Curt Nelson wrote:
> Hi everybody:
>
> I realize that all "real chefs" hate garlic presses, but for me they do have
> their time and place and my latest musing isn't about this, which has likely
> been dissected here ad nauseam.
>
> I'm wondering if a garlic press can be used effectively with ginger.
>

Sure, it takes a bit more pressure, the ginger don't crush as easily as
a clove of garlic but it can be done.

I would think the only consideration would be the same as with garlic.

The finer the mince of garlic the more intense but fleeting it flavor is
if cooked.

If garlic from a press is used to finish a dish it is very good. But
for long slow cooking of foods i prefer the sliced or diced or lightly
crushed & chopped garlic. As i think it stands up better to cooking.

I do not use a lot of ginger, but i do like to use it in a vinaigrette
along with the garlic i put it through the garlic press and add it to
the vinaigrette.

I have also used the ginger & garlic from a press in a salad tossed with
the greens, and a bit of avocado oil, lime juice & crumbled blue cheese.

When i remember to do so and have the ginger on hand i will use the
ginger in a press to make an uncooked sauce for stir fry.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.

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