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Roasted Garlic ?
- Thread starter SavinaRed
- Start date
If you want a prominent garlic bite in your sauce use fresh.
If you want a mellow sweet background garlic use roasted.
If you want a mellow sweet background garlic use roasted.
Roasting definitely takes away the kick. If you insist on roasting you might wanna add more garlic.
I have my first ferment going now with two heads of roasted garlic. I'm a newbie.... but when I cook with garlic, I always give it a quick saute in olive oil no matter how I use it. After I had my mash all mixed and in the jar I thought about the olive oil that I used to roast the garlic... I know oil can get nasty after a while.... I hope I didn't screw this one up
I roast whole heads of garlic in a 300 degree oven wrapped in foil - no oil necessary. They take about an hour to an hour and a half. I like to use roasted garlic in my non fermented vinegar based sauces as the sweetness of the roasted garlic is a nice counterbalance to the bite of the vinegar. Grass snake is right that you don't get as much 'kick' or pungency from roasted garlic so upping the amount for the recipe is advised.
For my fermented sauces I use strictly raw garlic, but that's just me.
For my fermented sauces I use strictly raw garlic, but that's just me.
oldsalty said:
You sir, are speaking my language!