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What’s your thoughts on a garlic press?
Posted on 9/27/18 at 8:38 pm
Posted on 9/27/18 at 8:38 pm
I personally like the shite out of mine. Use it constantly. But I’ve read/seen disdain for them from professionals. Most recently Bourdain in Kitchen Confidential, which I’m reading now. Is there really something wrong with using a garlic press, versus finely mincing garlic with a knife? The press is a hell of a lot easier. Or is this just spill over from “educated” chefs who learned to be garlic figs from legendary Frogs?
This post was edited on 9/27/18 at 9:54 pm
Posted on 9/27/18 at 8:52 pm to MobileJosh
It’s a unitasker
This post was edited on 9/27/18 at 8:53 pm
Posted on 9/27/18 at 8:57 pm to MobileJosh
Press crushes it as well which releases oils. Fine mincing does not.
The effect of releasing the oils? Ask someone else.
The effect of releasing the oils? Ask someone else.
This post was edited on 9/27/18 at 8:58 pm
Posted on 9/27/18 at 9:03 pm to MobileJosh
It’s a good tool.
So was Bordain.
So was Bordain.
Posted on 9/27/18 at 9:06 pm to OTIS2
quote:
It’s a good tool.
So was Bordain
Jesus man
Posted on 9/27/18 at 9:15 pm to MobileJosh
I can only assume you lose a lot of the oils when you crush the garlic, which is where your flavor comes from. Also, there is probably something with the Maillard reaction when you introduce oil filled garlic vs. press.
I have 2 that I only discovered this week. Needless to say I don’t use it. Not because of the above, but because I prefer to chop my own vegetables and herbs. Just part of the cooking process I like.
I have 2 that I only discovered this week. Needless to say I don’t use it. Not because of the above, but because I prefer to chop my own vegetables and herbs. Just part of the cooking process I like.
This post was edited on 9/27/18 at 9:16 pm
Posted on 9/27/18 at 9:16 pm to TH03
quote:
The effect of releasing the oils?
That’s my thing, I don’t know. How much of a difference can it be? It may well be a big difference and I’m an idiot barbarian, or whatever Bourdain calls us garlic pressers.
Posted on 9/27/18 at 9:19 pm to BugAC
quote:
can only assume you lose a lot of the oils when you crush the garlic
Well they’re not usually lost because I press the garlic directly in the sauté pan, pot or whatever. So it’s in there, just not as a whole I guess..
Posted on 9/27/18 at 9:59 pm to MobileJosh
I just use a knife, maybe a bit of salt to add grit. Nothing against a garlic press but just one more thing I have to clean.
Watch Jacque Pepin LINK
Watch Jacque Pepin LINK
Posted on 9/27/18 at 10:00 pm to TH03
I prefer using the zester/microplace for garlic.
Posted on 9/27/18 at 10:01 pm to MobileJosh
quote:
Well they’re not usually lost because I press the garlic directly in the sauté pan, pot or whatever. So it’s in there, just not as a whole I guess..
They are still lost in the press. You can’t possibly get it all.
Posted on 9/27/18 at 10:47 pm to MobileJosh
I use so much garlic I don't lose shite.
Posted on 9/27/18 at 11:41 pm to Btrtigerfan
I have my grandma's garlic press. It's probably 70-80 years old, and it works like a charm. Garlic comes out in a paste consistency. Works great to get the flavor in certain dishes without large chunks (this actually matters when I'm cooking dishes that my kids will eat).
Posted on 9/28/18 at 1:04 am to MobileJosh
All the ones I've bought were crap.
Either they break or the little plunger doesn't go far enough in and it leaves like half a clove inside.
I can tell you that nothing gets as strong a flavor as using a mortar and pestle. If you grind your garlic into a paste it will give the strongest flavor possible.
Either they break or the little plunger doesn't go far enough in and it leaves like half a clove inside.
I can tell you that nothing gets as strong a flavor as using a mortar and pestle. If you grind your garlic into a paste it will give the strongest flavor possible.
Posted on 9/28/18 at 1:05 am to MobileJosh
I personally find using it and cleaning it to be a pain in the arse. Plus I really enjoy playing with my knives.
Posted on 9/28/18 at 2:22 am to MobileJosh
It has its charms. I generally only use it when making salad dressing. I like chopping fresh garlic and I like the smell it leaves on my fingers. But for some applications the garlic press is a good solution.
And it's incredibly easy to clean. I don't get that complaint at all.
And it's incredibly easy to clean. I don't get that complaint at all.
Posted on 9/28/18 at 5:38 am to Treacherous Cretin
quote:
I like the smell it leaves on my fingers.
Ya ain’t wrong.
Posted on 9/28/18 at 5:46 am to MobileJosh
The old Serious Eats bulletin board had a discussion on this. Thoughts varied from tradition, uni-tasker, snobbery, or even impact on flavor.
One pro chef said: "It really is a matter of choice and style, I have had coworkers who would insist upon using a press, and others a food processor, and an equal number who would just smash it with knife or pan."
Why don't professional chefs use a garlic press?
Daniel Gritzer at SE did a comparison on how mincing/smashing/zesting affected flavor. The more cell walls broken down, the more pungent the raw garlic. Zesting with a microplane really lit it up. Sometimes you may want that; other times not.
Gentle cooking led to these results:
Knife-Minced: Once again mild, with little bits of chewable garlic that are tender and sweet.
Garlic Press: Stronger overall flavor than the knife minced, with a medium burn in the throat. It's a little sweet but also a little harsh.
Mortar and Pestle: Quite sweet with tender mashed chunks. Pretty tasty, with a very mild burn that sets in late in the back of the mouth.
Knife Pureed: The baby bear—neither too sweet nor too harsh, too mild nor too strong.
Microplane: The burn sets in faster than the others, with a slightly acrid taste, but not nearly as bad as raw. Unpleasant bitter aftertaste hangs in the mouth, but it's not severe.
Longer cooking like in a stew reduced them all to a "single mellow garlic base note, regardless of preparation method."
The Best Way to Mince Garlic
One pro chef said: "It really is a matter of choice and style, I have had coworkers who would insist upon using a press, and others a food processor, and an equal number who would just smash it with knife or pan."
Why don't professional chefs use a garlic press?
Daniel Gritzer at SE did a comparison on how mincing/smashing/zesting affected flavor. The more cell walls broken down, the more pungent the raw garlic. Zesting with a microplane really lit it up. Sometimes you may want that; other times not.
Gentle cooking led to these results:
Knife-Minced: Once again mild, with little bits of chewable garlic that are tender and sweet.
Garlic Press: Stronger overall flavor than the knife minced, with a medium burn in the throat. It's a little sweet but also a little harsh.
Mortar and Pestle: Quite sweet with tender mashed chunks. Pretty tasty, with a very mild burn that sets in late in the back of the mouth.
Knife Pureed: The baby bear—neither too sweet nor too harsh, too mild nor too strong.
Microplane: The burn sets in faster than the others, with a slightly acrid taste, but not nearly as bad as raw. Unpleasant bitter aftertaste hangs in the mouth, but it's not severe.
Longer cooking like in a stew reduced them all to a "single mellow garlic base note, regardless of preparation method."
The Best Way to Mince Garlic
Posted on 9/28/18 at 5:59 am to Twenty 49
Well there you go. Thanks for the info. I think I’ll continue to use my garlic press.
Posted on 9/28/18 at 6:37 am to BugAC
quote:
I prefer to chop my own
It depends on what I'm making. If it's a pasta aglio e olio, I like it sliced because the thinly sliced golden garlic looks good and tickles the palate in the very simple sauce. If I'm making a meat sauce, I'll run the garlic through the press so the garlic will be minced and finer. If I'm stuffing a pork roast, I leave the garlic cloves whole.
This post was edited on 9/28/18 at 1:36 pm
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