tert in seattle wrote:
> I've never experimented so I don't have evidence but, if I was
> going to bake chocolate chip cookies and some nice garlicky croutons
> in the oven at the same time don't you think the cookies would come
> out tasting like croutons and vice versa...??

Earlier this week I did four round dark-chocolate cake layers at the
same time as I was roasting a head of garlic (wrapped in foil and olive
oil). I was nervous about it, but I was also seriously pressed for
time. Fortunately, there was no taste or odor transfer from the garlic
to the chocolate cake (none that I could detect -- and I was actively
looking/tasting/smelling for it, and none that was mentioned by others
when I asked).

Perhaps if I were baking a sweet that was less flavorful than the dark
chocolate it would have been an issue. For example, I'd not try it
with a plain cheesecake.

Alexis.

writes:
>
>tert in seattle wrote:
>> I've never experimented so I don't have evidence but, if I was
>> going to bake chocolate chip cookies and some nice garlicky croutons
>> in the oven at the same time don't you think the cookies would come
>> out tasting like croutons and vice versa...??
>
>Earlier this week I did four round dark-chocolate cake layers at the
>same time as I was roasting a head of garlic (wrapped in foil and olive
>oil). I was nervous about it, but I was also seriously pressed for
>time. Fortunately, there was no taste or odor transfer from the garlic
>to the chocolate cake (none that I could detect -- and I was actively
>looking/tasting/smelling for it, and none that was mentioned by others
>when I asked).
>
>Perhaps if I were baking a sweet that was less flavorful than the dark
>chocolate it would have been an issue. For example, I'd not try it
>with a plain cheesecake.


hmm

was there a strong garlic aroma from cooking? or did the foil keep
everything sealed in pretty well?

Alexis wrote:
>
> tert in seattle wrote:
>> I've never experimented so I don't have evidence but, if I was
>> going to bake chocolate chip cookies and some nice garlicky croutons
>> in the oven at the same time don't you think the cookies would come
>> out tasting like croutons and vice versa...??
>
> Earlier this week I did four round dark-chocolate cake layers at the
> same time as I was roasting a head of garlic (wrapped in foil and olive
> oil). I was nervous about it, but I was also seriously pressed for
> time. Fortunately, there was no taste or odor transfer from the garlic
> to the chocolate cake (none that I could detect -- and I was actively
> looking/tasting/smelling for it, and none that was mentioned by others
> when I asked).
>
> Perhaps if I were baking a sweet that was less flavorful than the dark
> chocolate it would have been an issue. For example, I'd not try it
> with a plain cheesecake.
>
> Alexis.
>

when i'm pressed for time I will microwave the garlic.
i take the bulb with the papery outside peeled off and put it in a tupperware
with a drizzle of oil. lay the cover on top (don't seal) and microwave for
about 2 minutes.
It's not perfect but it's a great alternative for when I am needing to hurry.

--
..:Heather:.
www.velvet-c.com
Poor Impulse Control.

The Bubbo > wrote:

>when i'm pressed for time I will microwave the garlic.
>i take the bulb with the papery outside peeled off and put it in a tupperware
>with a drizzle of oil. lay the cover on top (don't seal) and microwave for
>about 2 minutes.
>It's not perfect but it's a great alternative for when I am needing to hurry.

I'm not sure how imperfect it is even. My procedure is to
chop the garlic, moisten it a bit with EVOO and wine winegar,
and microwave for about 70 seconds. Then it goes directly in
the final dish right before serving, substituting for
garlic that had been sauteeed a bit in olive oil.

It is also a method for making the garlic component of
a "chow chow" to be served on burgers or hot dogs.

Steve

The Bubbo wrote:

<snip>

> when i'm pressed for time I will microwave the garlic.
> i take the bulb with the papery outside peeled off and put it in a tupperware
> with a drizzle of oil. lay the cover on top (don't seal) and microwave for
> about 2 minutes.
> It's not perfect but it's a great alternative for when I am needing to hurry.

That's what I should have done (I microwave it sometimes as well --
with olive oil only though. I've never used vinegar on it as suggested
elsethread. I'll give that a try next time). I had it in the oven
before I decided to do the cakes and just wasn't thinking it through or
I'd have taken it out. I do think that the foil kept the taste and
aroma "sealed" and away from the cake.

Alexis.