Step 6: Storing Roasted Garlic

To store your roasted garlic, you can:
1. Leave it in the bulb instead of squeezing the cloves out. Just wrap it in foil and it will keep for a few days in the fridge without drying out
2. Squeeze the cloves out and put them in a small jar with enough olive oil to cover them, they'll keep longer this way than wrapped in foil
3. Smash the cloves using the side of a knife and mix with a pinch of salt to make an even paste. Combine this with some softened butter and some fresh or dried herbs (basil and oregano or tarragon would be nice, also lemon juice and/or zest). This can then be formed into a log and wrapped with plastic wrap and put in the freezer. This type of compound butter is great on toasted bread, stirred into rice or pasta dishes, added to a sauce, or added to fish or vegetables when steaming in foil pouches.
Thank you for these suggestions. I love roasted garlic for our mashed potatoes but dislike the energy waste of roasting garlic only when I need it. I stocked up on fresh garlic on sale today and am roasting a delicious batch of it now! The compound butter sounds perfect.
So glad it helped out!
I put a whole bulb in a small glass dish, pore a little water over it then drain, cover with cling wrap and nuke for 1 minute.. The garlic is nice and tender and can be mashed with a fork and mixed with butter for garlic toast. I just eat the whole bulb right away though :) As an aside, I have not had a cold or the flu in years and the only time I reek of garlic is when I have been drinking beer instead of my normal water. It is my understanding that you only smell of garlic when you are passing impurities.
I never thought to try steaming garlic this way - I'll have to give it a shot. Maybe it would also work adding cloves (instead of the whole bulb) in a dish with some veggies and then steaming the whole lot.
I've never done a whole bulb, but I have nuked veggies with pealed garlic cloves. As I don't nuke very long (crunchy veggies ftw) they don't become the buttery soft loveliness that roasting gives you, but they are tasty. A longer trip in the rice cooker (which we use for steaming veggies) is also a easy way to soften garlic... but again, not quite as good as the oven. :D Awesome instrucable. I'm going to try the terracotta pot soon.
Thanks so much! The tiny pots and saucer (I think they're about 2.5" tall) are perfect for one clove, but you could probably put a few in a larger pot.
Is there an advantage of using this garlic roaster over foil/parchment paper?
I offered the three methods (store-bought roaster, foil, and a small terracotta pot and saucer) to show that no, there is not much of a difference really in the result and that the same cooking temperature and time can be used with all three. It's really a matter of what one has available or would like to use.
Instead of smashing it, i (and most cooks) would recommend cutting it to fine squares with a really sharp knive. That way the Garlic won't start to oxidate ( wich makes it taste bitter). Only smash it if you intend to use it instantly in a soup or something. On the other hand, if used instantly, a press gives the most flavor.... Yeah, so it depends on the situation wich method to use. But know i'm hungry, i'm gonna roast myself some garlic :-)
In terms of fresh garlic, yes, I would also recommend chopping it to prevent oxidation - however I don't tend to cut (or even peel) garlic until I'm going to use it. Usually rather than smashing it, I grate it or chop it. However, with garlic that has been roasted, I don't think that oxidation is an issue - at least not that I've ever seen.
It can happen with roasted garlic. To be honest, its rare, but i've seen it happen. I'm somebody who always trys to stay on the safe side and don't such things a chance to happen ;-)
Just to note, the suggestion of crushing or smashing the garlic here is after it's roasted, and it is then suggested to put it in a container where it is covered with olive oil or to mix it with softened butter. In either case, as it is surrounded by a lipid, it would not be possible for air to get to the surface of the garlic, and so it cannot oxidize.
I used to have a garlic roaster and I recall it saying to put the garlic in cut side <strong>down</strong>. This causes the garlic to absorb the oil and salt and creates a little caramelization on the contact side. You'd have to adjust the cooking time but the end result is quite tasty.<br/>
Surprising how something so simple makes a wonderful addition to just about anything! Also, as a proponent of better living through chemistry, I can appreciate those scientifically labeled salt and pepper shakers in the first step. :]
Thanks, arb - they are pretty great, aren't they? My knives are from the same company (Fred) and are in the background of some of the shots, though I don't think they're all that clear. Both are available from Think Geek and other stores - <a rel="nofollow" href="http://www.thinkgeek.com/homeoffice/kitchen/a3f6/">http://www.thinkgeek.com/homeoffice/kitchen/a3f6/</a> <a rel="nofollow" href="http://www.thinkgeek.com/homeoffice/kitchen/86dd/">http://www.thinkgeek.com/homeoffice/kitchen/86dd/</a><br/>

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