I’ll talk about how I peel garlic, preserved and baked.
Storage.
First, I must say that I am always very lazy to peel garlic to every dish I cook, and I need it often. So I just clean it in large quantity, thoroughly washed, dried and put in sealed glass jar. Store in the refrigerator up to 2 weeks, it is perfectly preserved and always at hand. Try too, very convenient!
Cleaning.
Now it is logical to talk about how to simplify your cleaning garlic. Personally, I perfect method to soak it in water for hours. So the peel is softened and easier behind.
There is another way of blanching for 15-20 seconds, or heat in the microwave too for 15-20 seconds. After cooling, the garlic is much easier to clean. But this method is good solely to use the garlic immediately, and in hot dishes because when cooked it changes its taste and appearance is slightly different from fresh.
Baking.
I quite often use roasted garlic for sauces and various dips. He gives a very interesting aroma and flavor, delicately fresh garlic. For baking do not even need to turn on the oven. Simply roasting vegetables or hot dishes, usually throw a couple heads of garlic to them.
As I prepare it for baking:
My garlic, cut a bit of the rind from the top perpendicular to the slices, wrap in foil, spread on a baking sheet and baked at 180C for approximately 30-40 minutes. Then just squeeze the baked garlic cloves through the previously made cuts. This garlic is perfect stored in the fridge for a week exactly, it is possible to a few dishes at once bake.
Examples of dishes with roasted garlic:
My favorite hummus with roasted garlic Baba ghanoush/the babaganoush was Hummus with caramelized carrots Hummus with smoke from roasted peppers and garlic