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Forum
-> Household Management
-> Kosher Kitchen
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amother
Bisque
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 Tue, Feb 06 2018, 12:15 am
I have seen bugs crawl out of the skins of garlick when I open it up. So I don’t feel comfortable roasting the garlick in the skins.
Is there a way to replicate this process without the skin? I really loved the flavor before I knew about the bug part of it.
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amother
Dodgerblue
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Tue, Feb 06 2018, 12:21 am
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It's actually spelled garlic!
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MiracleMama
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Tue, Feb 06 2018, 1:16 am
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I put the peeled cloves in ramekins and cover with oil, cover tightly with foil and bake. The cloves come out soft with a roasted flavor, plus you get all the yummy garlic oil too - great for dipping bread in.
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Chana Miriam S
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Tue, Feb 06 2018, 3:04 am
| MiracleMama wrote: | | I put the peeled cloves in ramekins and cover with oil, cover tightly with foil and bake. The cloves come out soft with a roasted flavor, plus you get all the yummy garlic oil too - great for dipping bread in. |
Ita
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Iymnok
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Tue, Feb 06 2018, 5:04 am
| MiracleMama wrote: | | I put the peeled cloves in ramekins and cover with oil, cover tightly with foil and bake. The cloves come out soft with a roasted flavor, plus you get all the yummy garlic oil too - great for dipping bread in. |
Uncover them. Even if the black on top, is delicious. My DDs fight over them. I've started doing three heads for shabbos
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thunderstorm
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Tue, Feb 06 2018, 7:49 am
| Iymnok wrote: | | Uncover them. Even if the black on top, is delicious. My DDs fight over them. I've started doing three heads for shabbos |
Same here. I peel two to three heads of garlic , put in a small disposable pan in a single layer. Pour enough oil until it just about covers the garlic. Sprinkle with salt. Bake on 350 for about an hour uncovered until about golden brown. I started doing this the last few weeks for Friday night and it's devoured in one meal.
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