No one ever told me....................

[judydawn]

  CP.

Cookie, thanks for sharing this with us - we are now all aware and can be more careful.  Hope it didn't take you too long to clean your oven 

[thermoheaven]

Oh dear. i guess that's why the tops of heads of garlic are sliced off by some chefs before they drizzle oil over them. I think I'd cry if that happened to me. I like keeping my oven fairly clean because I don't like cleaning it - all roasts are done outside in my turbo oven.

[andiesenji]

I roast peeled garlic cloves in oil, which prevents exploding because the garlic heats more evenly when immersed in oil.

Not only does this give you a lovely, sweet roasted garlic, you also have some garlic infused oil, which, because of the heat to which it has been exposed, there is no possibility of botulism. 

1 cup peeled garlic cloves, 1 liter olive (or other) oil,  300° f.,(150° C.)  90 minutes. 

[Frozzie]

ah andie as usual such a weatlh of information...thanks good to know and thats probably why mine never exploded...i always drizzle them with olive oil for roasting

[johnro]

Frozzie so pleased tosee your smiling face and hear from you - I initiated a search party a few days ago as I thought you were MIA - obviously I have way too much time on my hands with Qld school hols beginning!!!!!!!!!!   

[Cuilidh]

Cookie, so sorry to hear that you had to clean your oven!  Glad to see that I am not the only one who loathes that job.  I've only roasted garlic once and it gave me such terrible wind I've never done it again, which is a shame as it tasted lovely (maybe it had something to do with exploding internal gas as well!).

Frozzie, good to see you back on board, the search party was just getting underway when you came back to us.

[stef]

i roast them all the time and i NEVER had problems them exploding, no pricking what so ever .. just put them in an oven up to 200 ° 

(i do this when i am roasting chicken anyhow so i do not need to heat the oven especially to roast garlic)


btw they make the BEST garlic mayo:  2/3 mayo   1/3 yogourt - and the roasted meat of the garlic gloves, some sea salt and pepper and some parsley finely chopped ....     best garlic sauce ever  !

for the mayo : use two eggs, a huge tbspn of mustard, 4 tblspn of white wine vinager, salt and pepper... put all of this in a quite narrow mixing container... put a handheld blender over the egg and the mustard and add aprox 5-6 dl of canola oil.. mix on the highest speed and when the mayo starts to thicken ( a few seconds) bring up the blender slowly.. go up and down a few times and you have the perfect mayo..
to make mustard: take ground mustard or buy mustard seeds and blend them at high speed (10) in the thermomix.. add sea salt, water and vinager (same amounts) and go 100 - speed 1 - 20 minutes.
again at high speed for 20 seconds and let cool down .. add water and/or vinegar if you do not get the right consistency ... this mustard keeps for months  !!!!

now this is the way i do it .. first i make the mustard and then the mayo  :p
and then the garlic sauce lol

[judydawn]

Thanks for your input Stef - just run it by us as to what the measurement dl stands for please.

[Cuilidh]

JD, I think it's deci-litre, but I'm not sure what that equates to - 1/10th of a litre (or perhaps 1/100th of a litre)  The measurement is used a lot in Europe so I am sure one of our European members will set us straight.  Unfortunately, I still tend to think in imperial for some things and metric for others and I haven't quite caught up with deci-litre yet.

[cookie1]

I guess it was my unlucky day or the ovens way of telling me it needed a clean. 
Judy they were Mexican cloves (not from Afganistan CP ). I roasted about 50 cloves in the oven at 200⁰. Some were lovely big fat cloves and others normal. No big fat ones exploded. I put them on a tray and rubbed them with EVOO. I didn't take the tops off or prick them, which I should have. Next time I'll jus slit the top off. The soup wasn't really worth all that trouble anyway, nice enough but I won't make it again.
Now I have a lovely clean oven..............for a while until the next boil over. (or explosion)

[judydawn]

Thanks for your input Stef - just run it by us as to what the measurement dl stands for please.

Yes, I googled it Cuilidh, it is 100mls. 

[stef]

sorry judy and all of you .. it is idd 100 mil or 1/10 th or a litre .. we are so used to use deciltres in belgium, i dit not know you were not used to it

[Frozzie]

JD, I think it's deci-litre, but I'm not sure what that equates to - 1/10th of a litre (or perhaps 1/100th of a litre)  The measurement is used a lot in Europe so I am sure one of our European members will set us straight.  Unfortunately, I still tend to think in imperial for some things and metric for others and I haven't quite caught up with deci-litre yet.

one decilitre is 100ml
one centilitre is 10ml

your right its used all over europe and alot of local books and cooking shows use these measurements alot...bit of a pain but it all comes down to what your used to I guess...i grew up with metric so anything else always throws me a bit at first lol

[Cuilidh]

Aaah, of course, Frozzie, one centilitre is 10 ml - tht is so logical.  I was pretty sure I had it wrong when I wrote my earlier post - the "deci" is a dead giveaway for 1/10th - this getting older must be frazzling my brain.

[stef]

lol ..; again, sorry to assume everyone would know about dl...;   you are working it out fine it seems !