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Posted: 4/4/2024 5:47:18 PM EDT
[Last Edit: talontsi_95]
Was anyone else’s mind blown when you found this tool? I used to mince garlic with a knife!! Now I can process multiple cloves at a time and its perfect.
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Posted: 4/4/2024 5:49:56 PM EDT
[#1]
Smashing garlic with a chefs knife then dicing is garlic processing master race.
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MD, USA
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Posted: 4/4/2024 5:50:25 PM EDT
[#2]
Welcome to the 19th Century.
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USA
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Posted: 4/4/2024 5:54:07 PM EDT
[#3]
Exercising my knife skills is therapeutic.
I could see if I had to do a restaurant quantity but I can clean my chef knife faster. The gadget I kind of want is a file type zest grater. I bought a rounded one andI hate it. The flat ones weren’t that common back then. We had a cheese grater that had a drum and a hand crank growing up. That was quick. I remeber my mom always having me use it for her grated cheeses like for mac and cheese or even parmigiana. |
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Posted: 4/4/2024 6:19:26 PM EDT
[#4]
Im excited to spend more time in this forum. Clearly everyone here understands what Im getting at.
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Posted: 4/4/2024 6:26:38 PM EDT
[#5]
I use a press when in a hurry, a knife when I want slices or chunks, a microplane when I want paste.
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Posted: 4/4/2024 6:38:09 PM EDT
[#6]
Quote HistoryOriginally Posted By Skunkeye: I use a press when in a hurry, a knife when I want slices or chunks, a microplane when I want paste. A microplane? Im excited to hear about this. |
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Posted: 4/4/2024 7:05:48 PM EDT
[#7]
Quote HistoryOriginally Posted By Skunkeye: I use a press when in a hurry, a knife when I want slices or chunks, a microplane when I want paste. I use paste when I want paste or am in a hurry So basically I use mostly paste |
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Posted: 4/4/2024 7:07:18 PM EDT
[#8]
Garlic presses are awesome.
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Posted: 4/4/2024 7:23:49 PM EDT
[#9]
Quote HistoryOriginally Posted By jagdkommando: Smashing garlic with a chefs knife then dicing is garlic processing master race. This I'd spend more time looking for my garlic press than it takes to mince with my chef's knife. |
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Posted: 4/4/2024 8:07:30 PM EDT
[#10]
Worth it
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Posted: 4/4/2024 8:35:52 PM EDT
[#11]
Quote HistoryOriginally Posted By talontsi_95: A microplane? Im excited to hear about this. Quote HistoryOriginally Posted By talontsi_95: Originally Posted By Skunkeye: I use a press when in a hurry, a knife when I want slices or chunks, a microplane when I want paste. A microplane? Im excited to hear about this. Microplane is super useful |
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Posted: 4/5/2024 9:54:05 AM EDT
[#12]
Quote HistoryOriginally Posted By Hobs98: Microplane is super useful I mostly use that for zesting lemons/limes. Occasionally ginger. I use a knife for garlic. |
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Posted: 4/5/2024 10:46:16 AM EDT
[#13]
Quote HistoryOriginally Posted By CajunMojo: I mostly use that for zesting lemons/limes. Occasionally ginger. I use a knife for garlic. I need to get better with a knife than. Its time consuming for me to mince garlic. Got any videos that may show better technique? |
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Posted: 4/6/2024 4:59:08 PM EDT
[#14]
The key to mincing garlic when using a knife is the smash and smear.
Smash the garlic harder than you think is necessary and then smear it along the cutting board. Dice, smear, dice, smear until you reach the consistency you want. This technique holds most of the garlic in position on the board instead of 3/4 of the clove sticking to the knife. Trying to dice it up like a miniature onion can be done, but it sucks with regard to time taken and overall satisfaction. |
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Posted: 4/6/2024 10:12:23 PM EDT
[#15]
Quote HistoryOriginally Posted By talontsi_95: I need to get better with a knife than. Its time consuming for me to mince garlic. Got any videos that may show better technique? Quote HistoryOriginally Posted By talontsi_95: Originally Posted By CajunMojo: I mostly use that for zesting lemons/limes. Occasionally ginger. I use a knife for garlic. I need to get better with a knife than. Its time consuming for me to mince garlic. Got any videos that may show better technique? Not really. Method may vary depending on what I'm cooking. Sometimes I like whole thin sliced for Italian, etc. If you want to dice, start basically start with sliced, turn longways, julienne them, then cut crossways for diced. Shouldn't be too hard if you have a good sharp knife. Alternately, smash the fuck out of it and start whacking.  It'll end up diced at some point.
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Posted: 4/7/2024 10:12:30 AM EDT
[#16]
I've probably owned at least half a dozen garlic presses in my life, and this is the best one I've found to date:
 
I've had it for 4 years, which I'm pretty sure is a personal record on garlic presses. And I basically never use it. I'm just as fast with a knife these days (practice makes perfect!), and the knife is quicker and easier to clean. A garlic press is kind of a one-trick pony - the garlic is only ever processed one way, whereas it's up to me with a knife. And if I'm cooking, I already have the knife out anyway. YMMV, as they say. |
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Posted: 4/7/2024 10:15:30 AM EDT
[#17]
Quote HistoryOriginally Posted By talontsi_95: A microplane? Im excited to hear about this. Quote HistoryOriginally Posted By talontsi_95: Originally Posted By Skunkeye: I use a press when in a hurry, a knife when I want slices or chunks, a microplane when I want paste. A microplane? Im excited to hear about this.  
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Posted: 4/7/2024 10:23:14 AM EDT
[#18]
Paulie has this wonderful system for doing the garlic...
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Posted: 4/7/2024 10:32:09 AM EDT
[#19]
Lazy master race checking in https://www.walmart.com/ip/Great-Value-Minced-Garlic-in-Water-8-oz/316007094
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Posted: 4/7/2024 12:00:21 PM EDT
[#20]
Quote HistoryOriginally Posted By TNC: Lazy master race checking in https://www.walmart.com/ip/Great-Value-Minced-Garlic-in-Water-8-oz/316007094 I still have that stuff in the fridge. Fresh garlic just adds so much more flavor than the jarred stuff. |
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Posted: 4/7/2024 2:12:06 PM EDT
[#21]
Quote HistoryOriginally Posted By talontsi_95: I still have that stuff in the fridge. Fresh garlic just adds so much more flavor than the jarred stuff. Quote HistoryOriginally Posted By talontsi_95: Originally Posted By TNC: Lazy master race checking in https://www.walmart.com/ip/Great-Value-Minced-Garlic-in-Water-8-oz/316007094 I still have that stuff in the fridge. Fresh garlic just adds so much more flavor than the jarred stuff. If I had to use it, I'd probably double up on it just to try and counteract that.
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Posted: 4/7/2024 4:54:44 PM EDT
[#22]
OP, you still peeling garlic with your fingernails?
 Fastest Way To Peel Garlic (20 Cloves In 20 Seconds) | Food Wishes |
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Posted: 4/7/2024 8:45:41 PM EDT
[#23]
Quote HistoryOriginally Posted By llanero: OP, you still peeling garlic with your fingernails?  https://www.youtube.com/watch?v=Dc7w_PGSt9YI smash it with the side of my knife and than yank off the skin. Didnt watch video because I cant think of a better/faster way to do it. |
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Posted: 4/7/2024 8:49:08 PM EDT
[#24]
Quote HistoryOriginally Posted By Subnet: They're useful for all kinds of things - super versatile. Every kitchen should have one. www.amazon.com/dp/B00004S7V8 |
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Posted: 4/7/2024 9:24:13 PM EDT
[#25]
Quote HistoryOriginally Posted By talontsi_95: I smash it with the side of my knife and than yank off the skin. Didnt watch video because I cant think of a better/faster way to do it. This is the way. I'll occasionally use the flat end of the meat tenderizer to smash it. That bowl method in the video is more trouble than it's worth IMO. |
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Posted: 4/7/2024 9:28:22 PM EDT
[#26]
Quote HistoryOriginally Posted By R2point0: Zyliss "Susi" is where it's at. They might be discontinued, but they make knockoffs. Is that the one Sam the cooking guy loves? |
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Posted: 4/7/2024 9:36:09 PM EDT
[#27]
Quote HistoryOriginally Posted By Sierra5: Is that the one Sam the cooking guy loves? Quote HistoryOriginally Posted By Sierra5: Originally Posted By R2point0: Zyliss "Susi" is where it's at. They might be discontinued, but they make knockoffs. Is that the one Sam the cooking guy loves? I looked this up. Says no need to peel, then they have this pic which appears to have the peels minced with the garlic.   Attached File |
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Posted: 4/7/2024 9:39:22 PM EDT
[#28]
Quote HistoryOriginally Posted By CajunMojo: I looked this up. Says no need to peel, then they have this pic which appears to have the peels minced with the garlic. https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3181620.JPG Extra fiber! |
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Posted: 4/7/2024 9:54:29 PM EDT
[#29]
Quote HistoryOriginally Posted By CajunMojo: I looked this up. Says no need to peel, then they have this pic which appears to have the peels minced with the garlic. https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3181620.JPG |
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Posted: 4/7/2024 10:55:43 PM EDT
[#30]
Quote HistoryOriginally Posted By R2point0: That's Zyliss's newer version. If it's anything like the old one, you don't need to peel - the husk stays in the press body while the garlicky goodness squirts out the holes. Quote HistoryOriginally Posted By R2point0: Originally Posted By CajunMojo: I looked this up. Says no need to peel, then they have this pic which appears to have the peels minced with the garlic. https://www.ar15.com/media/mediaFiles/59505/Capture_JPG-3181620.JPG But you see what I see in the pic right? |
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Posted: 4/7/2024 11:36:10 PM EDT
[#31]
Quote HistoryOriginally Posted By CajunMojo: But you see what I see in the pic right? |
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OH, USA
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Posted: 4/8/2024 12:32:48 AM EDT
[Last Edit: Millennial]
[#32]
Good for ginger too if you get a metal one.
I wouldn't bother with that gimmicky one... there's clearly garlic peel in that. Garlic is not hard to peel. Grab the clove, twist/flex it, and the peel cracks right off. If you want to do a bunch of cloves at once (like a dozen or two) just put them in a medium metal pot with lid and shake the piss out of it - t's loud, but when you open the lid they'll all be peeled in like 30 seconds. |
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Posted: 5/5/2024 2:35:37 PM EDT
[#33]
I have 4 different ones.
The shiny chromes ones don't do well in the dishwasher. I've been using a nylon one that is easier to clean and doesn't corrode in the DW and it's been great. I use them all the time. I'll use it in an hour or so to add some garlic to a pot of chili I'm cooking. |
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Posted: 5/7/2024 12:31:05 PM EDT
[#34]
Quote HistoryOriginally Posted By talontsi_95: I need to get better with a knife This is true if you're going to do much at all in the kitchen. I'm a poor, so I started with a department store set, then I replaced one with a higher-quality 6" chef's knife. Every once in a while, I wish I'd upgraded the 8" one first, but that's your call. The 6" is still a good general use knife. Knives are a personal choice when it comes to the shape, weight, balance, etc. Getting a quality steel that'll get good and sharp is crucial. There is probably a knife thread on here somewhere if you want some tips on brands or styles. |
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