I often use Garlic in recipes, generally I chop it up or otherwise depending on the recipe. I was out at Wallmar the other day and picked up a garlic press on a whim.
The press forces some of the garlic through small holes but not all of it.J ust exactly what is the end result supposed to be? Just curious.
Advanced Primate XP Pro 64 Bit O/S
I bought a Susi (from Switzerland?) and it really wasn't all that expensive - I think less than $20. It's supposed to be sort of top-of-the-line for it's price. And no, everything doesn't go through - it's impossible, you know, unless the plunger extends beyond the grill. If i'm using peeled cloves, when I'm done, I just take a toothpick and scrape the junk inside into the pan. If i'm using unpeeled cloves, I do the same thing, but into the trash. Garlic is not exactly the price of gold, and some waste is expected <G>. There's many times I'll chop a clove for eggs or whatever and throw more than half of it away.
-- The Doc says my brain waves closely match those of a crazed ferret.
In article <[email hidden]>, [email hidden] says...
Quoted message said:
Advanced Primate said:
I often use Garlic in recipes, generally I chop it up or otherwise depending on the recipe. I was out at Wallmar the other day and picked up a garlic press on a whim.
The press forces some of the garlic through small holes but not all of it.J ust exactly what is the end result supposed to be? Just curious.
Advanced Primate XP Pro 64 Bit O/S
I bought a Susi (from Switzerland?) and it really wasn't all that expensive - I think less than $20. It's supposed to be sort of top-of-the-line for it's price. And no, everything doesn't go through - it's impossible, you know, unless the plunger extends beyond the grill. If i'm using peeled cloves, when I'm done, I just take a toothpick and scrape the junk inside into the pan. If i'm using unpeeled cloves, I do the same thing, but into the trash. Garlic is not exactly the price of gold, and some waste is expected <G>. There's many times I'll chop a clove for eggs or whatever and throw more than half of it away.
I was given a very nice garlic press and used it twice. I just wasn't happy that the garlic was basically a paste.
My usual method of garlic preparation depending on dish is to simply crush with a broad knife, or crush and then chop in either a rough or fine fashion. Takes less than a minute to do two cloves.
I was given a very nice garlic press and used it twice. I just wasn't happy that the garlic was basically a paste.
My usual method of garlic preparation depending on dish is to simply crush with a broad knife, or crush and then chop in either a rough or fine fashion. Takes less than a minute to do two cloves.
My garlic press came with two inserts, one fine and the other coarse. I use the latter a because I marinate a lot of things in lemon or lime juice and olive oil with garlic and other herbs. It works great, gets the juice out out and the cloves into small pieces. It is fast and easy and does the job I need it to d very well.
"AlleyGator" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Advanced Primate said:
I often use Garlic in recipes, generally I chop it up or otherwise
depending
Quoted message said:
Quoted message said:
on the recipe. I was out at Wallmar the other day and picked up a garlic press on a whim.
The press forces some of the garlic through small holes but not all of
it.J
Quoted message said:
Quoted message said:
ust exactly what is the end result supposed to be? Just curious.
Advanced Primate XP Pro 64 Bit O/S
I bought a Susi (from Switzerland?) and it really wasn't all that expensive - I think less than $20. It's supposed to be sort of top-of-the-line for it's price. And no, everything doesn't go through - it's impossible, you know, unless the plunger extends beyond the grill.
There are plenty like that, if you look - they have little 'pips' or short rods on the press plate that fit thorough the holes. I still prefer to prep. it by hand though.
