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Old 12-27-2010, 09:26 AM   #1
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What Temp do you roast garlic at?

I am roasting some garlic now. Everywhere I look it says to roast at a pretty high temp like 400. I am trying it at a low temperature like 300 to see if going low and slow helps me get a better caramelization of the sugars. Any food scientists in the house that can tell me what the optimum temp is for this? If I go to low will I never get hot enough to to totally caramelize all the sugars?

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Old 12-27-2010, 09:41 AM   #2
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I've heard anywhere from 350F to 400F.
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Old 12-27-2010, 09:57 AM   #3
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I take a different route. I fill a small pot about half-full with whole peeled cloves, then add enough cold oil to just cover the garlic. Put the pot over medium heat, and wait until you see/hear sizzling around the cloves. Cook for another 5 minutes, then turn the heat off leaving the pot on the hot burner.

When cool, you'll have a bunch of soft caramelized garlic along with some garlic oil that I enjoy/use even more than the garlic!
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Old 12-27-2010, 10:02 AM   #4
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Before I got my garlic roaster, around 400F.
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Old 12-27-2010, 12:12 PM   #5
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Quote:
Originally Posted by Nicholas Mosher View Post
I take a different route. I fill a small pot about half-full with whole peeled cloves, then add enough cold oil to just cover the garlic. Put the pot over medium heat, and wait until you see/hear sizzling around the cloves. Cook for another 5 minutes, then turn the heat off leaving the pot on the hot burner.

When cool, you'll have a bunch of soft caramelized garlic along with some garlic oil that I enjoy/use even more than the garlic!
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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Old 12-27-2010, 01:28 PM   #6
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Hubby says he does it at 350 for 50 minutes, wrapped in aluminum foil. Works every time. I often, after it's been squeezed out, freeze it for future use.
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Old 12-27-2010, 02:34 PM   #7
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Quote:
Originally Posted by Nicholas Mosher View Post
I take a different route. I fill a small pot about half-full with whole peeled cloves, then add enough cold oil to just cover the garlic. Put the pot over medium heat, and wait until you see/hear sizzling around the cloves. Cook for another 5 minutes, then turn the heat off leaving the pot on the hot burner.

When cool, you'll have a bunch of soft caramelized garlic along with some garlic oil that I enjoy/use even more than the garlic!
I like this method ... I think I'll try this very soon ... thank you!
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Old 12-27-2010, 04:01 PM   #8
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Quote:
Originally Posted by Nicholas Mosher View Post
I take a different route. I fill a small pot about half-full with whole peeled cloves, then add enough cold oil to just cover the garlic. Put the pot over medium heat, and wait until you see/hear sizzling around the cloves. Cook for another 5 minutes, then turn the heat off leaving the pot on the hot burner.

When cool, you'll have a bunch of soft caramelized garlic along with some garlic oil that I enjoy/use even more than the garlic!
Is that on a gas stove or an electric one?
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Old 12-27-2010, 04:39 PM   #9
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Well, it's really on my stove... the output profile of stoves vary greatly even amongst electric units.

You want to gradually increase the temperature of the cloves - cooking them slowly. They continue to cook in the oil when the burner is shut off. Our apartment has a typical low-end electric stove found in the majority of US homes.

If you have gas, try heating them on medium-low until you hear/see sizzling, maintain that state for 5-10 minutes, and then shut off the burner. Then allow them to cool in the hot oil as mentioned above.
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Old 12-27-2010, 06:33 PM   #10
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I have an electric stove too. On a gas stove, they will cool a lot quicker.
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