when rosting garlic hole do you take the paper off of the outside???

Answer 1

ive only done this once, long time ago, but i cut the top off (the pointy end, if that makes sense) and drizzled olive oil over it, wrapped it in foil and placed in a muffin tin, baked at 325 for about 40 min. hope that works for ya!

Answer 2

Cut the top off a whole head of garlic. Slice it thin and expose the indiviual cloves. Drizzle olive oil across top and bake in oven or on grill until done. When you get ready to use it, squeeze individual cloves and they will come out whole. Spread on warm bread like butter, or use to make roasted garlic mashed potatoes.

Answer 3

No, that protects it from drying out. Cut off the tip of the garlic to expose the top of the fleshy garlic cloves, drizzle with olive oil and roast in the oven. There are nice little garlic roasters you can get for this, I actually see them at yard sales all the time.
Beware though, roasted garlic will give many people MAJOR gas, so it's not something to serve for a romantic evening or when your guests will be hanging around your house for hours and hours after the meal! (Unless your party is outdoors.)
Try adding a few cloves of roasted garlic to your next batch of ceasar salad dressing...yummy!

Answer 4

don't take the garlic out of its paper - don't even break up the bulb or head. keep it all together and just cut off the top so each clove is ooen just a little. drizzle it with olive oil and stick it in the oven for an hour at least. sometimes i throw other herbs in with it too like rosemary or oregano to add some flavor.

Answer 5

Yes leve the paper on cut the top off set in the oven
place in baking pan drizzle w/olive oil bake at 400 degrees 35 minutes.

Answer 6

It's easier to leave the paper on ...but not necessary you can roast them in a pan or under a broiler pealed or not I use a little evoo,salt, and let the aromas fly oh the smell of garlic Ya!!!!!!!!!!!

Answer 7

I didn't. I watched Michale Chirello (I don't think I spelled his name right) on the Fine Living channel (now he's on Food TV).

All I did is remove some of the loose stuff and cut off the top of the whole bulb, exposing the garlic. Then, I put the whole bulb, the cut part on top, into a foil lined pie tin. I generously poured olive oil over the whole thing and baked it. When they're finished (soft) and cool enough to handle, I grabbed the bulb in my hand, turned the bulb over and squeezed all the good stuff out. Delicious!

Answer 8

Cut the top part off exposing the clove ends a little olive oil, S&P wrap tight in foil and pop it in the oven

Answer 9

Its your choice I prefer to leave it whole. I trim the top roast, cool then squeeze the pulp out

Answer 10

No. The outer paper keeps the aroma in..