I've just discovered this ingredient. Solo, or single clove garlic.
Never seen or heard of it before. When you peel off the outer membrane, the whole bulb is actually one clove. It has grooves running down so looks like it should have cloves. BUT IT DOESN'T!! Makes prepping garlic a whole lot easier. I used it last night with roast chicken and it roasted well and I was able to incorporate the soft garlic into my gravy. I'd be interested to know if anyone else has anything to say. Have you used it? Do you think it is as flavourful as regular garlic? The one in the front is without it's skin/membrane.
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