Please treat your garlic with respect. Sliver it for pastas, Smash it with a flat of a knife blade, but please don't put it through a press. And for all that is holy, do not burn it.
Discussion
#garlicstr
Most of this, i learned the hard way.
I've been using a garlic press for a decade. Why is that bad?
what the hell is a garlic press
Press for garlic duh nostr:npub1t3ggcd843pnwcu6p4tcsesd02t5jx2aelpvusypu5hk0925nhauqjjl5g4 π
i'm trying to visualise it
im(press) me
ohhh
i need one so bad
Doooont do it.
i don't like presses because i am lazy with the clean-up
It's mostly a personal preference thing, but...
Why no press? If you donβt want to encounter large pieces of garlic in a smoother sauce, this seems like the best way. Unless you want to mince by hand, but that just seems like a longer way to get the same result.
Few reasons. First I might have read too much Anthony Bourdain when I first got into cooking. But after using one and not I have a few reasons.
Texture. If your making a smooth sauce thats gonna be Put the food processor or simmered into oblivion. It really doesn't matter what you do with the garlic. But for pasta And other dishes I prefer to have some sort of defined texture.
Flavor. It's probably the most intense garlic flavor you'll get from other methods of preparing garlic, which I guess is fine if you want hyper-intense garlic, but if you want something more mellow than using a garlic press isn't the way to go. Imo Microplains smashing it with a blade or hand chopping it, helps you control the intensity of the garlic a little bit better.
I'm also a lazy bastard who hates cleaning the things and I also try not to keep too many one-use devices in my kitchen. Really, it does just come down to personal preferences. But I hate the fucking things. π
I fry them half-smashed with the skin on to avoid burns. Then take the skin off and dice them.
