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Old 06-17-2008, 01:10 AM   #11
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Originally Posted by Maverick2272 View Post
My knife works great :)
I have to say that I agree here. The chef's knife certainly has to be the best all-purpose kitchen tool you can have. I put money into my knives; most everything else is an afterthought for me.
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Old 06-17-2008, 01:11 AM   #12
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On second thought, I'm just being grouchy - I just don't understand why folks don't make things well enough in the FIRST place... I guess I'll fork over a couple of bucks and get the new pokey from Zyliss. (dumb piece of plastic) **grumble**
=end of rant=
You want the truth? My personal experience with this press (we used to have in the catalog) has been that people LOSE that part, or don't store it with the press like it's intended. It's a slick value added feature, but not a dealbreaker on the function of the press. Zyliss makes sure the press is the bombdiggity, while the cleaning tool is a "nice, but not essential" accessory (for most people). I'm impressed you keep it and USE it.
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Old 06-17-2008, 01:17 AM   #13
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A chef's knife and a garlic press yield two completely different results ... and considering that many a home cook is intimidated as the day is long by a long sharp knife, garlic presses do have their place. There's no disputing the speed aspect of using a press. And then there are people who don't want to "touch" the garlic, don't want to smell it on their hands, don't want that sticky mess on their cutting board. A garlic press is very non-threatening and packs a real flavor whollop. Fresh garlic is amazing. That press is like an introduction to the real world for some people!
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Old 06-17-2008, 06:03 AM   #14
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I'm not sure I'm following this.... are you talking about cleaning that pulp out from the inside of the chamber? I just used my garlic press yesterday. I dug out the "pulp" with a fingernail and used the spray attachment on the sink to squirt out the rest, from the outside back through. Same as I do with a cheese grater. I had no idea that some came with cleaning attachments , but I don't know that I would use it if it did. Mine is a hand-me-down. No writing on it, so I don't know the make. Probably a K-Mart special
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Old 06-17-2008, 08:37 AM   #15
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Originally Posted by pot clanger View Post
On second thought, I'm just being grouchy - I just don't understand why folks don't make things well enough in the FIRST place... I guess I'll fork over a couple of bucks and get the new pokey from Zyliss. (dumb piece of plastic) **grumble**
=end of rant=
I have the Zyliss susi but it did not come with the pokey, so I use either a toothpick or a wooden skewer.
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Old 06-17-2008, 08:37 AM   #16
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I'm not sure I'm following this.... are you talking about cleaning that pulp out from the inside of the chamber? I just used my garlic press yesterday. I dug out the "pulp" with a fingernail and used the spray attachment on the sink to squirt out the rest, from the outside back through. Same as I do with a cheese grater. I had no idea that some came with cleaning attachments , but I don't know that I would use it if it did. Mine is a hand-me-down. No writing on it, so I don't know the make. Probably a K-Mart special
I have that one as well as the Zyliss.
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Old 06-17-2008, 10:19 AM   #17
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A chef's knife and a garlic press yield two completely different results ... and considering that many a home cook is intimidated as the day is long by a long sharp knife, garlic presses do have their place. There's no disputing the speed aspect of using a press.
The results can be the same, depending on how you use the knife. I usually crush the clove with the flat side of the knife, then cut it into smaller pieces as needed. As I see it, I have more control over the result. re: the speed aspect, using it to crush is certainly faster than chopping, but then you have another tool to clean, which negates the advantage.

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And then there are people who don't want to "touch" the garlic, don't want to smell it on their hands, don't want that sticky mess on their cutting board.
Those people shouldn't be allowed to use garlic! Just kidding. I'll never forget, though, I was in the grocery line once and the woman ahead of me was buying a head of garlic, apparently for the first time. She was fussing at the clerk about having to buy a whole head when she only needed a few cloves for her recipe. I sometimes wonder if she ever bought another one
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Old 06-17-2008, 10:24 AM   #18
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What I don't like about garlic presses is all the wasted garlic goodness
that remains in them after you squish.
If the "nutrients are near the skin" theory holds true for garlic, all those
healthy things are going to waste! ;)
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Old 06-17-2008, 10:43 AM   #19
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GF, I think someone on here said that they toss those into the dish, too.
Thing is, if the "pulp" is OK to toss in the dish, then you probably didn't need to get out the press in the first place
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Old 06-17-2008, 10:48 AM   #20
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Yeah, but if you toss in the pulp, you need to chop it a little first,
so why not just chop it all?
(He says in his best Devil's Advocate voice, LOL).
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