Using a Garlic Press

Do you have to peel the clove before using the garlic press?

No. And, actually, if you leave the peel on and then remove each clove’s remnants immediately before pressing the next, it makes the darned thing a lot easier to clean when you’re all done.

I rarely use the press myself (only when I definitely want a smashed clove, like for a Caesar dressing [which, on a side note, is very tasty and microbially safer if you use hard-boiled egg yolks instead of raw yolks, and then you can crumble the egg whites over your salad {yum!}]), preferring finely minced garlic for most purposes. Admittedly, it takes more time, but it’s a good chance to practice knife skills as you aim for a fine brunoise.

4 Responses to “Using a Garlic Press”

  1. Jim Says:

    Congratulations — you managed to use 5 punctuation marks in a row.

  2. jwsharrard Says:

    Thanks. I really was quite proud of that construction, actually.

  3. courtney Says:

    I too prefer minced garlic, but after work when you are rushing dinner (with your husband coming in every 5 minutes asking if it is ready because “it smells ready”) a garlic press is nice.

    On another note, I was wondering if you have a menu planned for Easter (I am assuming you celebrate it since you posted about the King Cake a little bit ago, if you don’t just disregard this) I would love to see it, as I feel I am missing something in mine. It is the first holiday my husband and I have had a chance to host so I really don’t want to ruin it.


  4. Corduroy Orange Says:

    Reggie Quotes…

    I found a great……

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