slide right out for the most part.

Errr.... I usually do around 375.

[spiffikins]

wow...ok - I would totally have done it wrong :)

thanks! I'll have to try this in January!