Cookaholics Bulletin Board

I've heard this before, but never heard the reason. What is it?

A one utensil, totally useless tool.

It breaks down the cells of the garlic. You are much better off mincing it, then salting and mashing with the side of your knife.

Amy

I think this is one of those things where practice changes your view. I don't see it as useless because I can't get it mashed in a reasonable time. If I had more practice, I would probably be all over it, but it takes so long to get it small enough, I prefer the garlic press if I want garlic flavor without chunks. I never saute garlic press garlic, because it sticks and is messy. But for adding to mashed potatoes (I like the pungent flavor of raw garlic), or a soup or sauce, I'm all about the press.

Let's put it this way. You will never, ever see a garlic press in a fine dining restaurant.

Amy

Alright, Amy, I'll give a go! For the next month, at minimum (I've run these kinds of experiments for 6 months before, but I do lots of garlic and figure I can master the technique in a month), when the sous-chef is not doing the pressing, I'll stick exclusively to the knife. She'll like that cause then she won't have to clean it when I am doing it

I always use a knife, but that's because I'm too cheap to buy a good press. If I have a bunch to do, I use the mini-chopper attachment for my stick blender. If I need it really fine, I grate it on the Microplane.

JB,

Yeah, I tried grating the cloves for the first time a couple weeks ago based on a recipe I read. The only real problem with that is avoiding grating your fingers.

I like the idea of the microplane.

Here's the article link:

http://www.cooksillustrated.com/equipme ... =L1BN3CA00

I've just never given this much thought to how garlic is minced. I do like the idea of not peeling it (which I normally do not do when using my IKEA press), and cleanability - YES - picking and soaking them is no fun. It is surprising that the OXO got rated at the bottom of the heap.

Fuzzy,

You learn not to do that. Pain is a great teacher.

I like using a garlic press. My food school was perhaps not so dogmatic about them, or maybe I just ignored that part of the message. I find the mince and mash business to be a pain in the ass, unless I'm doing enough garlic to use the mortar and pestle.
Luckily I'm not trying to be a fine-dining kitchen.