We would tell you but then we would have to kill you! Death by 100 garlic presses is what they call it in Siciliano! (you know I’m kidding ck!!)
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I guess death by 100 garlic presses is not that tough if there are 100 holes in your press.
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Way to see the glass as half full ck!
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I mince with a knife, use a microplane if I need it finer or just don’t feel like mincing, or I give it a good whack with my knife, if leaving them whole. Microplaning is not dangerous if you don’t grate at high speed or press with a lot of force; that’s a bad habit we often have. Scraping at normal pace still works, and as your clove wears down (which should only take a few seconds), you won’t start grating fingers.
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I’d say that depends on how large your fingers and garlic cloves are and how well you are at precision work with your fingers.
For me the garlic press is the answer to my problem.
The perfect unitasker.
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Claus, I use the same garlic press all the time. I wouldn’t be without it. Trust me, plenty of chefs use garlic presses, and the one you’ve pictured is a favorite.
Nobody should give a hoot what Alton Brown does or does not use. He wouldn’t make it a week in a high-end professional kitchen.
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Good to see on this board, Charlie.
I actually bought the Oxo garlic press, because a friend of mine, who is a trained chef, uses his at work as well as at home.
He has been working as a chef for 20+ years now.
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They work great. Very substantial in the hand.
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Harters! (BigG from Chowhound) I microplane, too. My mom gave me a micro for Christmas, and I’m addicted.
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