Comments on: How to Roast Garlic

By: Kate

Kate — Mon, 22 Jun 2020 18:05:17 +0000

In reply to Samantha. Hi Samantha! So glad to hear you loved the bread! I think roasted garlic is inherently a bit messy, to be honest. Sometimes I have better luck removing cloves with a fork; sometimes it's easier to squeeze them out. Kinda depends on their position. Re: burning, yes, definitely always bake on the middle rack of the oven unless suggested otherwise. I'm also wondering if perhaps your oven runs a little hot. Or you might have better luck with a slightly larger pot, if you have it—my garlic got a touch burnt in the places where it touched the sides of the pan. Hope that helps!

By: Samantha

Samantha — Mon, 22 Jun 2020 05:52:07 +0000

I tried this recipe along with your garlic bread recipe (which came out delicious!), but both times I tried I had some issues with the garlic burning. The first time I had it on the top shelf in the oven, so I tried a different pan the second time, on the lower shelf, and it was better but still a bit burnt in a few places. It was still delicious, but I’m wondering if you have any ideas or suggestions to prevent this burning? I also had some issues squeezing the garlic out, and making a big mess with the peel everywhere. Do you completely peel the outside beforehand? Thank you in advance! :)

★★★★★

By: Kate

Kate — Thu, 28 May 2020 20:09:23 +0000

In reply to Eric. Hi Eric! See step 1. 400 degrees. :)

By: Eric

Eric — Sun, 24 May 2020 00:08:18 +0000

Am I missing something? What’s the oven set at?

By: Kate

Kate — Wed, 18 Mar 2020 10:59:20 +0000

In reply to EtMoi. Hi, you could try it. Here is my cheater's aioli: https://cookieandkate.com/easy-aioli-recipe/#tasty-recipes-33941

By: EtMoi

EtMoi — Wed, 18 Mar 2020 01:08:05 +0000

Do you think this could be used to make aioli? True aioli, not garlic mayo (ie: no egg). I wonder if it’s already soft it might emulsify more easily.

By: Kate

Kate — Wed, 11 Mar 2020 16:15:25 +0000

In reply to Lizzy. You're welcome, Lizzy!

By: Lizzy

Lizzy — Tue, 10 Mar 2020 23:57:41 +0000

Kate this is another keeper- thanks for sharing

By: Nell

Nell — Tue, 10 Mar 2020 16:40:41 +0000

In reply to Marie. Fully/partially submerged doesn't really matter. Even if oxygen is present you could still get very sick (botulism or otherwise) from not properly refrigerating garlic + oil preparations. Kate is wise to point this out so the reader is in no way confused about the need to refrigerate and consume within a few days! :) Kind regards!

By: Kate

Kate — Wed, 26 Feb 2020 17:55:13 +0000

In reply to Jenna. Hey Jenna, I think less than two hours would be safe.