In a kitchenware store, you’ll find devices for just about any cooking activity you can think of. Some of them aren’t that useful. (Three Christmases ago, my banana cutter and salad scissors were still in present boxes.)
Other kitchen gadgets, such as the garlic press, can, nevertheless, be game-changers if you use garlic presss on your cooking business.
Garlic is an essential component of many recipes. Garlic is a cooking staple because the fresh cloves offer a lively taste to dishes and sauces. Chopping garlic into tiny bits or shredding it with a cheese grater, on the other hand, may be a chore, and the garlic smell on your hands isn’t always simple to get rid of.
Then, occasionally, while eating your cooked dinner, you bite into a chunk of garlic, which overpowers the rest of the dish and leaves you with garlic breath for hours.
A garlic press, commonly referred to as a garlic crusher, is a culinary appliance for crushing garlic cloves. “A good garlic press can break down cloves more finely and evenly than an average cook using a knife, which means better distribution of garlic flavor throughout any given dish,” according to Cooks Illustrated, a well-known cooking magazine from America’s Test Kitchen company in Brookline, Massachusetts.
Garlic presses concentrate the taste while evenly dispersing it throughout the dish. To put it another way, you won’t be alarmed if you take a big bite of garlic that hasn’t been minced. Garlic presses also cut down on cooking prep time.
What does a Garlic Press/Crusher Look Like?
Garlic presses are typically hand-held metal appliances that look like nutcrackers. They exist in a variety of sizes and materials, including metal and plastic, but they all have a chamber for the garlic, two handles, and a grid of small holes for mincing the garlic.
A garlic press’s features differ; some are larger to handle larger or more cloves. The size of the perforations varies as well. Some are bigger than others, while some are smaller. Cleaning devices and other fancy features are included into some garlic presses.
How to Use Garlic Press
It’s really easy to use garlic press. Squeeze the handles firmly together while holding the press over a bowl, container, or directly into the meal you’re making. You can have aromatic, minced garlic in less than ten seconds.
After you’ve finished use garlic press, open the press and scrape the skin out with a food brush or knife. Yes, I said skin, which brings me to my next point.
Do You Need to Peel Garlic Before Use Garlic Press?
No, the skin does not need to be peeled first. The garlic is pushed through the openings by a garlic press, which leaves the skin in the chamber intact.
Some individuals still prefer to peel garlic before pressing it, and that is a personal preference. Peeling garlic, on the other hand, is not required—another time saver!
Should You Get a Garlic Press?
Garlic preparation can be time-consuming, and if you find yourself hating the task of mincing garlic with a Chef’s knife, a garlic press might be the solution for you. This gizmo will make your life easy if you cook frequently.
But, before you go all-in, think about how you like your garlic in the kitchen. Look for one with fewer holes if you like finely shredded garlic. Look for garlic cubes with wider holes if you prefer little cubes. Both choices are available on best garlic press.
Consider the materials as well. The best garlic presses are made of heavy-duty stainless steel that will last for a long time. Plastic ones might work for a time, but they aren’t as long-lasting as metal ones.
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
