HELP! I kill garlic presses!
Kristin Satterlee
I love garlic presses. I use tons of garlic when I cook, and I
find a press much more satisfactory than a knife for preparing it. But I
can't keep one more than a few months without mangling it! I've broken
five now. My current one (a beautiful Oxo Good Grips I thought would
last) is breaking at the hinge. I've had another one go there, one I
broke the grate out of the first time I used it (that one was plastic),
one I twisted the handles into unusability (that was an Ecko with a
really dumb design), and one heavy aluminum one that looked
indestructible, I broke the handle right off of. This provides amusement
for my fracture-mechanist husband, but I want a garlic press that won't
break!
Please, somebody, anybody, do you have a recommendation for a
truly durable press? A thousand thank-yous for anyone who does.
-Kristin Satterlee
Frank Maginnis (Donahue ES)
I've run into the same problem and decided to use a knife. Wish I could
help. The knife isn't so bad .
>
>
--
"Ignore what you abhor."..................Frank Maginnis
fmag...@k12.oit.umass.edu
chacoy
Kristin Satterlee wrote:
>
> I love garlic presses. I use tons of garlic when I cook, and I
> find a press much more satisfactory than a knife for preparing it. But I
> can't keep one more than a few months without mangling it! I've broken
> five now. My current one (a beautiful Oxo Good Grips I thought would
> last) is breaking at the hinge. I've had another one go there, one I
> broke the grate out of the first time I used it (that one was plastic),
> one I twisted the handles into unusability (that was an Ecko with a
> really dumb design), and one heavy aluminum one that looked
> indestructible, I broke the handle right off of. This provides amusement
> for my fracture-mechanist husband, but I want a garlic press that won't
> break!
> Please, somebody, anybody, do you have a recommendation for a
> truly durable press? A thousand thank-yous for anyone who does.
>
> -Kristin Satterlee
I used to work in a kitchen store, and I received the same complaints
from lots of customers. One of the garlic presses people seem to have
the most luck with is made by Zyliss. (I think I spelled that right).
You can probably find that at any kitchen specialty store near you.
BTW, most stores have a refund policy. If you break a garlic press, keep
the receipt. The store will probably take it back as long as it's within
the alloted time period. :)
- Andrew
cha...@ix.netcom.com
cha...@geocities.com
http://www.netcom.com/~chacoy/
Casa Bob G
I have a restaurant and here is what I've found . All the Garlic presses
seem to break some last longer than others but all break or wear out .
There are two ways we crush garlic here . If I amusing small amounts (
less than 15 cloves) I use the flat side of an oriental stlye cleaver ,
lay the garlic underneath then press and slide the cleaver over the
cutting board , chop quickly then repeat . For larger quantitys I have
found the little processer that comes to attach to many hand blenders
works very well . If you'll be useing the garlic withen a few days you can
use the blender and do enough for several meals .Hope this helps .
Lonesome Dove
In article <321370...@geocities.com>, cha...@geocities.com says...
>
>Kristin Satterlee wrote:
>>
>> I love garlic presses. I use tons of garlic when I cook, and I
>> find a press much more satisfactory than a knife for preparing it. But I
>> can't keep one more than a few months without mangling it! I've broken
>> five now. My current one (a beautiful Oxo Good Grips I thought would
>> last) is breaking at the hinge. I've had another one go there, one I
>> broke the grate out of the first time I used it (that one was plastic),
>> one I twisted the handles into unusability (that was an Ecko with a
>> really dumb design), and one heavy aluminum one that looked
>> indestructible, I broke the handle right off of. This provides amusement
>> for my fracture-mechanist husband, but I want a garlic press that won't
>> break!
>> Please, somebody, anybody, do you have a recommendation for a
>> truly durable press? A thousand thank-yous for anyone who does.
>>
>> -Kristin Satterlee
I've used a "Suzi" for years and it seems to be OK.
--
It is far easier to get forgiveness than permission.....
RMS
>ristin Satterlee wrote:
>
(...)
> Please, somebody, anybody, do you have a recommendation for a
> truly durable press? A thousand thank-yous for anyone who does.
>
> -Kristin Satterlee
If I don't specify a xmas gift from my mother there is no telling
what I will get. A couple years back the req. was for "A garlic
press that I can't break". She found one from Henkels, the knife
makers, and it hasn't deformed yet. It is stainless steel not cheap
cast aluminum or plastic. It also has two sizes of inserts. I have
Popeye arms and had given up on using a press. I still use a knife
most of the time. RMS
David Schwoegler
For years I have been using Zyliss garlic presses and giving them as
gifts.
Only one has broken--while pressing ginger through it--and it was
replaced with no questions asked.
They're $9-14 depending on where you purchase them.
Arthur A. Simon, Jr.
==================================
I also finally wound up with the Henkels. The dual screens are nice
if you need to control the "fineness" of the garlic. However and having
said that, I find that I can pop the garlic 2x with a 10" chef's knife
and have the garlic clove out and crushed quicker than I can get the
press out. Also, since I use my Cuisinart FPC so much, I don't bother
with the press. Now if I could only find a hard cheese (e.g. parmesan
and asiago) mill as tough as that Henkels garic press...
Christine
In article <321370...@geocities.com>
chacoy <cha...@geocities.com> writes:
> I used to work in a kitchen store, and I received the same complaints
> from lots of customers. One of the garlic presses people seem to have
> the most luck with is made by Zyliss. (I think I spelled that right).
> You can probably find that at any kitchen specialty store near you.
I agree that most garlic presses don't work. The Zyliss press
mentioned above (I don't know if it's spelled right) also goes by the
name of "susie" garlic press. It's the only one I've ever tried that
works. Crate and Barrel usually carries them. I've had mine for a
long time. Just don't put in in the dishwasher or the finish will
gradually be damaged and it starts turning everything grey.
Christine
Len S
Casa Bob G <casa...@aol.com> writes:
>There are two ways we crush garlic here . If I amusing small amounts (
How do you amuse garlic? I mean, I've tried telling it jokes,
singing, wearing a funny nose, and even reading it Dave Barry columns,
but it never seems amused. Just lies there, smelling wonderful.
.
Sorry.
Product of a weary, burned out, insomniac mind.
.
-Len
Mary Elizabeth
Kristin Satterlee wrote:
>
> I love garlic presses. I use tons of garlic when I cook, and I
> find a press much more satisfactory than a knife for preparing it. But I
> can't keep one more than a few months without mangling it! I've broken
> five now. My current one (a beautiful Oxo Good Grips I thought would
> last) is breaking at the hinge. I've had another one go there, one I
> broke the grate out of the first time I used it (that one was plastic),
> one I twisted the handles into unusability (that was an Ecko with a
> really dumb design), and one heavy aluminum one that looked
> indestructible, I broke the handle right off of. This provides amusement
> for my fracture-mechanist husband, but I want a garlic press that won't
> break!
> truly durable press? A thousand thank-yous for anyone who does.
>
> -Kristin Satterlee
Has anyone tried that thing advertised in Colonial Garden Kitchen's
catalogue? That tubular screw thing that you put the cloves in & twist
& it sort of shreds the cloves?
MEB
mid
I second the Zyliss recommendation. We've gone through 3 but the Zyliss
seems indestructible. And easy to use. mid.
Matthew Coon
>Kristin Satterlee wrote:
>>
>> Please, somebody, anybody, do you have a recommendation for a
>> truly durable press? A thousand thank-yous for anyone who does.
>>
Kristin: Have you tried a Zyliss? I too use tons and tons of garlic,
and I've found my metal Zyliss press to be heavy-duty and very durable.
I've had it for years.
Mary Elizabeth <be...@orph.org> wrote:
>
>Has anyone tried that thing advertised in Colonial Garden Kitchen's
>catalogue? That tubular screw thing that you put the cloves in & twist
>& it sort of shreds the cloves?
>
Mary Elizabeth: I have tried one of those, and I don't recommend it at all!
It was bothersome to operate and to clean, and did a poor job of
crushing the garlic (most of which flattened out and stayed inside, from
where I had to dig it out and dice it with a knife, though YMMV).
m@t
Mary Elizabeth
Thanks very much for the word; I was just about to order one of the
screw gadgets. Instead I will try a Zyliss, having seen at least half a
dozen enthusiastic endorsements of it here.
MEB
idlewild
On Thu, 15 Aug 1996, Kristin Satterlee wrote:
> Please, somebody, anybody, do you have a recommendation for a
> truly durable press? A thousand thank-yous for anyone who does.
zyliss. one piece, all aluminum. good grips, btw, suck. mine broke the
first time i used it, right where the metal meets the rubber handle.
-j.
---
Will cook for food.
Patrick George
co...@omni.cc.purdue.edu (Matthew Coon) wrote:
>>Kristin Satterlee wrote:
>>>
>>> Please, somebody, anybody, do you have a recommendation for a
>>> truly durable press? A thousand thank-yous for anyone who does.
>>>
>
> and I've found my metal Zyliss press to be heavy-duty and very durable.
> I've had it for years.
>
>
>Mary Elizabeth <be...@orph.org> wrote:
>>
> where I had to dig it out and dice it with a knife, though YMMV).
>
Smash it with a cleaver and toss it in the pan.
Garlic press...
Did ya know that garlic helps keep away the bugs?
patrick
Mitch Bergner
Matthew Coon wrote:
>
> >Kristin Satterlee wrote:
> >>
> >> Please, somebody, anybody, do you have a recommendation for a
> >> truly durable press? A thousand thank-yous for anyone who does.
> >>
>
> Kristin: Have you tried a Zyliss? I too use tons and tons of garlic,
> and I've found my metal Zyliss press to be heavy-duty and very durable.
> I've had it for years.
>
> Mary Elizabeth <be...@orph.org> wrote:
> >
> >catalogue? That tubular screw thing that you put the cloves in & twist
> >& it sort of shreds the cloves?
> >
>
> Mary Elizabeth: I have tried one of those, and I don't recommend it at all!
> It was bothersome to operate and to clean, and did a poor job of
> crushing the garlic (most of which flattened out and stayed inside, from
>
satisfied with this one. The Zyliss seems to be the must rugged and
workable for the task at hand...
Mitch
--
By working faithfully eight hours a day,
you may eventually get to be a boss
and work twelve hours a day.
-Robert Frost-
Sarah Webb
Not only is the zyliss durable, but it's designed to be used without
peeling the cloves...used mine for almost five years before figuring
that out :-). I did manage to kill mine eventually (after about ten
years of almost daily use) but am going to get another just like it!
Regards,
Sarah
--
Sarah S. Webb
Ceramics and Mixed Media
Tuscaloosa, Alabama
sw...@tusc.net
Goldtag1
In article <321370...@geocities.com>, chacoy <cha...@geocities.com>
writes:
>
>
The zyliss press does seem to be the best. I too have gone through many
garlic presses over the years and I have been returning them to the place
of purchase.
Williams Sonoma seems to back everything they sell, so I would highly
recommend them for all sorts of Kitchen things.
Great things come from great people!
Kristin Satterlee
I'm very curious how this press works without peeling the
cloves! Does it manage it without wasting garlic? That sounds like a
wonderful thing!
-Kristin Satterlee
Kristin Satterlee
Well, I'm going to get a Zyliss garlic press, but this thread has
made me wonder even more something I have always wondered; what is this
about just crushing it with the side of a knife? I do that to loosen the
peel, but the garlic never seems truly crushed, just sort of...squished.
If I tossed it in the pot like that, it seems to me, some poor diner
would eat an entire clove (or more likely every diner would) without
warning. This seems bad. Am I not whacking it hard enough, or does it
didintegrate durung cooking?
-Kristin Satterlee
Courtney Kay Harris
> I love garlic presses. I use tons of garlic when I cook, and I
>find a press much more satisfactory than a knife for preparing it. But I
>can't keep one more than a few months without mangling it! I've broken
....
> Please, somebody, anybody, do you have a recommendation for a
> truly durable press? A thousand thank-yous for anyone who does.
> -Kristin Satterlee
Hi Kristin
I've got a new garlic contraption that I really like, but I've only had
it for a few months so I can't testify to it's durability. It isn't
a press though, it's like a garlic shredder. You put the garlic in
a little cup and then push it over the sharp part of the shredder
to grate the garlic. It has two sides, one for mincing garlic and
one for making thin garlic slices. Maybe a new approach would be
called for since you've tried the press... Have you considered
rock climbing? You must have a powerful grip :) .
I got my garlic shredder thing at the local fancy-cooking-toys
shop.
Good Luck
Courtney
Janet S Myers
In article <Pine.LNX.3.91.960820...@jaka.ece.uiuc.edu>,
Kristin,
This never used to work for me, either, but it seems to work now. I
think that it is a combination of things--how "fresh" the garlic is, how
hard you whack it, and whether or not you are actually holding the knife
flat when you whack it.
(I use my meat tenderizer instead of a knife, because it is easier to
hold, but the principle is the same.) It works better for me if the
clove of garlic is "juicy"--I don't know if that is an indicator of
freshness or not, but I don't know what else to call it.
If you hit it hard enough, you'll have a thin layer of mush on your
cutting board/counter/whatever, and you can chop it up a bit more with your
knife if you want.
I've seen cooks on TV say that it will mash up better if you throw a
little bit of salt on it first. I guess the salt acts as an abrasive.
HTH,
Janet
Rod Rupar
Kristin Satterlee wrote:
>
> Well, I'm going to get a Zyliss garlic press, but this thread has
> made me wonder even more something I have always wondered; what is this
> about just crushing it with the side of a knife? I do that to loosen the
> peel, but the garlic never seems truly crushed, just sort of...squished.
> If I tossed it in the pot like that, it seems to me, some poor diner
> would eat an entire clove (or more likely every diner would) without
> warning. This seems bad. Am I not whacking it hard enough, or does it
> didintegrate durung cooking?
>
> -Kristin Satterlee
my experience with garlic gadgets is you put the clove into the gadget,
squeeze the handles of the gadget, and the garlic clove gets scrunched in
the gadget but nothing comes out! So then you take a fork and whack at
the gadget until you clean out maybe 80% of the garlic (twenty minutes)
and then put the gadget under water to rinse away 20% of the garlic.
Sheesh! IMHO whack that clove with a cleaver and dump it into the pot.
If some diner gets a big garlic thingy, more power to him or her!
Chris Smith
Kristin Satterlee <kri...@jaka.ece.uiuc.edu> wrote:
**snip**
>what is this
>about just crushing it with the side of a knife? I do that to loosen the
>peel, but the garlic never seems truly crushed, just sort of...squished.
**snip***
After a good 'thwacking', use the knife for a quick chop and then toss
the garlic in. I have been doing it this way for a long time and it
saves a lot of cursing when trying to get the leftover garlic out of a
press.
Chris
-- "As nations we're divided but as people we are one"
Pat Benatar
chris...@zymark.com
resende
I just whack it with the side of a chef's knife to loosen the peel. Once
it's peeled, I cut it into maybe three pieces, then mash it with a fork.
Works every time.
Pat
Kristin Satterlee <kri...@jaka.ece.uiuc.edu> wrote in article
<Pine.LNX.3.91.960820...@jaka.ece.uiuc.edu>...
>
> Well, I'm going to get a Zyliss garlic press, but this thread has
> made me wonder even more something I have always wondered; what is this
Trey Jackson
Martin Yan crushes garlic into a paste with one whack of his chinese
cleaver. I haven't been able to do the same with my chef's knife yet,
but I'm working on it.
But the knife does do a good job at mincing it real fine.
And regarding the smelly hands after mussing with garlic,
you can *easily* remove the smell from your hands by rubbing
them with stainless steel under running water. Yes, it sounds
dumb, I didn't believe it either, but it does work.
Any old spoon, butter knife, whatever will work.
Or you can go into a kitchen shop and pay $5 for a
piece of "special alloy" that does the same thing (it's just stainless
steel too). It's made my hands odor-free for a while now.
TJ
--
Trey Jackson
tr...@cs.bErkElEy.Edu
On average, there are 178 sesame seeds on a Big Mac bun.
Tim Campbell
In <Pine.LNX.3.91.960820...@jaka.ece.uiuc.edu>, Kristin Satterlee <kri...@jaka.ece.uiuc.edu> writes:
>
> Well, I'm going to get a Zyliss garlic press, but this thread has
>made me wonder even more something I have always wondered; what is this
>peel, but the garlic never seems truly crushed, just sort of...squished.
>would eat an entire clove (or more likely every diner would) without
>warning. This seems bad. Am I not whacking it hard enough, or does it
>didintegrate durung cooking?
Just hit it with the flat of a heavy cleaver, remove the dried skin, and mince
it up a bit. You *can* (I've done this) use the cleaver to slide the clove back
and forth over a cutting board. This will grind the garlic into a paste (as
would normally be done with a mortar and pestle). It takes a while and your
hands will smell of garlic for about 3 days.
----------------------------------------------------
Timothy S. Campbell - tcam...@tir.com
"Very funny Scotty... Now beam down my clothes."
----------------------------------------------------
s f
If you're that hard on the garlic press and don't want to use a plain old
knife,spatula or spoon to crush the garlic, why not just chop some in a
food processor and then - if you still want to - squish it in the garlic
press. At least you won't be so hard on the press. Store the extra garlic
in a little oil until needed the next day.
On Aug 19, 1996 23:22:26 in article <Re: HELP! I kill garlic presses!>,
'Sarah Webb <sw...@tusc.net>' wrote:
Madelin Holtkamp
>> Please, somebody, anybody, do you have a recommendation for
a truly durable press? A thousand thank-yous for anyone who does.
Forget the whole thing and just chop the garlic up kind of roughly and
then mash it with the flat of your chef's knife blade. I usually mash it
with the salt from the recipe. The salt adds traction. Much easier to
clean up too!
scahill
Directed to the person who asked about garlic presses:
I've used many but have found one made by Pampered Chef works the best.
It has not broke on me and works efficiently.
Clary Alward
In article <madelin-2608...@mac1-conf.visualidentity.com>,
mad...@north.pacific.net (Madelin Holtkamp) wrote:
: >> Please, somebody, anybody, do you have a recommendation for
I have to disagree with mashing garlic...it's okay for somethings, but
when you need very small, nearly pulverized garlic (say for garlic bread)
like you get from a press, mashing isn't enough. Everyone in my family
has a Zyliss garlic press, and you cannot kill them. My mother's had the
same one for at least 12 years, probably longer. The model name is Susi.
LaRosa Vanhorn
: On Aug 19, 1996 23:22:26 in article <Re: HELP! I kill garlic presses!>,
: 'Sarah Webb <sw...@tusc.net>' wrote:
:
: >> > >>
: >> > >> Please, somebody, anybody, do you have a recommendation for
: a
: >> > >> truly durable press? A thousand thank-yous for anyone who does.
Try the Starfrit Garlic Machine. Not that great if you're only doing a
clove or 2, but if you're doing more, it's terrific. I think it's
pretty indestructible too!
Ro * * *
,,,\|/,,,
Niagara Falls
CANADA
CathrynY
Have you tried the Zyliss garlic press?
Cathy
Karen Virtue
>: On Aug 19, 1996 23:22:26 in article <Re: HELP! I kill garlic
presses!>,
Kristin Satterlee wrote:
Please, somebody, anybody, do you have a recommendation for
a truly durable press? A thousand thank-yous for anyone who does.
The "susi" garlic press, touted by the Frugal Gourmet is the best i've
ever come across. Most up scale kitchen stores have them. Don't
settle for an imitation, shell out the 14-16 Dollars needed. I've had
mine for 7 years, 5 roommates and 3 significant others!
KV
Ted D. Conley
I concur - it is also packaged as the Zyliss garlic press.
Ted.