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Old 04-23-2007, 12:50 PM   #131
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I have one in my drawer only for others who once and awhile help in the kitchen. I prefer the knife.
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Old 04-23-2007, 01:37 PM   #132
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Quote:
Originally Posted by evenstranger
If you have lots of garlic cloves to smash, has anyone tried smashing them with a heavy skillet? Seems I have seen someone smash and peel the garlic with their knife, then drape a piece of plastic wrap over the garlic and finish pulverizing them with a flat bottom skillet.
Wouldn't you damage/warp your skillet that way?
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Old 04-23-2007, 01:44 PM   #133
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A cast-iron skillet would do the job nicely without any harm to the skillet.
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Old 04-23-2007, 01:44 PM   #134
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I have one stored in my drawer..a large Chinese cleaver works a lot better!..just cut off the ends of the clove, then lay the clove on the cutting board and using the flat side of the knife, smash!..the peels will be easy to remove, then, you can dice, sliver, etc.
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Old 04-23-2007, 05:08 PM   #135
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I also have a Chinese cleaver.

And that's exactly what I use to do! The garlic press though, makes the garlic cloves much more mashed.
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Old 04-23-2007, 06:38 PM   #136
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Quote:
Originally Posted by Michael in FtW
I've had 3-4 over the years and they were all crap. In fact, they were so useless that they are probably the only kitchen gadget that I've thrown away after 1-2 uses without a second thought! I can get the texture I want with a chef's knife ... without muh trouble. If I ever get lazier and decide try another one - I think I'll take the advice of the folks at America's Test Kitchen and get a Zyliss. I see them use one just about every week and it does what I thought the ones I bought would do.
That's the brand I got! It's wonderful but a little tedious to ensure a thorough cleaning. I would use my knife blades to smash the garlic but I'm afraid I might break the knife off the handle or warp it after years of garlic smashing.
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Old 04-23-2007, 06:42 PM   #137
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Quote:
Originally Posted by advoca
I find that the flavour of finely chopped garlic, crushed garlic, and garlic from a press is different.

Anybody else found the same?

And I agree: cleaning a garlic press (even with the little knobs that are supposed to push the remnants out) is a pain in the butt.
I concur; there is a fine difference amon all three forms of mashed garlic.
Cleaning is a bit tedious.
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Old 04-23-2007, 09:28 PM   #138
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I usually let my wife clean the press : ) so its not a pain for me at all : P
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Old 09-30-2007, 07:43 PM   #139
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I have a tupperware one that works very well and is easy to clean. However, as I now use lots of garlic in my cooking I have reverted to buying crushed garlic in jars.
I know its sacrilege but it works for me.
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Old 09-30-2007, 07:45 PM   #140
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I have one but I rarely use it. It didnt come with a cleaner thingie and it's a pain in the butt to clean. Easier to just use a knife.
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