Cooking Essentials: Baked Garlic

★★★★★ 2 Reviews
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

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.

serves many
prep time 5 Min
cook time 25 Min
method Bake

Ingredients

  • PLAN/PURCHASE
  •  
    garlic
  •  
    olive oil, extra virgin
  •  
    salt, kosher variety
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How To Make

  • 1
    PREP/PREPARE
  • 2
    Place a rack in the middle position, and preheat the oven to 375f (190c).
  • 3
    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.
  • 4
    Chef’s Note: The salt is optional; however, it does help to enhance the flavor.
  • 5
    Pull the ends of the parchment paper together, and twist together.
  • 6
    Place in the preheated oven for 20 – 25 minutes.
  • 7
    Chef’s Note: Remove from the oven, and allow it to cool.
  • 8
    Squeeze the cloves out of the skins, and then use a Santoku or large kitchen knife to completely smash the garlic.
  • 9
    Store in the refrigerator in a sealed glass container until needed.
  • 10
    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.
  • 11
    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.
  • 12
    Keep the faith, and keep cooking.
  • 13
    Additional Idea
  • 14
    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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