Originally Posted by Chopstix
I don't roast my garlic in the oven anymore because parts of the garlic keep getting dried out and scorched.
The better method I've come across is Thomas Keller's, which is basically to gently poach the whole unpeeled garlic in oil for 40 minutes (slice off root ends first). Store in fridge immersed in the same oil for up to a month. The garlic pops out of its skin so easily, and is perfectly soft and creamy.
sounds delish...will try this tonight!