Start spreading the news: 99.999% of FIREDISC® dishes could level up by adding garlic. That might not be entirely scientific, but show us a dish that wouldn’t benefit. We’ll wait.
In the meantime … some tips on roasting this manna from heaven.
- Make it spreadable
Halve a whole head of garlic. Rub it with oil. Wrap it in foil. In just a few minutes on the FIREDISC®, you’ll transform it into something sweet, creamy, and spreadable.
DID YOU KNOW: Garlic originated in central Asia and is in the same family as lilies. There are about 450 varieties of it!
- Make it mild
Raw garlic is strong garlic. Roasting it won’t change the flavor too much, but as it carmelizes it, the taste gets a bit milder than raw garlic. Leave the skin on when you roast it.
DID YOU KNOW: China produces the most garlic, at 20 million tons. India is a distant second, with 1.25 million tons.
- Don’t burn it
Great garlic flavor goes wrong when you burn it. It’s bitter and just a bad taste. If you’re adding it to a dish on its own, without roasting in foil, put it on toward the end of your process to keep it fresh.
DID YOU KNOW: Folks use garlic for medicinal purposes. People also tote it around to keep away vampires and other evils.
- Mince it
Trim off the root end of the clove. Crush it gently (yes, it’s possible!) between a chef’s knife and cutting board to get the skin to come free. With a two-handed chopping motion, cut the garlic repeatedly to mince. This form of it is perfect for dressings and sauces.
DID YOU KNOW: The familiar clump of garlic is called a “compound bulb.” It’s comprised of many cloves. This is important; you don’t want to mince up a whole bulb for a recipe thinking that a bulb is a clove!
- Use it promptly
Store heads of roasted garlic in the fridge for four days at the most, in a plastic zip bag. If it’s cloves, store it in a jar with some olive oil in there. It’ll last as much as 10 days that way.
There are lots of great ways to incorporate garlic into your FIREDISC® cooker life. The discovery is up to you — we can’t hand you everything. It’s gonna be good, though. We can be sure of that.
