Garlic press review
Our old hand me down garlic press broke recently.
We've been using this fancy stainless steel garlic press for the last two months.
It's a lot easier to clean and seems like a more solid design than the old one.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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I've one like that, which has lasted a decade. Very solid.
But, still a pain to clean, and after pressing 3-4 cloves, the skins gunk it up and it has to be cleaned out to press more. Also, some garlic is wasted.
A good mortar and pestle and chef's knife are better value. I can smash large quantities of peeled garlic in my M&P.
Whapping cloves with the flat of the blade removes the skins in a jiff. Also, sprinkle a pinch of salt over a clove of garlic (to grind against it) and draw it under the flat of the blade and out under the edge and you can quickly develop a nice garlic paste, in less time than it takes to clean the garlic press.
These more cheffy methods also give more control over how far it's pressed/pasted, which changes the taste of the garlic.