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Old 08-03-2008, 08:32 AM   #11
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I dont roast garlic often but when i do i I just crack open a head of garlic, remove skin, add it to a heavyweight nonstick 1/2 quart pot, cover with oil, add glass lid on top and simmer until golden color is achieved.

I keep the oil as it its now garlic flavored. I keep it in the refrigerator for future cooking.
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Old 08-05-2008, 08:24 AM   #12
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Quote:
Originally Posted by suziquzie View Post
My favorite subject!!!

slice off the very top of the whole head, drizzle w/ olive oil, salt an pepper.
wrap tighly in foil, 425 for 45 min.

I'm hungry now.

That' what i do also. I put it on a ramekin.
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Old 08-05-2008, 10:12 AM   #13
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Quote:
Originally Posted by petey View Post
I dont roast garlic often but when i do i I just crack open a head of garlic, remove skin, add it to a heavyweight nonstick 1/2 quart pot, cover with oil, add glass lid on top and simmer until golden color is achieved.

I keep the oil as it its now garlic flavored. I keep it in the refrigerator for future cooking.
I have read in several places that there is still a botulism risk with roasted garlic in oil, just as there is for raw garlic in oil. So I would recommend not keeping your oil around for more than 2 weeks.
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Old 08-05-2008, 02:32 PM   #14
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Quote:
Originally Posted by jennyema View Post
I have read in several places that there is still a botulism risk with roasted garlic in oil, just as there is for raw garlic in oil. So I would recommend not keeping your oil around for more than 2 weeks.
I keep it in the refrigerator where it solidifies. As i need it i just scoop it out with a spoon. Thanks for the heads up though. One can never take too much caution.
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Old 08-05-2008, 05:33 PM   #15
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I keep it in the refrigerator where it solidifies. As i need it i just scoop it out with a spoon. Thanks for the heads up though. One can never take too much caution.
"Solidifies" isn't the issue. Just know not to keep it for very long.
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Old 08-05-2008, 05:40 PM   #16
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I do it the same way as susiequzie, but I use my countertop convection oven, so it doesn't take as long...maybe 20-30 minutes. Take it out, let it cool a bit, and squeeze that good sweet garlic out like toothpaste.
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Old 08-05-2008, 06:02 PM   #17
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Originally Posted by kitchenelf View Post
"Solidifies" isn't the issue. Just know not to keep it for very long.

I hardly roast garlic. But when i do what do you think would be the amount of time to leave the oil in the fridge for? No longer than 2 weeks?
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