Does it make any difference if I run my garlic through a press instead of chopping it? Chopping it is so messy and sticky.
I read in a couple of cookbooks that pressing is never recommended because the juice that results can be bitter. But honestly, my palate is not sophisticated enough to detect whatever they're talking about! I finally transitioned to exclusively chopping, though, when I got good enough at chopping that it would take me longer to wash my garlic press than it would to just chop. :)
At the end of the day, both methods yield the same result- except with a press you have a more difficult clean up. I prefer to crush the garlic with some salt using the flat of my chefs knife. Drag the flat of the knife a few times over the garlic and you have what you want and some good therapy too.
Chris is a trusted source on General Cooking
There's a mega-thread on garlic presses here, and you might want to search for it. But my personal experience is that crushing and cutting result in completely different products. I like garlic flavor but not harshness, let alone its aroma exuding from my pores the next day (yes, that's happened). So more and more, I cut rather than crush. Sometimes to the point that I just cut cloves in half and use a lot, like 10x, more of them than I would have when I crushed.
I keep my garlic in the freezer. Easy to peel, then I either slice finely or grate on a MicroPlane... As for the smell on your hands - get one of those nifty stainless steel gizmos. Never thought they would work, but they do!
I either chop or grate on my microplane depending on how dispersed I want the flavor to be. Definitely grated for marinades, salad dressing and dipping sauces, chopped for soups, stirfry, garlic bread, etc.
The microplane is way easier to clean than a garlic press would be (I used to use a japanese ginger grater, but it got dull and I ended up with fiber and juice most of the time). Do give chopping another chance though, using a large knife and an adequately large cutting board makes it a lot easier.
Pat is a trusted home cook.
I chop, press and microplane...sometimes a recipe needs a little garlic "oomph" at the very end and that's where the microplane or garlic press comes in handy
Barbara is a trusted source on General Cooking.
I know it labels me an amateur, but I have this great garlic press--Kuhn rikon-- that I found out about from Cooks' Ilustrated. It works well and is easy to clean. Sometimes I just need to use it, perhaps out of laziness. Anyway, it's just another tool, not a religion, so I say whatever works is fine.
I have no problem chopping garlic nor do I with using a press. I chop when I'm already using a board for something else. I use a press when I don't want to get a clean board dirty just to chop up a clove of garlic. My microplane isn't any easier to clean than my garlic press.
I've taken to using a hand held flat grater with holes larger than a microplane. My husband likes to use the Mouli grater when he has several cloves of garlic. Both work well. Love the idea of freezing the garlic and will try that --- clean-up should be much easier with the frozen cloves.
Please enter a valid email address.
Well played. You deserve a cookie.
The most effort you'll exert will be flipping it on the grill
Start Your Marinades
Add Bitters to Your Juice (Really)
Reusable Baggies (& More Smart Storage)
You Say You Hate These Foods?
Pre-order Amanda & Merrill's Cookbook!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.