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?
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.
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.
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
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