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.

What plopped this notion into my head was watching an old America's Test
Kitchen episode on teriyaki, where they use a microplane on the ginger and
then continue to use it on some garlic. My beef is that ATK has been a
leading proponent of garlic presses for a decade now, and in this episode
they seem to abandon the concept to the peril of their fingernails.

Shocking, I know. A television cooking show flip-flopping on their gospel
like a United States Senator, what are the chances?

Anyway, I've watched enough cooking segments to know bullshit when I see it
and I'm planning on trying ginger in my Zyliss garlic press for lunch on
Monday.

If anyone here has tried this, please let me know. I'll get back to you soon
with my results.

Hasta,
Curt Nelson

On Sun, 7 Feb 2010 21:12:15 -0800, Curt Nelson wrote:

> I'm wondering if a garlic press can be used effectively with ginger.

Not any garlic press I've ever owned, but you're free to try with
yours. Didn't you try it before you posted?

> Anyway, I've watched enough cooking segments to know bullshit when I see it
> and I'm planning on trying ginger in my Zyliss garlic press for lunch on
> Monday.

The suspense is killing both of us, then.

-sw

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.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
http://groups.yahoo.com/group/SomeThingsTarot

On Sun, 7 Feb 2010 21:12:15 -0800, "Curt Nelson"
> wrote:

> Anyway, I've watched enough cooking segments to know bullshit when I see it
> and I'm planning on trying ginger in my Zyliss garlic press for lunch on
> Monday.
>
> If anyone here has tried this, please let me know. I'll get back to you soon
> with my results.

I don't see how you can do it with mature ginger. A fine grater works
for me. I guess you could press it with a lot of muscle power and be
prepared to ruin your garlic press. Personally, I've never dreamed of
ruining one but apparently it happens. I read about it here on rfc.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 07 Feb 2010 22:47:22 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:

> 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.

You put *mature* ginger through a garlic press? It seems impossible.
Young ginger might work although it's not as readily available.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Feb 8, 12:12*am, "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.
>
> What plopped this notion into my head was watching an old America's Test
> Kitchen episode on teriyaki, where they use a microplane on the ginger and
> then continue to use it on some garlic. My beef is that ATK has been a
> leading proponent of garlic presses for a decade now, and in this episode
> they seem to abandon the concept to the peril of their fingernails.
>
> Shocking, I know. A television cooking show flip-flopping on their gospel
> like a United States Senator, what are the chances?
>
> Anyway, I've watched enough cooking segments to know bullshit when I see it
> and I'm planning on trying ginger in my Zyliss garlic press for lunch on
> Monday.
>
> If anyone here has tried this, please let me know. I'll get back to you soon
> with my results.
>
> Hasta,
> Curt Nelson

Good luck. My zyliss didn't do the trick. Better to work with a fine
grater.

On Feb 8, 7:34*am, Kalmia > wrote:
> On Feb 8, 12:12*am, "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.
>
> > What plopped this notion into my head was watching an old America's Test
> > Kitchen episode on teriyaki, where they use a microplane on the ginger and
> > then continue to use it on some garlic. My beef is that ATK has been a
> > leading proponent of garlic presses for a decade now, and in this episode
> > they seem to abandon the concept to the peril of their fingernails.
>
> > Shocking, I know. A television cooking show flip-flopping on their gospel
> > like a United States Senator, what are the chances?
>
> > Anyway, I've watched enough cooking segments to know bullshit when I see it
> > and I'm planning on trying ginger in my Zyliss garlic press for lunch on
> > Monday.
>
> > If anyone here has tried this, please let me know. I'll get back to you soon
> > with my results.
>
> > Hasta,
> > Curt Nelson
>
> Good luck. *My zyliss didn't do the trick. *Better to work with a fine
> grater.

I use my Zyliss to crush jalapenos as well as garlic, but I lost the
little plastic unclogger thingie some time ago. Been to cheap to buy
another.

--Bryan

On Feb 8, 12:12*am, "Curt Nelson" > wrote:

> If anyone here has tried this, please let me know. I'll get back to you soon
> with my results.

Well, it would be trivial for you to conduct the experiment yourself.
However,
I will report the results of my trial:

I stuck a chunk of ginger in the garlic press. It was about the size
of a large
garlic clove. The ginger laughed manically and defeated the garlic
press.

Oh, I got a little bit of juice out, but the efficiency of this method
is low.

Cindy Hamilton

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.

I use the garlic press to squeeze the liquid out of fresh ginger and fresh
galangal when I'm infusing cream for ganaches.

The substance of the ginger/galangal does not come through the press. Maybe
if you had one of the kind that has points rather than a flat pressing
surface it would.

Kris wrote:

>> 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 don't know about "real chefs," but this lazy one can do the same
> with a knife as I can with a press, and the knife is a whole lot
> easier to clean. :-D

Agreed. It's not a lot of work to squash a clove or three of garlic with
the side of a blade to pop the skin off and chop it up. Then there is
the hassle of cleaning out a garlic press, which usually takes at least
as long as mincing it by had.

>
>> I'm wondering if a garlic press can be used effectively with ginger.
>>
>> What plopped this notion into my head was watching an old America's Test
>> Kitchen episode on teriyaki, where they use a microplane on the ginger and
>> then continue to use it on some garlic. My beef is that ATK has been a
>> leading proponent of garlic presses for a decade now, and in this episode
>> they seem to abandon the concept to the peril of their fingernails.
>>
>> Shocking, I know. A television cooking show flip-flopping on their gospel
>> like a United States Senator, what are the chances?
>
> I don't watch that show regularly, but seems to me rather than a
> flip-flop it was a "this is here anyway, and it's already dirty, so
> why not just use it?"
>
>> Anyway, I've watched enough cooking segments to know bullshit when I see it
>> and I'm planning on trying ginger in my Zyliss garlic press for lunch on
>> Monday.
>>
>> If anyone here has tried this, please let me know. I'll get back to you soon
>> with my results.
>
> I'm just guessing it won't work, but that's just guessing. Will be
> interesting to see how it works out!

I am guessing that it won't work well either. Garlic is pretty fibrous
stuff. If I want it really fine I use the microplane.

Curt Nelson wrote:
> I'm wondering if a garlic press can be used effectively with ginger.

Ginger is fibrous, but give it a try and let us know how it works. If
not, then peel your ginger, wrap in cling wrap, freeze, then when you
need ginger, grate while frozen, then return it to the freezer.


Becca

In article >,
lid says...
>
> On Sun, 7 Feb 2010 21:12:15 -0800, "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 don't know about "real chefs," but this lazy one can do the same
> with a knife as I can with a press, and the knife is a whole lot
> easier to clean. :-D

I use a knife for cooking in general but a press when I need to
pulverize the stuff.

For most of my processed meat I do not use the pulp, just the juice.

Ginger is just different texture and would not lend itself to the press.

Scotty

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.
>
> What plopped this notion into my head was watching an old America's Test
> Kitchen episode on teriyaki, where they use a microplane on the ginger and
> then continue to use it on some garlic.

>
> Anyway, I've watched enough cooking segments to know bullshit when I see it
> and I'm planning on trying ginger in my Zyliss garlic press for lunch on
> Monday.
>

I have used my microplane for both ginger and garlic since I bought it.
I threw away my garlic press--too much effort for too little results,
and too hard to clean.

Ginger is much more fibrous than garlic and you might not get much out
of it in the garlic press because of that.

I love the microplane results but you do have to be careful so you don't
add knuckles or fingernails to the recipe.

gloria p

In article >,
"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.

> Curt Nelson

Dunno. I usually grate ginger on a plane grater and don't own a garlic
press. I have a ceramic dish-with-poky-stuff-sticking-up that's for
rating ginger or garlic, but mostly it just collects greasy grime on my
counter. A couple of events I've attended lately have been selling my
ceramic dish thingy ‹ for about 8-10 times what I paid for my in
Provence.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller;
Buffalo Chicken Quesadillas - pictures 2-7-2010

On Sun, 7 Feb 2010 21:12:15 -0800, 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.
>
> What plopped this notion into my head was watching an old America's Test
> Kitchen episode on teriyaki, where they use a microplane on the ginger and
> then continue to use it on some garlic. My beef is that ATK has been a
> leading proponent of garlic presses for a decade now, and in this episode
> they seem to abandon the concept to the peril of their fingernails.
>
> Shocking, I know. A television cooking show flip-flopping on their gospel
> like a United States Senator, what are the chances?
>
> Anyway, I've watched enough cooking segments to know bullshit when I see it
> and I'm planning on trying ginger in my Zyliss garlic press for lunch on
> Monday.
>
> If anyone here has tried this, please let me know. I'll get back to you soon
> with my results.
>
> Hasta,
> Curt Nelson

i think your effort is doomed to failure, due to the fibrous nature of
ginger root.

but if you're after ginger juice, i think you could mince the root and then
put it in your press. but just squeezing by another method would probably
do as well.

your pal,
blaek

gloria.p wrote:

> Curt Nelson wrote:

> > What plopped this notion into my head was watching an old America's
> > Test Kitchen episode on teriyaki, where they use a microplane on
> > the ginger and then continue to use it on some garlic.
>
> >
> > Anyway, I've watched enough cooking segments to know bullshit when
> > I see it and I'm planning on trying ginger in my Zyliss garlic
> > press for lunch on Monday.

ATK still mostly uses their presses. I agree with a previous response
that they used the microplane because they were already doing ginger.

> I have used my microplane for both ginger and garlic since I bought
> it. I threw away my garlic press--too much effort for too little
> results, and too hard to clean.

Same for me. I have the microplane with the interchangable blades. The
coarser one I use for ginger and garlic, the finer for nutmeg and
citrus zest.



Brian

--
Day 371 of the "no grouchy usenet posts" project

sf wrote:
> On Sun, 07 Feb 2010 22:47:22 -0800, "Mr. Joseph Littleshoes Esq."
> > wrote:
>
>
>> 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.
>
>
> You put *mature* ginger through a garlic press? It seems impossible.
> Young ginger might work although it's not as readily available.
>

As i wrote it takes a little more effort but is worth it imo in that is
gives a fine paste rather than little bit or chunks of ginger.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
http://groups.yahoo.com/group/SomeThingsTarot

On Mon, 08 Feb 2010 14:37:47 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:

>
>
> sf wrote:
> > On Sun, 07 Feb 2010 22:47:22 -0800, "Mr. Joseph Littleshoes Esq."
> > > wrote:
>
> > You put *mature* ginger through a garlic press? It seems impossible.
> > Young ginger might work although it's not as readily available.
> >
>
> As i wrote it takes a little more effort but is worth it imo in that is
> gives a fine paste rather than little bit or chunks of ginger.

I probably wouldn't be able to manage that. I need people to open
jars for me.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 08 Feb 2010 13:55:57 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Sun, 7 Feb 2010 21:12:15 -0800, "Curt Nelson"
>> > wrote:
>>
>> > Anyway, I've watched enough cooking segments to know bullshit when I see it
>> > and I'm planning on trying ginger in my Zyliss garlic press for lunch on
>> > Monday.
>> >
>> > If anyone here has tried this, please let me know. I'll get back to you
>> > soon
>> > with my results.
>>
>> I don't see how you can do it with mature ginger. A fine grater works
>> for me. I guess you could press it with a lot of muscle power and be
>> prepared to ruin your garlic press. Personally, I've never dreamed of
>> ruining one but apparently it happens. I read about it here on rfc.
>
>I finally bought a Japanese garlic grater (thanks to seeing the really
>cute fish shaped one that Koko has) and it works grate. I've not posted
>pics yet, but I will. ;-)
>
>Eventually.
>
>I have other priorities at the moment.
>
>My preferred method tho' right now for handling ginger root is to
>purchase the fresh root, peel it, slice it up a bit and toss it into the
>blender with just a little water. Blend until pureed.
>
>Pour puree into a heavy ziplock bag, flatten and freeze.
>
>Break off what you need for the recipe as needed.
>
>Works like a charm and easy as can be.

A lot of unnessesary labor... frozen whole ginger root grates very
easily with any fine metal grater (even a microplane), the skin
doesn't grate, it remains attached to the whole root... and even if a
speck or two breaks off what does it matter. I've never peeled
ginger, its skin is thin like tissue paper.

In article >,
brooklyn1 > wrote:

> >My preferred method tho' right now for handling ginger root is to
> >purchase the fresh root, peel it, slice it up a bit and toss it into the
> >blender with just a little water. Blend until pureed.
> >
> >Pour puree into a heavy ziplock bag, flatten and freeze.
> >
> >Break off what you need for the recipe as needed.
> >
> >Works like a charm and easy as can be.
>
> A lot of unnessesary labor... frozen whole ginger root grates very
> easily with any fine metal grater (even a microplane), the skin
> doesn't grate, it remains attached to the whole root... and even if a
> speck or two breaks off what does it matter. I've never peeled
> ginger, its skin is thin like tissue paper.

A little extra labor on a weekend (when I often do "bulk" cooking) saves
me time during the week when I'm working and don't have as much time to
prepare a good tasting meal.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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On Sun, 7 Feb 2010 23:30:18 -0600, Sqwertz wrote:

> The suspense is killing both of us, then.

And here it is 36 hours later and we *still* don't know how it
turned out.

What a tease!

-sw

Kris wrote:

>> Agreed. It's not a lot of work to squash a clove or three of garlic with
>> the side of a blade to pop the skin off and chop it up. Then there is
>> the hassle of cleaning out a garlic press, which usually takes at least
>> as long as mincing it by had.
>
> I thought I was really smart to get one with a little pusher thing to
> clean out the holes. Unfortunately, then *that* had to be cleaned,
> and that wasn't easy, either. Then it got lost. Darn. The press is
> still here, but I can't remember the last time it was used. Come to
> think of it, that might be "lost" now, too. Funny how things like
> that disappear when your dishwasher is a teenager. ;-)

Yep. I had one of those presses with the extra piece to push out the
stuff that got stuck in the holes. Then it had to be cleaned do, though
not much of a problem when it got lost.