When you enter a person home and it smells good, it is usually garlic that fills the air with its most recognizable aromas. Garlic are members of the allium family, and like most alliums, contain a number of pungent chemical compounds that attack our taste buds and olfactory receptors, inciting them to perk up.
Whenever I cook garlic I try to tame it with blanching the garlic in boiling water, or milk before shocking it in ice water. With every blanching step, the garlic becomes milder and milder. This is an easy step but in some cases the garlic isn’t receptive to blanching, usually the cheap types from China.
Tonight I am trying to roast the garlic at an oven temperature of 150°C, however the oil in the garlic did not raise much above 123.5°C. I kept the oven below 150°C in order to avoid smoking the oil.
Ovens always go above the recorded temperature so pay attention when you roast. The roasting was one hour at 150°C, and then I let it cool off and the garlic was set aside. You can use this garlic to make aioli, or a garlic emulsification, or even a base for onion soup.