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Old 12-27-2010, 06:47 PM   #11
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They will also heat a lot more quickly. And the cooling factor depends on the stove-type. If you have a higher end stove with cast grates (rather than ceramic) the cooling will probably be on par with the resistive coils of an electric unit (or perhaps even longer).
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Old 12-28-2010, 07:59 PM   #12
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That sounds really good, easy too. I bet you could do that with butter for some great garlic butter as well.
I think butter would burn too easily to do this.
I have, however, given chopped garlic a nice saute' in butter and dipped pieces of French bread in the skillet before grilling it. Outstanding!
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Old 12-28-2010, 08:05 PM   #13
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I usually just melt some oleo and put in a teaspoon or so of the granulated garlic and just let it sit.

I love your idea of garlic bread. YUM. I'll make some right now. I have french bread in the freezer, oleo and gran. garlic. I'll make a bunch of garlic butter so some can marinade. I need to get some food in me anyway.
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Old 12-29-2010, 05:46 AM   #14
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I roast my garlic cloves at about 200C, it seems cooler than everyone else's method I think, but the cloves still come out lovely and creamy and roasted thoroughly, but not burnt.
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Old 12-29-2010, 08:24 AM   #15
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Originally Posted by Fabiabi View Post
I roast my garlic cloves at about 200C, it seems cooler than everyone else's method I think, but the cloves still come out lovely and creamy and roasted thoroughly, but not burnt.
Where do you live Fabiabi?

Most people said between 350 and 400, but in Fahrenheit. That's ~177 - 204 Celsius. I don't usually bother translating oven temps, 'cause my oven has both, but I remember that 200C and 400F are close on the dial.
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Old 01-01-2011, 07:21 AM   #16
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Hi taxlady, I live in the UK and our ovens cook to degrees Celsius so that's probably where I got confused, everyone else is cooking to Farenheit I guess. Thanks :)
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Old 01-01-2011, 07:47 AM   #17
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sometimes ill toss a whole garlic on the top rack of the grill while im barbecuing, and just let it sit there til it gets soft enough to do what I want. Adds a nice smoky flavor too. great for grilled vegetables, pasta garlic and oil dish.
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Old 01-01-2011, 02:27 PM   #18
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I roasted some cherry tomatoes and several garlic cloves (which I had separated but not peeled) tossed in olive oil at 350* for about 30 minutes a couple days ago. They came out perfectly.

I don't think the oven temp makes a huge difference. I've never turned the oven on just to roast a head of garlic, I always just toss it in the oven when I have something else cooking. Of course higher temp = shorter cooking time. Your nose will definitely let you know when it's getting done. =)

oooh And Larry_Stewart, that's a great idea! I'll definitely be trying that when we break out the grill again!
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Old 01-04-2011, 10:17 PM   #19
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I roasted some cherry tomatoes and several garlic cloves (which I had separated but not peeled) tossed in olive oil at 350* for about 30 minutes a couple days ago. They came out perfectly.

I don't think the oven temp makes a huge difference. I've never turned the oven on just to roast a head of garlic, I always just toss it in the oven when I have something else cooking. Of course higher temp = shorter cooking time. Your nose will definitely let you know when it's getting done. =)

oooh And Larry_Stewart, that's a great idea! I'll definitely be trying that when we break out the grill again!
I love this method, ill roast tomatoes, peeled garlic, olive oil, with a little smoked paprika, salt and pepper. And if I'm in the mood some balsamic vinegar. Toss it all in a Dutch oven or roasting pan. Cook in a 375 oven for about 35 to 40 minutes. Mash all together. I will use this instead of canned tomatoes when a recipe calls for them, great for soups too.
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