Don't peel the garlic before you put it in the oven. Just wrap it in the
foil that has a little olive oil, and put it in. You'll know when it's
done when you try to peel it and the peel comes right off. The garlic
will be soft.
Good luck.
On 7/29/2020 11:17 AM, meward1954--- via Cookinginthedark wrote:
Depends on how strong you want the garlic flavor to be. Roasted garlic is
much milder in flavor but still definitely garlic. Different effects, I
guess.
Also, some people might find the roasted garlic a bit less upsetting to the
stomach since the garlic will otherwise be raw.
I think I will try it both ways!
-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of
Linda S. via Cookinginthedark
Sent: Wednesday, July 29, 2020 1:13 PM
To: [email protected]
Cc: Linda S. <[email protected]>
Subject: Re: [CnD] Roasting Garlic How-Tos?
Hi Dani:
When I roast garlic, I put a little olive oil on a small piece of foil and
put it in the oven at dg350 for about 20 minutes.
When making guacamoli though, I use raw garlic that I press along with
onion, tomato, cilantro, and a jalapeno. Hope this helps
Linda
On 7/28/2020 10:59 PM, Dani Pagador via Cookinginthedark wrote:
Hi, Everyone.
I went to visit my Mom and Dad yesterday, and Mom sent me home with
two ripe avocados. I looked on YouTube and found a guacamole video
that uses roasted garlic. I've never done it before, so am hoping
there are list members that can give me tips on how to do it.
Thanks,
Dani
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