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1
In a microwave safe dish with a lid place the rinsed but unpeeled heads of garlic root side down.
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2
Loosen the peel around the neck of the garlic so you can see the individual cloves a bit when you peer down into the neck of each head.
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3
Drizzle about 1 TB of olive oil into the necks of each head.
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4
If you need more oil, use more.
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5
It's not important how much you use.
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6
Olive oil is better than canola or vegetable oil because the flavor compliments the garlic.
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7
Place lid on dish and microwave at 80% power for about 3 minutes.
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8
This is where you really need to use your nose because every microwave is different.
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9
About 30 seconds after you start to notice the pungent odor of the garlic cooking it is done.
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10
If you smell it before 3 minutes, take it out quickly!
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11
Don't walk away -- it's like microwave popcorn!
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12
It will go from really nice and soft and yummy to rubbery and burned fast.
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13
You can peel one clove to see if it's done.
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14
It should be tender, not hard (undercooked) or rubbery (overcooked).
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15
The peels slip off very easily.
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16
I just grab the neck and pull the peels downward.
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17
Sure beats using my oven for an hour.
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18
Enjoy!
