I'm going to be making a soup dish that calls for 50 cloves of roasted garlic. I have always roasted garlic by cutting off the top of a head, drizzling it with oil, and wrapping with foil. Then when they're done I just squeeze out the paste from each clove. But some comments on the recipe say it's easier to roast them already peeled in a covered dish so you don't have to squeeze 50 cloves and deal with all the stickiness and peels.
Since I already know how to easily peel whole cloves very quickly, it doesn't make much difference in the amount of work for me to do it either way. In fact, it's probably quicker to peel them.
My question is, does it affect taste or any other quality to roast them as an entire unpeeled head rather than as peeled individual cloves? And if not, should roasting time be adjusted?
Best Answer
Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a head
For easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the cloves
Don't drizzle with oil and wrap in foil, this will just make a mess, and steam them more than roast them. Garlic is already very oily, it shouldn't need any more. Roasting items should be exposed to dry heat, not steam
Roast until soft and medium-dark brown. When cooled slightly, pull cloves apart and lay them out on a board. Squeeze out each clove using a firm spatula or other blunt tool. This should not be too messy. Wear disposable gloves if you don't like garlic on your hands