— Shelley Reynolds

Well Shelly, it's actually you started just perfectly here. The problem was you didn't go long enough. So to get that caramelization with no oil. You do want to do exactly what you're doing. You want to cut off the top of the garlic so you have the exposed pieces? And they want to wrap it in tin foil or aluminum foil and they want to make this the cutoff part facing upward and put it into your oven for about 45 minutes to tell you the truth at about 400 Degrees that'll actually get you that caramelization that you're looking for. It does happen a lot quicker and easier using oil but it just takes a little bit longer when you're not using the oil to get the caramelization. At the end of that 45 minutes, you can definitely check it out. It's a lot easier when you're not using oil because it's spill out all over the place that oil that is and you can check with that caramelization on the top if it didn't caramelize all the way try another 15 minutes and it actually should work pretty well. You'll get a nice brownness on the top of that and they should just squeeze right out just like the oil method. So I hope that works. It's a great, you know a great ingredient that I use in a lot of different dishes and purees. So I hope that helps you out Shelly.