Off Topic Hobbies > Cooking

Garlic

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DrG:


I love the stuff. This past weekend a long-time friend came to visit. He brought me these, which he grew. Nice! I have been enjoying his home-grown garlic for years. It is vastly superior to that bleached out stuff at the local chain.

Here, it is currently too darn hot to run an oven for long, but if you have never tried roasting garlic...try doing so. Just pop a whole head in a 375-400 F oven for ~30-45 min (hard to over roast but the larger heads need more time). If you want to get fancy, first trim the top and wrap in aluminum foil.

The stuff comes out as this incredibly rich, spreadable, paste - you, literally, squeeze it out of the cloves. It loses the bite and gains in savory like you wouldn't believe. As my basil gets big, I see some pesto being made soon - with pine nuts, Reggiano and premium olive oil - absolutely fantastic!

T3sl4co1l:
Typically drizzle olive oil on it, after cutting the top off.  Lubricates the cloves, makes them richer. :)

Or butter I suppose would do well too, mmm...

Tim

DrG:

--- Quote from: T3sl4co1l on July 14, 2021, 11:34:07 pm ---Typically drizzle olive oil on it, after cutting the top off.  Lubricates the cloves, makes them richer. :)

Or butter I suppose would do well too, mmm...

Tim

--- End quote ---
Yep, that is a typical recipe exactly, e.g., https://www.thekitchn.com/how-to-roast-garlic-in-the-oven-5341

Even though I am a huge fan of olive oil, I don't do that. Nor cutting the top off or removing skin - I just stick it the oven and it comes out moist and tasty. Hey, however you get there, just get there because it is good stuff!

John B:
An EEV forum would be the ideal place to discuss a DIY black garlic oven project.......

DrG:

--- Quote from: John B on July 15, 2021, 03:46:21 am ---An EEV forum would be the ideal place to discuss a DIY black garlic oven project.......

--- End quote ---

When it first became popular, or when I first heard about black garlic https://en.wikipedia.org/wiki/Black_garlic , I bought some and played around with it a bit. It is an interesting taste and nothing like garlic IMO. It was good in soup, especially a light broth type soup.

I did think about building a little environmental chamber with RH and temp control to try making some, but I never did. I would love to see and herear about anyone who did.

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