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Roasted garlic: Difference between revisions
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|Image = [[Image:The roasted cloves.jpg|300px|alt=Electus]] | |Image = [[Image:The roasted cloves.jpg|300px|alt=Electus]] | ||
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The [[Garlic|garlic]] is [[Roasted|roasted]] whole and the [[Cloves|cloves]] squeezed out when cooked. It can be used as the basis for [[Soups|soups]], [[Sauces|sauces]] and anything you can stretch your imagination to. | The [[Garlic|garlic]] is [[Roasted|roasted]] whole and the [[Cloves|cloves]] squeezed out when cooked. It can be used as the basis for [[Soups|soups]], [[Sauces|sauces]] and anything you can stretch your imagination to. | ||
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| Squeeze the [[Cloves|cloves]] gently from the skin into a bowl and use as required. | | Squeeze the [[Cloves|cloves]] gently from the skin into a bowl and use as required. | ||
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<gallery widths=300px heights=300px perrow=5> | |||
Image:Roasted results.jpg|thumb|300px|right|Out of the oven | |||
Image:27 bulbs of garlic to be roasted.jpg|thumb|300px|right|Ready to be roasted | |||
</gallery> | |||
===Chef's notes=== | ===Chef's notes=== | ||
You may find it worth [[Roasting|roasting]] [[Garlic|garlic]] in bulk if you use a lot of it. Follow the procedure above, but [[Roast|roast]] at 160° C (325° F - gas 3) and about 2-3 hours, checking it regularly after 2 hours. | You may find it worth [[Roasting|roasting]] [[Garlic|garlic]] in bulk if you use a lot of it. Follow the procedure above, but [[Roast|roast]] at 160° C (325° F - gas 3) and about 2-3 hours, checking it regularly after 2 hours. | ||
