4
votes
3answers
1k views

Roasting large quantities of garlic: whole unpeeled heads or peeled cloves?

I'm going to be making a soup dish that calls for 50 cloves of roasted garlic. I have always roasted garlic by cutting off the top of a head, drizzling it with oil, and wrapping with foil. Then when ...
4
votes
5answers
2k views

How can I achieve the same flavor and texture as roasted garlic without an oven?

I'd like to make roasted garlic, but I don't have an oven, only a gas range. Is there any way for me to get the same results with the range as I would in a conventional oven?