Roasted Garlic

Doing a bit of multi-purposing here.  I have a new cast iron baker that I want to use for small loaves of bread, so it does need to be seasoned, as well as I have a menu to prepare this day.   Said menu will require roasted garlic, so it is a natural that I should roast off the garlic in my new baker.

As an aside, the quick lesson on seasoning cast iron:

  1. Scrub well with hot soapy water
  2. Dry Completely
  3. Coat with vegetable oil
  4. Bake for 1 hour @ > 375
  5. Cool in the oven

From Wikipedia:

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.

The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

Raw garlic has a number of sulfur-containing compounds, which are responsible for the burning feeling raw garlic imparts to a dish. When cooked into food, these flavors mellow and the compounds are boiled off or denatured. Other  transformative and browning processes also take place as garlic roasts.

Roasting garlic produces these changes in garlic before-hand, and in a more controlled way. As the garlic heats up and starts browning, the raw garlic character is lost, while sweetness from  the Maillard reaction and savoryness are gained.

I’ll use some of this in a Gazpatcho, and some in a crusty garlic bread to serve at the side.

Roasted Garlic

A mild and sweeter garlic flavor for inclusion in other recipes.
Prep Time 5 mins
Cook Time 30 mins
Total Time 1 hr 5 mins
Course Ingredient
Cuisine Global
Servings 10 servings
Calories 626 kcal

Ingredients
  

  • 5 Buttons garlic Most Loose Paper removed
  • 5 tbsp Oil Vegetable
  • Salt pinch

Instructions
 

  • Preheat oven to 400
  • Remove tops of garlic buttons
  • Place in baker
  • Drizzle with oil
  • A scant pinch of salt per bulb
  • Roast for 30-45 minutes until a paring knife slips easily into a clove
  • Cool and use

Nutrition

Calories: 626kcalCarbohydrates: 2gProtein: 1gFat: 70gSaturated Fat: 5gSodium: 1mgSugar: 1gVitamin C: 2mg
Tried this recipe?Let us know how it was!

  Filed under: Baked, Basics, Ingredient

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