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Recommendations for a Garlic Press - Page 2

post #31 of 38

I use the garlic press from the Pampered Chef.  It is easy to use and super easy to clean.  I have used many other sorts of presses, but this one is by far, the best.:thumb:

post #32 of 38
Quote:
Originally Posted by Steve TPHC View Post
 

I once saw Martin Yan of "Yan Can Cook" wack garlic with the flat of his Chinese cleaver. Certainly it would be hard to be more effective than this but, while I own two Chinese cleavers, clean-up seems an over kill. A while back, while making a sauce, I tried the same trick using a tomato-paste-can bottom. First wack removes the skin, second wack breaks up the garlic well enough for cooking. If your using the tomate paste anyway, there is nothing extra to clean up.

 

I simply crush my garlic using the side of a plain old chef's knife;  one or two whacks and the garlic skin is then easily removable and the bulb crushed.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #33 of 38

This is the one I have and it is very good.

Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
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post #34 of 38

I use a microplane as well but I think there is a difference between microplaned garlic and crushed garlic. Not sure what, but I'm sure there is! :)  On recommendation I bought a WMF Profi Plus. Its horrifyingly expensive but its the last garlic press you will ever need to buy (it lasts forever). Its a satisfying weight in the hand and super easy to clean. A wonderful piece of engineering. It is WMF, after all! Not sure if its available in the USA, though.

 

https://www.amazon.co.uk/gp/product/B00008XVSQ/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

post #35 of 38

microplane is harsh tasting

 

I use 

1) front of a chinese cleaver - why dull your edge for this task?

and for bigger amounts 

2) mortar and pestle 

post #36 of 38
Quote:
Originally Posted by morning glory View Post
 

I use a microplane as well but I think there is a difference between microplaned garlic and crushed garlic. Not sure what, but I'm sure there is! :)  On recommendation I bought a WMF Profi Plus. Its horrifyingly expensive but its the last garlic press you will ever need to buy (it lasts forever). Its a satisfying weight in the hand and super easy to clean. A wonderful piece of engineering. It is WMF, after all! Not sure if its available in the USA, though.

 

https://www.amazon.co.uk/gp/product/B00008XVSQ/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

With crushed you're blending the different layers which excites the flavour.  Crushing the different layers together causes a chemical reaction that won't occur when you simply cut the clove.   With crushing garlic there's a real difference in the chemistry as opposed to cutting it.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #37 of 38

It's basic potions.  You should have learned this from Harry Potter and the Half Blood Prince

 

http://harrypotter.wikia.com/wiki/Sopophorous_bean

post #38 of 38
Quote:
Originally Posted by kokopuffs View Post
 

With crushed you're blending the different layers which excites the flavour.  Crushing the different layers together causes a chemical reaction that won't occur when you simply cut the clove.   With crushing garlic there's a real difference in the chemistry as opposed to cutting it.


When using a microplane, is that the same as cutting it then? I would have thought that is 'grating'. So - is grating also different from crushing? I imagine it is, in the sense that when you crush the garlic you are forcing the juice out and through it. Hmmm...

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