- 10-31-2008 03:49 PM #1Crazy Ol' Southern Lady
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Why Don't Professinal Chefs Use A Garlic Press? Why don't professional chefs use a garlic press?
Posted by bareneed, October 30, 2008 at 1:34 PM
I have a garlic press that I love. I use it daily, whenever I need to add garlic to any of my recipes. It is quick and simple and easy to clean. I have noticed on Food shows on television, that almost all of the professional chefs, slice their garlic or hand chop it. It seems a waste of time to me. Can anyone out there enlighten me?
Why don't professional chefs use a garlic press? | Serious Eats : Talk : Cooking and Baking
Boy, Alton sure got talked a lot about in the comments.
Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
- 10-31-2008 03:50 PM #2
- 10-31-2008 04:14 PM #3
I had one. I saw some chef on TV (pre AB) use it. I thought it was cool. The one I had ended up breaking, plus it was a beast to clean, I didn't replace it.
Then AB taught me about unitaskers.
I'm a knife gal
- 10-31-2008 06:03 PM #4
Mine is quick, and easy to clean. It even gets the juice, that runs out on to the board if I chop it.

- 10-31-2008 06:14 PM #5Crazy Ol' Southern Lady
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I like the trick of using your microplane. I'll have to give that one a try.
Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
- 10-31-2008 06:18 PM #6Member
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I just buy already pressed garlic in a jar.
- 11-01-2008 10:40 AM #7
I've seen Guy, Michael and Giada all use a garlic press, depending on the recipe. Sometimes you want it to release the garlic juice and other times you want pieces. I usually use chopped because I like the little pieces.
BerryBaby
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- 11-01-2008 03:08 PM #8Crazy Ol' Southern Lady
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I usually use it whole or chopped, because I like a mild garlic flavor. Too much garlic or too strong, and I'm burping it for the next day.
Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
- 11-01-2008 04:48 PM #9
I think that for a while garlic presses were not thought of as "cool" it seems like the more serious "pretentious" chefs scoffed at the thought of using one. It is one unitasker that I am happy to have, the Zyliss that I have has a non stick coating and all I have to do is run hot water over it and knock out the holes with my dish brush, for me this is much easier than pulling out a cutting board to chop one clove of garlic and NO PEELING! Before I found this press, I used the stuff in the jar, to me the pressed garlic has much more flavor though.
MAC
Before you criticize someone you should walk a mile in their shoes, that way when you criticize them you are a mile away and you have their shoes!
- 11-01-2008 04:51 PM #10
The whole internal section with the holes folds out on mine and you can wipe it off as easy as a knife.

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