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 they're done I just squeeze out the paste from each clove. But some comments on the recipe say it's easier to roast them already peeled in a covered dish so you don't have to squeeze 50 cloves and deal with all the stickiness and peels.
Since I already know how to easily peel whole cloves very quickly, it doesn't make much difference in the amount of work for me to do it either way. In fact, it's probably quicker to peel them.
My question is, does it affect taste or any other quality to roast them as an entire unpeeled head rather than as peeled individual cloves? And if not, should roasting time be adjusted?