Comments on: Even a comedy of errors can have a happy ending, I guess.

By: Kristen

Kristen — Mon, 12 Feb 2007 15:25:21 +0000

Actually, microwving them turned out to be the easiest method of all.

By: Andrea

Andrea — Mon, 12 Feb 2007 02:25:05 +0000

Those are odd garlic roasting instructions! I agree — the best way is to cut a little off the top of the head of garlic and squeeze the garlic out when it’s finished roasting.
Also — FYI.. if you are trying to peel a lot of garlic.. take two metal bowls around the same size. Put the unpeeled garlic in one bowl, place the other on top and shake them around. It doesn’t get off all the peels but it does get off a good quanity of them!

By: Ethan

Ethan — Fri, 09 Feb 2007 19:52:49 +0000

I’ll try Rebecca’s method. I like the foil pouch method because it is so passive, and allows me to focus on other prep work (as opposed to sauteeing, for example). Also less dishes to wash, in theory.

By: Rebecca

Rebecca — Fri, 09 Feb 2007 18:25:51 +0000

I roast garlic by rolling it around in a bit of olive oil (unpeeled, sometimes even the whole head), then I wrap it up in foil and toss it in the oven. I’ve never had a problem.

I find that it turns out better when I use oil as opposed to leaving it out.

Good luck.

By: Kristen

Kristen — Fri, 09 Feb 2007 18:15:55 +0000

Rachel: Okay, good. I thought so, too, but not having roasted garlic before I didn’t have much information to go on.

Charlotte: I do usually just smash them, but this recipe indicated I should be using peeled, intact cloves in the oil; I assume so they’d roast and not just frizzle up.

Ethan: I’ve actually seen an even easier method, where you just lop the top off a whole head of garlic and roast it that way, and the cloves just slip out when it’s done.

By: Ethan

Ethan — Fri, 09 Feb 2007 17:47:27 +0000

The method I learned uses no oil at all. Not sure if it would have helped any in this situation, however.

By: Charlotte

Charlotte — Fri, 09 Feb 2007 17:41:00 +0000

Next time roast it with the skins on. Then squeeze it out, makes that easier.

But why was peeling it so hard? You smashed it first, right?

By: rachel

rachel — Fri, 09 Feb 2007 17:09:48 +0000

Those are really weird roasting garlic instuctions. No wonder it burned!
I bet you could have just sauted it for a similar effect if you wanted to use olive oil.