freefallin1309
Senior Cook
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.