pamperedpamela
- 3
Roasting Garlic in Stoneware: A Guide
- Thread starter pamperedpamela
- Start date
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- Tags
- garlic
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Discussion Overview
The thread discusses various methods and experiences related to roasting garlic using stoneware, including personal techniques and opinions on the use of foil during the cooking process.
Discussion Character
- Anecdotal, Opinion-based, Technical explanation
Main Points Raised
- One participant mentions that they have used stoneware to roast garlic, suggesting that it can work well for this purpose.
- Another participant shares their experience of roasting garlic in a small oval baker without covering it, noting the delicious results.
- One participant provides a detailed method attributed to Emeril, discussing specific ingredients and cooking times for roasting garlic.
- Some participants express uncertainty about the use of foil, with one noting that they have heard it might hinder the cooking process with stoneware.
- Another participant states that they have not experienced any problems using foil while baking chicken in their Bar Pan.
- One participant clarifies that they use foil to cover food but not directly on the stoneware surface.
Areas of Agreement / Disagreement
Views differ regarding the use of foil when roasting garlic in stoneware, with some participants questioning its impact while others report no issues.
Contextual Notes
Participants share personal experiences and methods, indicating a variety of approaches to roasting garlic in stoneware without implying any official guidance.
Who May Find This Useful
This discussion may be of interest to Pampered Chef consultants looking for insights on using stoneware for roasting garlic and the implications of using foil in the process.
fruit76loop
Gold Member
- 1,156
We used to...have a garlic roaster. It was a mini stone bowl with a small round bottom (small version of the mini baker). Some people like to cover the garlic. She would be able to use the mini baker and cover it with foil. But she might be looking for a garlic roaster. I know other companies have them...but I don't know! Good luck!
Last edited:
pchefinski
- 663
Do it the Emeril way!Here's Emeril's directions for roasting garlic.. And we all know Emeril knows what he's doing!
Roasted Garlic:
2 heads garlic, upper quarter removed
2 teaspoons olive oil
Salt
Ground black pepper
Preheat the oven to 350 degrees F.
Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.
Yield: 1/4 cup Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic
Since it's just at 350`F, you could roast it in a piece of cookware, or in stoneware.. (although I thought you were supposed to cover 2/3 of the stoneware surface when baking with it, so I don't know how a handful of heads of garlic would work if that's true.. maybe a good use for the mini bar pan or small round stone?)
Roasted Garlic:
2 heads garlic, upper quarter removed
2 teaspoons olive oil
Salt
Ground black pepper
Preheat the oven to 350 degrees F.
Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.
Yield: 1/4 cup Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic
Since it's just at 350`F, you could roast it in a piece of cookware, or in stoneware.. (although I thought you were supposed to cover 2/3 of the stoneware surface when baking with it, so I don't know how a handful of heads of garlic would work if that's true.. maybe a good use for the mini bar pan or small round stone?)
pamperedpamela
- 3
Thanks!!!!!
fruit76loop
Gold Member
- 1,156
Foil?I have never heard of this about foil...hmmmm. 
..has anyone else heard this? I don't use foil often as I have the bowl and the lid for the rectangle. But occasionally I use foil to cover my lasagna while it is baking and I have not seen a difference!
Let me know if anyone else has any input on foil!
..has anyone else heard this? I don't use foil often as I have the bowl and the lid for the rectangle. But occasionally I use foil to cover my lasagna while it is baking and I have not seen a difference!Let me know if anyone else has any input on foil!
ChefKeender
- 36
Your reply got me searching for the post I saw the info in. I guess I'm the confused one I know I read another one some where else about putting foil in the bottom of your oven.
Q: Can I use aluminum foil to cover the top of the 9" Square Baker, Rectangular Baker, Deep Dish Baker, etc.?
A: Aluminum foil can be used to cover the top surface of foods, such as pizza, or placed over the top of the 9x13" Baker, etc., to act as a cover. However, foil should not cover the baking surface of the stoneware because it will block the beneficial effects of the stoneware. Remember, you can cover the top of foods with foil or use it as a cover, but you do not want direct contact with the baking surface and aluminum foil.
I know I read another one some where else about putting foil in the bottom of your oven.Q: Can I use aluminum foil to cover the top of the 9" Square Baker, Rectangular Baker, Deep Dish Baker, etc.?
A: Aluminum foil can be used to cover the top surface of foods, such as pizza, or placed over the top of the 9x13" Baker, etc., to act as a cover. However, foil should not cover the baking surface of the stoneware because it will block the beneficial effects of the stoneware. Remember, you can cover the top of foods with foil or use it as a cover, but you do not want direct contact with the baking surface and aluminum foil.
Last edited:
fruit76loop
Gold Member
- 1,156
ChefKeender
- 36
Frequently Asked Questions
What is the best way to roast garlic in Pampered Chef stoneware?
To roast garlic in Pampered Chef stoneware, preheat your oven to 400°F (200°C). Cut the top off a whole head of garlic to expose the cloves, drizzle with olive oil, and wrap it in aluminum foil or place it in a covered stoneware dish. Roast for about 30-35 minutes until the cloves are soft and caramelized.
Can I roast multiple heads of garlic at once in stoneware?
Yes, you can roast multiple heads of garlic in Pampered Chef stoneware. Just ensure that they are spaced out enough to allow for even cooking. You may need to adjust the roasting time slightly depending on the number of heads you are roasting.
How do I know when the garlic is done roasting?
The garlic is done roasting when the cloves are soft and golden brown. You can test this by squeezing a clove; it should easily pop out of its skin. If it feels firm or crunchy, it needs more time.
What are some ways to use roasted garlic?
Roasted garlic can be used in various ways, such as spreading it on bread, mixing it into mashed potatoes, adding it to pasta dishes, or incorporating it into sauces and dressings for added flavor.
Can I store leftover roasted garlic, and if so, how?
Yes, you can store leftover roasted garlic. Allow it to cool completely, then place it in an airtight container and refrigerate for up to a week. You can also freeze it in small portions for longer storage, making it easy to use in future recipes.
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