Oh, I see. I'm not sure having the skin on is actually necessary for roasting garlic. I have a terra cotta garlic roaster like this (I don't usually buy unitaskers for the kitchen, but this was an exception )I was actually writing that about separating them before roasting. I find that at least one side of the skin comes off of about a quarter of the garlic cloves when I separate them from a raw garlic bulb. Seems to me that it was far fewer that did that with soft neck garlic, which I don't see nearly as often nowadays.