Fry the Garlic Upside Down

Frying garlic is easy. You cut off the top, sprinkle olive oil on the open cloves, and wrap the whole thing in foil. Simple enough, but making it upside down is even easier.

First, you don’t have to worry about the foil sticking to the foil, or the studs sticking to the foil, which always happens to at least one of mine (usually the biggest and tantalizing because we live in a mocking , cruel world).

Frying garlic in a tin is, dare I say, easier than baking it in foil, because you don’t have to wrap anything. Cut about half an inch from the top of the onion, as usual, drizzle some olive oil into a mold and place the garlic in the oil, cut side down. Roast for the usual time (40 minutes to an hour), then turn the onion over to reveal beautifully sautéed garlic, not glued to the foil. What’s more, the oil you used to fry the garlic is now infused with garlic flavor. Sprinkle some vegetables on it, dip some bread in it, maybe take a sip.

If you want to fry several heads at a time, just get a large baking dish – a baking dish, a glass pie plate, a muffin pan. You don’t need to measure the oil – you just need it to barely touch the edges of the light bulb. Place it in a 400-degree oven and bake until soft, even and golden around the edges.

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