Garlic Press: Yes or No?

[Calypso 465]

I grew up seeing Mama press garlic using a knife.

When I cook, I press garlic cloves using a flat plastic spatula and then mince each of them.

[~happyndinlove~ 540]

slice it, dice it, and use it whole.

press too messy and don't want to leave any behind.

slow saute or flash fry the garlic with a little olive oil and sometimes red wine. helps to release the flavor. also like to roast it until mushy for bread spread...hmmmm...ok, i'm smelling it now, lol..time for some spicy marinara!

[one...two...tree 2,762]

what is a pearl of garlic?

Edited: changed pearl to bulb. Thanks Nessa.

[Mr. Big Dog 10,747]

what is a pearl of garlic?

Pearl Garlic

[Ban Hammer 13,977]

link

[Laveau 67]

I go through waaaay more than 2 garlic bulbs per week. Depending on what I cook, I dice it, cook the cloves whole, and crush them with my awesome press. I even eat it raw just like jalepeno or serrano because it's spicy, especially red-skinned garlic. I really really really like garlic.

[spookyturtle 9,466]

I use all methods listed, depending on what I am cooking. Sometimes I brown it, sometimes not. For shrimp scampi, brown it slowly in extra virgin olive oil. Roast whole cloves with chicken. And to keep vampires away, make a necklace with the whole bulb, the more the better the protection.

Edited March 3, 2010 by spookyturtle

[rin and john 71]

I used to use the diced garlic in the jar (lazy way). Rin uses a mortar and pestle and mashes it (varying degrees of mashing depending on the dish). Frequently, Thai chilies get mashed, as well.

Last week bought a package of five heads of garlic (10 to 12 cloves per head). Lasted a week, so we go through 50 to 60 cloves, pearls, whatever; in a week (family of five).

For the garlic mashed potatoes, we use roasted garlic. Cut the top off a whole head of garlic (about a quarter of it), put it on aluminum foil, drizzle olive oil on it, salt, pepper, wrap it up with the foil, and roast in the toaster oven about 45 minutes. Squeeze the roasted garlic out of the cloves and mash into the taters. Yum, Yum!

Also use the roasted garlic when making garlic bread. The roasted garlic is much milder in flavor.

Edited March 3, 2010 by rin and john

[William33 110]

(Organizers - please do not move this topic/poll out of OT)

Anthony Bourdain, "Treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas, don't burn it. Smash it, with the flat of your knife blade if you like, but don't put it through a press. I don't know what that junk is that squeezes out the end of those things, but it ain't garlic."

....

I like Bourdain, but I don't agree with him on the use of a garlic press.

I like Bourdain also and disagree as well.

A good garlic press will get the job done. Example: http://www.oxo.com/OA_HTML/xxoxo_ibeCCtpOX...&item=46703

The key is not to overload the press, to prevent partially crushed garlic from exiting the top of the press. One or two, split cloves at a time. That said, I use a garlic press when cooking. I find that "slivering" is a waste of time.

My wife on the other hand, crushes garlic in an "olekan", which is like a mortar and pestle, only better. Indonesians crush everything in there and the results are amazing.... I cannot get the proper technique down though.

Edit to add: Who moved this thread to polls?

Edited March 3, 2010 by William33

[K and L 27]

I use the back of my knife to help take off the peel, and then crush in my mortar & pestle, dice, slice, mince, julienne, crush, or leave whole depending on what I'm making.

I usually use about 1 1/2 heads of garlic a week when cooking for two.

[Leafgal 3]

Depends on what we are cooking how we do it.

[Nessa 23]

i buy those jars of minced garlic... don't have to mess around with whole garlic cloves then

that doesnt taste the same

[Marilyn. 340]

that doesnt taste the same

don't notice a huge difference myself.. it is just easier and cheaper for us because we don't really use a lot of garlic...

[Saddle Bronc 124]

1. slice (Pras uses lengthwise slices, I do crosswise); anyways, I can easily cut it fine enough to be close to pressed
   
2. at least two clusters (bulbs) weekly
   

I bought it once before, but the smell and flavour is just not the same as when it is freshly pressed.

Basically, same effect as with bottled salsa (which almost invariably contains quantities of vinegar--which takes the "edge" off the chilis and also the flavour out of the onions and tomatoes) compared to freshly-made.

[Ladylethal 12]

I use garlic quite often, but not a lot of it, I'd say I go through 1 bulb or less a week, but depending on the week it might be more.

I usually smash it with the side of the knife (best way to peal it too, actually) and then do a rough chop. I don't brown it to the point it's toasted, but I don't use it raw either, most of the time at least, I'll usually add it to browning onions and ten add the meat or veggie that will go in it before the garlic browns.

I sometimes by the jar one but that's 'cus hubby likes to spread it on toast to eat with his pasta, or solo.

Edited March 5, 2010 by Ladylethal