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.
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.