If you have noticed in many of my recipes that when it calls for “raw” garlic, I usually use “baked” garlic.
I love what baking does to garlic… it mellows the flavor, and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed.
So, you ready… Let’s get into the kitchen.
prep time5 Min
cook time25 Min
olive oil, extra virgin
salt, kosher variety
How To Make
Place a rack in the middle position, and preheat the oven to 375f (190c).
Cut the top off of a head of garlic, place on a piece of parchment paper, drizzle with about a teaspoon or two of olive oil, and then sprinkle with a bit of salt.
Chef’s Note: The salt is optional; however, it does help to enhance the flavor.
Pull the ends of the parchment paper together, and twist together.
Place in the preheated oven for 20 – 25 minutes.
Chef’s Note: Remove from the oven, and allow it to cool.
Squeeze the cloves out of the skins, and then use a Santoku or large kitchen knife to completely smash the garlic.
Store in the refrigerator in a sealed glass container until needed.
Chef’s Note: The baked garlic will last several weeks, but do not freeze because, if you do, it will lose much of its flavor.
Chef’s Tip: When you’re using baked garlic in place of raw garlic, double the amount you’re using. So, if the recipe calls for one clove of raw garlic… use two.
Keep the faith, and keep cooking.
Did you know that baked/mashed garlic makes an excellent spread on a piece of toast? If you haven't tried it, you should.
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