Chopping vs. Pressing Garlic

Does it make any difference if I run my garlic through a press instead of chopping it? Chopping it is so messy and sticky.

  • 3078 views
  • 9 Comments

9 Comments

Review our Code of Conduct
Don't send me emails about new comments

Voted the Best Reply!

Amypineapple
Amypineapple March 20, 2012

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. :)

Review our Code of Conduct
Don't send me emails about new comments
bigpan
bigpan March 20, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Greenstuff
Greenstuff March 21, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Helen's All Night Diner

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!

Review our Code of Conduct
Don't send me emails about new comments
Ophelia
Ophelia March 21, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
inpatskitchen
inpatskitchen March 21, 2012

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

Review our Code of Conduct
Don't send me emails about new comments
drbabs
drbabs March 21, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
babytiger
babytiger March 22, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
calendargirl
calendargirl March 22, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Showing 9 out of 9 Comments Back to top
Recommended by Food52