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05-20-2012, 10:23 PM
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#11
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,323
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Quote:
Originally Posted by Greg Who Cooks
#1 way to use garlic before it goes limp:
Preheat oven 350. Cut top (pointy) ends off garlic heads. Wrap several or a dozen in aluminum foil and bake for 45-60 minutes. (Do this while you're roasting something else.) Let cool then squeeze the heads and the roasted soft pulp comes out like little fat worms. (I'm sure I could have found a more appetizing/appealing way to describe that.) then mix the puree into a paste and use that later to incorporate the roasted garlic flavor into other foods. My best application of this: garlic mashed potatoes.
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I love this method, BUT, this is roasted garlic. While I prefer it's mellowness, and ease of use, it's not the same as fresh chopped garlic. It lacks that bite, and initial zing that fresh chopped, toasted crispy garlic has, and yields to a dish. Like an aglio y olio wouldn't be the same with roasted garlic, imo. Also, you mentioned garlic mashed potatoes, a perfect example of the mellowness of ROASTED, v. fresh and toasted. Roasted Garlic, imo, is a FAR better alternative, as it gets the garlic in there, but the flavor is rounded out nicely, v fresh/sauteed/toasted where it's in your face garlic.
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05-20-2012, 10:36 PM
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#12
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Half Baked
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
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I stopped roasting garling and started taking the whole peeled cloves and putting them in a small sauce pan covered in olive oil. cook at a low heat for an hour and you will have great cloves without the paper mess and the added bonus of the oil to use in other things. They come out plumper and just as sweet. My pan only holds about 10-12 oz
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05-20-2012, 11:10 PM
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#13
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,323
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Quote:
Originally Posted by 4meandthem
I stopped roasting garling and started taking the whole peeled cloves and putting them in a small sauce pan covered in olive oil. cook at a low heat for an hour and you will have great cloves without the paper mess and the added bonus of the oil to use in other things. They come out plumper and just as sweet. My pan only holds about 10-12 oz
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We do that, it's basically garlic confit. Again, a GREAT thing to have on hand, and the oil gets so perfumed/infused with garlicky goodness like you said. Great for just sauteing, but AWESOME for Salad dressings, especially for home made Ceaser dressing. Also, for mayo/aioli. . . couple of egg yolks, some of the oil, add a little crushed red pepper, salt and pepper, a tiny hit of pomery mustard, a tiny hit of balsamic and a little fresh thyme=a great sandwich spread.
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05-20-2012, 11:18 PM
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#14
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Half Baked
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
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Quote:
Originally Posted by TATTRAT
We do that, it's basically garlic confit. Again, a GREAT thing to have on hand, and the oil gets so perfumed/infused with garlicky goodness like you said. Great for just sauteing, but AWESOME for Salad dressings, especially for home made Ceaser dressing. Also, for mayo/aioli. . . couple of egg yolks, some of the oil, add a little crushed red pepper, salt and pepper, a tiny hit of pomery mustard, a tiny hit of balsamic and a little fresh thyme=a great sandwich spread.
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I drooled a little! I am so doing that!
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05-21-2012, 01:49 AM
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#15
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Executive Chef
Join Date: Oct 2010
Posts: 3,191
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Quote:
Originally Posted by Andy M.
I am frustrated by the garlic I see in the stores. It's often a small head made up of a zillion tiny little cloves. WAY too much work to get a decent amount of garlic. I am always looking for nice big heads made up of all big plump cloves.
I'm tempted to buy a press so I can just toss the cloves in without peeling and squeeze away.
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Andy I grow my own, Harry planted these in the autumn of 2011 and the necks are already as thick as a cumberland sausage.
Harry tried the leaves last week...............they blew his socks off.
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I was married by a judge, I should have asked for a jury.
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05-21-2012, 07:59 AM
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#16
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,442
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Bolas, precise directions to your garden, please.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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05-21-2012, 11:50 AM
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#17
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Cook
Join Date: May 2011
Location: Toronto
Posts: 84
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Quote:
Originally Posted by 4meandthem
I stopped roasting garling and started taking the whole peeled cloves and putting them in a small sauce pan covered in olive oil. cook at a low heat for an hour and you will have great cloves without the paper mess and the added bonus of the oil to use in other things. They come out plumper and just as sweet. My pan only holds about 10-12 oz
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Interesting. Okay I normally do exactly this but I peel them first. How do you extract the garlic from the peel after cooking? Are you just squeezing out mush? If you leave it in the peel, how do you store the garlic?
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05-21-2012, 12:39 PM
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#18
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Executive Chef
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
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The cloves just squish out with either method, sort of like a caterpillar crawling out of a chrysalis. The husks don't stick any more.
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05-21-2012, 03:54 PM
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#19
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Half Baked
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
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Quote:
Originally Posted by MyCrummyApartment
Interesting. Okay I normally do exactly this but I peel them first. How do you extract the garlic from the peel after cooking? Are you just squeezing out mush? If you leave it in the peel, how do you store the garlic?
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I said peeled cloves.
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05-22-2012, 02:25 AM
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#20
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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garlic peeler
i've got one of these,works a treat:
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