Garlic press

GrumpySquatch

GrumpySquatch

Well-Known Member
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I found an old garlic press the ex bought over 20 years ago. Don't recall using it. Recently tried it - was quite awful. The cup was far too small with holes also too small. The entire thing was child sized.

I dice 3 small bulbs of garlic for a pot of bean chili. Smash then finely chop with a chef's knife. Rather tedious. Takes a while. Don't want or need an electric rotary chopping gadget. PITA to clean. I like simple clever gadgets.

On a whim, I looked at the world of garlic presses these days. While searching, I learned a press makes for better utilization of garlic than chopping.

Found a monster of one. Ordered, and just received today. Initial impressions are quite good. It can easily and quickly process two ~2cm / .75" cloves in no time at all. Did that twice for a ~tablespoon of crushed extruded garlic in 30 seconds. With practice I can surely do more faster with little mess.

This press cleans far more easily that that sad little one abandoned all of these years ago. Brilliant design, heavy at 295 grams / 10.4 ounces. I'll be making another pot of chili beans in a few days.

mannkitchen.com

Top Rated Stainless Steel Garlic Press | MÄNNKITCHEN

Mannkitchen's stainless steel garlic press offers effortless garlic mincing with double-lever assistance. The best for easy cleaning and durability. Shop now!
mannkitchen.com mannkitchen.com
 
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GrumpySquatch said:
I found an old garlic press the ex bought over 20 years ago. Don't recall using it. Recently tried it - was quite awful. The cup was far too small with holes also too small. The entire thing was child sized.

I dice 3 small bulbs of garlic for a pot of bean chili. Smash then finely chop with a chef's knife. Rather tedious. Takes a while. Don't want or need an electric rotary chopping gadget. PITA to clean. I like simple clever gadgets.

On a whim, I looked at the world of garlic presses these days. While searching, I learned a press makes for better utilization of garlic than chopping.

Found a monster of one. Ordered, and just received today. Initial impressions are quite good. It can easily and quickly process two ~2cm / .75" cloves in no time at all. Did that twice for a ~tablespoon of crushed extruded garlic 30 seconds. With practice I can surely do more faster with little mess.

This press cleans far more easily that that sad little one abandoned all of these years ago. Brilliant design, heavy at 295 grams / 10.4 ounces. I'll be making another pot of chili beans in a few days.

mannkitchen.com

Top Rated Stainless Steel Garlic Press | MÄNNKITCHEN

Mannkitchen's stainless steel garlic press offers effortless garlic mincing with double-lever assistance. The best for easy cleaning and durability. Shop now!
mannkitchen.com mannkitchen.com
Click to expand...
"Effortless garlic mincing..." don't hold yer breath.

Garlic press, I got one it's hard on the fingers and difficult to clean.
The garlic gets stuck inside of it.
After I used it a few times, I decided it was a POS. I think I'm going to 86 toss it out.
It's easier to just chop the garlic.
My friend who cooks smashes the garlic flat first with a knife, then chops it.

I really don't like dried garlic powder, I like it fresh. The powder has a funky smell and taste.

But for certain, garlic is one of "the most" perfect foods. It has more nutritional value than almost anything else.
Yup, you definitely want to eat lots of garlic.
 
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We’ve had one of those cheap presses forever. Getting pretty worn. And yes. Not the easiest to clean. My wife tends to use it more than chopping.

My thing I learned from watching Bobby Flay. Smash the clove. Get rid of the skin. Rough chop. Then add a bit of course salt to the pile of garlic. Use the flat side of knife and abrasive salt and turn it into a paste.
 
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Thrift stores and Goodwill store, I find the $50 kitchen tools for $2.
I don't think you really need to pay $50 for a garlic press.

But thanks for reminding me I need to keep an eye out for a good one. I might find a really cool one for less than $5.
I think there is one with a reduction gear / ratchet type pincer.
 
For those who may be interested...

Gave the press a three bulb workout. Once peeled, the cloves were easily turned into paste with tiny bits. Was all but effortless.

Much faster and more uniform sized bits than chopping with my trusty 30+ year old 8" Henkels I keep scary sharp.

Cleaning the garlic bits out of the press was easy, with most of it under running water and finger wiping. A stiff bristled brush had no trouble clearing the perforations of any remaining bits. Build quality that will long outlive me.

One site that reviewed it mentioned it works well for fresh ginger, an ingredient that is no fun to process. I'll try that before long.

IMG2934.jpg
 
I have an old one - at least 1960s vintage, maybe older. Garlic presses are great for large batch cooking. But I seldom use mine in recent years.

I'm told (by someone with classical training and a far more sophisticated palate than mine) that they do alter the taste of the garlic vs mincing.
A slightly more bitter tone to the flavor. I assume it's the pressure that does it.
 
eclecticsynergy said:
I have an old one - at least 1960s vintage, maybe older. Garlic presses are great for large batch cooking. But I seldom use mine in recent years.

I'm told (by someone with classical training and a far more sophisticated palate than mine) that they do alter the taste of the garlic vs mincing.
A slightly more bitter tone to the flavor. I assume it's the pressure that does it.
Click to expand...
I have heard that as well. Not sure my pallet has ever been able to tell the difference.... but I'm sure there are people that can.
 
dmatthews said:
Massive garlic lover here!
I've been buying it in an already crushed state lately...



Yum...
Click to expand...
Years ago we tried it this way….. already crushed. Just seemed we liked the flavor better crushing our own. It was way easier though for sure.
 
eclecticsynergy said:
I have an old one - at least 1960s vintage, maybe older. Garlic presses are great for large batch cooking. But I seldom use mine in recent years.

I'm told (by someone with classical training and a far more sophisticated palate than mine) that they do alter the taste of the garlic vs mincing.
A slightly more bitter tone to the flavor. I assume it's the pressure that does it.
Click to expand...

iblive said:
I have heard that as well. Not sure my pallet has ever been able to tell the difference.... but I'm sure there are people that can.
Click to expand...
In my search for presses I read a fair amount about garlic. Crushing and extruding breaks up more of the structure of the clove giving you more concentrated flavor. You can smash, then chop all you want and still end up with bigger intact garlic bits.

That batch shown above was used in my pinto / black bean chili. I tossed the garlic paste in toward the end of onion sautéing, while stirring for even heating. I was hit with a massive garlic aroma bomb. The texture of the onions when finished was different than when I'd add chopped garlic. Cannot say if there was a difference in overall flavor.

I might make a batch of garlic basil red sauce in a bit. Looking forward to trying it out in that.
 
GrumpySquatch said:
In my search for presses I read a fair amount about garlic. Crushing and extruding breaks up more of the structure of the clove giving you more concentrated flavor. You can smash, then chop all you want and still end up with bigger intact garlic bits.
Click to expand...
Totally agree. I tend to smash. Then chop. Then throw about 1/2-1 tsp of salt on the pile of garlic. Using the flat side of the chef knife and using the coarse salt as an abrasive….. Work the garlic pieces into a paste. There are no pieces left.
 
iblive said:
Totally agree. I tend to smash. Then chop. Then throw about 1/2-1 tsp of salt on the pile of garlic. Using the flat side of the chef knife and using the coarse salt as an abrasive….. Work the garlic pieces into a paste. There are no pieces left.
Click to expand...
The Flay trick? Never tried that, seems like a great method. I don't keep coarse salt around, using fine sea salt crystals in recipes and Maldon flakes for table / finishing.

Pyramid Flaky Sea Salt - Our Products & Story | Maldon Salt

Our famous pyramid salt flakes are formed in Maldon, England & exported across the globe. Beloved by gourmets & chefs for its unique great taste.
maldonsalt.com maldonsalt.com

Just sautéed some garlic in EVOO. Garlic aroma bomb! The sauce has started. Low slow simmer underway.
 
GrumpySquatch said:
The Flay trick? Never tried that, seems like a great method. I don't keep coarse salt around, using fine sea salt crystals in recipes and Maldon flakes for table / finishing.

Pyramid Flaky Sea Salt - Our Products & Story | Maldon Salt

Our famous pyramid salt flakes are formed in Maldon, England & exported across the globe. Beloved by gourmets & chefs for its unique great taste.
maldonsalt.com maldonsalt.com

Just sautéed some garlic in EVOO. Garlic aroma bomb! The sauce has started. Low slow simmer underway.
Click to expand...
I think any salt would work. We just happen to keep Kosher salt on hand. About all we use these days.
 
GrumpySquatch said:
The Flay trick? Never tried that, seems like a great method. I don't keep coarse salt around, using fine sea salt crystals in recipes and Maldon flakes for table / finishing.

Pyramid Flaky Sea Salt - Our Products & Story | Maldon Salt

Our famous pyramid salt flakes are formed in Maldon, England & exported across the globe. Beloved by gourmets & chefs for its unique great taste.
maldonsalt.com maldonsalt.com

Just sautéed some garlic in EVOO. Garlic aroma bomb! The sauce has started. Low slow simmer underway.
Click to expand...
I too like the big Maldon flakes. I keep an open box out, for sprinkling as a finishing touch.
I've got kosher salt for cooking with, and some pink Himalayan in a grinder-jar for once in a while.

At the table I mostly use Herbamare (now sold as Herbed Sea Salt). Wonderful stuff, available in a nice spicy-hot version also.
Dominant flavors are celery & leek; it's a bit more elevated than typical seasoned-salt blends. The process is a bit more sophisticated, too.
What they do is make a brine with the herbs & salt, let it steep, then strain & dry it. This way every crystal contains the full flavor profile.
I've loved the stuff for decades. Great on vegetables and for anything starchy - love it on popcorn with some Louisiana brown butter.
 
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