- ‘GARLIC’ BREAD??!!
Rider household have decided to save the koalas and whales (and impending debt-doom) by buying each other the ‘no-presents’ option for this year’s upcoming Shitty General Brelexmas.
But – life goes on, and we don’t have a garlic press so have decided that will be the one thing in a parcel under the tree from Santa.
NY Resolution being to make vast majority of econovegemeals from scratch, so many curries and much hummus on the cards. Needs to be hardy, not fancy. Think rigid steel 29er not Carbon roadie
So, up to £20 absolute max. WWSTWD?Posted 2 months agobeejSubscriber
OXO Good Grips – very sturdy.Posted 2 months agotaxi25Member
I’ve got an oxo gg and it takes seconds to clean, just goes in the washing bowl with everything else. My pestle and mortar takes for ever, its normally full of change, paper clips ect, ect. So it’s got to be emptied then cleaned before and after use, and I’ve got to sort out all the junk that I’ve taken out of it in the first place 🙁Posted 2 months agonukeSubscriber
Hate cleaning garlic presses so got this Joseph Joseph steel rocker a few years ago…
Easy to use and easy to clean. Do a plastic version but i read they could break when putting your back into it in usePosted 2 months agotrail_ratMember
We have one of them.
Most of the time I just chuck my garlic in a mini chopper with all the spices onions and a little olive oil
Sometimes I use the back of a knife (but with the qty of garlic I use in something’s that gets boring fast. )Posted 2 months agobenvMember
I just crush with back of a knife, never felt the need for a garlic crusher
This. Slice with knife, few rock back and forths to finely chop then add few grains of salt to help with abrasion, only takes a few seconds to get a paste. More flavour as well as you extract more oil than putting through a garlic press.Posted 2 months ago
I’ve always just bashed (to help remove the “skin”) and sliced too. Do you have a knife OP?
Funneh! I do have a broad knife, and normally bash, squash and chop (see my recipes on STW) all gsrlic but Mrs Rider requested as she likes to sprinkle garlic on pizza, ready meals, hummus etc. Trying to retain a little independence for her as is losing the use of her shoulder-joints and chopping is not often possible, but even then without pain/risk of worsening. Should’ve shared before asking but didn’t really want to go on about it. This became complicated very quickly! I could always chop some and seal in foil if I’m out for any length of time, but that sort of spoils the funPosted 2 months agocromolyollyMember
There was an article on the ‘best way to do garlic. Iirc, press for sweet and a little burn, chop for least sweet and most burn, and most flavour (keeping the oil, I think.). Pestle and mortar most sweet least burn (I think because you leave the most oil behind). Something like that.
If you give the garlic cloves a roll under the blade of a knife and chop the end off then put in in the press you can usually just tap out the stuff left behind.Posted 2 months agomarinerMember
Give a clove of garlic a light smack under a knife laid flat over the top to loosen the outer skin.Posted 2 months ago
Peel off outer skin and cut off root.
Then a real smack under flat of knife to flatten the garlic then some salt to grip the garlic and attack with the pointy end of the knife dragged flat down across the garlic.
Should reduce it to a paste in no time. The salt grips the garlic and stops it moving about.
Don’t press too hard to start with or you will fire bits of garlic round the kitchen.
Shouldn’t take too long to master the technique. Best to get a small garlic board.benvMember
Trying to retain a little independence for her as is losing the use of her shoulder-joints and chopping is not often possible, but even then without pain/risk of worsening. Should’ve shared before asking but didn’t really want to go on about it. This became complicated very quickly! I could always chop some and seal in foil if I’m out for any length of time, but that sort of spoils the fun
In that case Oxo good grips stuff for all your kitchen tools – that’s kind of the thing they were designed to help with, and they are really well made.Posted 2 months ago
Bash with palm of hand, peel, smash with knife then chop if required.
I never use our garlic crusher, the wife does it’s a pain to clean so looking at one of the rockers for her to use
Ooops missed the shoulder issues.
Garlic Press, Terra Tu Garlic Peeler 304 Food Grade Stainless Steel Garlic Press Crusher Squeezer Easy to Wash https://www.amazon.co.uk/dp/B07Q571KBT/ref=cm_sw_r_cp_api_i_4hb3DbA4ZRDEEPosted 2 months ago
Drac that press looks really good, and possibly easy to use. Don’t know if it would beat the leverage of a long-handled press though. Will ask the boss (although her knowledge of theoretical physics is more ‘challenged’ than it is rusty, like my emotional intelligence 😉)Posted 2 months ago
I like it I have to say. I’ve put ours in the dishwasher loads, and just use the washing up brush on it if it’s being washed.
To be honest though, as I seem to be eating quite a lot of garlic now I buy https://www.waitrose.com/ecom/products/waitrose-cooks’-ingredients-chopped-garlic/705411-100157-100158
it’s no more expensive than buying fresh bulbs, and dead easy to use. Possibly not fitting in with saving the Koalas ethos from the OP, but at this time of year Garlic won’t come from this country anyway (or if it does it won’t be fresh)Posted 1 month agoz1ppyMember
@Petec.. fricken hell since when can you page some-one?
Destruction’s say not diswasher safe but my main issues with it, is it’s just rubbish ;DPosted 1 month ago
TBF a garlic paste/pre-chopped garlic is probably better for the enviroment, as the cloves won’t sprouted while waiting to be used & get binned..
i think it was one of those technological advances done with the new and improved forum last year
don’t think it’s ever been advertised mind
No it’s only a few months ago, there’s a thread on it.
People still chop garlic?
Yup fresh is far better than preserved expensive jars.Posted 1 month ago
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