As I can hardly resist to add more than 2 cloves of garlic to almost every salty meal, this question does not make too much sense for me. What do you mean by that? Why not baking garlic?
For turning the page to very serious problems, baked garlic is a good idea for eliminating the surplus of water and to make its cooking smoothly.
The following tip I got while looking reading my Middle Eastern recipes about how to prepare tahini. Thus, I started the cooking by unpeeling the garlic and placing it on the tray of the oven for about 10 minutes.
The next stop, in the mixer, together with the other ingredients of the tahini.
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