One time on Usenet, Dave Smith > said:
> 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... ;-)
>
> Yes, a decent garlic press with squeeze out the cloves and leave the skin
> behind. I use my garlic press at least one a week. When I am making a
> marinate and need to get the garlic into small pieces and as much of that
> flavoured juice as possible I just pop a clove into the press and squeeze.
> It's a lot easier to pop the old skin out of the press than it is to peel
> the clove and then cut it up.

Well, I'll be! I've always peeled my garlic before pressing it, but I'll
try this way. Thanks Dave (and -L, too)...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG