I've not tried this recipe yet, though I've made roasted garlic many times. I was concerned when I read about the temperature conversion--is the originator using Farenheit or Celsius? The reason I ask is because at 250 deg. F, the conversion to Celsius would be ~107 deg. C. or (250 F.= ~107 C.) If using 125 deg. C, the conversion to F. would be 125 deg. C = 257 deg. F. (125 C.= 257 F.).
I prefer my roasted garlic soft, which would require a longer cooking time than the whole-bulb recipe calls for here, while my DH prefers it a bit crunchy, for which the same recipe should be about perfect, keeping in mind that actual oven temperatures vary (I use an oven thermometer in my oven as mine can be far off what the dial says). I will be trying the individual clove method the next time I cook something at the recommended temp.
I usually roast whole garlic bulbs under a whole chicken, just sticking it under the rack in the pan, directly under the chicken, so the juices from the chicken drench the garlic, cooking at 325-350 F(~149-162 C)or so, pulling out as I do the chicken. It is amazingly good. Occasionally, I coat a whole bulb with olive oil, wrap it in foil, and I bake it for 30-45 minutes.
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I've not tried this recipe yet, though I've made roasted garlic many times. I was concerned...