I was reading about cooking the other day and the author went on a tirade against garlic presses, and how anything that comes out of a garlic press is no longer garlic. I don't understand. I have always used garlic presses and the 'garlic' that emerges from it, in all its garlicy goodness. So do many of the good cooks I know. Is there a fundamental shortcoming to the garlic press, and if so, why? I don't really understand the physical/metaphysical/spiritual difference between smooshing through a garlic press and finely chopping/squishing with a knife.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)