I don't have a problem peeling raw garlic but I do agree roasting it
makes it better ... much like chilies.
I crush garlic into a dry pan and roast it a bit add a chunk of butter
and cook it down to add to things like potatoes. If you start with
that and a bundle of tied up thyme, then when it has sauteed well add
cut up red potatoes and cover with water you got you something. Cook
covered on low heat until the potatoes are soft tossing a few times,
then uncover, remove the thyme bundle, increase heat and toss until
the remaining liquid is boiled away. You end up with creamy red
potatoes.
The nice thing about the microwave method above is how easy the garlic is to get out of the peel
once zapped. Just squeeze the head and each bulb just squishes out.
I smash them on the block with the flat side of my big knife and the
skin pops off. I am going to crush it or chop it anyway.
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