I have stumbled upon a caramelizing technique for garlic that seems to work but I do not know why.
I place diced fresh garlic covered in barely hot oil over the burner, add two or three tablespoons of water and let it cook for 45 minutes. The garlic is soft and golden as if you put it in the oven and baked it. I must be steaming it in the oil?
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Have you seen the Saveur video where you easily peel garlic by palm-banging a garlic head, putting the cloves in a stainless bowl, inverting another stainless bowl on top, grasping the edges together and shaking up and down like crazy for a few minutes? neat if it works, eh?!
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