Using A Garlic Roaster Ceramic

Cut 1 2 to 3 4 off the top of the garlic bulbs exposing the clove tops.

Using a garlic roaster ceramic.

Roasting garlic mellows its pungency and imparts a slightly sweet taste. This in turn reduces any drying or burning of the cloves. I love its mellow flavor like a love sweetened cousin to its sharper raw form. Submerge the ceramic roaster in water for 15 minutes.

I use a lot of roasted garlic in my cooking. Roasted garlic loses the harshness of fresh garlic and becomes mellow creamy and rich in texture. The key to using this type of garlic roaster is to soak the top in water for 15 minutes before placing in the oven. Do not peel the skin off the garlic.

Preheat oven to 350 f. The terra cotta soaks in the water and this produces a moist heat during the roasting process. Spread roasted garlic on bread instead of butter or add it to your favorite recipes to replace chopped fresh garlic. Terra cotta garlic roaster 1 tablespoon of first cold pressed olive oil per garlic bulb.

The one thing with tin foil is that i always seemed to burn at least one or. Using a ceramic garlic roaster is simple. This unique garlic bulb shaped roaster is made from beautiful terra cotta with a beautiful clear glazed interior that ensures cleaning is a cinch. Start by slicing the top portion of the garlic head off.

How to use a garlic roaster. Roast whole heads in the skin for ease of preparation and cooking. The terra cotta soaks up the water and creates moisture while the garlic roasts for a smooth spreadable end product. Pour 1 tablespoon of olive oil on top of each bulb.

Soak terra cotta dome in cold water for approximately 15 minutes. Garlic contains a number of vitamins and minerals including vitamins b 6 and c manganese selenium calcium iron copper and potassium. Add oil and sprinkle with salt and pepper. Place bulbs on terra cotta base.

Prepare delish delectable whole roasted garlic with the great looking easy to use rachael ray cucina stoneware 4 1 2 inch terra cotta garlic roaster. If i am on top of things i will roast a big batch of garlic at once and toss a few heads in the freezer for squeezing into casseroles and pasta salads like this one but when i m not well stocked and when i find myself with a sudden need for some gooey garlic i do. Cut top 1 4 inch off heads of garlic to expose cloves. Rather than using aluminum foil opt for a more traditional clay roaster to cook several heads of garlic at once.