MacKenzie Posted July 3, 2015 Report Posted July 3, 2015 Put garlic bulbs in a garlic roaster add water until it is 1/4 inch deep, cover. Roast at 325F for 1 hour. Cut bulbs in half and squeeze out garlic cloves. Using the back of a spoon press through a fine sieve. Ready to add water and steam. Done and cut in half. Creamed and ready to use for pizza/spaghetti sauce or garlic bread:)
tony b Posted July 3, 2015 Report Posted July 3, 2015 Awesome, MacKenzie. I always have a jar in my fridge. I typically go a bit darker than yours, for a bit more nutty flavor. I do mine in the pressure cooker - whole, peeled cloves in oil in canning jars. Generally do 4 jars at a time. Lasts me months AND you get great garlic oil as a side benefit! Plus, they make great Christmas presents for your foodie friends and family if you get nice jars!!
MacKenzie Posted July 3, 2015 Author Report Posted July 3, 2015 I think I'll give your method a try too, maybe I'll get a chance this afternoon. Thanks, Tony:)
MacKenzie Posted July 3, 2015 Author Report Posted July 3, 2015 No, I bought then at the supermarket. They were organic and I meant to get some more this afternoon so I could try Tony's PC method and forgot. Tomorrow:)
tony b Posted July 3, 2015 Report Posted July 3, 2015 I get the 3# bags of whole garlic bulbs at CostCo. Great deal, even if I don't make it through the whole bag before they start drying out.
MacKenzie Posted July 3, 2015 Author Report Posted July 3, 2015 I'm going to Costco tomorrow and I thought I'd check them out. I think I might caramelize some onions in the PC, while I'm in the mindset. Have you done onions?
tony b Posted July 3, 2015 Report Posted July 3, 2015 Not tried onions before. Let me know how it works out, MacKenzie.
MacKenzie Posted July 4, 2015 Author Report Posted July 4, 2015 No luck at our Costco but found organic garlic at the local superstore. I have 2 bottles in the pressure cooker right now. The recipe calls for a sprig on rosemary and a few spring of thyme and cook at second bar for 2 hours. Here it is just before putting in the pressure cooker. See you in 2 hours. 2 hours later.
tony b Posted July 4, 2015 Report Posted July 4, 2015 Gorgeous! That's what I'm talking about! Puree the bulbs in the processor (or blender) with just a bit of the oil to make a paste that looks like peanut butter. Put into a jar and keep in the fridge. Will keep for weeks (IF it lasts that long!) Bottle up the rest of that beautiful garlic oil and you've got something special in your pantry! Enjoy!!!
MacKenzie Posted July 5, 2015 Author Report Posted July 5, 2015 Thanks for that tip, Tony. I'll do that tomorrow.
