It appears your Facebook email address is not subscribed to PureWow. Please indicate how you like to proceed:. I am not currently subscribed to PureWow. I am already subscribed to PureWow.
Please log in to your account. Like What You See? Please accept the terms and privacy statement by checking the box below. Sign up for PureWow Recipes. A valid email address is required. Sign Up. Please enter a valid email address The emails have been sent. Some people avoid garlic presses because of the tedious cleaning, but most presses on the market today are actually easy to clean. Before you use your garlic press, spray it with a little cooking oil, which will allow easier cleanup later.
After you use the press, you can take a sharp object like a toothpick or knife and remove the peel and any garlic residue. Then, flush the tool with warm water and use mild dish soap and a toothbrush or small sponge to clean the press.
Some garlic presses are dishwasher safe, so in this case, you can run the press under hot water to dislodge any remaining garlic and wash it in the dishwasher. Some garlic presses are advertised to press not only garlic, but ginger, shallots, or small peppers. If you cook regularly, this contraption will make your life easier. Before you commit, though, consider how you prefer your garlic when you are cooking. If you like finely grated garlic, look for one with smaller holes.
If you prefer small cubes of garlic, look for ones with larger holes. Some garlic presses include both options. Also, consider the materials. And we know how getting out of the kitchen after dinner and onto helping with homework or curling up on the couch is also a priority, so we like to see a press that has a cleaning mechanism or scraper to help you get rid of any residue before you wash it. During our testing, we found it was rare for any press to come out of the dishwasher with all the little holes clean and clear.
But the one that did was our winning Vacu Vin. Another thing to think about when you're out shopping is how you like your garlic chopped. If you like little cubes, look for a press with larger holes. For a finer, more "grated" chop, choose one with smaller openings. The other common complaint? That garlic presses only have one job we are typically opposed to owning uni-taskers around here.
I probably use my can opener twice a month, and I use a garlic press at least once a week. Frequency counts. We only have one in the BA test kitchen, and it hadn't crossed my mind to look until last week, when I was peeling two heads for a February recipe.
Come to think of it, I would be mortified if my old restaurant chef were to see me using a garlic press for my prep work. There is something decidedly un-chef-y about its convenience. But if the thing works, and achieves the same results as all the fine and frustrating knife work, why not make use of advancements that make my work and life easier?
0コメント