Wednesday, April 23, 2014

A New/Old Tool

Years ago, I bought my first garlic press.  It was an inexpensive thing, but it worked great, crushing garlic into small pieces used for cooking.  My only complaint, it was kind of a pain to clean as the little holes would get clogged with garlic pieces.  After a couple of years, I abandoned my trusty garlic press and set my sights higher on one that came with an attached hole poker cleaner.  And then another and another and another...none of them worked as well as my cheap little press from days of old.
So most recently, I've simply been using a very sharp knife a la Paulie from Goodfellas.

The garlic cooks up nicely this way, but the prep is not fast.  I like tons of garlic so slicing 3-4 cloves by hand takes too long.
A couple of weeks ago, a work colleague of mine had a Pampered Chef party and recommended their garlic press.  I think I have found the answer to my garlic prayers...

It looks like a regular garlic press but comes with a small, two-sided tool that attaches to the inside.


But it's not your typical garlic press.  Rather than having to peel the garlic before pressing, you just throw it in the press skin and all.
The flat side of the tool helps get the hanger-on-ers off. 

Inside, all that's left is the skin. 
Then the rounded side can be used to poke out whatever is left inside.  
Tah dah!
Seriously, I'm in garlic heaven with this thing.

21 comments:

  1. Garlic is a very different animal be it cut or crushed. And I've tried the razor slicing after seeing that film. And it does work because the oil can be very hot and not taint the flesh without turning it horrible with burning. I've always found if slicing you need to be very quick to upend the next lot of ingredients to take the heat from the pan.
    Me, I gave up on a garlic crusher years ago. The last one I had I broke on the handle side of the basket. Plus I was never so certain using aluminum with a corrosive. But thats just me being a nut. How much aluminium could one possible ingest via that method. Corse, pots and kettles made with Al is a very different matter.
    Like with you it was the pesky removal of bits from the sieve. And the darn stuff doesn't have the manners to be blasted out in the dishwasher either.
    Isn't it amazing all the same no one had done that before. Seems so logical.

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    1. Yah, I've burnt many a clove of garlic due to not having the other ingredients ready. I find that recipes will often say heat in EVOO until softened (about 2 min), and when I do it the garlic almost browns the second I drop it in the pan. I'll start over and do it again if that happens. Blech!
      I had one fall a part on me too. This one is supposed to be dishwasher safe, but after cleaning it out I've just been hand washing to be safe. I worry more about the water ruining it than the garlic.

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    2. Yes, the one I had changed from that silvery colour after one trip through the washer.
      And I've wondered if garlic shouldn't go in last. But twice the amount. To simmer.

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    3. That might be the way to go. It wouldn't get a chance to infuse the oil before cooking, but then again that's better than burnt garlic.
      Depending on what I'm making I'll add it to the oil and just before it browns I remove it completely. It has a nice flavor still without the pieces (and the chance of them browning).

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    4. No, I really don't think my idea would work really. It would leave a raw flavour of garlic on the dish when what you'd need is an under-note carried via the oils.
      What I've had the greatest problem with lately, well two years, is Basel. It seems to be very strong, and my usual pinch is 3 times too much. And that's in the same country of inedibleness as burnt garlic.
      I have Quail for lunch today, they are surprisingly filling for the size of them. Mind you I've only had them once before. :-)

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    5. Are you using fresh or dried basil? When I cook with fresh I put about half of it in while the dish is still cooking and then the rest after the heat has been turned off. While I have no problem using dried herbs/spices when cooking, I do not care for dried basil. I have it growing in the kitchen window...the only kind I can keep alive.
      When I was little, like 5-6 maybe, the dad of one of my neighborhood friends raised quails in the backyard for his family (eggs and the bird). One time my friend and I were playing in her bedroom and heard her dad on the side of the house. We climbed on the bed and peeked out the window. Her dad had a quail in some contraption, and at that very instant we looked out the window he beheaded the quail. To this day I can still see the entire act in my mind. It was gruesome. I have heard good things about quail, but whenever it's spoken of as food that memory is ALL I can think of. (Shivers)
      But I'm curious, did you cook it yourself or have out at a restaurant?

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    6. Can you hear the lambs, Clarisse. O:-) O:-) O:-)

      Ah no, I cooked them myself, and on the BBQ too. They get them in my local shop for Christmas and Easter. Since they're frozen that have a bit of shelf life. But I suspect the customer base is thin enough. They are seen as a wealthy dish. But in truth they're cheaper than loin by a good bit. Is say what's stopping people is that don't know how to cook them.
      Ånywoo, I thawed them, washed them, split them either side of their back bone with a snips washed them again, dried and set on the chopping board butterflied.
      Then I made a chilli marinade, and allowed them sit in it for three hours.
      To cook, I put them on the bbq griddle with a rack from the gas cooker and a cast iron pan on top to keep wm flat.
      I did over cook them a bit. But using the BBQ masse certain of that. For even though I've a meat thermometer you simply have to make certain fowl is above the salmonella threshold. Next time I'll show roast them.

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    7. Ya, I tend to overcook chicken on the BBQ too, better safe than sorry.
      A chili marinade sounds good.

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    8. Cool beans, you found a press you love!

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  2. I love garlic, too! Sounds like you found your answer!

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  3. that does look like a handy dandy garlic press. Stopping by from mama kats kelley at the road goes ever ever on

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  4. oh yes! I too love my garlic press!

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  5. Kitchen tools (that work) make me so very happy! I just about spit out my coffee when I read: "an average girl with a great pornstar name." LOVE.

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    1. I have a drawer full of tools that I bought because they were supposed to make cooking life easier, but they hardly work let alone make things easier. I have a few go-to items. The first garlic press was on that list, but I'd since removed it due to poor quality of subsequent ones. This one has made it back on my list. :)

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  6. I have that garlic press and love it! But lately we have had a ton of wedding sot go to...I have lovingly made the ring pillows for the weddings but usually buy a small item on the party's Bed Bath and Beyond registry list....and that is usually the garlic press...I am having garlic press envy of those presses...may have to buy me one.
    TGIF!

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    1. I know! It makes a great gift. I actually emailed the PC consultant after a few uses and asked to buy another one. My mom is coming into town and will be here over Mother's Day. So I bought her one too!

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  7. This is exactly why I just started buying pre-minced jars of garlic! Love that tool though!

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  8. I love my garlic press too. I don't know what I would do with out it. I hate the smell of garlic on my fingers!

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  9. That's a really interesting tool. Haven't really seen it around. It sure works wonders for you :)

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  10. That does look like a great tool. I usually give it a whack and then chop it up, which works fine for me except that my fingertips almost always smell like garlic. Love the Goodfellas reference. I love that scene.

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