Roasting a bulb of garlic in the oven and then processing it afterwards to cook with can mellow out the garlic, though there are other methods like poaching garlic in oil or another kind of fat. I don’t roast garlic a whole lot because i don’t have that level of patience but on occasion i do it and its nice 
On most of my dishes tho i do cook them for a longer period of time so the harshness of the garlic usually goes away by the time its done as you said.
I do cheaty restaurant style confit. Break up the head into bulbs wrap them in foil with splash of oil and a good pinch salt optionally some herbs.
Then you just toss it in a moderate oven for 30 minutes to an hour.
It’s a little faster and neater. Things tend to cook more evenly too.
I do something pretty similar as well i dont make it too often because i’m lazy and i usually buy my garlic already diced.
You don’t really need to cut them up, you can just eat 'em as they are.
I’m with ya. Presses waste more garlic than I’m willing to give up, and mom agreed. She threw away hers and bought the rocker I posted upthread. No waste, cheap but well made, easy to clean, it can crush damn near anything, and also kills the stink on my hands, so it’s not a dreaded single use gadget.
Remarkably tenacious, you can see when they get a blast of the onion burn…
If you’re doing the slap-chop motion to your private parts, you’re doing it wrong.
I have a similar one, all metal. Works very well for garlic, ginger, nuts, onions, etc. If you want onion pudding, you just keep banging away.
I’ve been doing a variation of this for years. Can’t remember where I first saw it but I take a head, slice the top 1/4 off to expose most of the cloves, wrap in foil, add oil and roast as above. A roast chicken needs at least one head of mashed garlic for the gravy.
That would be your standard way of roasting garlic, though not always wrapped in foil.
It takes longer. Comes out less even, and wastes a good amount of garlic.
It’s also harder to remove the cloves in tact for situations where you want that.
The knife action here is the way you slice using a Japanese knife technique. The German knifes require a rocking action and different hand hold.
Perhaps this slicing technique is also used with other flat bladed knives e.g. the clever that is used in much Asian cooking.
I’ve always used a cleaver as a straight up and down instrument, not rocking or slicing…
91 replies in 2 days.
BB’ers know their onions.
I fluv doing it this way. I usually add a sprinkle of salt and pepper, too, then just squeeze the cloves out to smear on toast or mix into potatoes. So easy.
All this talk about garlic also reminds me of a fateful dinner long ago when my roommate had thought “clove” meant “head” when it came to the amount of garlic to add to the calzones. And not roasted. 
At least they’d be safe from vampires
…for life…
…and that’d wipe out any infections the diners may have had.
Ayup. On paper it takes more time but since you can do other things while it sits in the oven it doesn’t matter, and probably ends up being less work than peeling and chopping. Just did this for making a pan of kale with duck and mushrooms and the roasted garlic just sent it over the top.
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