Roasted garlic is one of the simplest ways to make a dish you already know more interesting. There is something magical that happens when you roast garlic that concentrates garlic’s flavors while adding a slight bit of sweetness, and reducing raw garlic’s pungent bite.
It’s also incredibly simple to do and is a great thing to work into your cooking routine. In surfing around the Internet and through some of our favorite cookbooks we came across three basic ways to roast garlic that essentially boil down to en paper, open-faced, and all foiled up.
To see if one method was better than the others we grabbed three bulbs and a hot oven.
WAYS TO ROAST
Let’s start with some basics that are the same across all three roasting methods. The first is when we’re talking about roasting garlic; we’re talking about roasting an entire bulb in an oven. The oven is usually set at 350 or 400°F degrees, with the garlic being roasted for 35 to 45 minutes. What’s different is how the garlic is prepared.
-The first method, which we’re calling en paper because it sounds fancy, is when a whole bulb is roasted without taking the top off or adding any oil. For this method, all you do is throw a bulb of garlic in a baking dish, put everything in the oven, and let it roast away.
-The other two methods start off the same, which is removing the top of the bulb with a sharp knife, so the cloves are exposed. All the recipes we read that have the top being removed call for the addition of a light drizzle of olive oil and are fairly split about whether or not there should be a sprinkle of salt and pepper.
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