♥ How to make a Garlic Roaster + a "Larupin" Recipe for Roasted Garlic! Pottery throwing techniques.

Health-happy Garlic Roaster delivers larapin nutrition right to your table! ~EZ Recipe included ~ For non-Southerners, Larapin means: 'over-the-top-delicious!'💡
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[@SeaNicStudios]

Enjoyed your demo. Thank you.

[@BrokenArrowPottery]

Hello @SeaNicStudios, Glad you enjoyed it. Thanks for watching! ;-)

[@3_Cats_Pottery]

What type of clay do you recommend using for a roaster? What type did you use in the video? Thank you!

[@BrokenArrowPottery]

Hi Mauve Binder! I used a ^6 "buff" clay in the video. Any clay that you can fire to ^6 or above will do for the roasters. Roasted garlic is so yummy everyone gets their own roaster with giant garlic in it and some butter! Thanks for watching! Cheers!

[@hussicots]

looks great! I'm going to try your design out.

[@BrokenArrowPottery]

Thanks Jennifer! Good to hear from you!

[@TariHuffaker]

I like the idea of the s rib. what sized circle do you use for the base?

[@BrokenArrowPottery]

Tari, So that you can judge and plan for shrinkage, etc., I am measuring the pattern, not the actual bisque fired rib. The diameter at the big end is 3.5" and the small end is 2.25" at the widest spot. The height overall is 9.5". The curve on the 'S' is sort of tight but the stretched one will be a little more relaxed. As you saw in the video, I ran out of rib! My intention (on my next s-curve rib) is to stretch the 'S' part --growing it about 2-3" and keeping the same diameters at each end. The small top circle (for me) is more of a handle; the larger bottom end is to establish nice round interiors and the stretched 'S' curve will get the walls. Make it about 1/4" to 3/8" thick so it won't be too delicate to use on stiff clay. Hope that helps! Let me know how it works for you.

[@TariHuffaker]

Thanks.

[@TariHuffaker]

very nice. what clay do you use for this? And how high do you fire?

[@BrokenArrowPottery]

Hi Tari! The Garlic Roaster is 100% red stoneware. The lid looks darker than the bottom piece because it is not as dry yet. It is a nice warm reddish/brown when fired to ^6. In the Candlestick/Bobeche video I used reclaimed clay consisting mostly of red stoneware with bout 1% white stoneware mixed with it--because that is what was in my bucket. ;-) It all fires to ^6 so as long as it is well mixed it gives me a pinkish bisque that goes a little darker in the glaze fire. If it isn't mixed well and with more white, it gives a marbled effect like the (different brand red clay) in the Butter Keeper video which is clear glazed. Sounds like you are shopping around for a new clay? Cheers! jw

[@TariHuffaker]

where i create we fire to cone 10. I have tried flameware but I have such a difficult time finding a glaze that fits well. I was just wondering about your's.

[@BrokenArrowPottery]

Tari, you are right. The higher the ^fire the more commitment required on all levels, time, space, money, etc... BTW, you can now see the s-curve rib in use. The video is posted. Hint: Make it taller! I found that I could have used a taller one for those larger bowls. The one shown is about 9.5". My next one will be 12-13" tall.

[@MargoSwanson]

Do you glaze these or leave them as is? Can't wait to try to make one!

[@BrokenArrowPottery]

Hi Margo! Gosh, I've seen these every which way. They will become "seasoned" if left unglazed --Texas Style. And glazed if in really fancy places... Personally, I prefer glazed for formal dining and unglazed (brown clay, rough & seasoned) for outdoor cooking or TV sports watching casual occasions. Either way I always leave the foot bare for easy firing. They are brought to the table with lid in place right from the oven. A good waiter removes the lid with a gloved hand and takes it away, it's very hot. The the garlic is eaten right from the deep-dish bottom portion as an appetizer with olive oil or herbed butter and wonderful hearty bread and a lovely libation! I put a tiny vent hole in the lids of the ones I glaze. You can in either but for sure the glazed ones. Welcome to BrokenArrowPottery! Thanks for watching and for Subscribing!

[@angelinaabitino]

Does it need an air hole at the top?

[@BrokenArrowPottery]

Angelina, Sure, if you wish... You can put a small hole in the lid close to the top just below the knob. If you put it in the center top you risk steaming your hand. However the steam hasn't been a problem for me. Same with the Tajine lids: kzbin.info/www/bejne/rqjUq2t6acxppa8 Either way is fine. Thanks so much for watching! -jjw