"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Click Here to Login
Thread Tools Display Modes
Old 01-30-2011, 08:57 AM   #31
Senior Cook
Join Date: Nov 2008
Location: Northern Utah
Posts: 108
I can go both ways. I personally use a knife but when the kids are cooking I let them use the press. I am gradually teaching knife skills but kids attention spans are short and I work the knife in on other important tasks.

Two things make every meal better. Pork Fat and Carbonation. It's that simple.
Dumpandstir is offline   Reply With Quote
Old 01-30-2011, 11:02 AM   #32
Sous Chef
Join Date: Jul 2006
Posts: 605
Originally Posted by cmarchibald View Post
Well I wouldn't have that complaint because I'm always using at least 5-6 cloves.

If I only had to chop up 1 or 2 it would honestly be easier to use a knife than to get this gadget out. But for the amount of garlic we use it's a real timesaver.
I understand because we love garlic too. But for many dishes, that would just be too much. So I can stick one clove of garlic in a press and be done with it -- no peeling and, more important, no chopping. For some reason, I detest chopping one or two cloves of garlic.

suzyQ3 is offline   Reply With Quote
Old 01-30-2011, 08:26 PM   #33
Senior Cook
AnnieDrews's Avatar
Join Date: Dec 2010
Location: Oklahoma
Posts: 409
Originally Posted by AnnieDrews View Post
I bought one of these:

Amazon.com: Garlic Grater Set (garlic grater, silicone peeler, brush) - Ceramic, Green: Kitchen & Dining

...at the home and garden show last weekend. Haven't used it yet but am anxious to do so. The demonstrator sure made it look great! It came with the brush and the silicone sleeve to peel it with.
I tried this tonight and it worked great! As with a grater, you REALLY have to be careful of scraping your fingers. Otherwise, I'm pleased.
AnnieDrews is offline   Reply With Quote
Old 01-30-2011, 08:26 PM   #34
Executive Chef
bakechef's Avatar
Site Moderator
Join Date: Nov 2009
Location: North Carolina
Posts: 4,105
Originally Posted by tropical cooker View Post
I have the original zyliss garlic press. It works perfectly and is pretty easy to clean. I use it all of the time. I never need to peel the cloves of garlic. Just pop them in the press.

They have improved on the original.

Amazon.com: Zyliss 12040 Jumbo Garlic Press with Cleaner: Kitchen & Dining
I too hated and gave up on garlic presses until I tried this one.

No peeling, and it just works perfectly! I don't use the included cleaner tool, I just use my dish brush if there is something stuck in the holes.

I think the hate towards garlic presses comes from so many bad ones on the market. I don't know why this one works better than the rest but it just does. I can't peel and chop garlic faster than using this thing.

I am not big on unitaskers, but I use fresh garlic often, so I don't mind having a unitasker in this case.
bakechef is offline   Reply With Quote
Old 02-01-2011, 09:30 AM   #35
Head Chef
sparrowgrass's Avatar
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,817
I think you can use a garlic press for small pieces of ginger, too. Then it would be a duo-tasker. :)
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 02-01-2011, 09:56 AM   #36
Master Chef
luvs's Avatar
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
i'll continue 2 use a knife! that is plenty effective- that's multi-tasking.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 04-19-2011, 06:17 PM   #37
Senior Cook
Join Date: May 2010
Location: SW Colorado
Posts: 116
I love my garlic press and have two

Gosh you guys. I love my garlic press. It's heavy aluminum and I pop in a peeled clove of garlic, press it through and scrape it off with a knife, then use the point of a sharp knife to pull out what's left. I use it so much that I have two so there is always one clean. Maybe should get one in stainless steel just to be cleaner.

So all you who have heavy metal garlic presses, send them to me. I'll use them. Yes I often use a knife to slice or mash, but the garlic press is so easy.
web-collage is offline   Reply With Quote
Old 04-19-2011, 07:04 PM   #38
Senior Cook
Join Date: Sep 2004
Location: S. W. Minnesota
Posts: 157
I have a Zyliss aluminum press. Fast and effective. Don't peel the garlic. Press, slice off the extruded garlic, retract the handle, and the excess usually comes out in one piece. Try it!!!
Walt Bulander is offline   Reply With Quote
Old 04-19-2011, 11:57 PM   #39
Senior Cook
Join Date: Nov 2010
Location: Los Angeles, Ca
Posts: 233
My garlic press sits in the drawer. I use the flat of the Chef's Knife to crush the clove. Once you do that the skin peels right off and the clove is broken open. Then I just cut it in half or quarters and brown it or whatever. Garlic does not need to be grated into food.
mkaylady is offline   Reply With Quote
Old 04-20-2011, 12:32 AM   #40
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,510
Send a message via Skype™ to taxlady
Originally Posted by mkaylady View Post
My garlic press sits in the drawer. I use the flat of the Chef's Knife to crush the clove. Once you do that the skin peels right off and the clove is broken open. Then I just cut it in half or quarters and brown it or whatever. Garlic does not need to be grated into food.
I crush my garlic unpeeled too. One of the advantanges of crushing it with the chef's knife, instead of unpeeled with a garlic press is that you can see any brown or otherwise icky bits and cut them off before they go in the food.

For vinaigrettes I squish, peel, (cut off any icky bits), chop, squish by pushing down while dragging the side of the knife across the garlic, and then mince. I like it to be a paste for vinaigrette. I seems to help the emulsion.

May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:19 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.