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July 8, 2013

Experts' Expert: Best Garlic Press

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Below, excerpts from Stuart Wray's July 3, 2013 Cool Tools review of the garlic press anointed by the experts at Cook's Illustrated as the very best in the world.

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I've used this tool for about 10 years and it's still going strong.

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It's probably the best garlic press in the world.

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It's constructed very robustly from stainless steel; it has an unusual lever-action which is far superior to the one-to-one action of most garlic presses; it opens up easily, and is easy to clean.

To see a demo, have a look at the America's Test Kitchen Equipment Review (below) where they come to the same conclusion. 

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Of interest: Made in China.

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If Apple chooses China, why shouldn't Swiss-based Kuhn-Rikon?

$37.10.

July 8, 2013 at 12:01 AM | Permalink


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Comments

Late comment, but thanks 6.02*10^23. I've seen the stainless steel psuedo soap looking thingies, but didn't believe they'd work. Judging by your culinary expertise (noted in your earlier post), I am convinced. Say, I wonder if I could just rub my hands on my new $40 garlic press, since it's stainless. hmmmm

Posted by: tamra | Jul 9, 2013 6:56:35 AM

Say tamra:
Find something stainless steel and wipe your garlic-tainted hands with that steel under running water (no soap required) — presto, no garlic smell. I use a stainless spatula or ladle. Those stainless steel "soap bar" garlic removers work, too (until dropped down the disposer).

It has been decades since I read about the chemical — I recall that the process is easily replicated and a fairly complex chemical reaction — in any event, it works.

Posted by: 6.02*10^23 | Jul 8, 2013 10:23:11 PM

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This individual, whose handiwork is already evident in today's comments, has one — and only one — function: Go back and edit any comments submitted to improve readability.

Spacing, spelling, punctuation, funny symbols like °, syntax, grammar: you — beloved, prized, and adored readers — no longer have to worry about something being misspelled or not coming out quite the way you intended it to: we will take your raw treasure and transform it into the beautiful prose it deserves to be expressed in.

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That's how we roll.

Posted by: bookofjoe | Jul 8, 2013 10:18:53 AM

I want to vote up the comment posted by 6.02*10^23. +1 A great cook.

Posted by: Diana | Jul 8, 2013 7:35:26 AM

Love garlic, hate the smell that lingers on my hands when I handle it/peel it/chop it. The review convinced that it's better than any of the presses or graters that I currently use. Bought it, can't wait to use it. Thanks.

Posted by: tamra | Jul 8, 2013 4:16:56 AM

Won't own one.

In any given month I'll run through 6-10 heads of garlic. Yesterday I sliced six cloves into paper-thin slices (with my truffle slicer, a previous BOJ suggestion) into a bowl with a good Tbl or two of extra virgin olive oil — no oxidation under oil, nice flavor, and easily added to the base of a thin-crust pizza.

Cooked outdoors in a high temp (700°F) convection oven, these light pizzas were simply topped with slow-roasted fresh tomatoes (tomatoes, olive oil, salt, pepper & fresh oregano at 270°F for 4 hrs) and the garlic. Crisp & savory with a nice Montepulciano.

If ya want garlic paste, peel a few cloves (take a rubber sheet — the kind used to get a good grip on a jar — and roll the cloves in the rubber: presto, peeled cloves!), then put a good teaspoon of Kosher salt on a clove and use the back of a dinner fork to mash the clove-salt combination into a perfect paste for addition to sauces.

Need a bit coarser garlic? Smack your peeled clove with the side of a chef's knife and chop across one axis and back across the opposite axis (a cross-hatch) — great flavor and more effective at flavoring than the mush a garlic press generates.

OK, I have a few recipes that call for garlic purée: in that case I peel a half cup of cloves and add them to a blender. Need a great marinade for lamb? Take 1/2 cup peeled cloves of garlic, add 1/3 cup fresh squeezed lemon juice (and a Tbl of lemon zest, if you wish — I always do), 1/2 cup good olive oil, 1/3 cup fresh rosemary (stemless), a Tbl of fresh-cracked black pepper and a Tsp of Kosher salt. Blend until smooth and pour into a zip-lock bag with your lamb (it doesn't hurt to toss in a few of those squeezed lemon halves, too) and marinate overnight. Fantastic lamb when grilled or roasted!

Posted by: 6.02*10^23 | Jul 8, 2013 1:53:41 AM

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