Amy,
I think they must throw you out of chef school if you're caught with a garlic press. Everybody I know who is professionally trained has a dogmatically anti-garlic-press attitude.
| Cookaholics Bulletin Board http://www.cookaholics.org/ |
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| CI's newsletter article on garlic presses http://www.cookaholics.org/viewtopic.php?f=15&t=1205 |
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| Author: | easy bake [ Wed Feb 23, 2011 9:23 am ] |
| Post subject: | CI's newsletter article on garlic presses |
I don't know about you guys and gals, but this was pretty interesting. If you have not seen it check it out. They used different garlic presses to make one garlic centric dish, and then compared how they differed in taste. Looks like I put a new GP on my list, mine is hard to clean and does not really produce a uniform product. Any comments on garlic presses? |
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| Author: | Amy [ Wed Feb 23, 2011 9:44 am ] |
| Post subject: | Re: CI's newsletter article on garlic presses |
easy bake wrote: Any comments on garlic presses? Yes. Don't use them. A chef's knife is always superior to a press, imho. Amy |
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| Author: | Paul Kierstead [ Wed Feb 23, 2011 10:11 am ] |
| Post subject: | Re: CI's newsletter article on garlic presses |
Ah, but my sous-chef doesn't know how to do it with a chef's knife, plus the press doesn't require the cutting board.... |
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| Author: | TheFuzzy [ Wed Feb 23, 2011 11:55 am ] |
| Post subject: | Re: CI's newsletter article on garlic presses |
Amy, That depends on your definition of "superior". If what you need is mashed garlic, and you only need 1 or 2 cloves, a garlic press is hard to beat. For example, I might need half a clove of mashed garlic for a salad dressing recipe. I'm going to do the whole chefs-knife-and-salt thing for that? Or spend 5 minutes in the mortar-and-pestle? The garlic press is really an alternative to the mortar&pestle. Not an alternative to mincing garlic with a knife. |
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| Author: | Amy [ Wed Feb 23, 2011 12:09 pm ] |
| Post subject: | Re: CI's newsletter article on garlic presses |
TheFuzzy wrote: If what you need is mashed garlic, and you only need 1 or 2 cloves, a garlic press is hard to beat. We must agree to disagree on that. Amy |
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| Author: | crystal [ Wed Feb 23, 2011 1:17 pm ] |
| Post subject: | Re: CI's newsletter article on garlic presses |
EB, I am going to wait quietly with you. My Zyliss is dying, all the nonstick gone, and of late, when I press garlic, some of it will be a yucky gray-blue, which tells me there's an acid problem; probably caused by the dishwasher detergent. |
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| Author: | marygott [ Wed Feb 23, 2011 1:20 pm ] |
| Post subject: | Re: CI's newsletter article on garlic presses |
I will wait to hear too. Mine is old and nasty but not broken so as soon as you give the word I am going to stomp on mine. Mary |
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| Author: | TheFuzzy [ Wed Feb 23, 2011 1:32 pm ] |
| Post subject: | Re: CI's newsletter article on garlic presses |
Amy, I think they must throw you out of chef school if you're caught with a garlic press. Everybody I know who is professionally trained has a dogmatically anti-garlic-press attitude.
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| Author: | Darcie [ Wed Feb 23, 2011 1:42 pm ] |
| Post subject: | Re: CI's newsletter article on garlic presses |
I'm with EB. I had to mince one large clove of garlic for a recipe and decided I *should* use my chef's knife. It took waaay more time than if I had used the press, and I don't think I could tell the difference - or if I could, I probably wouldn't care after a full day of work. The coating has pretty much peeled off mine so if a definitive answer is found, I'm all ears. |
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| Author: | Amy [ Wed Feb 23, 2011 1:46 pm ] |
| Post subject: | Re: CI's newsletter article on garlic presses |
TheFuzzy wrote: I think they must throw you out of chef school if you're caught with a garlic press. Everybody I know who is professionally trained has a dogmatically anti-garlic-press attitude. For a reason. Amy |
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