WINNER is root end cut and steaming or roasting in peel as suggested by @TheAlbatross@lemmy.blahaj.zone:
pros: least effort, safest, cooking is already done, fastest and simplest clove peeling, no bruising beforehand, least messy
Con: cooking is already done, and you have set your garlic for a specific taste and texture, so the result is not as multipurpose as the techniques that don’t involve cooking.
I love roasted garlic, though!
Tous les fromages forts sont délicieux dans un burger, une belle tranche de Fourme d’Ambert par exemple. En même temps, ce n’est pas difficile de faire mieux que le fromage industriel en plastique orange anglo-saxon.