Do you have a recipe that calls for caramelized garlic but don't want to go through the hassle of roasting garlic for an hour or more? This quick, simple, and straightforward process for caramelizing garlic may revolutionize your culinary world. With so many recipes to add garlic to, this technique is sure to impress.
EditSteps
EditMaking Caramelized Garlic
- Smash and peel your garlic with the broad side of a knife. Lay the broad side of your knife over a clove and quickly smash it by bringing your hand down on the knife. Once smashed, the peeling process should be very easy.
- Trim off any stem or end parts from the garlic. You don't have to, as it won't affect the taste, but it's generally a good practice and a courtesy to any guests you may be serving.
- Line a pan with 1/4 to 1/2 inch of olive oil and set the burner to medium. You can skimp on the olive oil if you like, but the resultant olive oil is so flavorful and luxurious that it's practically begging to be used after cooking. (See bottom section for ideas on how to use garlic olive oil.)
- Cook your garlic for approximately 6 to 7 minutes, flipping often to avoid burning. Adjust your heat, if necessary, so that the individual cloves become golden brown and extremely fragrant after the allotted time.
- Your quickly caramelized garlic cloves should be golden and slightly crispy on the outside and sweet and slightly squishy on the inside; that's how you know they're done cooking.
- Remove your cloves with a slotted spoon and serve. Caramelized garlic goes great on any number of dishes and takes only 10 minutes to make.
EditUsing Caramelized Garlic
- Use caramelized garlic on pizza. What pizza isn't made better by the vampire's scourge?
- Use caramelized garlic in pasta. Sweet, spicy, and tangy, all at the same time! Caramelized garlic in pasta definitely kicks it up a notch.
- Rub caramelized garlic over crostini. Toasted bread that often serves as the bedding for bruschetta, crostini are easy to make and hard to demonize.
- Use caramelized garlic in lamb. Rub it all over the leg of the lamb, or stab the garlic into the lamb itself. You pretty much can't go wrong with lamb and garlic.
- Store caramelized garlic in its own oil for several weeks in the refrigerator. If you don't want to use caramelized garlic right away, you can easily store the garlic in the same oil that you used to cook it. Simply transfer to a Tupperware container or glass jar and keep for several weeks.