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The oven is WAY better. I found the garlic way to sticky to mash. Does not have the same texture of the oven or the color, but it was well worth the try. Thank you for posting.
This is very easy and made a good emergency fix when I needed roasted garlic quickly, but its more steamed than roasted and the flavor is inferior. I'll use the technique when I need roasted garlic right now as an ingredient among many other ingredients, but I wouldn't use it for making something where the roasted garlic was the star flavor. Also, the texture wasn't as soft as good, roasted garlic so it didn't mash well.
I am giving this recipe 4 stars for quickness and ease. Not that roasted garlic in the oven is very easy but this cuts the time down a lot!!!! I did miss the creamy caramel color of it.
Definitely not the same flavor as oven roasted, but a good substitute if you need it right now.
Not quite the sweet, nutty taste to garlic roasted in the oven. As a stand-alone element (on french bread, etc.) it will definitely do in a pinch, but the oven-roasted variety is marginally superior. However, used in recipes, I would never notice- my roasted garlic mashed potatoes turned out beautifully. Yum!
It was ok but sort of watery. But definitely did not have the roasted flavor of oven-roasted garlic.