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Dry-Roasting Garlic

Dry-Roasting Garlic

This technique makes garlic taste like roasted food. It’s the difference between a roasted carrot and a poached carrot. You break a head of garlic apart. You don’t peel the cloves. You just put it in a skillet. It takes about 10 minutes. You just keep turning it and it gets really soft on the inside. It’s just the most rich, sweet, roasty flavor.

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