Cookaholics Bulletin Board

The Garlic Twist looks promising. Other garlic mincers in the past have not worked too well, so I have to wait and see what the reviews are.

I've not tried that one but I bought a similar one from Pampered Chef, used it about 3x and got rid of it. It was terrible.
Nance

Edit - I bought the PC Garlic Slicer, so not really that similar. Here is a link to it:

http://www.pamperedchef.com/ordering/pr ... odId=26433

Dave, let me know if it works. I'm a terrible mincer.

fitzie

If it works I want one. He made it look so easy, but I wonder

If you buy, would love to hear your review.

Laurie

I figured I'd check Amazon, to see if they had it, and if there were any reviews. Looks fairly promising from the 47 reviews. However, many of the reviews state that a generous amount of force is needed to press the two parts together, which may be an issue for some.

Update: I broke down and got one. I couldn't resist. I'll let everyone know if it is as good as it looks.

I had one, but after I saw this post I went to look for it and can't even find it.........I
I have to say, I'm one that does really like their garlic press. I do recall that when I used the twister the garlic was still not as fine as the mush you get from a press, which is (sorry) what I like. I also recall that it was kind of a pain to get the garlic out of there after the twisting was done. I will be interested to hear how it works for you Dave......

now, I'm going to go look for that thing some more....

I have one and really like it. I could use a jumbo one though, it only fits about two medium cloves at a time. If I have a big pile, I will usually just do it by hand.

I really like this thing for smaller amounts of garlic, and I get the garlic out easily with my forks, as they fit between the prongs perfectly. Less waste than with a press, and not quite as fine as a press, which is good in many cases when I don't want a purée of garlic. And it didn't really take much force to use, IMO. One of the things I have used it for several times is nouc cham, and some of those other SE Asian table sauces, which often just have a single clove of garlic, since it is raw, and I use the fish sauce, lime juice, or whatever other liquid is in the sauce to rinse it out, so there is no waste at all.

Dave,

I have a little (5" diameter) mortar-and-pestle I use for nouc cham.

I have one, and I use it when I don't need but a couple cloves. It really doesn't work well for more than that.
I like that the garlic is slightly chunky, and not a puree. I usually use my microplane for garlic.