Cookaholics Bulletin Board

Okay, I'll shut up now.

Amy

Hmmm ... interesting to see CI promoting a garlic press as being superior to mincing the garlic, instead of just more convenient. It does seem like they've lost all professional integrity.

I'll also note that their #2 and "best buy" choice is chromed steel, which means it's good for about a year before the garlic oil starts reacting with the chrome.

One observation I'll make about garlic presses: there's an inverse relationship between how effective a press is and how easy it is to clean. We have two of them. One makes a mashed mess of the garlic, with large fragments, but takes seconds to clean. The other produces a fine puree and wastes less than 10% of the garlic. However, that one requires cleaning with a toothbrush and sometimes a pick.

I've noticed that in garlic presses, like most other cookware, CI cares far more about cleanability (and dishwasherablility) than they do about how well the press works.

Amy, don't you dare shut up. I was giggling the whole time I was reading this thread, since it reminded me of a comment you made years ago about not using a food processor to chop veggies since it breaks down the cellular structure. I think of that most every time (not kidding) that I pull my f/p out to chop onions. Then I shrug, say "Amy won't hurt me if I ignore her advice", and use the blessed timesaving machine.
I have a pampered chef press (zyliss rip off) that I like, but like the zyliss the coating is starting to come off. I hand wash (mostly) and it's lasted 10 years or so. I don't do it well with the chef's knife.
What I'd love is to find a device for garlic slices. I use those in rapini and it's a pita to slice evenly, which I never do.

Get yourself a butchers glove and a Kyocera Adjustable Mandolin.

Hi, my name is Lou.

<all> Hi Lou!

And I've been using a garlic press for 15 years. It all started when I first learned to cook and gadgets, well, I couldn't have enough of them. I...I...I have three. I need help.

That said, I do have a neat little tool by Bodum that makes microfine slices of garlic, which I love. I use it more than the press or a knife.

It's a bitch to clean but it's great.

...lou

I have 2. One is a big giant thing I bought at a stand in Italy that can do multiple cloves of garlic. The man at the stand was also doing onions, ginger, herbs. I tried those things but he obviously had the forearms of a pro wrestler.

I may have to go to the local Bodum store and check out the garlic thing (although I may check if another store carries it... sometimes Bodum products are more expensive in the Bodum store!)

Mary

And Jean, I still never use a FP to chop veggies.

Lou, I think you're beyond help. Check yourself into the nearest chateau and seek a lot of wine therapy.

Amy

Smoke,

I assume you are speaking of the Truffle Shaver that is available at any Tues. Morning or TJ Maxx. It's also great for mincing cilantro stems.

Tim

I have this press from Oxo . I love it. It makes a nice fine puree and can be cleaned quickly. I've never had one last long enough to start reacting with the garlic. I end up breaking the metal near the hinge within a couple of years usually. I like the design though, so I keep buying them.

Tim, I have that same press, but there's always a thick layer of garlic left that doesn't get pressed through. It bugs me. Maybe this is typical of garlic presses and I need to get over it.

Also, I never, ever chop vegis in my FP. It seems to make my vegis too mushy and wet. Also, it's a pita to clean vs. a knife and cutting board.