Avoid burning raw garlic by overcooking.
Cooking raw garlic by sauteing or roasting removes any harshness but leaves the tangy flavor intact. Normally, you purchase garlic in a bulb and break off pieces called cloves. You may roast an entire bulb or break off two to three cloves to add to recipes. However you cook garlic, the ingredient adds an aromatic and punch of flavor to any meal.
Instructions
Saute Garlic
1. Break off cloves of garlic from a bulb. Use the number of cloves directed by your recipe.
2. Lay a clove on a cutting board. Lay the flat side of a wide knife on top of the clove. Pound the knife with the palm of your hand to crush the clove for easier removal of the outside, paper-like layer.
3. Peel off the outer layer using your fingers. Chop or mince the garlic with a sharp knife.
4. Pour 2 tbsp. of oil into a saucepan. Heat the oil using medium heat. Place the garlic into the hot oil and cook for one minute, stirring while it sautes. If you are cooking other items such as onions, add the garlic last because overcooking might result in burning.
Roasted Garlic
5. Preheat the oven to 350 degrees Fahrenheit. Tear off any loose pieces of the garlic bulb's paper-thin outer layer and discard. Lay the bulb on its side and cut 1/4 inch off the top.
6. Rip off a piece of aluminum foil and place the bulb, cut side up, in the middle of the foil.
7. Drizzle 1 tbsp. of olive oil over the top of the bulb. Sprinkle salt, pepper and other seasonings on the top of the olive oil.
8. Fold the foil around and over the garlic bulb. Place the foil onto a small cookie sheet and place into the oven. Roast the garlic for 50 minutes or until the outer layers turn a golden-brown color. Allow the cloves to cool for 10 minutes before handling.
9. Hold the bottom of the garlic bulb over a dish and squeeze out the roasted cloves. Eat the roasted garlic cloves alone or use in cooking recipes.
Tags: garlic bulb, bulb break, bulb side, outer layer