Roasting is baking, but at higher temperatures. Roasted foods are generally cooked at 400° to 450°, while they’re baked at lower temperatures. The higher temperature brings out more complex flavors.
This dry heat method caramelizes foods by bringing out their natural sugars, creating rich, complex flavors and colors. This means minimal (if any) salt and oil are needed. And, it’s easy: If you can turn your oven on, you’re already halfway there.
Roasted garlic is succulent and sweet without the typical garlic bite. It can be used in a variety of ways. Here, we show you the easy way to roast garlic and add it to the blender as directed in this Roasted Garlic Vinaigrette recipe.
How to Roast Garlic
Remove the papery outer skin. It tends to flake and burn, and you don’t want it in your final product.
Cut off the top of the bulb with a sharp chef’s knife. Brush garlic with oil, wrap in foil and bake according to the recipe.
For the vinaigrette recipe, let the cooked garlic cool, then squeeze the softened garlic out of its inner skin into a blender and pulse for a few seconds.
Roasted Garlic Recipes
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