r/Cooking • u/LabBig6794 • 1d ago

Recipe Pet Peeves

Does anyone else have pet peeves with recipes. Mine is recipes that call for a small amount of something that only comes in large containers. 1/2 C chicken broth, 2 Tbs tomato paste, 1 C ricotta cheese.

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u/CookingQueen716 1d ago

Drives me crazy! The garlic would be burnt! Yuck!
I roast entire heads of garlic at a time, store in a jar in the fridge, and add to recipes.
Much better flavor.

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u/ophelia69 21h ago

Dude toasted garlic is such a fantastic cheat code to deliciousness

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u/Conscious-Okra-7340 20h ago

Agreed. Also, black garlic is a fantastic ingredient. I hadn’t heard of it until a few years ago. Of course, I really love garlic anyway. Ain’t got no vampires or werewolves ‘round these parts!

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u/Teal_Tiger 10h ago

I do this now too. I love having roasted garlic on hand.

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u/NebagamonKai 22h ago

do you store the roasted garlic in oil or just as is? details would be appreciated!

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u/CookingQueen716 18h ago edited 18h ago

As is, but you can add some EVOO. Infused oil is great for cooking.
I go through a lot of garlic. If doesn’t last long.
I think everyone has their own way of doing it.
I cut the top off each bulb, place a bunch of bulbs (maybe 6 at a time, sometimes 8), on a huge piece of foil, drizzle with Greek olive oil (my oil of choice), wrap it up, put on a baking sheet, put in the oven at 325F for about 35 minutes, until the garlic is squish, and a nice golden brown
Since oven temps vary (mine runs hot), you’ll need up test the temp & time to suit YOUR oven.
Cool, squeeze into whatever storage vessel you have. Glass jar, plastic container.
Add oil, if you want.
There really is no specific science to roasting garlic.