If a recipe calls for minced garlic, is it okay to put the garlic through a
garlic press instead? Or is there a reason it calls for minced? Thanks.

> wrote in message
...
> If a recipe calls for minced garlic, is it okay to put the garlic through
> a
> garlic press instead? Or is there a reason it calls for minced? Thanks.

I thought the press did mince it?

On Thu, 13 Sep 2012 23:21:58 -0700, "Julie Bove" > wrote:

>
> wrote in message
.. .
>> If a recipe calls for minced garlic, is it okay to put the garlic through
>> a
>> garlic press instead? Or is there a reason it calls for minced? Thanks.
>
>I thought the press did mince it?
>

Maybe so. I have no idea. I just bought a press and haven't used it yet. If the
press minces it, all well and good.

On Fri, 14 Sep 2012 01:57:41 -0400, wrote:

> If a recipe calls for minced garlic, is it okay to put the garlic through a
> garlic press instead? Or is there a reason it calls for minced? Thanks.

Oh, good heavens. If you haven't eaten enough garlic in the various
forms you're asking about - you certainly won't be able to tell the
difference between them (if you minch, mash or press). Just do it.
After you do it, you'll start understanding why you need them whole.

--
Food is an important part of a balanced diet.

On 9/14/2012 9:05 AM, l, not -l wrote:
> On 14-Sep-2012, wrote:
>
>> If a recipe calls for minced garlic, is it okay to put the garlic through
>> a
>> garlic press instead? Or is there a reason it calls for minced? Thanks.
>
> Mincing garlic releases more flavor than chopping; pressing garlic releases
> still more flavor. Pressed garlic will impart a bit more flavor than minced
> by crushing more cell walls.
>
I really doubt your contention without a blind test but anyway, the
garlic taste depends on how it is cooked or used. Rubbing salad bowls
with a garlic clove does spread out the taste more than simply chopping
into a salad.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Fri, 14 Sep 2012 02:23:14 -0400, wrote:

> On Thu, 13 Sep 2012 23:21:58 -0700, "Julie Bove" > wrote:
>
> >
> > wrote in message
> .. .
> >> If a recipe calls for minced garlic, is it okay to put the garlic through
> >> a
> >> garlic press instead? Or is there a reason it calls for minced? Thanks.
> >
> >I thought the press did mince it?
> >
>
> Maybe so. I have no idea. I just bought a press and haven't used it yet. If the
> press minces it, all well and good.

Garlic from a press is way different from garlic you've used a knife
on. It's good for mixing with butter to make garlic bread, but not
much else (IMO, of course).

--
Food is an important part of a balanced diet.

On Fri, 14 Sep 2012 13:05:37 GMT, "l, not -l" > wrote:

>
> On 14-Sep-2012, wrote:
>
> > If a recipe calls for minced garlic, is it okay to put the garlic through
> > a
> > garlic press instead? Or is there a reason it calls for minced? Thanks.
>
> Mincing garlic releases more flavor than chopping; pressing garlic releases
> still more flavor. Pressed garlic will impart a bit more flavor than minced
> by crushing more cell walls.

You need to have really fresh garlic to press it, but I'm garlic press
impaired these days. I've even tried pressing garlic that just came
out of the ground and just ended up with a mass of smushed garlic
inside the press and virtually nothing that came out the other side.
I'm better off with a sharp knife, using the knife to smash, press and
mince.

--
Food is an important part of a balanced diet.

On Sep 14, 1:58*am, wrote:
> If a recipe calls for minced garlic, is it okay to put the garlic through a
> garlic press instead? Or is there a reason it calls for minced? Thanks.

No - minced is not as fine. Some recipes will burn pressed garlic in
a flash. Sheldon will soon weigh in here and explain all this. I
know it's come up before.

On Sep 14, 6:32*am, sf > wrote:
>
> Garlic from a press is way different from garlic you've used a knife
> on. *It's good for mixing with butter to make garlic bread, but not
> much else (IMO, of course).
>
> --
> Food is an important part of a balanced diet.

It's good for Indian sauces as is minced onion and ginger.

http://www.richardfisher.com

On Fri, 14 Sep 2012 06:38:02 -0700, sf > wrote:

> You need to have really fresh garlic to press it, but I'm garlic press
> impaired these days. I've even tried pressing garlic that just came
> out of the ground and just ended up with a mass of smushed garlic
> inside the press and virtually nothing that came out the other side.
> I'm better off with a sharp knife, using the knife to smash, press and
> mince.
Having tried and put aside several garlic presses over the last year,
I have to agree with this in the end. The wastage is bad enough but my
biggest peeve with these gadgets is how hard it is to clean the mush
out of them. I'm back to using my chef's knife and wooden board.

--
Ann's Little Brother Bob

rfdjr1 wrote:
>
>If a recipe calls for minced garlic, is it okay to put the garlic through a
>garlic press instead?
>
>Or is there a reason it calls for minced?

Without seeing the recipe all anyone can offer is wild speculation.

I mince garlic most of the time, it's easier and faster than a garlic
press, I don't own a garlic press anymore, a pain to clean... for
crushed garlic one whack with the side of a knife.

On Fri, 14 Sep 2012 02:23:14 -0400, wrote:

>On Thu, 13 Sep 2012 23:21:58 -0700, "Julie Bove" > wrote:
>
>>
> wrote in message
. ..
>>> If a recipe calls for minced garlic, is it okay to put the garlic through
>>> a
>>> garlic press instead? Or is there a reason it calls for minced? Thanks.
>>
>>I thought the press did mince it?
>>
>
>Maybe so. I have no idea. I just bought a press and haven't used it yet. If the
>press minces it, all well and good.

Return it and get your money back.

On Sep 13, 7:58*pm, wrote:
> If a recipe calls for minced garlic, is it okay to put the garlic through a
> garlic press instead? Or is there a reason it calls for minced? Thanks.

Forget about the garlic press and use a knife instead. It's a lot
faster. There's no reason to ever use a press. Every single time I've
used one, was a waste of time.

On Thu, 13 Sep 2012 23:21:58 -0700, "Julie Bove"
> wrote:

>
> wrote in message
.. .
>> If a recipe calls for minced garlic, is it okay to put the garlic through
>> a
>> garlic press instead? Or is there a reason it calls for minced? Thanks.
>
>I thought the press did mince it?

A garlic press produces smushed garlic... a whack with the side of a
knife is faster and easier clean up. A garlic press is another set of
training wheels for those with no knife skills/can't cook. Besides
minced there's sliced and slivered. It's very easy to mince garlic,
and contrary to what the dwarf believes I've never used jarred garlic.
I don't mind all the precision kitchen chores, they're what make
cooking worthwhile, shortcuts always show up in the final product...
when anyone serves me food from a food processor I politely decline, I
don't eat excrement from the insinkerator:
http://i47.tinypic.com/1zz6oig.jpg

On Fri, 14 Sep 2012 13:05:37 GMT, "l, not -l" > wrote:

>
>On 14-Sep-2012, wrote:
>
>> If a recipe calls for minced garlic, is it okay to put the garlic through
>> a
>> garlic press instead? Or is there a reason it calls for minced? Thanks.
>
>Mincing garlic releases more flavor than chopping;

Not true... mincing and chopping are synonymous... mincing is dicing,
chopping is hacking, but both can prouduce equally small or large
bits.

>pressing garlic releases
>still more flavor. Pressed garlic will impart a bit more flavor than minced
>by crushing more cell walls.

None of that is true. The only determinant for the various sizes of
garlic bits is the length of cooking time... shorter times dictate
smaller bits, for quick stir fry use smushed or thin slices, for long
cooking dishes like soups/stews use whole garlic cloves so they can
release layers of flavor throughout the cooking process, and for very
long cooking add more cloves at points during the cooking process. And
left whole if one desires cloves can be easily removed. For shorter
cooking times use whole cloves with slits sliced part way through,
those can still be easily retrieved. In many dishes seeing chunks of
garlic detracts from the appearance of the dish. Chopping any food
makes it very unappetizing, foods should be sliced ito definite
configurations; diced, slivered, sliced... chopped is what the otiose
do, they produce disgusting dishes, AKA Pandorized! LOL-LOL

My husband bought a garlic press years ago, as we use so much garlic and
thought it would be a 'neat' gadget, but with arthritis in my hands, it
was hard for me to squeeze it hard enough to get good results, and seems
so much was wasted inside of it still left. All it succeeds in doing is
crushing it, and I mostly like it minced, which for me, the easiest way
is with my small food processor. It just takes a second to get it the
"right" size and I scoop it out with a teaspoon. I have a large
processor too, but not going to dirty it for a tiny amount of garlic. I
haven't used the garlic press for ages now.

Hubby and I feel more garlic is better, so use more than a recipe calls
for and often add it to main dishes that don't call for it, because
AFAIC everything is better with garlic in it!

Judy

On Sep 14, 8:42*am, dsi1 > wrote:
> On Sep 13, 7:58*pm, wrote:
>
> > If a recipe calls for minced garlic, is it okay to put the garlic through a
> > garlic press instead? Or is there a reason it calls for minced? Thanks.
>
> Forget about the garlic press and use a knife instead. It's a lot
> faster. There's no reason to ever use a press. Every single time I've
> used one, was a waste of time.

Didn't learn the first time?

On Sep 14, 9:15*am, Brooklyn1 <Gravesend1> wrote:
> On Fri, 14 Sep 2012 13:05:37 GMT, "l, not -l" > wrote:
>
> >On 14-Sep-2012, wrote:
>
> >> If a recipe calls for minced garlic, is it okay to put the garlic through
> >> a
> >> garlic press instead? Or is there a reason it calls for minced? Thanks..
>
> >Mincing garlic releases more flavor than chopping;
>
> Not true... mincing and chopping are synonymous... mincing is dicing,
> chopping is hacking, but both can prouduce equally small or large
> bits.
>
> >pressing garlic releases
> >still more flavor. *Pressed garlic will impart a bit more flavor than minced
> >by crushing more cell walls.
>
> None of that is true. *The only determinant for the various sizes of
> garlic bits is the length of cooking time... shorter times dictate
> smaller bits, for quick stir fry use smushed or thin slices, for long
> cooking dishes like soups/stews use whole garlic cloves so they can
> release layers of flavor throughout the cooking process, and for very
> long cooking add more cloves at points during the cooking process. And
> left whole if one desires cloves can be easily removed. *For shorter
> cooking times use whole cloves with slits sliced part way through,
> those can still be easily retrieved. *In many dishes seeing chunks of
> garlic detracts from the appearance of the dish. *Chopping any food
> makes it very unappetizing, foods should be sliced ito definite
> configurations; diced, slivered, sliced... chopped is what the otiose
> do, they produce disgusting dishes, AKA Pandorized! LOL-LOL

Now you're suddenly the guru of garlic?

On 9/14/2012 7:15 AM, Chemo wrote:
> On Sep 14, 8:42 am, dsi1 > wrote:
>> On Sep 13, 7:58 pm, wrote:
>>
>>> If a recipe calls for minced garlic, is it okay to put the garlic through a
>>> garlic press instead? Or is there a reason it calls for minced? Thanks.
>>
>> Forget about the garlic press and use a knife instead. It's a lot
>> faster. There's no reason to ever use a press. Every single time I've
>> used one, was a waste of time.
>
> Didn't learn the first time?
>

Evidently not. This time, I'm through with the press!

On 9/14/2012 6:57 AM, Judy Haffner wrote:
>
> My husband bought a garlic press years ago, as we use so much garlic and
> thought it would be a 'neat' gadget, but with arthritis in my hands, it
> was hard for me to squeeze it hard enough to get good results, and seems
> so much was wasted inside of it still left. All it succeeds in doing is
> crushing it, and I mostly like it minced, which for me, the easiest way
> is with my small food processor. It just takes a second to get it the
> "right" size and I scoop it out with a teaspoon. I have a large
> processor too, but not going to dirty it for a tiny amount of garlic. I
> haven't used the garlic press for ages now.
>
> Hubby and I feel more garlic is better, so use more than a recipe calls
> for and often add it to main dishes that don't call for it, because
> AFAIC everything is better with garlic in it!
>
> Judy
>

The last 20 years or so have been good for garlic. People just went nuts
and used it in quantities that would make a 50s housewife recoil in
fright. I've stuffed chickens with entire bulbs. I have no idea why it
got so crazy. These days I tend to use a lighter hand and will even
reach for garlic powder rather than the real stuff. I'm just burnt out
on garlic.

On 9/14/2012 1:36 PM, dsi1 wrote:
> On 9/14/2012 7:15 AM, Chemo wrote:
>> On Sep 14, 8:42 am, dsi1 > wrote:
>>> On Sep 13, 7:58 pm, wrote:
>>>
>>>> If a recipe calls for minced garlic, is it okay to put the garlic
>>>> through a
>>>> garlic press instead? Or is there a reason it calls for minced? Thanks.
>>>
>>> Forget about the garlic press and use a knife instead. It's a lot
>>> faster. There's no reason to ever use a press. Every single time I've
>>> used one, was a waste of time.
>>
>> Didn't learn the first time?
>>
>
> Evidently not. This time, I'm through with the press!

I've got two garlic presses but I never use them since cleaning is a
chore. I crush cloves with my heaviest kitchen knife and then chop them
smaller with the blade if necessary.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 9/14/2012 2:49 PM, Andy wrote:
> dsi1 > wrote:
>
>> The last 20 years or so have been good for garlic. People
>> just went nuts and used it in quantities that would make a
>> 50s housewife recoil in fright. I've stuffed chickens with
>> entire bulbs. I have no idea why it got so crazy. These
>> days I tend to use a lighter hand and will even reach for
>> garlic powder rather than the real stuff. I'm just burnt
>> out on garlic.
>
>
>
> I've told these annecdotes here before but they're funny
> pointless and sad.
>
> Funny: Driving south on Interstate 5 in Kalifornia I pulled into
> a McD for a couple plain cheeseburgers. I smelled garlic in
> them. Oh crap! Then further down the road a "Welcome to Gilroy.
> Garlic capitol of the world." Garlic fields as far as the eye
> could see. I ate my plain cheeseburgers! It didn't dawn on me
> until then that McD doesn't use garlic. HA!!!
>
> Pointless: I once bought a small jar of minced garlic in oil.
> Always the shortcut artist it seemed like a good idea. I applied
> some forgotten measure to a forgotten dish. NOT forgotten, ten
> minutes after dining I broke out in hives. Trashed the rest of
> the jar.
>
> Sad: A Food TV program and rfc taught me about roasting heads of
> garlic for garlic bread. I oiled one and wrapped it in aluminum
> foil and roasted it in the oven. Then I wiped it on Italian
> bread to heat up for garlic bread. I wolfed it down with great
> ease. Three AM in the morning I had a belly the size of a small
> melon, in great pain. I got to emergency and after x-rays the ER
> doc peeks in and cheerfully declares "you have pancreatitus." I
> asked "can I go home?" "NO!!!
>
> I spent a week on IV sodium chloride and once a day potassium
> chloride. Screwed me out of Christmas and New Years, 2005/2006.
> No food or drink. Had I not come in the chances were very good
> that I'd have died.
>
> I have been garlic powder bound ever since.
>

Sorry about your experiences...sound horrible! What actually happened,
was the garlic contaminated? I've never had any trouble myself.


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Fri, 14 Sep 2012 11:51:22 -0400, Brooklyn1 <Gravesend1> wrote:

>On Thu, 13 Sep 2012 23:21:58 -0700, "Julie Bove"
> wrote:
>
>>
> wrote in message
. ..
>>> If a recipe calls for minced garlic, is it okay to put the garlic through
>>> a
>>> garlic press instead? Or is there a reason it calls for minced? Thanks.
>>
>>I thought the press did mince it?
>
>A garlic press produces smushed garlic... a whack with the side of a
>knife is faster and easier clean up. A garlic press is another set of
>training wheels for those with no knife skills/can't cook. Besides
>minced there's sliced and slivered. It's very easy to mince garlic,
>and contrary to what the dwarf believes I've never used jarred garlic.
>I don't mind all the precision kitchen chores, they're what make
>cooking worthwhile, shortcuts always show up in the final product...
>when anyone serves me food from a food processor I politely decline, I
>don't eat excrement from the insinkerator:
>http://i47.tinypic.com/1zz6oig.jpg

For those of us who can no longer give the side of a knife a whack
without a lot of pain, I now use a rubber mallet I picked up at the
auto parts store for about $5. The mallet is also good for whacking
on the back of a knife to cut winter squash.
Janet US

On 9/14/2012 8:49 AM, Andy wrote:
> dsi1 > wrote:
>
>> The last 20 years or so have been good for garlic. People
>> just went nuts and used it in quantities that would make a
>> 50s housewife recoil in fright. I've stuffed chickens with
>> entire bulbs. I have no idea why it got so crazy. These
>> days I tend to use a lighter hand and will even reach for
>> garlic powder rather than the real stuff. I'm just burnt
>> out on garlic.
>
>
>
> I've told these annecdotes here before but they're funny
> pointless and sad.
>
> Funny: Driving south on Interstate 5 in Kalifornia I pulled into
> a McD for a couple plain cheeseburgers. I smelled garlic in
> them. Oh crap! Then further down the road a "Welcome to Gilroy.
> Garlic capitol of the world." Garlic fields as far as the eye
> could see. I ate my plain cheeseburgers! It didn't dawn on me
> until then that McD doesn't use garlic. HA!!!
>
> Pointless: I once bought a small jar of minced garlic in oil.
> Always the shortcut artist it seemed like a good idea. I applied
> some forgotten measure to a forgotten dish. NOT forgotten, ten
> minutes after dining I broke out in hives. Trashed the rest of
> the jar.
>
> Sad: A Food TV program and rfc taught me about roasting heads of
> garlic for garlic bread. I oiled one and wrapped it in aluminum
> foil and roasted it in the oven. Then I wiped it on Italian
> bread to heat up for garlic bread. I wolfed it down with great
> ease. Three AM in the morning I had a belly the size of a small
> melon, in great pain. I got to emergency and after x-rays the ER
> doc peeks in and cheerfully declares "you have pancreatitus." I
> asked "can I go home?" "NO!!!
>
> I spent a week on IV sodium chloride and once a day potassium
> chloride. Screwed me out of Christmas and New Years, 2005/2006.
> No food or drink. Had I not come in the chances were very good
> that I'd have died.
>
> I have been garlic powder bound ever since.
>
> Andy
>

My wife was raised by a Korean and would have garlic oozing out of her
skin from the kim chee she used to eat. I used to think she just was a
spicy lady in the beginning. It took me a few years to figure out the
origin of that smell. The Koreans go nutz for garlic too. They were and
still are the original garlic maniacs.

When we were married, I could always tell when she ate with her mom
cause that smell return. Korean GPS.

On Fri, 14 Sep 2012 08:05:55 -0700 (PDT), Helpful person
> wrote:

> On Sep 14, 6:32*am, sf > wrote:
> >
> > Garlic from a press is way different from garlic you've used a knife
> > on. *It's good for mixing with butter to make garlic bread, but not
> > much else (IMO, of course).
> >
> > --
> > Food is an important part of a balanced diet.
>
> It's good for Indian sauces as is minced onion and ginger.
>
Minced garlic is fine and probably preferred for that use.

--
Food is an important part of a balanced diet.

sf wrote:
>
> On Fri, 14 Sep 2012 02:23:14 -0400, wrote:
>
> > On Thu, 13 Sep 2012 23:21:58 -0700, "Julie Bove" > wrote:
> >
> > >
> > > wrote in message
> > .. .
> > >> If a recipe calls for minced garlic, is it okay to put the garlic through
> > >> a
> > >> garlic press instead? Or is there a reason it calls for minced? Thanks.
> > >
> > >I thought the press did mince it?
> > >
> >
> > Maybe so. I have no idea. I just bought a press and haven't used it yet. If the
> > press minces it, all well and good.
>
> Garlic from a press is way different from garlic you've used a knife
> on. It's good for mixing with butter to make garlic bread, but not
> much else (IMO, of course).

I never use a garlic press. I always smash cloves with the flat of knife,
then mince up the results. To me, it's a compromise between pressed and
minced and it works well for everything that I use it for.

G.

Kalmia wrote:
>
> On Sep 14, 1:58 am, wrote:
> > If a recipe calls for minced garlic, is it okay to put the garlic through a
> > garlic press instead? Or is there a reason it calls for minced? Thanks.
>
> No - minced is not as fine. Some recipes will burn pressed garlic in
> a flash. Sheldon will soon weigh in here and explain all this. I
> know it's come up before.

This brings to mind when Sheldon said several times, long ago, that most
people here really don't cook or know how to. There are no magic pans,
etc. If you know how to cook, you can cook any meal in any pan without
burning it or it sticking on the pan.

G.

On Fri, 14 Sep 2012 17:32:09 -0400, Gary > wrote:

> I never use a garlic press. I always smash cloves with the flat of knife,
> then mince up the results. To me, it's a compromise between pressed and
> minced and it works well for everything that I use it for.

That's pretty much how I do it too.

--
Food is an important part of a balanced diet.

> wrote:

> If a recipe calls for minced garlic, is it okay to put the garlic through a
> garlic press instead? Or is there a reason it calls for minced? Thanks.

It depends on the recipe and on the texture you want. Garlic press
produces paste/purée; mincing produces garlic pieces. Sometimes, I mix
sour cream or crème fraîche with garlic paste, and salt and pepper, to
serve with pelmeni (meat-filled dough dumplings). Minced garlic won't
do for me in such a case. I use a Leifheit garlic press that gets
cleaned in a minute with an ordinary brush.

Victor

On Fri, 14 Sep 2012 14:11:26 -0600, Janet Bostwick
> wrote:

>On Fri, 14 Sep 2012 11:51:22 -0400, Brooklyn1 <Gravesend1> wrote:
>
>>On Thu, 13 Sep 2012 23:21:58 -0700, "Julie Bove"
> wrote:
>>
>>>
> wrote in message
...
>>>> If a recipe calls for minced garlic, is it okay to put the garlic through
>>>> a
>>>> garlic press instead? Or is there a reason it calls for minced? Thanks.
>>>
>>>I thought the press did mince it?
>>
>>A garlic press produces smushed garlic... a whack with the side of a
>>knife is faster and easier clean up. A garlic press is another set of
>>training wheels for those with no knife skills/can't cook. Besides
>>minced there's sliced and slivered. It's very easy to mince garlic,
>>and contrary to what the dwarf believes I've never used jarred garlic.
>>I don't mind all the precision kitchen chores, they're what make
>>cooking worthwhile, shortcuts always show up in the final product...
>>when anyone serves me food from a food processor I politely decline, I
>>don't eat excrement from the insinkerator:
>>http://i47.tinypic.com/1zz6oig.jpg
>
>For those of us who can no longer give the side of a knife a whack
>without a lot of pain, I now use a rubber mallet I picked up at the
>auto parts store for about $5. The mallet is also good for whacking
>on the back of a knife to cut winter squash.

Martin Yan crushed garlic with one smack of a Chinese knife.
I suppose if one is truly handicapped they can crush individual cloves
with a small bench vice, screw that garlic! Or just bear down on the
clove between two cutting boards... if you have a problem with bearing
down with your hand place the boards on the floor and stand on it, I
bet you can smush at least six cloves in one stomp.

On Fri, 14 Sep 2012 10:34:08 -1000, dsi1
> wrote:

>On 9/14/2012 8:49 AM, Andy wrote:
>> dsi1 > wrote:
>>
>>> The last 20 years or so have been good for garlic. People
>>> just went nuts and used it in quantities that would make a
>>> 50s housewife recoil in fright. I've stuffed chickens with
>>> entire bulbs. I have no idea why it got so crazy. These
>>> days I tend to use a lighter hand and will even reach for
>>> garlic powder rather than the real stuff. I'm just burnt
>>> out on garlic.
>>
>>
>>
>> I've told these annecdotes here before but they're funny
>> pointless and sad.
>>
>> Funny: Driving south on Interstate 5 in Kalifornia I pulled into
>> a McD for a couple plain cheeseburgers. I smelled garlic in
>> them. Oh crap! Then further down the road a "Welcome to Gilroy.
>> Garlic capitol of the world." Garlic fields as far as the eye
>> could see. I ate my plain cheeseburgers! It didn't dawn on me
>> until then that McD doesn't use garlic. HA!!!
>>
>> Pointless: I once bought a small jar of minced garlic in oil.
>> Always the shortcut artist it seemed like a good idea. I applied
>> some forgotten measure to a forgotten dish. NOT forgotten, ten
>> minutes after dining I broke out in hives. Trashed the rest of
>> the jar.
>>
>> Sad: A Food TV program and rfc taught me about roasting heads of
>> garlic for garlic bread. I oiled one and wrapped it in aluminum
>> foil and roasted it in the oven. Then I wiped it on Italian
>> bread to heat up for garlic bread. I wolfed it down with great
>> ease. Three AM in the morning I had a belly the size of a small
>> melon, in great pain. I got to emergency and after x-rays the ER
>> doc peeks in and cheerfully declares "you have pancreatitus." I
>> asked "can I go home?" "NO!!!
>>
>> I spent a week on IV sodium chloride and once a day potassium
>> chloride. Screwed me out of Christmas and New Years, 2005/2006.
>> No food or drink. Had I not come in the chances were very good
>> that I'd have died.
>>
>> I have been garlic powder bound ever since.
>>
>> Andy
>>
>
>My wife was raised by a Korean and would have garlic oozing out of her
>skin from the kim chee she used to eat. I used to think she just was a
>spicy lady in the beginning. It took me a few years to figure out the
>origin of that smell. The Koreans go nutz for garlic too. They were and
>still are the original garlic maniacs.
>
>When we were married, I could always tell when she ate with her mom
>cause that smell return. Korean GPS.

Perfect excuse to massage her all over while wearing a stainless steel
ring.

On Fri, 14 Sep 2012 23:49:35 +0200, (Victor Sack)
wrote:

> I use a Leifheit garlic press that gets
> cleaned in a minute with an ordinary brush.

I like this design. Might even look for it.
http://homeinteriornews.com/home-app...rlic-king.html

--
Food is an important part of a balanced diet.

Judy Haffner wrote:
>
> My husband bought a garlic press years ago, as we use so much garlic and
> thought it would be a 'neat' gadget, but with arthritis in my hands, it
> was hard for me to squeeze it hard enough to get good results, and seems
> so much was wasted inside of it still left.

I agree with you. Your arthritis isn't the problem. Problem is that a press
wastes about half of the garlic and it's work to clean.

A garlic press was just some new nifty invention that originally probably
showed up on late night infomercials. Only $19.95. And call within 15
minutes and receive a 2nd one FREE! They pulled that scam off, but not for
real cooks.

G.

On 9/14/2012 11:59 AM, Brooklyn1 wrote:
>
> Perfect excuse to massage her all over while wearing a stainless steel
> ring.
>

Oddly enough, I have a piece of stainless steel that's in the shape of a
bar of soap for getting rid of pesky smells from your hands. If you
don't have one of these you can hold the side of a SS knife against your
skin under running water.

Sqwertz wrote:
>
> On Fri, 14 Sep 2012 09:12:51 -0400, James Silverton wrote:
>
> > Rubbing salad bowls
> > with a garlic clove does spread out the taste more than simply chopping
> > into a salad.
>
> I use so much garlic that I think rubbing it around the inside of a
> bowl is pretty much useless unless you just want to smell it.

Thank you! I agree.

>
> What I really want is some method for distributing moderate amounts of
> chopped garlic quickly and evenly over a pizza (or a salad) without
> having it all land in clumps. Garlic is inherently sticky and it
> soaks into your fingers if you play with it too much.

This is where I resort to garlic power occasionally.

G.

On 9/13/2012 11:57 PM, wrote:
> If a recipe calls for minced garlic, is it okay to put the garlic through a
> garlic press instead? Or is there a reason it calls for minced? Thanks.
>



It's fine. Minced means the smallest you can cut it with a knife.
A garlic press does it easier and faster albeit with more cleanup.

gloria p

Janet Bostwick wrote:
>
> For those of us who can no longer give the side of a knife a whack
> without a lot of pain, I now use a rubber mallet I picked up at the
> auto parts store for about $5. The mallet is also good for whacking
> on the back of a knife to cut winter squash.

Keep it handy to whack your husband on the head if he ever gets out of line.

G.

On 14/09/2012 6:09 PM, Gary wrote:
> Judy Haffner wrote:
>>
>> My husband bought a garlic press years ago, as we use so much garlic and
>> thought it would be a 'neat' gadget, but with arthritis in my hands, it
>> was hard for me to squeeze it hard enough to get good results, and seems
>> so much was wasted inside of it still left.
>
> I agree with you. Your arthritis isn't the problem. Problem is that a press
> wastes about half of the garlic and it's work to clean.



I can't see pressing garlic being harder on arthritic hands than
chopping it by hand, and lest not with my garlic press. I don't find it
that much work to clean. I just run a paring knife over it and poke the
point of the blade into the holes. That being said, whether I use the
press or a knife depends on how much garlic I am using. For one one two
cloves I use a knife. For larger quantities I use the press.



> A garlic press was just some new nifty invention that originally probably
> showed up on late night infomercials. Only $19.95. And call within 15
> minutes and receive a 2nd one FREE! They pulled that scam off, but not for
> real cooks.

Of course everyone needs two garlic presses. I tend not to go for two
for one deals just to give one away.

Sqwertz wrote:
>
> On Fri, 14 Sep 2012 18:09:26 -0400, Gary wrote:
>
> > I agree with you. Your arthritis isn't the problem. Problem is that a press
> > wastes about half of the garlic...
>
> Why do you people spread lies like this?
>
> > A garlic press was just some new nifty invention that originally probably
> > showed up on late night infomercials. Only $19.95. And call within 15
> > minutes and receive a 2nd one FREE! They pulled that scam off, but not for
> > real cooks.
>
> You can't be more wrong, Gary. Who you trying to impress?
>
> -sw

Not you, evidently.
Just my opinion. A garlic press is a stupid worthless kitchen gadget.

G.

On Fri, 14 Sep 2012 18:09:26 -0400, Gary > wrote:

> Judy Haffner wrote:
> >
> > My husband bought a garlic press years ago, as we use so much garlic and
> > thought it would be a 'neat' gadget, but with arthritis in my hands, it
> > was hard for me to squeeze it hard enough to get good results, and seems
> > so much was wasted inside of it still left.
>
> I agree with you. Your arthritis isn't the problem. Problem is that a press
> wastes about half of the garlic and it's work to clean.
>
> A garlic press was just some new nifty invention that originally probably
> showed up on late night infomercials. Only $19.95. And call within 15
> minutes and receive a 2nd one FREE! They pulled that scam off, but not for
> real cooks.
>
I hope you're kidding because garlic presses were around when I was a
kid and I was a kid a long time ago.


--
Food is an important part of a balanced diet.