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.
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.