MacKenzie Posted March 29, 2015 Report Posted March 29, 2015 Steam Roasted Garlic Place garlic bulk in a garlic baker with about ¼ inch of water. Put the cover on the baker. If not using a garlic baker with a cover then cover the dish with foil. Place in a 325F oven and bake for about 1 hour or until the garlic is soft. Remove from oven and let cool. Slice bulbs horizontally in half. Squeeze out the softened garlic cloves. Using the back of a spoon press the softened garlic cloves thru the strainer. Store in fridge for up to 1 week. Garlic roasted this way will be lighter in colour, sweeter and have less harsh flavour. 2
MacKenzie Posted March 29, 2015 Author Report Posted March 29, 2015 tinyfish, I hope you like the roasted garlic. I'll be interested to hear what you think of it. Now I have to figure out what to do with the jar full I have.
CeramicChef Posted March 30, 2015 Report Posted March 30, 2015 MacKenzie - I'm going to give that a try. I generally roast my garlic under oil. That way at the end I've got garlic infused oil and garlic that spread like soft butter! YUM! Thanks. 1
ckreef Posted March 30, 2015 Report Posted March 30, 2015 I've never tried roasting garlic. Will have to give it a go sometime.
CeramicChef Posted March 30, 2015 Report Posted March 30, 2015 I've never tried roasting garlic. Will have to give it a go sometime. ckreef - I think roasted garlic is THE BOMB! It has a subtle, mild, almost nutty flavor and spreads like butter. It's great on toast points as an appiteaser! Wonderful in mashed potatoes. It's really wonderful!
tony b Posted March 30, 2015 Report Posted March 30, 2015 I don't consider my kitchen/pantry "stocked" unless I have a jar of roasted garlic around. I do mine in oil, so you get both products when you're done. Fill small mason jars with whole, peeled garlic cloves and cover with canola oil, then into canning rack in the pressure cooker for about 45 minutes, with the jar lids on, just like you'd can veggies. Jars keep in the pantry for months. I load up at CostCo (3# bags of garlic - oh yeah, baby!) and do a batch about twice a year. They make nice Christmas presents, too! When I open a jar, I separate out the oil into a small bottle and used as a finishing/flavoring oil. I toss the roasted garlic cloves into the food processor and pulse into a smooth paste. Back into the jar and cover with some fresh oil. Will keep in the fridge for weeks. Like CC said, I can't imagine mashed potatoes without a big spoonful of roasted garlic paste in them! 1
MacKenzie Posted March 30, 2015 Author Report Posted March 30, 2015 Thanks, for that Xmas gift idea, there are always people that I want to give a small gift and this would solve that problem Next time I'm at Costco I'll be making a bee-line for the garlic.
tinyfish Posted March 30, 2015 Report Posted March 30, 2015 Thanks I needed ideas for garlic. Last fall I planted 200 cloves of garlic for the first time. I think I went over board.
CeramicChef Posted March 31, 2015 Report Posted March 31, 2015 Thanks I needed ideas for garlic. Last fall I planted 200 cloves of garlic for the first time. I think I went over board. tiny - what would make you think that? LOL!! I think you can never have too much garlic. You can never be too rich, too thin, or have too much garlic!
