What coolhandluke and iolo say above, using the flat side of large kitchen knife is the least expensive way to go and it does work.
We us a lot of garlic and if you want to really releases the garlic juice along with the crushed garlic, then I think Kuhn Rikon (link below) is the best I have ever used. Not cheap, but “industrial strength” and does a great job–and cleans easily.
Has to be said though that using a knife isn’t really that much more effort.
Really? Lots of talk on here about peeling, which isn’t something I ever have to bother with using ours – just put the clove in the press skin and all and squeeze. Can’t say I notice a big problem with washing up either.
thegreatape – Member
I’ve broken 3 of the ones mogrim posted. They’re not very strong.
Did wonder about that, it is a bit plasticky. Still, figured it would be worth a try. I’m not getting another Ikea one, though – they’re not particularly strong either.
I have a solid stainless steel version of molegrip’s it looks lovely is nice to use and works well . When cooking I use the side of a knife . Why get a gadget to do badly a job a knife does easily and well.
garlic put through a press gives a different flavour than chopped garlick or crushed and copped using a knife. I use a garlic press most of the time,saves my fingers stinking of garlic all the time.
when i put it in the pan or push it onto the knife,I dont lift the chopping board. I’m sure everyone here is some sort of knife wielding ninja but I find a garlic press a cheap and useable thing to have. Using a garlic press gives a more intense and diffuse garlic flavour to things like spag bol. Not what I want or like in a stir fry though.
and I get round the problem by using a garlic press that cost less than a tenner years ago and saves me having to wash my hands straight after chopping the garlic, why does that seem to bother people on here? It undoubtedly improves the flavour in some cases too.