Garlic is the king of all flavoring agents and condiments in many kitchens, and although garlic is nearly impossible to work into sweet recipes it works well in damn near every savory recipe ever created.
But many people avoid using fresh garlic because it's a pain to peel, too sticky and stinky to chop or crush, and hard to properly roast, and their dishes are left devoid of that great garlic flavor.
Luckily, there are simple solutions to all of these garlic problems- microwaving garlic cloves for about fifteen seconds will make peeling a snap, or you can just seal the cloves in a jar and shake vigorously until the skin falls away.
Roasted garlic is a delicious addition to salads, guacamole and other dips, or when spread on a piece of toast, but the roasting process can take about an hour which may be too long when you're making dinner.
So rather than waiting around for an hour throw the unpeeled garlic cloves in a cast iron skillet over medium heat, turning occasionally until they're cooked evenly on all sides.
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