A ceramic garlic cooker, also called a garlic roaster, is a small ceramic vessel that helps you easily roast garlic in your oven. Roasting garlic soothes and smooths the bite that raw garlic has, making it sweeter and deepening the flavor. Roasted garlic is easier to integrate into sauces, soups, stews, compound butters or any other recipes than raw garlic. The taste of roasted garlic is significantly different than garlic cooked any other way, so you can give garlic haters something to reconsider.
Soak your ceramic garlic cooker in a bowl full of water overnight the night before you plan to roast your garlic.
Remove the ceramic garlic cooker from the water. Rub olive oil all over the interior surface of both the bottom and top pieces. Rub olive oil over the outside of the head of garlic as well; do not peel the garlic.
Place the whole head of garlic inside the garlic cooker. Place the garlic cooker inside a cold oven and turn the temperature to 375 degrees Fahrenheit. Set a timer for one hour.
Turn the oven off when the timer sounds. Leave the garlic cooker inside the oven for half an hour to let it cool down more before you remove it.
Remove the ceramic garlic cooker from the oven and place it on a potholder or trivet to finish cooling down. Open the ceramic garlic cooker, and remove the head of garlic so it won't continue to cook as the garlic cooker retains heat.
Squeeze the individual cloves of garlic to remove the creamy roasted garlic and use it in recipes. Start from the bottom of the skin and move upward, like squeezing a tube of toothpaste; discard the skins after you have squeezed the roasted garlic cloves out.
- "The Professional Chef (Eighth Edition)"; Culinary Institute of America; 2006