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Old 01-23-2016, 12:15 PM   #11
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Quote:
Originally Posted by GotGarlic View Post
I have a little terra cotta garlic roaster. I use it in the toaster oven, so I don't have to heat up the big oven.
You mean that little jug looking terra cota garlic holder is actually used for roasting garlic?
My wife bought it, and it sits on the counter with garlic stored in it.
It only holds about two big garlic heads.
And it has vents. Maybe my wife thought it was for storing and that's why its sitting on my counter and has never seen an oven?
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Old 01-23-2016, 04:35 PM   #12
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Like this? Yes, it's for roasting. You can see it's well used I use this pretty bowl I got in a Mexican market in San Antonio to store my garlic.
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Old 01-24-2016, 01:45 AM   #13
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I shared this video on my Facebook page today

https://www.facebook.com/PureWow/vid...9166252431752/
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Old 01-24-2016, 08:14 AM   #14
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Originally Posted by otuatail View Post
Thanks puffin3

Looks like the garlik is being cooked twice one in teh oven at 220c (presume 40 minutes) Then into a pot of poing water as well.

Like the idea of tin foil and the seperation of the cloves.

What I had in mind was 10 garlic + 2 slabs of butter. The butter is melted in a saucepan and clarified at that time. A hand held blender because of the consituancy of the garlic and the butter + for decorative perposes lots of mint which is supposed to complement garlic?

Would it be better to roast the garlic as cloves?
No. I said IF you want to roast the garlic in tin foil don't overheat them.
I just slow simmer the whole uncooked garlics until thoughally cooked then make the roll.
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Old 01-25-2016, 02:08 AM   #15
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Hello,
One added touch, white wine. Drizzle with olive oil and add some white wine. Awesome!!!!
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