All About Garlic  

How to Roast Garlic:
1 Garlic head; unpeeled
1 tbsp Olive oil

Preheat oven to 350 F. Cut off top quarter inch of garlic head. Drizzle oil over head. Wrap head in tin foil. Bake until golden, about one hour. Use roasted garlic in mashed potatoes or any dish.

Garlic - How to Handle:
The complaint about handling garlic is usually the strong and persistent odor that it imparts to your hands. So, do you chop garlic yourself or buy a convenience product?

The easiest and quickest way to peel garlic is to crush a clove with the flat of a large knife. If there is a green sprout, remove it or it will add an unwanted bitterness.
The garlic can then be sliced, chopped, minced, or mashed, all of which involve a knife and your hands.

If you need minced or mashed garlic, a less messy alternative is a garlic press. If you are not going to use garlic shortly after you cut it, refrigerate it in an air-tight container, or it will turn bitter. Although using fresh garlic can make all the difference in the world, you can also purchase garlic minced, mashed, or as a paste in a tube.

You can also buy peeled cloves. While the first three save time and your hands, they are not exact flavor substitutes. They all have additives - such as acids, oils, salt, or potassium sorbate - to help preserve the garlic. These products have a much milder flavor, and the additives impart additional, potentially unwanted, flavors such as tanginess and saltiness. The price of handling fresh garlic must be balanced against its benefits.