Garlic Baker

Works well. Holds 1 bulb of garlic.

The perfect garlic roaster! Do yourself a favor and give this a try. You will have zero regrets.

Solid garlic roaster. Easily fits 1 large clove and works as intended.

This would be a 5 star 🌟 if it were larger. Cooks beautifully but is somewhat small. Barely holds 2 elephant garlic bulbs after they are trimmed down. I love it. The cooked garlic came out even and tasty. Much better than the aluminum foil method.

This is the 3rd one I have purchased. Your house smells heavenly when roasting garlic plus it makes a delicious spread!

I cook with garlic a lot, but have never used a garlic baker before. Looking forward to the new cooking adventure!🧄🧄🧄 Pay attention to the instructions regarding soaking the baker in water for 15 minutes prior to using. Apparently, this helps to 'steam' the garlic and prevent cracking of the baker. The baker came very well packed and is just as described. I'll get back to you with once I have put it to the test!

Works exactly as advertised.

If you've roasted garlic by other methods you may have been put off by some parts of the clove burning (even if a touch of that is really tasty) while other parts of the clove were still hard and spicy. This baker eliminates that tendency by creating a much more even environment for the garlic to roast in and prevents the garlic from drying out too quickly. This is very easy to use. Just peel the excess skin off a bulb of garlic, cut the tips off the cloves with the bulb whole (one cut across the whole bulb is fine), lightly coat the garlic in olive oil, place in the baker, and put in a hot oven (you will want to experiment on the exact temp but start at about 350-400 and go from there). Around 45 minutes later you have a truly amazing ingredient. Just make sure to cook up plenty because once you have it you will want to eat some straight (it's MUCH more mellow than raw garlic), put it in mashed potatoes, tomato sauce, mash it up to spread on crackers, all sorts of stuff. For a really special treat put some olive oil at the bottom of a small sauce pan on medium-low heat with some parsley, basil, and oregano (start with about a 3-2-1 ratio) or sage and rosemary and a pinch of red pepper for about 2-3 minutes to infuse the oil with the herb flavors and then coat the garlic with that oil to roast. You will be amazed at how gourmet your dishes taste. You can even roast it on the weekends and freeze it for use during the week. You can either freeze it whole or mash it into ice cube trays (remember it's much less potent than raw garlic) but either way use some extra olive oil to protect the garlic from the freezing.