Prepare several heads of garlic on a baking tray, drizzled with a small amount of neutral oil, and either wrapped in foil or with the oven set to 50% steam injection. Place in a preheated oven at 145-150°C (290-300°F) Depending on the size of the garlic, check the texture after 30-40 minutes. It should be completely soft and smell delicious. If not soft, continue cooking and checking every 5-10 minutes. Once ready, removes the roasted cloves from the skin, and weigh the total.
Baker’s Percentages
100% Roasted Garlic
25% Stock (vegetables or light chicken)
(Optional)
1.2% Instagel
1.0% Fructose
1.0% Diluted I+G
Measure the other ingredients based on the weight of the harvested roasted garlic cloves. Warm up the stock if it is solids/gelatinous, before blending everything together. All of the other seasonings are optional. Place the mixture in an ice cube tray or other silicone mold. Freeze solid before removing and transferring to an airtight bag in the freezer.