About Chef Glen L. Davis II Expertise I am familiar with a wide array of herbs/spices and techniques from around the world. I can answer questions about how to use spices/herbs, both classical and modern applications; I can also answer questions about substitution and application of herbs/spices.
Experience I Have worked as a chef for about 14 years and have written over 400 original recipes.
Organizations Virginia Chefs Association
Publications V.I.M.S. Sustainable Resources Symposium Cook Book 2004
The Free Lance Star
The Richmond Times Dispatch
Education/Credentials I attended J. Sergeant Reynolds CC where I majored in Culinary Arts and Hospitality Management.
Awards and Honors Virginia Chefs Association "Jr Iron Chef"
Question How do you roast Garlic cloves whole? I was told to trim top carefully, put in 1 drop olive oil and bake, then freeze. But don't know what temp. or time.
Answer That is almost all you need to know. You should use enough olive oil to "wet" the entire cut side (make sure all of the cloves are exposed). season with a little salt and pepper, cover with foil and bake at 300F until the garlic cloves seem to "pop" out of the papers. let them cool just a little, then squeeze the bulb from the root end to the cut end to remove the garlic from the paper. you can freeze t or keep it in the fridge for up to 5 days. The time varies with the size and density of the bulb, therefore the texture is the best indicator of when it is done. If a fork can be pushed into the cut side and releases easily than it is done.
