I love roasted garlic. It’s so mild yet flavorful and almost buttery-smooth.
What I don’t love is wrapping my food in aluminum foil. It just creeps me out. But most roasted garlic recipes instruct you to do just that. For the longest time I figured there was no way out of it. Until I started experimenting with different techniques…
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The key to roasting garlic is to trap all the heat around the bulb so it cooks but doesn’t burn. To accomplish this, I devised a little make-shift garlic baker. I put a larger ramekin on top to act as a lid.
The result will be just fantastic: exquisitely soft garlic cloves!
In hind sight I wish I would have lined the ramekin with parchment paper so that the cleanup would have been a little easier. Next time!
The reason I didn’t use that method was because I was out of baker’s twine. 😳
Stay tuned to see what I used this roasted garlic for (you probably already know if you watch my stories on Instagram).