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April 11th, 2007 at 6:38 am
What’s wrong with a pestle and mortar? http://en.wikipedia.org/wiki/Mortar_and_pestle Easy to clean and can crush a LOT. Yes I know it’s not always perfect but at least a lot better than most of these “presses”. Another disadvantage, it’s rather big if you only use it for garlic. But it might encourage you to try some new things that can only be done with a pestle and mortar! Create your own curry, guacamole, pesto or som tam. http://en.wikipedia.org/wiki/Som_tam Okay a blender can also be used for most of these but doesn’t have this nice authentic feel to it, you have less control and is harder to clean.
April 11th, 2007 at 11:57 am
Speaking for myself only, I prefer the texture and flavor of discrete garlic pieces to that of a mashed garlic paste, which is another reason I don’t like presses. But you’re right: compared with a press, the old mortar and pestle would be a good bit simpler.
May 10th, 2007 at 3:31 pm
Other companies might make something similar, but I’ve had good success mincing garlic with the hand chopper found here: http://www.pamperedchef.com/our_products/use_care/detail.jsp?productId=240 (I’m not a Pampered Chef “representative”.)
It’s also handy for many other endeavors: from chunking up ham for omelettes to pureeing tomato/avacado into fresh gaucamole. Easy on the hands, and it comes apart quite nicely. The sharp “folded up” blade can be a bit of a pain to clean by hand, but every piece is dishwasher safe if you have that convenience.
May 16th, 2007 at 9:36 am
Is the plastic square on the bottom of the press supposed to come of stay on?
May 16th, 2007 at 10:48 am
Al: If you’re referring to the clear plastic piece with all the holes for the little plungers, that stays in. That confused me at first, too, but it’s spring-loaded and it moves out of the way to let the plungers through as you twist the press.
June 8th, 2007 at 1:51 pm
Garlic has to be handled gently fort he best flavor. Too much battering by tools makes it bitter as the cell walls are broken down and some of the flavor components intermingle. A mortar and pestle not only makes a paste not distict pieces, it brings out the bitterness of the garlic like nothing else. When you eat something and the garlic is perfect and a ver distict taste, it will often be from the gentle handling of the clove (watch smashing it with the side of a knife too when pealing it)
July 23rd, 2007 at 10:11 am
My answer: Trader Joes. I’m sure you can buy it elsewhere as it isn’t a Trader Joe’s branded product but @ Trader Joe’s you can buy, in the frozen section, Garlic Cubes. These are minced garlic frozen into little ice cubes and you just pop out as many as you need. Now I know what you’re going to say… you’ve tried precut galirc buefore (in jars and maybe even cans) and it just doesn’t measure up. Not the same with garlic cubes. They are delightful! I’ve hactually been known to sauteed a whole tray of garlic cubes with just a little olive oil with intent of adding it to some creation or dipping bread but then just eating it with a spoon. Mind you, I will still buy and hand chop fresh garlic, but for convenience without sacrificing taste, frozen cubes are the way to go. The brand is Dorot, oh, and they also have other delightful cubes, like cilantro and basil, but garlic is the way to go.
July 23rd, 2007 at 11:16 am
Dawn Elizabeth: Thanks for the suggestion. I’m living in Paris now – a bit far from the nearest Trader Joe’s – but there’s a chain of frozen food stores here called Picard that sells something similar. Haven’t tried their garlic yet, but I have tried the ginger, which was not too bad, if less flavorful than fresh stuff.
August 5th, 2007 at 12:49 am
Why such a fuss about mincing garlic when a decent chef’s knife does a lovely job? For a fine mash, use the side of the knife, but sprinkle a little salt on the chopping surface to soak up all that delicious juice. I confess, I use my press now and then, but I also use it to squeeze ginger root when I’m too lazy to shred or grate. Now pardon me while I lament that our dog dug up all the garlic I had been carefully growing in the back yard!
November 7th, 2007 at 3:00 pm
I LOVE my Garlic Genius. I got it for Christmas in 2006 and it’s the most used gadget in my house. Cleaning isn’t all that difficult. It comes apart easily and goes right into the dishwasher. I keep a mushroom brush handy by the sink and just push the bristles through the cutting blades to easily clean the garlic out of the squares. Mine is the stainless steel version and it is true that it takes more turns than necessary to get to the garlic. I’ve not tried the white one mentioned in another review .. it sounds like that one may be easier to turn.
November 5th, 2008 at 10:37 pm
I love garlic, obviously since I clicked on a link about garlic. I have a pampered chef garlic press. I couldn’t find a picture of the entire thing, but it comes with a part to clean it. Just like anything else, it is much easier to clean immediately. The part has prongs that fit right into the holes, and when not in use, it attaches to the press so that it does not get lost either. It also claims that you do not have to peel the garlic first. It is $16 and it wastes less garlic than any other press that I have used.
November 5th, 2008 at 10:39 pm
https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=239&words=garlic%20press