|
|
Post by soupandstew on May 7, 2019 17:41:36 GMT -5
After many decades of dedicated, if occasional, service, my garlic press died an ugly death in the dishwasher recently. It was my very first piece of "gourmet" kitchen equipment, purchased in 1992 or so when I fell in love with Lebanese recipes. I'm sure I've put it in the washer before, but this time it came out without the chrome plating, leaving behind a very nasty gray base metal (zinc?) which came off on my hands, so therefore it went into the garbage. Any recommendations for a replacement? The Rosle at Surletable looks lovely but, at $50, too pricey for once-a-month use. Will the Oxo from Bed, Bath & Beyond for $25 do the job?
|
|
|
|
Post by karenw on May 7, 2019 19:20:27 GMT -5
I have a Pampered Chef one that I love. If that is not an option, OXO is always very reliable. Cook's Illustrated always recommends the Kuhn-Rikon which is a bit more affordable than the Rosle. They do also have the Rosle for less than $50. I don't use mine alot either, but when I am lazy or want to use it, is is handy to have.
Karen
|
|
|
|
Post by swedishcook on May 8, 2019 14:30:26 GMT -5
$50 for a garlic press? That's crazy! Look at Amazon and read some reviews. That often helps me. Did a quick check and found around $30 being the costliest. Sorry, but I can't give a personal recommendation. To tolerate garlic i have to mince finely and sauté in oil for a while  |
|
|
|
Post by soupandstew on May 8, 2019 15:51:53 GMT -5
Thanks everyone for the input. I did go to Amazon and found it interesting that some reports differentiate between crushed and minced garlic, which I always have, following each recipe's recommendation. Given that my use of a press is only monthly, I may just switch over to mincing on those recipes and see if I detect a difference in taste or texture. Mea culpa here, I have actually purchased a bottle of ginger/garlic paste which certainly shortcuts a lot of recipes starting with "two tablespoons minced garlic, two tablespoons minced ginger" etc. And jumpstarts some pretty awesome marinades too.
|
|
|
|
Post by wallycat on May 8, 2019 16:33:58 GMT -5
The gray is probably brushed aluminum and the detergent can change the feel of it and sometimes makes stuff rub off... I have 5 garlic presses (yes, the Rosle amongst them)--my favorite and hands down go-to is the Zyliss. I bought (one of the 5 count) a larger version and prefer the regular sized one. It is aluminum and some people object to that but I have never had an issue with it.
|
|
|
|
Post by Catbatty on May 26, 2019 14:16:28 GMT -5
We love garlic...in everything. Because we don't mind larger pieces, we almost never use our garlic press. I don't mind mincing by hand...but what I would love to not do is the peeling. I bought one of those rubber roll things...used it once and never again. As I recall, it didn't do much so I gave up on it, too. Maybe somebody has come out with a new invention: PEEL AND MINCE or CHOP. Wouldn't that be nice? If anyone knows of such a miracle, please tell.  Signed, Catbatty - just moved into new (used) house and everything is in boxes. That's why I haven't been around much. |
|
|
|
Post by wallycat on May 26, 2019 15:35:08 GMT -5
Catbatty, you can put cloves in a glass jar with lid and shake....the peels come off and you can proceed with your chopping/mincing.
Congrats on your new home. Don't envy moving but love the idea of it.
|
|
|
|
Post by Catbatty on May 26, 2019 17:04:11 GMT -5
THANKS Wallycat!! I will give that a try? Is it the glass, the metal? Would a Ziploc container type thing (plastic) do same? This will be interesting! We eat garlic a lot...even grow it and still manage to run out of it so we have to buy it at the market. <Here, smell my breath...you can't even tell. LOL> Catbatty, you can put cloves in a glass jar with lid and shake....the peels come off and you can proceed with your chopping/mincing. Congrats on your new home. Don't envy moving but love the idea of it. |
|
|
|
Post by wallycat on May 26, 2019 17:13:23 GMT -5
LOL, that's adorable.
I don't think a ziplock will work. I think it needs a firm surface to get banged up to slip the skins. Though you could try beating them against a counter in the ziplock. Still, the glass will wash out and you can reuse it and the ziplock is a pain to wash out and less durable.
|
|
|
|
Post by Catbatty on May 26, 2019 17:21:06 GMT -5
LOL... Not the bag (although, that's a thought)...what I meant was container. I can't remember names of other brands I have...but like Tupperware...lock on lid.  LOL, that's adorable. I don't think a ziplock will work. I think it needs a firm surface to get banged up to slip the skins. Though you could try beating them against a counter in the ziplock. Still, the glass will wash out and you can reuse it and the ziplock is a pain to wash out and less durable. |
|
|
|
Post by Catbatty on May 26, 2019 17:24:15 GMT -5
soupandstew: sorry to have hijacked your thread. one thought always leads me to another and I tend to DO THAT. <slapping self repeatedly--ouch!! ouch!!>
|
|
|
|
Post by emma on May 26, 2019 20:35:16 GMT -5
Cut off the root end of garlic, mash with the broad side of a knife blade. The garlic clove is peeled, and no gadget was needed.
Either use the mashed garlic clove, or mince with the same knife.
|
|
|
|
Post by swedishcook on May 27, 2019 10:38:54 GMT -5
Thanks wallycat! I'll try your method for removing garlic peel. Regarding garlic press I just want to mention what one SIL in Sweden does with garlic. I had given her and her sister each a Microplane zester. Her (older) sister uses it for citrus, she uses it for garlic in lieu of a garlic press. Both these ladies are excellent cooks and have shared many great recipes with me |
|
|
|
Post by swedishcook on May 27, 2019 12:05:07 GMT -5
Catbatty - just moved into new (used) house and everything is in boxes. That's why I haven't been around much. Catbatty, congratulations on you new, pre-owned home! |
|
