Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 12, 2011 10:54 AM

I feel like I failed

So not more than 45min go I roasted my own garlic, toasted a english muffin and sat down to enjoy this delectable flavor I keep hearing about........and am greatly disappointed. The taste was bland and slightly bitter.

I am a garlic lover! but this just doesn't taste very good. I used the purple skinned ones doused them in olive oil and baked them at 350F for 35 min. They smelled wonderful!

They are fork tender and mush easily...but what did I do wrong to make them taste like this???

  1. Click to Upload a photo (10 MB limit)
  1. Are those the Elephant garlic heads you used? I don't use E. garlic, since I don't think it has enough flavor. I also sprinkle it with kosher salt before roasting, maybe that helps with the flavor. Maybe they didn't caramelize enough, they should be a caramel color too. Hope that helps.

    1. I second what Phurstluv said....maybe it didn't caramelize enough to develop the wonderful sweet flavor that many people adore about roasted garlic. And a sprinkle of salt really helps make that sweetness "pop". Never used elephant garlic to make roasted garlic, but it is milder (aka "blander") than most types.....nothing to do with what you did!

      If it's still in the skin, maybe wrap back up in foil and pop it back in the oven for another 30 minutes at 350-375 till golden brown. If the cloves are already out of the skins, then I'd cover with olive oil and bake, covered, in a 325 over till very soft and golden- sort of like a garlic confit. The nice bonus then is you have some garlic oil to strain off and keep in the fridge!

      1 Reply
      1. re: 4Snisl

        I did already pack it in some olive oil and put it in the fridge. I figured it wouldn't be a total loss if I got some garlic oil out of it and I could still cook with the garlic cloves themselves. Just not eat them alone.

      2. layer it with some pesto and goat cheese and it will be lovely!!!

        1. I actually rarely have good luck roasting garlic in the oven - I don't know if I'm using too high a temp or what, but mine usually comes out with the outer cloves burned and the inner ones still raw. I also find it highly annoying to have to pick the skins off of the teeny tiny cloves in the middle. So, what I do is buy a container of pre-peeled garlic, pick out the biggest cloves, put them in a saucepan with olive oil to cover and cook them on the stovetop over medium-low heat (so the oil just barely bubbles) until they're soft and caramelized. Strain off the oil and reserve it for whatever - it will have a lovely roasted garlic flavor too!

          3 Replies
          1. re: biondanonima

            I also find it highly annoying to have to pick the skins off of the teeny tiny cloves in the middle.
            you peel the*individual* cloves after they're roasted? that's insane...and i say this as someone who skins chickpeas by hand.

            slice a small portion off the top of the bulb before roasting, and once it's done, let it cool just enough so you can handle it. hold upside-down over a bowl or glass jar, and will all shoot right out. just be VERY careful because some of the innermost garlic will still be molten hot, and it can squirt sideways if you press too hard. keeping the roasting foil wrapped around the base will help prevent it from sticking to your hands.

            oh, and it sounds like your oven is too hot. what temperature do you usually use for roasting it?

            1. re: goodhealthgourmet

              No, I don't really peel them, but as I mentioned I find that my innermost cloves are usually underdone, so they don't smush out the way the larger, outer ones do. The smushing process irritates me too, as I find that a lot of the garlic usually stays in the skin. I've totally given up on oven roasting and just do it on the stovetop - more bang for my buck and time investment!

            2. re: biondanonima

              And the nice part about this is you get garlic oil, and it takes that garlic odor out of the garlic so that you can taste the garlic, but not smell like it for days after

            3. I don't like the flavor of roasted garlic, either. In butter or oil or mashed to a paste or simmered in cream for any number of potato preps, oh yeah, but I just don't enjoy it roasted. My elderly parents were early to that game and do Sunday supper with stinky cheeses like they always have (and I've always loved, but I just don't get it.

              2 Replies
              1. re: marthasway

                +1. I always find it bitter when roasted, but love it stewed in the ways you suggested.

                1. re: marthasway

                  Love garlic in every form except roasted and spread on bread or toast. Tried it many times in many forms. Now roast those cloves with a chicken so they get all flavored with the schmaltz and that it worth eating.