Yum...creamy garlic

[dr morbius]

You can also do that on stovetop over medium-low heat. I don't remember how long though.

20 minutes-ish. You want to stop when the cloves turn color, before they get black.

 

[Kathleen]

@cookingjames Welcome to DC!

 

[Sir_Loin_of_Beef]

Papa John's gives you a small tub of creamy garlic sauce with every pizza.

 

[medtran49]

Papa John's gives you a small tub of creamy garlic sauce with every pizza.

Yeah, but you can taste the chemicals in it, blech!

 

[dragnlaw]

to me raw garlic tastes like chemicals... blech!

 

[HeyItsSara]

you can use the already peeled garlic for this too. just make sure it doesn't burn

 

[pictonguy]

You can also do that on stovetop over medium-low heat. I don't remember how long though.

Yes, you definitely can and I've done that too. I don't remember either. Depending on the oil temp it can vary quite a bit.

 

[pepperhead212]

The classic way to "roast" the garlic, for most of the smooth blended sauces in Mexican cooking, is in a dry skillet, with the skins left on, over medium heat, and turning the cloves frequently, for 7 or 8 minutes, until it is softened, some dark spots on the garlic. I usually put it in first, then start toasting the whole chiles, moving the garlic every 90 sec or so, in between toasting the chiles. Once cooled, the root end of the cloves are cut off, then peeled, and go into the blender. Like with most roasted garlic, more is needed than when using raw garlic, than in similar sized dishes.

Also, when making these dishes, I use those smaller cloves, not those large cloves I like for most things, as the smaller ones cook through to the center faster.

 

[melayong]

I love roasting garlic and using it in pasta sauces!

Tutuapp​