Roast garlic.
I am planning on making roast garlic today... but I'm not sure how to store it.
I'll probably buy about 12 heads of garlic (I love my garlic, and this will last less than a month done this way), seperate them all and peel off all the loose skin, chuck in a large piece of foil with a couple of sprigs of rosemary, black peppercorns and some olive oil. Then I'll bake it for 30mins or so at about 350F.
Do I mash it up and put it in a jar? Leave the cloves whole? Cover in oil?
Will the garlic be safe from boultism (sp?) after cooking?
Pics to come once I've created my masterpiece.
I'll probably buy about 12 heads of garlic (I love my garlic, and this will last less than a month done this way), seperate them all and peel off all the loose skin, chuck in a large piece of foil with a couple of sprigs of rosemary, black peppercorns and some olive oil. Then I'll bake it for 30mins or so at about 350F.
Do I mash it up and put it in a jar? Leave the cloves whole? Cover in oil?
Will the garlic be safe from boultism (sp?) after cooking?
Pics to come once I've created my masterpiece.