Roasted Garlic, remixed

I thought that I had roasted garlic figured out, you cut the top off the head, drizzle olive oil over the top, wrap it in foil, and bake at 450º for about an hour.

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Then I bought Charcuterie. Whilst sifting through his recipes for sausages, salt cured meats, and dry cured meats, I found Michael Ruhlman’s recipe for steam roasted garlic paste. I must admit, I’ve fallen head over heels and I no longer roast garlic in my erstwhile methods (I used a thesaurus for that). From now on, garlic goes, fully clothed into 1/4″ of water and covered in foil into a 350º oven for one hour, or 1:45 if I’m forgetful.

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