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Any decent metal ones out there that don't cost the earth?
Our Asda cheapies aren't much cop.
Ikea one is ace
Small sharp knife 😉
Use a knife, FFS.
One of these. Slice it
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Big knife, side on, place on clove, smash palm of hand down hard.
Use knife then to pure.
[quote=iolo ]Big knife, side on, place on clove, smash palm of hand down hard.
Use knife then to pure.
That. Less washing up too.
I've just got one of these, works pretty well, and a lot easier to wash up than a normal press:
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Has to be said though that using a knife isn't really that much more effort.
I use one of these works perfectly http://www.amazon.co.uk/gp/aw/d/B001AEHDHI?pc_redir=1409371992&robot_redir=1
Just peel it and smash it with a knife blade on its side,
"You're an overrated stinky member of the onion family"
* likes *
wee grater ftw.
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.
I have got a Zyliss Garlic Press can't fault it
Just peel it and smash it with a knife blade on its side,
Wrong way round - smash it first, much quicker and easier to peal then.
You are all so wrong. Only one solution:
[url= http://www.royalvkb.com/productdet.asp?catid=1085 ]Ineke Hans[/url]
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I've broken 3 of the ones mogrim posted. They're not very strong.
much quicker and easier to peal then.
Ding, dong.
The posh ikea one
The basket swivels open for easy cleaning and peel removal
Definitely the best designed one I've used
Oooh handbags!
I use a knife as it goes but her indoors prefers a press.
Side of a knife does me, cheap as well
Mtfu and roast, then squeeze into gob, whole 😀
Posted 1 hour ago # Report-Post
benp1 - Member
The posh ikea one
The basket swivels open for easy cleaning and peel removal
Definitely the best designed one I've used
+1
I have never understood why anyone has a problem peeling garlic.
Peel, smash, finely chop
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.
It's a Zyliss, which looks kind of like this http://www.fishpond.co.uk/Kitchen/Zyliss-12040-Jumbo-Garlic-Press-with-Cleaner/0054067120409 (though I'm fairly sure from the description that's not what we have - it is 15+ years old, and probably been replaced by one of the cheaper models which look totally different).
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 got a Zyliss Garlic Press can't fault it
+1
My parents recommended it and I have to say it's a great bit of kit.
[i]I have to say it's a [b]great bit of kit.[/b][/i]
Are we still talking about garlic crushers?? 😆
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 using a large knife at which time do the fingers come into contact with the crushed clove?
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.
[url= http://www.amazon.co.uk/WMF-Profi-Plus-Garlic-Press/dp/B00008XVSQ/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1409651758&sr=1-5&keywords=garlic+press ]One of these[/url]
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I use a garlic press most of the time,saves my fingers stinking of garlic all the time.
I get around that problem by washing my hands.
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.
Every kitchen I would hope has a knife.
Garlic press is a luxury item for people who like to waste money. If that's your thing, fine, carry on.
It undoubtedly improves the flavour in some cases too
"undoubtedly?"
*is doubtful*
Garlic press is a luxury item
Ferraris are a luxury item, a £10 kitchen implement not so much.
Release your inner mobster and do it the goodfellas way!
Great scene...
undoubtedly?"*is doubtful*
Try making spag bol with roughly chopped garlic, try making it with crushed and finely chopped, then try making it with crushed from a press (if finances run to such a luxury item). Certaily tastes different. Pressed garlic releases more of the chemicals from the cells which therefore spread throughout the food more
Sorry, but that's bullshit.Cougar - Moderator
I use a garlic press most of the time,saves my fingers stinking of garlic all the time.
I get around that problem by washing my hands.
You cannot simply wash the smell of freshly cut garlic off your fingers. Not with anything that's going to leave your fingerprints intact anyway.
I found this little titbit interesting
to get the most health benefits from garlic, let it sit for 5-10 minutes after cutting and before cooking or eating. The alliin and the enzyme alliinase are separated in the garlic cell struture when whole. Cutting or pressing the garlic ruptures the cells and releases new compound called allicin which is a phytonutrient adding to garlic’s health promoting benefits. The finer the chopping, mincing, pressing, the alliin and alliinase allowing them to mingle and form a powerful or dicing, the more allicin may be produced. Allicin also gives garlic it’s pungent smell and “bite”. The stronger the smell, the better for your health.
and have yet to find a garlic press that actually presses all the garlic out and doesn't just squash it round the inside of the press...
You cannot simply wash the smell of freshly cut garlic off your fingers. Not with anything that's going to leave your fingerprints intact anyway.
Rinse using cold water, rather than hot - can't remember where I read that tip, seems to work.
d, then try making it with crushed from a press (if finances run to such a luxury item). Certaily tastes different
Amazing, would you say that it makes the bolognaise come to life?