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12-27-2010, 05:47 PM
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#11
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Sous Chef
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
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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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Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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12-28-2010, 06:59 PM
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#12
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,495
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Quote:
Originally Posted by Zhizara
That sounds really good, easy too. I bet you could do that with butter for some great garlic butter as well.
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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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12-28-2010, 07:05 PM
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#13
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
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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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If you can't see the bright side of life, polish the dull side.
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12-29-2010, 04:46 AM
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#14
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Senior Cook
Join Date: Oct 2010
Posts: 277
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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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12-29-2010, 07:24 AM
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#15
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,810
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Quote:
Originally Posted by Fabiabi
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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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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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-01-2011, 06:21 AM
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#16
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Senior Cook
Join Date: Oct 2010
Posts: 277
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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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01-01-2011, 06:47 AM
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#17
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,502
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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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01-01-2011, 01:27 PM
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#18
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Head Chef
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
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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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Zereh
We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
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01-04-2011, 09:17 PM
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#19
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Assistant Cook
Join Date: Jan 2011
Posts: 13
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Quote:
Originally Posted by Zereh
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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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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