What Temp do you roast garlic at?

[danpeikes]

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?

[Andy M.]

I've heard anywhere from 350F to 400F.

[Nicholas Mosher]

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!

[pacanis]

Before I got my garlic roaster, around 400F.

[Zhizara]

Originally Posted by Nicholas Mosher

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.

[Claire]

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.

[Littlechef]

Originally Posted by Nicholas Mosher

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!

[taxlady]

Originally Posted by Nicholas Mosher

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?

[Nicholas Mosher]

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.

[taxlady]

I have an electric stove too. On a gas stove, they will cool a lot quicker.