The Stinking Rose – perfectly roasted garlic in 20 minutes!
Delicious, perfectly “roasted” and caramelized garlic in just 5 minutes under pressure and 5 more under the broiler – not an hour in the oven!
The folks who published Modernist Cuisine shared a technique from their book online that involves filling a jar with garlic cloves, covering them in olive oil to then pressure cook for two hours.
I don’t have the patience to peel 30 cloves of garlic nor the time to pressure cook a jar for two hours. The pressure cooker should make things faster.
To roast garlic in the oven I would slice off the top, drizzle it with a little olive oil, wrap it in a layer of oven paper and aluminum foil, close it tightly and toss it in – but only when I already had a lasagna or focaccia going.
The pressure cooker can steam the garlic, much like the little oven packet, but in the short time the garlic softens the cloves cannot caramelize. Enter my favorite pressure cooking partner: the broiler. A quick blast under this intense heat is enough to get the oil to the business of sizzling and caramelizing.
The result: perfectly roasted garlic in about 20 minutes (start to plate), with very little effort and big time and energy savings!
Pressure Cooker Recipe: Roasted & Caramelized Garlic
You can double-up this recipe with anything else that you might be pressure cooking in the base for 5 minutes with natural release, like a rice pilaf. 3 large garlic bulbs Prepare the pressure cooker with 1 cup of water, trivet and steamer basket. Slice off the top 1/4 of the garlic bulbs – reserving the tips that should now pop out of the skin for a future recipe. Place bulbs in the pressure cooker steamer basket. Close and lock the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum needed to maintain pressure. Cook for 5-6 minutes at HIGH pressure. When time is up, open the pressure cooker using the Natural Release method – move the cooker to cold burner and don’t do anything. Wait for the pressure to come down naturally (about 10 minutes). For electric pressure cookers, cancel or unplug the cooker to disengage the “keep warm cycle” and wait 10 minutes. Then, release the rest of the pressure using the valve. With tongs, carefully remove the hot, soft garlic bulbs and place on heat-safe dish. Drizzle with olive oil in all the nooks and crannies and broil for 5 minutes, or until sufficiently golden and caramelized. Serve!
1 roasted garlic bulb Prep time: 0 min |
Can I just say how life-changing this website has been for me? First you tell me I can peel an egg perfectly, then you got me to make jam, now I can have roasted garlic right-now?!?!
I had no idea my pressure cooker was so versitile until I accidentaly clicked on a link somewhere – can’t find you in a google search for the life of me. But so glad that I’ve been let “in” to all of your secrets.
My pressure cooker hasn’t been the same!
Laaar,
Oh, wow. Thank you!
Ciao,
L
What a FANTASTIC idea! I am totally going to try this!
Let me know how you like it! And send me a link to share if you blog about it!
Ciao,
L
What a pretty “flower”! I would never have guessed you could get this result in a pressure cooker.
Speaking of pretty, I love the new look for your blog. Complimenti!
Ciao Frank,
I can tell you are a garlic lover- unlike most Italians which add the “essence” of garlic and then toss away the clove! My mother-in-law thought I was nuts when I wanted to eat it. My husband was incredulous until I introduced him to the joys of roasted garlic. My entire first test bulb disappeared while I went to pick-up my kids from school – he liked it!
It was the re-design of your blog that inspired mine! I wanted to switch to “blogger views” but I both liked and didn’t like that it removed most of the clutter. So I thought about what information people might want the most (recipes) along with the ability to promote more recipes “above the fold”. It’s not “perfect” but it will do for now until I have time to make the big move to a website not hosted by blogger -maybe in a year or two!
Ciao,
L
This is amazing! I LOVE garlic and melt at the taste of roasted garlic, so having roasted garlic in 20 minute! How can I NOT test this out! WOW!
MJ, how did you like it?
Ciao,
L
Roasted garlic, the REAL way to eat garlic or add to a recipe. Your site is marvelous. I have used a PC for 35plus years but now I can REALLY use my beloved Pressure Cooker.
Grandma Spicy, I love it… pressure cooking is the “real way” to cook!!
Ciao,
L
Laura, is it possible for a pressure cooker to remove the smell from garlic?
I love the taste of garlic in food, especially Italian dishes, but the odour stays in my breath for days!
Great website. In one word: perfect. :)
Generally cooked garlic does not have such a long-lasting effect and impact as fresh. I wouldn’t say it removes the smell, but it does have a more delicate flavor that hangs around for a lot less time than fresh.
BTW, a way to get rid of the most harsh fresh garlic taste in your mouth is to wipe a small stainless steel spoon on your tongue and around your mouth. I don’t know why, but the chemical reaction seems to neutralize that strong flavor.
Ciao,
L
Thank you for the advice, I will give that a try next time I eat something with garlic.
Stainless steel is meant to cure the smell of many things on the skin, which anyone can do by rubbing their hands on a stainless steel kitchen tap, but nobody knows exactly how it works.
Maybe as an experiment, see if pressure cooking garlic for long enough will remove the odour completely and retain the nutrients of the garlic? How long would it need to be pressure cooked in order to remove the odour – but without being too overcooked? If you find a way of doing this, I look forward to seeing the results on here.
I did read somewhere that cooking garlic for 20 – 30 minutes at 15 psi can remove the odour. Maybe it could work at 13 psi for around 35 minutes? I am guessing that means using the natural release method as well, as is common for recipes with long cooking times? I have cooked chilli con carne in a pressure cooker and the onions go nice and soft and don’t give me bad breath.
If you (or anyone reading) wants to experiment with garlic, it would be very interesting to see if pressure cooking garlic cloves for long enough really does remove the stink, but not the flavour!
I am glad the website is back again. :) Please don’t let them take it away again Laura. I am most grateful for your work and time that goes into making this website. Thank you ever so much.