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Old 08-17-2009, 11:05 AM   #21
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Originally Posted by RPCookin View Post
You don't have to totally mash the clove to peel it... just enough to split and loosen the dry skin. The clove itself can still be nearly whole, usable for either slicing or chopping.

It takes me less time to finely chop 3 or 4 cloves with a knife than it does just to clean the press after squeezing. I also prefer that I get more control over the size of the chop. The press is only good for crushed garlic, in my opinion.

You should register your hands then, film their heroic speed and make money on them . I can peel and squish 4 cloves faster than most can do 1 by knife and get the same size results. I'm not talking giant rough cut or sliced, I'm talking about 1-2 millimeter sized pieces that are nearly impossible to do with a knife and maintain any semblance of speed. The press makes it much smaller for sure, crushed as you say, and is perfect for those that don't like to chew pieces of garlic.

I should add the cleaning time for a garlic press is very quick, and you have to wash your knife anyway. People make it sound like rinsing a press out is time consuming and painful to do. They come with little presses that push out whatever is left in the holes ... use it, it will save you those precious seconds in cleaning.
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Old 08-18-2009, 10:32 PM   #22
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Quote:
Originally Posted by freefallin1309 View Post
You should register your hands then, film their heroic speed and make money on them . I can peel and squish 4 cloves faster than most can do 1 by knife and get the same size results. I'm not talking giant rough cut or sliced, I'm talking about 1-2 millimeter sized pieces that are nearly impossible to do with a knife and maintain any semblance of speed. The press makes it much smaller for sure, crushed as you say, and is perfect for those that don't like to chew pieces of garlic.

I should add the cleaning time for a garlic press is very quick, and you have to wash your knife anyway. People make it sound like rinsing a press out is time consuming and painful to do. They come with little presses that push out whatever is left in the holes ... use it, it will save you those precious seconds in cleaning.
Personally I don't consider a minute (about what it takes for 3 or 4 cloves) to peel and chop a few cloves to be a deal breaker. I simply don't like using crushed garlic in every dish I make, and that is ALL you can get from a press. Besides, I enjoy using my knives.
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Old 08-19-2009, 11:17 AM   #23
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Originally Posted by RPCookin View Post
Personally I don't consider a minute (about what it takes for 3 or 4 cloves) to peel and chop a few cloves to be a deal breaker. I simply don't like using crushed garlic in every dish I make, and that is ALL you can get from a press. Besides, I enjoy using my knives.

As I mentioned in an earlier post, I enjoy other cuts of garlic as well. I enjoy them sliced lengthwise and thin to put on pizza, I also like the texture of a larger dice when on something like a steak or a pork loin. But when it comes to putting it into a sauce, I tend to want the texture invisible and the flavor the only evidence of garlic. I enjoy using our knives as well, or I wouldn't have so many But when someone comes out and says garlic presses are a waste of time and they can cut them faster with a knife, I have to remind them of reality ... garlic presses for crushed garlic cannot be beat speed wise. I've had professional chefs lose bets over this, they consider clean up time as part of prep time and they find out there is a difference ... you don't stop to clean the dishes in the middle of prepping ... you smash-->peel-->squish-->toss aside for later cleaning, when its time to clean everything else that needs to be cleaned anyway. I just don't understand the one-sidedness of people who are so adamant about not using a press. It's a tool just like your knife, corer, peeler, etc and it has its purpose, turning garlic into texture-less mush quickly. Do use a French knife to core an apple? Not when a corer is available, right? Its all about knowing the right tool for the job, the same thing goes in carpentry ... you don't use a screw driver as a hammer if a hammer is around.
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Old 08-19-2009, 11:45 AM   #24
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Originally Posted by kgirly View Post
I have never really cooked before. I am making a chicken and broccoli dish with garlic..How do you cut/cook garlic? The recipe calls for one clove. I just cut the galicin half peeled and then cut about 1/2 of the whole thing and tossed it in the pan...Is that wrong? ..
It is best to chop the garlic in fine pieces but you have to watch it in the pan so it won't burn. In my opinion it is easiest to buy a jar of minced garlic and on the jar it tells you how many teaspoons or tablespoons=so much fresh garlic
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Old 08-19-2009, 07:25 PM   #25
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It seems to me that no one is right nor is any one wrong..What works for you, me or the other person is the right way. I use to use my press all the time.Now I use the rasp I use to grate Parmesan..Is that wrong? Not for me, my hands cannot use a press any more the pain is unbearable..So the rasp...Remember what works for us is what counts and so to use a knife,a press, a rasp, is right and the fact that we cook and love doing it, that makes it the right way.
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Old 08-19-2009, 08:03 PM   #26
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I agree with Kadesma. Do what works for you. Methodology is secondary to results, or as they say, The proof of the pudding is in the eating.
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Old 08-25-2009, 07:06 AM   #27
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As a Greek I think I am an experct on garlic. We basically put garlic in everything and -strangely- we love it!
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Old 09-12-2009, 12:23 AM   #28
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A garlic press is a unitasker, a kitchen tool that does only one thing. A tool that does only one thing is a waste of money and takes up space that could be used to store tools that do more than one thing.
Yes Im a Alton brown fan.
i for one hate the presses id rather chop them.
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Old 09-12-2009, 01:05 AM   #29
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My complaint with a garlic press is all that wasted goodness left inside.
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Old 09-12-2009, 07:57 AM   #30
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I've never met a garlic press that I've liked.

The small jars of diced garlic in oil has served me well for almost 40 years.
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