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Garlic press review

garlic press

Our old hand me down garlic press broke recently.

We've been using this fancy stainless steel garlic press for the last two months.

It's a lot easier to clean and seems like a more solid design than the old one.

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I've one like that, which has lasted a decade. Very solid.

But, still a pain to clean, and after pressing 3-4 cloves, the skins gunk it up and it has to be cleaned out to press more. Also, some garlic is wasted.

A good mortar and pestle and chef's knife are better value. I can smash large quantities of peeled garlic in my M&P.

Whapping cloves with the flat of the blade removes the skins in a jiff. Also, sprinkle a pinch of salt over a clove of garlic (to grind against it) and draw it under the flat of the blade and out under the edge and you can quickly develop a nice garlic paste, in less time than it takes to clean the garlic press.

These more cheffy methods also give more control over how far it's pressed/pasted, which changes the taste of the garlic.

Comment by Sun May 29 15:58:36 2016

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