{"id":94,"date":"2010-02-21T21:37:11","date_gmt":"2010-02-21T21:37:11","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=94"},"modified":"2010-02-21T23:53:57","modified_gmt":"2010-02-21T23:53:57","slug":"roasting-garlic","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/general\/roasting-garlic\/","title":{"rendered":"Roasting Garlic"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
\"\"<\/a>

Garlic<\/p><\/div>\n

I get asked about roasted garlic quite often so here is the really quick story on how to roast your own.\u00a0 Garlic by itself is a very pungent ingredient and sometimes even an appetizer unto itself.\u00a0 One nice way to remove the sharp flavor of raw garlic is to roast it first.<\/p>\n

Basic Steps<\/h3>\n

There are a few basic steps involved in roasting garlic and they are as follows:<\/p>\n

    \n
  1. Buy a whole head of garlic<\/li>\n
  2. Pull the head apart to reveal whole cloves<\/li>\n
  3. Peel the cloves<\/li>\n
  4. Cut a 10\u2033 x 10\u2033 sheet of aluminum foil<\/li>\n
  5. Place the garlic in the middle<\/li>\n
  6. Drizzle olive oil over the top<\/li>\n
  7. Season with salt and pepper<\/li>\n
  8. Wrap the foil tightly around the garlic forming\u00a0a ball<\/li>\n
  9. Bake at 450 degrees for 30-45 minutes<\/li>\n<\/ol>\n

    Peeling Garlic<\/h3>\n

    The part about buying the garlic and pulling apart the cloves should be rather obvious.\u00a0 How to peel garlic?\u00a0 That\u2019s easy actually.\u00a0 With the whole clove on the cutting board, place your chef\u2019s knife on it\u2019s side on top of the clove.\u00a0 Give the side of the knife a nice slap with the palm of your hand.\u00a0 The force should be enough to slightly crush the garlic but not destroy it.\u00a0 This force will then enable you to slide the skin off of the garlic easily.\u00a0 If you tap it too lightly, just hit it again but harder.\u00a0 If you smash the garlic, use less force on the next try.\u00a0 When complete your garlic should look like the picture above.\u00a0 Be careful so that you don\u2019t cut yourself.\u00a0 If you aren\u2019t comfortable with using a knife this way you can always buy a garlic peeler and go that route.<\/p>\n

    Season and Wrap it Up<\/h3>\n

    Once the garlic is peeled, you should take the 10 or so cloves and put them in the center of the piece of aluminum foil.\u00a0 I usually just tear a sheet off about 10\u2033 long for this.\u00a0 With the garlic in the center, drizzle a nice extra virgin olive oil over the top and then season with salt and pepper.\u00a0 I prefer to use a nice oillike\u00a0Villa Cappelli<\/a>\u2018s Extra Virgin Olive Oil.\u00a0 With the garlic seasoned it\u2019s time to wrap it up tightly.\u00a0 You do this by pulling the sides together and forming a aluminum bulb of what resembles a whole head of garlic.\u00a0 Amazing how the design looks like what you started with eh?<\/p>\n

    Bake it<\/h3>\n

    Put the ball of foil into the oven, set it at 450 degrees, and then wait about 45 minutes.\u00a0 Sometimes mine is ready in 30 minutes and sometimes it takes an hour.\u00a0 It really just depends on the garlic you are working with.\u00a0 The best way to tell is the smell and I can\u2019t write about how to do that.\u00a0 You will learn over time what to keep a nose out for though.<\/p>\n

    When the time is up (and the garlic smells right,) pull it out of the oven with a hot pad or a pair of tongs and let it rest.\u00a0 You should let it rest for 30 minutes or more to let it cool down to room temperature.\u00a0 Once it\u2019s cool, unwrap the garlic and inside you will find some tasty goodness.<\/p>\n

    Serving Tips<\/h3>\n

    You can use the roasted garlic in stews, soups, as part of a cheese platter, or even spread it on top of freshly tosted bread.\u00a0 Basically you can use it as a garlic replacement in anything and it will give you a nice extra layer of flavor.\u00a0 Personally, I roast garlic for many different things and it never disappoints.\u00a0 The other nice thing is that you can roast it days ahead of time.\u00a0 Just put what you don\u2019t use in a air-tight container in the refrigerator and save it for up to 5 days.<\/p>\n

    One final note about devices made for roasting garlic.\u00a0 You can find them in most cooking stores and even in grocery stores.\u00a0 While you may find them useful,\u00a0I find that a wad of aluminum foil does the trick just as well.\u00a0 If you are concerned about the health impact of roasting in aluminum foil then I\u2019d consider one.\u00a0 I prefer to keep my number of speciality items (and clutter) down to a minimum; therefore, I don\u2019t use one.<\/p>\n

    Eating Light Tip<\/h3>\n

    Drain as much of the olive oil as you can away from the garlic before you eat it.\u00a0 The flavor will still be there but without the extra few calories.<\/p>\n

    Bon app\u00e9tit!<\/p>\n","protected":false},"excerpt":{"rendered":"

    By Todd Barron @ FoodieCuisine.com I get asked about roasted garlic quite often so here is the really quick story on how to roast your own.\u00a0 Garlic by itself is a very pungent ingredient and sometimes even an appetizer unto itself.\u00a0 One nice way to remove the sharp flavor of raw garlic is to roast […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[5,6],"tags":[36,34],"class_list":["post-94","post","type-post","status-publish","format-standard","hentry","category-general","category-tips-and-tricks","tag-garlic","tag-roasting"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/94","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=94"}],"version-history":[{"count":2,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/94\/revisions"}],"predecessor-version":[{"id":210,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/94\/revisions\/210"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=94"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=94"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}