"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 04-24-2007, 11:14 PM   #1
Cook
 
Join Date: Apr 2007
Posts: 88
Oven Roasted Garlic question

So i roasted some garlic by putting EVOO on it and cooking 300 degrees for an hour. it was hard as **** to unpeal it afterwards and get the garlic out. any tricks for this?

__________________

__________________
oppose is offline   Reply With Quote
Old 04-24-2007, 11:16 PM   #2
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Oppose, did you cover the garlic tightly with foil? Also, you should have had the temperature at least at 350 degrees F. Tell us more about your actual method.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 04-24-2007, 11:20 PM   #3
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Cut the top off before you roast. Keep a bowl of water handy to keep your fingers wet and just squeeze out the garlic or pop out one at a time. Keep fingers wet and the "paper" won't stick to them.

300° does seem a little low.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 04-24-2007, 11:29 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
I roast garlic at 350 until it is soft. Since I have cut the top off the bulb, when the roasted bulb cools enough to handle, I just squeeze it and the roasted garlic comes out like toothpaste out of a tube.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-25-2007, 05:54 AM   #5
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
I cut off the top so that the cloves are exposed, place it on tinfoil, drizzle with olive oil, close up into a little package and roast at 375 until it is soft. Then, like Andy, I let it cool down before handling.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 04-25-2007, 08:30 AM   #6
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
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.
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 04-25-2007, 08:34 AM   #7
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
...and if you want to have some garlic flavored oil, put your garlic (with the top cut off) in a small baking bowl and pour 1/3 - 1/2 cup olive oil over it. Wrap tightly with foil and bake as all have said above. Remove the garlic from the oil and use the oil for wonderful flavor. If you don't use the oil in a couple of days, I just freeze it and break off pieces when I want to add it to other dishes.
__________________
~~~~~~~~~~
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 04-25-2007, 08:45 AM   #8
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
I do the same as Andy.M also, but occasionaly I get the scisors and cut the top off After it`s cooked, esp if I want to keep a few for next day.
It`s great spread directly on Toast as well :)
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 04-25-2007, 10:58 AM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
Quote:
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.

Botulism spores can survive boiling water, so you are best off using the oil or throwing it away within 10-14 days.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 04-25-2007, 02:48 PM   #10
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
I don't roast garlic in the oven any more, for several reasons. Not the least of which is our house isn't air-conditioned and heating the oven for 45 minutes or more to roast some garlic is low on my list of fun things to do, especially in the summertime.

Instead I bought a gadget called "Garlic Express," which is an electric appliance that cooks, perfectly, up to 3 large heads of garlic in 20 minutes. I love this little device and use it often. We have roasted garlic far more often now.

Here's what it looks like: Garlic Express.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.