Chopstix said: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.
jennyema said:Botulism spores can survive boiling water, so you are best off using the oil or throwing it away within 10-14 days.
Chopstix said:Thanks Jennyema. I wondered about botulism too but Thomas Keller said this could be stored up to a month in the fridge. One is better off erring on the safe side though.
pacanis said:Bought it, used it, love it.
That Garlic Express is a must have item for roasting garlic quickly. I ordered mine through Amazon because I have an account there, but it did come from Target nontheless. I'm pretty sure this is one small kitchen appliance that won't find itself stuck in the back of the cupboard!
pacanis said:Katie E, that Garlic Express is really cool. I'm going to order one of those and the garlic cellar. Thanks for posting that link! I currently roast mine in the oven, and my house is air conditioned, but roasted garlic in 20 minutes? I'm in