Just like it says. Works, doesn't suck, cleans up, etc.

Thanks all.

The chefs and kitchen nuts that I know use a microplane instead of a garlic press, when they don't feel like mincing garlic with a knife.

https://www.amazon.com/Micropl...Grater/dp/B00004S7V8



Like a press, it's faster and produces a finer consistency and stronger taste than knife mincing. But a microplane is easier to clean than a garlic press, and it also serves multiple roles in the kitchen as a fine shredder/grater/zester, rather than being relegated to just one task like a garlic press and collecting dust the rest of the time.

Or if you don't mind having a one-use tool, looks like Microplane even offers a garlic-specific setup: https://www.microplane.com/garlic-mincer-red

I have a really good one, but I don't remember where I got it, or when (but it has been at least 30 years). The only idenfifying marks on it are: "xyliss swiss made pat. pending" Google turns up a lot of links, but the only one that looks like mine is on e-bay for an exorbitant price for what it is.

One tip I have that may help redeem this post is that after pressing the garlic, run a pat or two of ice-cold butter through it. This will clean out the garlic-clogged holes and crevices and make cleaning it much easier.

I really like the OXO Softworks Garlic Press. The clove basket articulates making cleaning a snap.

https://www.amazon.com/dp/B000...HX/?tag=cb-472803-20

This is the one I have. I'm very happy with it. It's very robust and I just pick out the scrap under the running faucet and toss it in the dishwasher. The grate swings out to make it easier. The handles are very comfy, too.

I think my wife has the OXO bald1 mentioned. Or something very much like it. But, I think, half the time she just puts the garlic on a cutting board, lays the flat of a large knife on it, gives it a sharp smack with the palm of her hand, then minces it up.

I have had one of these for about 25 years. Super easy to keep clean and it cannot rust. It's pretty tough to mess up:


The one in the link is revised, newer version but it is very close. The little cleaner/scraper thing now stores in between the handles. So the only tender part on the whole thing gets a bit more protection. On mine it snaps into the head witht he little cleaner nibs facing out. I never saw Pampered Chef make a change that wasn't for the better.

I just mince it with a knife.

quote:

Originally posted by RogueJSK:
Or if you don't mind having a one-use tool, looks like Microplane even offers a garlic-specific setup:

Wow! Another excellent tip; thank you.

I love garlic, but hate preparing it for cooking. We have a press and a microplane, but that looks so much easier and faster to use without the risk of planing bits of skin into the mix.

TBH, I never understood these. Smash n chop with a curved blade.

Or slice thin with a razor blade. So thin, it’ll melt when cooking the sauce.

quote:

Originally posted by flesheatingvirus:
https://www.amazon.com/dp/B000...HX/?tag=cb-472803-20

This is the one I have. I'm very happy with it. It's very robust and I just pick out the scrap under the running faucet and toss it in the dishwasher. The grate swings out to make it easier. The handles are very comfy, too.

This is the best one I have used and I have tried a lot.

quote:

Originally posted by maladat:

quote:

Originally posted by flesheatingvirus:
https://www.amazon.com/dp/B000...HX/?tag=cb-472803-20

This is the one I have. I'm very happy with it. It's very robust and I just pick out the scrap under the running faucet and toss it in the dishwasher. The grate swings out to make it easier. The handles are very comfy, too.

This is the best one I have used and I have tried a lot.

Same. The Zyliss that architect referenced is another good one if you can find them used.

Wow! Thanks everyone!

quote:

Originally posted by flesheatingvirus:
https://www.amazon.com/dp/B000...HX/?tag=cb-472803-20

This is the one I have. I'm very happy with it. It's very robust and I just pick out the scrap under the running faucet and toss it in the dishwasher. The grate swings out to make it easier. The handles are very comfy, too.

Gold standard of garlic presses.

Microplanes are another excellent option

The side of your chefs knife is the original option.

quote:

Originally posted by sigfreund:
Wow! Another excellent tip; thank you.

I love garlic, but hate preparing it for cooking. We have a press and a microplane, but that looks so much easier and faster to use without the risk of planing bits of skin into the mix.

If you get one to try, let me know how you like it.

I wasn't even aware it was a thing until I was Googling for a photo of someone microplaning garlic, and saw they now offered that garlic-specific setup.

quote:

Originally posted by corsair:
The side of your chefs knife is the original option.

That's what I do ~90% of the time.

Squash with the flat of the Nakiri or Chef's Knife blade, then give it a quick rough mince.

I only break out the microplane when I'm extra serious about getting the full power garlic flavor, like in a garlic-centric sauce.

Both of my BILs are chefs, neither owns a garlic press. They do like I do and smash a clove and mince it with a knife.

One of them uses chopped garlic in a bag from SYSCO-but he feeds a large retired community home and time is of the essence. The other owns (shameless plug) Postero in Hendersonville NC, and everything is done by hand and is exquisite.

Once I used a microplane I was sold on it for garlic and ginger.

I was going to take a picture of mine, but then noticed this one on Amazon.

Not exactly the same, but same principle. Plastic cylinder, about 1" diameter, piston that is driven by turning the threaded rod, forces the garlic through a perforated disk. I like it better than the vise-grip types. Disassembles in seconds for easy cleaning.

ART-What's the objective? Uniformity, non-garlic fingers, cleanliness?