Poached Garlic

To poach garlic, separate the cloves but don’t peel them. Place them in a small saucepan, cover them with at least ½ inch of cold water, and bring to a boil over high heat. As soon as the water boils, drain it off, cover the garlic again with ½ inch of cold water, and bring to a boil. Rinse the cloves to cool. Remove the husks from the poached garlic and store tightly covered in the refrigerator for up to 10 days.