Delicious, perfectly "roasted" and caramelized garlic in just 5 minutes under pressure and 5 more under the broiler - not an hour in the oven!
The folks who published Modernist Cuisine shared a technique from their book online that involves filling a jar with garlic cloves, covering them in olive oil to then pressure cook for two hours.
I don't have the patience to peel 30 cloves of garlic or the time to pressure cook a jar for two hours. The pressure cooker should make things faster.
To roast garlic in the oven I would slice off the top, drizzle it with a little olive oil, wrap it in a layer of oven paper and aluminum foil, close it tightly and toss it in - but only when I already had a lasagna or focaccia going.
The pressure cooker can steam the garlic, much like the little oven packet, but in the short time the garlic softens the cloves cannot caramelize. Enter my favorite pressure cooking partner: the broiler. A quick blast under this intense heat is enough to get the oil to the business of sizzling and caramelizing.
The result: perfectly roasted garlic in about 20 minutes (start to plate), with very little effort and big time and energy savings!