The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

garlic with little effort

krekdayam's picture

garlic with little effort

Procedure for preparing a few days worth of mild garlic  

What you need

30 minutes of free time

the desire for garlic

As much garlic as you want, probably 3 heads, Minimum 50 cloves recommended. If you are going to the effort, make it worth the effort

Olive oil


a sharp knife

a frying pan

the top to a frying pan

a stove top,  BBQ, small thermonuclear device, or other controllable heat source

A spoon, or a fork, or chopsticks to stir the garlic in the frying pan

A preferred beverage

Optional: Bread & Cheese, maybe some jamon de jabugo 

If you prepare garlic , the accesories are probably available

Procedure Heat frying pan to "low to medium" heat, put in olive oil to  cover the bottom of the pan

Cut off the root end of each garlic clove.


Don't bother peeling

put the unpeeled garlic in the frying pan and cover it. Walk away to enjoy a cool refreshing beverage,

return occasionally to stir . The skins fall off with stirring. This is the equivalent of blanching tomatoes or peaches, but smells better. When all of the garlic is soft, they are done.  

Once cooled, add salt on the naked garlic. Or don't.   The result is good for everything from spreading on the good bread, to scrambled eggs, to spaghetti sauce, to any appropriate destination .   




Mini Oven's picture
Mini Oven

What about mixing garlic with a little mashed potatoes, sourcream, yogurt and shredded cheese then spreading the mixture out on a rolled out rectangle of dough (cinn roll style) rolling up and cutting off pieces to make garlic snails.  Or a Garlic Tea Ring!  A BIG ONE!  Brushed with egg & sprinkled with a combination of seeds.  That would knock all the socks off at the next pasta party! 


Paddyscake's picture

Love the carmelization and I bet they taste awesome! Thanks for the lesson!

Mini, garlic snails, yum!


summerbaker's picture

I love this method and have found that you don't even need to cut off the root end first.  The cloves will be so soft by the time they're done that they separate from all of the skin.

Krekdayam, I had to google jamon de jabugo and it sounds interesting.  I never knew that there were so many variations on smoked ham!