The Garlic Press: A Food Ruiner Or A Handy Kitchen Gadget?

To press or not to press, that is the question! Without a doubt, garlic ranks high on the condiment list of many chefs and foodies. It is found in foods all over the world, from main dishes to side dishes. Honey Garlic Ribs, Garlic Mashed Potatoes, Garlic Bread and the list goes on. Have I whet your appetite?

But what is the best method to prepare this spicy herb? This question has been a hot topic among food preparers for years. Some feel that the garlic press is a wonderful kitchen tool that everyone should have. Others are sure that it completely ruins the properties of garlic. This is not a clear problem, it is a matter of taste (literally).

There are two common methods of adding fresh garlic to your kitchen. First, you can peel and cut the cloves by hand, using a knife and cutting board. The other method would be to use a garlic press and extrude the garlic directly into the dish you are preparing.
There’s no denying that a good garlic press can save time and mess. Most presses don’t even require you to peel or touch the peeled garlic directly, preventing the garlic smell from getting on your hands. It’s easy to use pressed garlic in foods, as the garlic comes out almost like a paste and is easily mixed or spread into your creation.

A good garlic press will have plenty of room in the hopper and will be fairly easy to squeeze. Some of the cheaper models require a lot of force to press, and this is difficult for anyone with small hands. A high-quality garlic press will be easy to clean, will actually extrude the entire clove instead of just pounding it into the hopper, and will be durable enough to last. More than one cheap vise has broken at the hinge after a few uses. One of these cheaper models will have you curing the manufacturer in no time.

Many chefs prefer to use diced or minced garlic instead. This is usually done by crushing the tooth with the side of the knife and hitting the flat of the knife with your hand. Then you can remove the loose shell of the tooth. A quick dicing, and your garlic is ready to go. This traditional method is quite effective and easy to master.

You will have to make your own decision about which method is best for you. If you don’t mind a little extra work and mess, you can get by just fine without a garlic press. If you want to keep odor off your hands and need to process a large amount of garlic quickly, then a press may be just what you need.