Of course, you could use a cooking knife to cut the garlic into pieces or squash it in a paste, but if you are aiming at speed (not all?), it is much easier to use a press to crush the right garlic in your bowl or skillet. In addition, we found that there is also a big difference in taste. When we covered spaghetti with olive oil and garlic (some pressed, some cut with a knife), we discovered that the flavor was much more intense in the batch made with the garlic press.
What’s the best press? After testing 35 of them, we like the Vacu Vin ajo Press ($25, amazon.com) more. Using Vaci VIN, our tests have shown that you can press almost any bare carnation and peel (not having to peel is equal to more time saved!). Even better, this garlic press was big enough to hold a couple of nails at once.
Furthermore, we know how to get out of the kitchen after dinner and help with homework or curling on the couch is also a preference, so we like to see a press that has a cleaning mechanism or scraper to assist you to get rid of all output Duo data before you wash it. During our tests, we discovered that it was rare for any press to come out of the dishwasher with all the small clean, and clear holes. But the one who did it was our winner Vacu Vin.
Another thing to think about when you are shopping is how you like chopped garlic. If you like small cubes, look for a press with larger holes. For thinner, more “grated” Chop, choose one with smaller apertures.
Ready to start cooking? Once you are in the full garlic mode, consider these other helpful hints:
- The better place to store garlic is in a dry place at room temperature, not in the refrigerator.
- If you want to peel the garlic before crushing, use the smooth edge of a large knife and push it down on a clove till you hear it crack. Next, peel the skin.
- To remove the smell of the garlic from your hands, wash them with soap and water, then rub them in a stainless steel product, such as a spoonful or tap.