eac@drutx.UUCP (CveticEA) (03/08/85)
I have seen in several kitchen specialty shops a cast aluminum press that is easy to clean! I looks like a normal press, but it has little prongs on the back so that when you reverse it, it pokes the stuff stuck in the holes back through. These presses aren't cheap, but they're worth it. They also stand up to tougher stuff such a pressing fresh ginger. Another tip for use with ordinary presses: leave the skin on the clove of garlic. This way, most of the remnants of the clove come out in one neat package. Betsy Cvetic ihnp4!drutx!eac
rpf@ptsfb.UUCP (Roy Falk) (03/11/85)
In article <2188@drutx.UUCP> eac@drutx.UUCP (CveticEA) writes: >I have seen in several kitchen specialty shops a cast aluminum press that >is easy to clean! I looks like a normal press, but it has little prongs on >the back so that when you reverse it, it pokes the stuff stuck in the holes >back through. These presses aren't cheap, but they're worth it. CAUTION......This seems like a good idea, however, the one I got for Christmas (this Christmas!) already has problems with the little cleaning prongs not lining up with the garlic juice output holes. This disables the cleaning function. I don't think they are worth it. I'm in the market for a good, industrial strength press, anyone got any suggestions? -- Roy Falk RoofTop Systems "Everybody's talkin' 'bout a new way of walkin', do you want to lose your mind?" voice=415 774-1325 physical=37 49.6 N 122 25.3 W uucp={ihnp4,ucbvax,cbosgd,decwrl,amd,fortune,zehntel}!dual!ptsfa!ptsfb!rpf
daniel@ucbcad.UUCP (03/13/85)
My favorite garlic press is not a press at all- it's a Mouli grater. That's the one with the cylindrical grater with the handle attached. It is extremely easy to use, and is relatively neat, as such things go. WARNING----- Go easy on the garlic. This meathod exposes the maximal surface area of garlic when sauteeing, so take it easy if you are not of the "too much garlic is a contradiction in terms" school of cooking. Daniel Tyack
wmartin@brl-tgr.ARPA (Will Martin ) (03/14/85)
> I have seen in several kitchen specialty shops a cast aluminum press that > is easy to clean! I looks like a normal press, but it has little prongs on > the back so that when you reverse it, it pokes the stuff stuck in the holes > back through. These presses aren't cheap, but they're worth it. They also > stand up to tougher stuff such a pressing fresh ginger. > I have one of these presses; I hope they are made by different manufacturers out of differing materials, because the one I have cracked the first time I used it -- it was made out of some form of pot metal and the thinner part at the joint, where the most strain is felt when crushing a clove, snapped. It still works, but not very well. What I have done recently is to buy a batch of garlic bulbs, peel all the cloves, throw them into a bottle-type mincer/chopper (one of those jars with a lid which has a spring-loaded set of chopping blades built in) and chop them all up at once. I then store the finely-chopped garlic in a container in the freezer. When I want some, it is but an instant to gouge out a knife-tip-full which is the equivalent of a clove. I have been doing the same with fresh ginger root, which I peel first (I find that ginger-root-peel burns too easily when stir-frying). Saves several minutes on each dish, since I like to put garlic and ginger in EVERYTHING (my wife cooks the desserts). Now, a query -- just recently, on my first trip to a recently-discovered oriental market, I ran across bottled chopped garlic. The label claims "No Preservatives" -- it isn't refrigerated, just on the shelf. I believe it was a pound for $3.75 (label said "equivalent of 300 cloves", I think). This seems to be a good deal, if it tastes just like fresh. Anybody ever used this stuff? Can you recommend it or is it not good? (If I never hear anything about this, I'll try it sometime, and report to the net, but I'd like to avoid wasting $4 if somebody already has tried it and it's bad.) Funny food forever! Will USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA
eac@drutx.UUCP (CveticEA) (03/15/85)
>What I have done recently is to buy a batch of garlic bulbs, peel all the >cloves, throw them into a bottle-type mincer/chopper (one of those jars with >a lid which has a spring-loaded set of chopping blades built in) and chop them >all up at once. I then store the finely-chopped garlic in a container in the >freezer. When I want some, it is but an instant to gouge out a knife-tip-full >which is the equivalent of a clove. No need to freeze, mix with cooking oil (enough to cover) and store in the refrigerator. This will keep indefinitely, and you only get smelly fingers once in a while. I find this to be just as good as fresh. >Now, a query -- just recently, on my first trip to a recently-discovered >oriental market, I ran across bottled chopped garlic. The label claims >"No Preservatives" -- it isn't refrigerated, just on the shelf. I believe >it was a pound for $3.75 (label said "equivalent of 300 cloves", I think). >This seems to be a good deal, if it tastes just like fresh. Anybody ever used >this stuff? Can you recommend it or is it not good? (If I never hear >anything about this, I'll try it sometime, and report to the net, but I'd >like to avoid wasting $4 if somebody already has tried it and it's bad.) See note above. I still don't recommend storing on the shelf, but it may be ok. Betsy Cvetic ihnp4!drutx!eac
richp@hammer.UUCP (Richard Philofsky) (03/18/85)
In an eighteen month period I broke 3 or 4 metal garlic presses including ones with teeth for cleaning. The ones with teeth did clean easier before they broke. Then I bought the GARLIC MACHINE. Eureka!!!! It consists of a transparent plastic tube with a white plastic top with little holes and a screw powered pusher at the other end. The idea is to take several cloves of garlic, take off the skin and fill the tube and keep it in the refrigerator(it has a top which keeps in the smell). When garlic is called for, take it out and twist out the desired amount. When the tube is empty run it through the dishwasher(unassebled of course). It is a big improvement over the metal variety. At the end you must be careful not to turn it too much. I was not watching and I twisted it right off. godzilla of garlic machines
vch@rruxo.UUCP (V. Hatem) (03/22/85)
I recently (within the last few years) bought several garlic presses, before finding one that really made my day. With all this noise about every one looking for a good one, I thought I'd let you know where I found it. I bought it at Macy's, in The Cellar. It's cast iron, and I'm shure I'll never have to replace it. (It's just like Mom's) Around here they call Macys "Bamberger's", but it's the same store - you'll probably be able to find one there. Look in the gormet cooking section. Good luck! Vince.
jayr@well.UUCP (Jay Roth) (10/05/85)
I remember a while back talk about garlic presses, their relative advantages, etc. However, I'm not sure I remember which was the #1 type (if there was one). I recently saw a garlic press (a plastic tube with a threaded screw at one end, and a "strainer" on the other end (bunch of holes)). Is this contraption any good?
bobm@hp-pcd.UUCP (bobm) (10/07/85)
> I recently saw a garlic press (a plastic tube with a threaded screw > at one end, and a "strainer" on the other end (bunch of holes)). Is this > contraption any good? I bought the same gizmo because it looked "neat." I was disappointed with it, though. The holes are too small to allow passage of the juice after one clove or so. The thing clogs up pretty easily, unless you chop the cloves into small pieces to start with. The best press is still a heavy metal one. I have one that is "self-cleaning," meaning that it has little spikes that can be forced backwards through the press holes to clear out the pulp. Works like a charm. Bob May hp-pcd!bobm