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May 13, 2010 10:29 AM

marinated roast/fried garlic -how to?

I discovered these whole garlic cloves marinated in oil at the deli-section of Wholefoods. They are slightly caramelised, they taste fried or roasted. They are soft, but still slightly crunchy in the middle. Cooked but definitely not mushy. There is still the definite bite of garlic about them, but they don't taste raw.

I then found them at Shaw' and even had something very similar in liberal amounts in dishes at a chinese restaurant.

I tried googling recipes. But I keep seeing these recipes that involve roasting an entire garlic clove with skin, then mushing the softened garlic out of the skins. I've done this before and liked it. But not what I'm looking for.

Does anyone know how to make this marinated caramelised garlic cloves? I am addicted. We bought them for sandwiches but I stand at the fridge eating them straight out of the jar.

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  1. My FIL use to be the regional mgr for a foods co. and would always bring us samples of the new products. Must have been 8 or so years ago that he brought me a huge container of the jarred, pre-peeled garlic cloves and asked me to make my "famous" roasted garlic (they're a plain eating people). Anywho, I thought cool, already peeled, I can make a ton. I dumped a bunch in a foil pouch, added OO and a bit of salt and chucked it in the oven @ 400 and checked it every 1/2 hr. Even at the 2hr mark they did not become soft like a whole head of garlic. I think the citric acid keeps them firm in the middle and from browning as much as usual. You could just add the marinade of choice.

    1. I've never done it, but I'd try tossing a bunch of peeled cloves in oil and roasting them for about 30 minutes at ~400 degrees. Then marinate. Iterate from there.

      1 Reply
      1. re: jeremyn

        Thank you guys for the tips. I'll try it out and report back when i have.

      2. i buy peeled garlic cloves at the asian market all the time & put them in foil w/oil & roast them----400 degrees seems too high to me. I usually do them low and slow.

        1 Reply
        1. re: sparkareno

          I would agree for "standard" roasted garlic,, but the OP wants "soft, but still slightly crunchy in the middle" and slightly caramelized. I think 400 is a good starting point for that result.