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Garlic stripped and pressed hard!

You take the garlic clove in your hands. You pull the skin. Tended to be vulnerable and ready look. What next?

You have a couple of options - an approach is old and low tech, plus other hip and a bit of high technology.

You can cut with a knife or use one of many types of garlic presses. The natural first question - are garlic presses necessary? So everything depends on a couple of factors. First, its ease of handling a knife and if their skills or lack of making you less likely to take a knife. Secondly, are you a school that does not believe in the possession of tools in a single function to the kitchen.

If you do not feel comfortable with a knife, then press the garlic itself is useful and convenient.

However, if you are a strong supporter of the standard tools not only aim, then maybe this is not for you.

I can go either way here. While I have no objection to maintain the equipment in the kitchen to a minimum, there are times when a tool is only useful purpose.

First, I cover how easy it is to cut garlic with a knife and then cover the presses. With a knife to cut the garlic is the age old solution to chopping, dicing, mincing, and breaking the garlic to a paste. To more coarsely chopped or sliced garlic, then a knife is your first choice. The size of the desired end result is the main factor.

To begin, simply remove the skin and make sure that the tooth lies as flat as possible, even if it means cutting into the first half. Now, make several cuts along. For slices, then that's it. To Chop - cross section to the desired size pieces.

As with many foods, the youngest of the dice or meat minced flavor extraction will occur before. So if you are cooking something that is cooked for a long time, like a tomato, you would like more dice. This is of course all depends on individual taste. Some people like a little stronger punch their bitter garlic, while others prefer more hint.

As for the knife used to cut the garlic, which depends on the quantity is the garlic is minced and finesse. If one is to cut or slice one or two teeth, and then a cut or a utility knife could be used. However, if one is to cut many teeth or taking a much smaller because you might want either a knife chef's knife or Santoku style.

It would be wrong if I forget to mention mezzaluna sheet can also be used for smaller or cutting hair.

The blade Mezzaluna generally uses a wooden table with a bowl-shaped impression carved on one side.

To mince the garlic, just put the garlic clove over flat as possible on the cutting board and break the wide portion of the blade (if not using a mezzaluna) and then begin to itch quickly with logging / fro.

To me this is the fastest way to do it, but then I'm comfortable with a knife and I think that probably the knife already anyway. Moreover, is one less thing to clean up.

You can also use the flat of a blade to make a quick garlic paste for use in marinades or dressings salad. To make this paste, garlic breaks with the flat of the blade. Then, using a dragging motion to continue crushing and destroying the garlic back and forth on the table as a press-board or scraper until the desired consistency.

A good knife and a wooden cutting board are all one needs to prepare garlic. Also prove to be the least expensive way to prepare the garlic, as most already have a knife in the kitchen. It is also one less thing to store away if space is a problem.

So without further ado, let's talk presses. What is the main objective? The main objective is to press a clove (s) through the device to produce a minced meat as a state. Some, like Mr. Alton Brown, say the machines crush the garlic in a really unpleasant. Similar to what others Potato Ricers say do to the potatoes. Never the less, a "bite" is the end result.

A garlic press is composed of two long-handled hinged on the top. One of the drivers has a complete basket-shaped holes where the garlic. The other arm is fixed or flat end of free oscillation (embolus) that fit into the basket and press the garlic through the holes.

Most come with a plastic piece designed to fit into the basket with caps Game of the holes to help push out the remaining garlic in the basket. It is useful to have.

Presses come in various materials. Some are resistant plastic, some other stainless steel and molten metal, coated to avoid odors and stains. The key is the hinge of force. In general, the volume of the basket is the same size, but all may vary slightly.

Before proceeding further, I note that this tool depends on the personal hand strength. If you have any type of arthritis or other disease that causes weak grip or hand strength, then meets with a garlic press hard. However, a company manufactures a range counter which push down using your body weight in comparison with the grip. It may still be too difficult to use, depending on the degree of discomfort in the joints.

To use a press is pretty easy. Put the tooth (s) in the final basket of the game until the plunger and squeeze the two handles and press the garlic into the container of capture. Some, like garlic to scrape off the plunger, others like to leave it out. As to whether peeled or not depends on you; presses are designed for road work. I I tend to the skin of the teeth first as I want all the garlic in my food. You may notice a little garlic in reality before the release of garlic juice comes through the press. This is not something to worry about and some consider it a great benefit.

For the sake of longevity, rinse the press as soon as possible after use. If you wait too long to fix the problem, garlic, juice stands and will be harder to clean.

This can cause long term problems.

There are several companies that make garlic presses, some you know some may not. They come in different price ranges and not all stores carry all brands. I have a list of each manufacturer or product here, only those with which I am familiar.

If you become a frequent visitor here, you will find that can not get into assessments and recommendations.

However, based solely on construction products, quality of materials and the already said hinge strength, there are some I like more than others. You generally find that these machines perform better and last longer than others.

I find the brand Rosler to be very good, easy to use. The most expensive of the bunch, but has a very strong all stainless steel body, effective and easy movement to clean. After that I like Zyliss, has a very strong joint solid die cast body that will last a long time and presses with ease. If I had to choose a third option, would the press Kuhn Rikon. Some have said use your fingers pinching was possible, but care should prevent this problem.

After of those three, the others are in the same general class. They work quite well and serve their purposes, but probably will not last that long. There is a product that both presses and a separate basket slices. Cut and press combination AMCO Houseworks has added versatility with dual function.

The Alligator works well for garlic, similar to the Cuisipro, is a press body weight compared with grip strength.

About the only ones I like are not drawing styles Genius garlic and Chef'n. The extra effort to provide the same basic result does not seem necessary, but are also much harder to clean.

In most garlic presses work as expected.

If you know where to buy in your area, contact the manufacturer or local kitchen store.

"Traditional" Garlic Presses:

Rosler Garlic Press

Zyliss Jumbo Garlic Press

Zyliss Sushi Garlic Press

Kuhn Rikon Epicurean Garlic Press

OXO Good Grips Garlic Press

OXO Good Grips i-Series Garlic Press

Cuisipro Countertop Garlic Press

Amco Professional Garlic Presser / Slicer

"Nontraditional" presses:

Genius USA Garlic Cutter

Chef'n Garlic Machine

Alligator Mini Cutter / Garlic Press

There are other products that may also "cut" the garlic, but is part of another article. These products have the ability to cut food than just garlic. Stay tuned.

If you have any questions or for more information, please visit http://www.kitchenboy.net or send an email to kitchenboy@kitchenboy.net.

About the Author

I am a trained culinary sales person, who writes about kitchen tools, gadgets and appliances.
KitchenBoy.net

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