FoodBanter.com - View Single Post - Most outlandish/useless/expensive kitchen gadget

(Gal Called Jani) wrote:

>I love my garlic press, but I've never tried putting unpeeled
>garlic through it. Does the skin stay in the press or break up
>and go into the dish? If it's the former, I'll have to give it
>a try -- anything to save work... ;-)

I have a Susi (I think that's the name) and it's suposed to be a
pretty good one, unless you get up into the "super priced" ones. If
it's decent garlic and hasn't gone all hard and shooty, I just press
'em through unpeeled for a few cloves, then keep around a small blunt
table knife or whatever, push against one edge of the reside and lift
out, then keep going. 4 or 5 cloves at a time easily. I don't bother
to stop and scrape the bottom, I just keep shoving it through. So
far, I haven't noticed skin coming through but that doesn't mean it
isn't <G>. I suppose though, that the pieces would be the size of a
pin head and wouldn't be noticed. BTW, I'm finding that it's
increasing hard to get decent garlic. I even bought some nice-looking
bulbs all hung in netting, got them home and about half of the stuff
was half dried and starting to shoot. Wonder if it's worth trying to
grow your own. Anyone try it?