So true.

Incredible how many worthless kitchen gadgets are out there. Perhaps time for a Pelican kitchen 'go / no-go' thread?

Do!

I have the Kuhn. It does work well. And I think it came highly recommended from America's Test Kitchen. However, lately I've just been slicing it very very thinly (almost translucent) with one of my small kitchen knives. A Microplane also works well;sort of grates it (watch those finger tips). And of course there's the tried and true, smash and chop as was mentioned before.

http://forums.pelicanparts.com/uploa...1412216207.jpg

I do think that pressed garlic can overwhelm a dish if you aren't careful. I think that's why I've gone back to using a knife. The salt trick is one that I use when making a caesar dressing.

I lived with an Italian woman for two years...she could open empty kitchen cabinets and make a world class meal.
That woman was an unreal cook!
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She did this:
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<iframe width="560" height="315" src="//www.youtube.com/embed/MQhBfRDd6GM" frameborder="0" allowfullscreen></iframe>

I use one of these:

Amazon.com: NexTrend 3rd Generation Green Garlic Twist: Garlic Presses: Kitchen & Dining

http://ecx.images-amazon.com/images/I/41jIKaPoWVL.jpg

Our old garlic press was a pain to clean and held water inside the handles after washing it. I was happy when it broke at the hinge and couldn't see paying $50+ for nice replacment.

One other thing I'll mention about the Kuhn press, is that I have pinched the flesh of my hands in between the handles before.

That Goodfellas scene always cracks me up. But I find that method gets the right garlic flavor for me.

This gives you a whole different garlic product. When you roast the garlic whole, the alliinase does not come in contact with alliin which means the allicin and other sulfur compounds are not formed.

The paste you get would not be the same as the paste you would get from squashing garlic cloves.

Will has the one I was gonna take a pic of!

Oh, man - I've bought three different ones now and I'm about to surrender to the inevitable of just chopping garlic, as recommended above. All the ones I've tried are a pain in the a55 to clean, have the leverage all wrong, or both.

Thanks gents, for all your input.
I'll poop around a bit and see what I want to do.
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SmileWavy

Over the years, I've had a few presses that ended up being crap, hard to clean, broke where the handles joined, etc....

I finally bought the Kuhn Rikon, but I, unfortunately, ended up with the plastic handled version. It still works pretty well, but I think you lose some of the crushing power due to flex of the handles. But it is much better to clean than any of the others and seems to work well despite the plastic handles.

mmmm, garlic, yummy.

I've never seen so much garlic used as when I was in Southern Spain near Jerez. I swear EVERYTHING had garlic in it except the Sangria.

This is how it was sold in the grocery stores.

http://rivista-cdn.sandiegomagazine....8bbc2ed5b.jpeg

http://www.friedas.com/wp-content/up...cBraid_031.jpg

I didn't even see any individual bulbs like we usually get here at grocery stores.

Should we care about any of this?

I know

If you use garlic in food you should.....

Now that's funny! :D

I purchased this for my Italian wife and she gave it two thumbs up.

FWIW, I can chime in that it is very easy to properly clean for her next incredible creation.

I was doing a search on Amazon and found another listing for the product linked above. It is the same item, but it is only $38.33 versus $49.95 in the above listing.
Amazon.com: Kuhn Rikon Epicurean Garlic Press: Kitchen & Dining

I looked it up on the Kuhn Rikon website and they only make one all stainless-steel garlic press. So, if anyone is considering buying one, you may want to save $11.62. :)

Thanks for that, Paul.

Hand cutting garlic? No. I gave that up years ago when I got this:

http://forums.pelicanparts.com/uploa...1412262100.jpg

From Henckel. It was a gift ~15 years ago & it works very well. To clean: rinse with water immediately after use & use a pointy knife to get the pulp from the corners. It only takes seconds . . . and I use a lot of garlic.

Ian