Garlic press

Thanks for all the advice about how to crush, chop and generally deal with garlic, but I do like a crusher and I'm used to one now!

Interesting video though. I'll be sure to try that the next time I've got a whole head of garlic to skin.

Moses said:
I just use a knife, but whenever I watch Jamie Oliver's Thirty Minute Meals, I get garlic press envy - his looks like it's awesome... :o
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I'm sort of assuming that's his branded one, but I've never been able to get a close look.

4MIT said:
Made by Joseph Jospeh, expensive but work well
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Looks like you've got to peel the cloves first. And for that reason, I'm out.
 
Chopping garlic takes what, 10 seconds? Crush with knife, that removes the skin. Then just slice and dice it. I don't see what's wrong with that method.
 
QuickLink said:
You want one that you can crush with the skin on? Like, outer skin? :-/
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Yes, that's how a garlic press works. You pop the individual clove, skin on, into the press and it squishes the garlic through that and out again.

You should try one - you might like it.

Ahleckz said:
Chopping garlic takes what, 10 seconds? Crush with knife, that removes the skin. Then just slice and dice it. I don't see what's wrong with that method.
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10 seconds? Hardly.

And I'm perfectly competent with my knives; I want my garlic pressed. If I wanted it chopped, diced, sliced or julienned I'd do that!
 
As mentioned above though, all garlic presses I have ever used you peel it first, then press it, or you simply waste a boat ton of garlic. Hence the question... that's all
 
glitch said:
Yes, that's how a garlic press works. You pop the individual clove, skin on, into the press and it squishes the garlic through that and out again.

You should try one - you might like it.

10 seconds? Hardly.

And I'm perfectly competent with my knives; I want my garlic pressed. If I wanted it chopped, diced, sliced or julienned I'd do that!
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Why do you want it pressed?
 
QuickLink said:
As mentioned above though, all garlic presses I have ever used you peel it first, then press it, or you simply waste a boat ton of garlic. Hence the question... that's all
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You need to get your hands on a proper one; it'll be revelatory.

Ahleckz said:
Why do you want it pressed?
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The same reason why you might want to finely dice it, thinly slice it, julienne it or crush it with the blade of your knife - different applications.

Personally I find crushed garlic is easier to work with and suits the majority of dishes that I cook. It also seems to taste stronger, although it might be mind over matter on that.
 
The stronger flavour is probably true. I still maintain that my slicing will return more garlic, of a pretty comparable quality almost as quickly as your press will. And once you factor in the extra washing up, and the price it just doesn't seem worth it to me.

I can't think of an application where pressed garlic will be more suited to finely sliced and diced or pureed.
 
I wonder if he uses one in his proper cooking though? Based on the reading I've done this afternoon about garlic presses, they are widely condemned in the world of chefs. I suspect it's, like you hint, just another thing he can stick his name on and get some money for.
 
I had a close look at Jamie Olivers one and it does appear you don't need to peel it first, although it doesn't specifically say so. I'm looking at getting one because I always use pressed garlic, and peeling it to crush it seems like such a waste of time!

And yes you get different favours from differently prepared garlic. The smaller it is chopped/crushed the stronger it is. It's also more prone to burning which is why most wok/asian recipes say chopped garlic. It's less strong and doesn't burn on the high heat.

Op have you got the JO one yet?
 
Ahleckz said:
I still maintain that my slicing will return more garlic, of a pretty comparable quality almost as quickly as your press will.
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A garlic press will produce a result not too dissimilar to very finely diced or pureed garlic in about a second. Beat that, hotshot!

Ahleckz said:
And once you factor in the extra washing up, and the price it just doesn't seem worth it to me.
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No peeling necessary, no knives used, no chopping boards employed. And you whip the squidged clove out and chuck the press in the washing-up bowl or dishwasher afterwards.

Easy-peasy.

But enough of the sales pitch; after all I'm not trying to convert you to one, merely trying to find a replacement for my sadly deceased model!

Ahleckz said:
I can't think of an application where pressed garlic will be more suited to finely sliced and diced or pureed.
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You can't definitively say it's more or less suited to any particular task as that's opinion and not fact, but I find it it an invaluable tool in my kitchen.

As far as I'm concerned, it's more suited to sauces where you want garlic to be a flavour and not an identifiable presence; more suited to adding to hot oil for stir-frying and generally more suited to just about anything where you want to add garlic in a form other than slices.
 
Moses said:
I didn't even know he had a branded one (although it's reasonable to assume he's got a branded version of everything, now)... but on Googling, yes, it was his one. Good shout!
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He certainly seems to be pushing it in his recent shows too!

Not sure about the slicing aspect though. Seems a little unnecessary.

Ahleckz said:
I wonder if he uses one in his proper cooking though?
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If you mean in the restaurant, no, he doesn't. Everything is prepped by hand before service even starts.

Ahleckz said:
Based on the reading I've done this afternoon about garlic presses, they are widely condemned in the world of chefs.
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Oh, what do they know?!
 
Scam said:
I had a close look at Jamie Olivers one and it does appear you don't need to peel it first, although it doesn't specifically say so. I'm looking at getting one because I always use pressed garlic, and peeling it to crush it seems like such a waste of time!
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All 'good' presses should take unpeeled cloves. In fact, I'd regard that as essential.

Scam said:
Op have you got the JO one yet?
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If you're referring to me, no.

I'm torn between the Zyliss and this Kuhn Rikon at the moment and the latter is probably where my money will end up.
 
I have and use the OXO press. It had the least flex in the arms when pressing. I visited many shops and tried a fair few for feel, how sad! The zyliss felt nice but still had some flex in the arms.

Also on the OXO flip it around and it pushes the husk out which you can drop straight in the bin.
 
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Using a press is the quickest way for crushed garlic, just put the clove of garlic in, no need to take the skin off and crush it.

Sliced garlic, use the edge of your knife to bash it and the skin slips right off, just slice it up how you want.

You would use sliced or crushed depending on how you want a dish to taste.
 
monkeyspank said:
Might not be what you want to hear, but what I do is crush it hard with the side of a large blade then it is easy to chop it up a little bit too as it sticks to the board and you can run the knife through it a couple of times to get the bits smaller.

Every garlic press I've ever had has pushed more garlic up and out of the sides than through the press. Lots of cleaning up :(
Keen to see if anyone knows of a good one too tbh
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this tbh. and cleaning a press is a pain.
these days i just tend to use frozen garlic, (i know, but i am lazy ;))

also ace vid Gilly :)
 
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