Tips for Making Roasted Garlic

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Summary: Removing the roasted garlic from the oven and squeezing the juice out of it for the broccoli side dish; learn this and more in this free recipe video cooking series taught by expert chef Emory Davis.

Views: 559 | Tags: recipes, healthy, recipe, diet, meals, nutrition, roasted, broccoli, garlic, salmon, poached, kasha, poaching

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About the Expert

Chef Emory Emory Davis studied cooking in the US, France, and London's famous Le Cordon Bleu. He has been a professional chef for over 15 years. He has also traveled the... read more

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Video Transcript

Tips for Making Roasted Garlic

It's time, now, for our roasted garlic. It's been in the oven long enough, and now we're going to squeeze out the guts and make our roasted garlic oil. So here I am, peeling this off. It's hot. Look how beautiful that gets. See? Roasted garlic, brown, caramelizing. And you just take this -- it's hot -- and squeeze out. Ouch. Ouch. I'm in pain. I'm in severe pain. My fingertips are burning. This is so hot. Okay. Let me do that again. This time, I might scream like a girl. Ow. Ow. Ow. It's hot. Okay. Well, you know, we have enough garlic in here to make what we need. So I'm just going to mash this a little bit. So you can see, we have our roasted garlic paste. And to that, I'm just going to add a few tablespoons of olive oil, and a smidgen of salt. There's our smidgen, about a quarter teaspoon. And mix that all together, mash, mash, mash. Roasted garlic olive oil. Are you thinking what I'm thinking? I'm thinking this is going to taste really, really good on top of the broccoli. If you're thinking that, too, keep clicking and we'll show you how to put it together.