The garlic press is unnecessary
Sharp knives? Check. A good grater? Of course. But almost everyone has a garlic press lying around in the kitchen. Why, actually? Because let’s be honest: this tool causes more problems than it solves. From burnt bits to endless cleaning hassle, here’s why you can safely get rid of your garlic press.
Why a garlic press does more harm than good
Garlic is a magical ingredient that makes so many dishes much more delicious. But only if you use it properly. Anthony Bourdain said it already: “Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect.”
A pretty strong statement, but I have to agree with him. What’s so bad about a garlic press? I’m happy to explain.
Burnt garlic: a bitter surprise
The smaller the pieces of garlic, the more intense the flavor. Sounds good, right? Wrong! Garlic from a press gets an extra-sharp, pungent flavor that can overpower your entire dish. Pressing two cloves of garlic instead of chopping them? Bye-bye subtle balance of flavors. And frying? Forget it: those tiny pieces burn faster, becoming bitter and unforgiving. Anthony Bourdain was right: misusing garlic is a crime.
Too much garlic, too much frustration
Pressing more than three cloves of garlic is pure hell. The leftovers get stuck in the holes of the press and everything has to be painstakingly picked out again. Chopping everything with a large knife on a cutting board is genuinely much faster. Here, we explain step by step how to do that easily.
Cleaning your garlic press
Cleaning a garlic press is almost worse than cooking itself. Once the garlic dries in the press, you’ll spend hours scraping and brushing. Even the most patient home cook will get a migraine from this. Spare yourself this misery—and save space in your kitchen drawer—and throw the garlic press straight in the trash.
How to use garlic the smart way
‘“Yeah, yeah, FavorFlav is having another good moan, but what am I supposed to do with my garlic then?”’ Well, this:
Crush the cloves
Place the garlic cloves flat under the side of a knife and crush them. This releases the aromas without making the pieces too small or causing them to burn. Ideal for sauces, stews, or pasta that simmers together with the garlic.
Thin slices
Slice garlic into very thin slices for dishes such as spaghetti aglio e olio or a quick stir-fry. This gives you a subtle flavor and preserves the texture, without needing a press.
Make your own garlic paste
Want an extra-soft, creamy garlic flavor? Finely chop the cloves, sprinkle them with coarse sea salt, and crush them into a paste with a knife. This method is faster, gives you more control over the flavor, and avoids burnt bits. All without that annoying garlic press!
Extra tips for garlic fans
Store garlic somewhere dry and dark so it stays good for longer.
Use a microplane for an ultra-fine garlic grate if you really want tiny pieces.
Add garlic at the right moment while frying: let the oil get hot, but not smoking.
Also read:
- Recipe: creamy garlic prawns with spaghetti
- Recipe: chicken with 40 cloves of garlic
- Recipe: garlic knots: super-quick garlic bread rolls
