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July 8, 2013

Experts' Expert: Best Garlic Press


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.




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

Screen Shot 2013-07-07 at 10.02.38 AM

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


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. 


Of interest: Made in China.

Screen Shot 2013-07-07 at 10.01.38 AM

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


July 8, 2013 at 12:01 AM | Permalink


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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

Great news: I've just added a new member to my team whose title is Crack Comments Enhancer®™©.

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.

Just let 'er rip and post 'em, we'll take it from there.

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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