Any suggestions for a not-too-expensive but durable and easy to clean garlic press would be greatly recommended :)
What's The Best Garlic Press?
poiuy1234 on 17/04/2015 - 10:14
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I use a garlic press almost every day. I used to use the KONCIS but it was very tricky to clean and often had to use a toothpick. I then got the IKEA 365+ VÄRDEFULL which splits open for easy cleaning. Never been back. Worth the extra money.
I also use a cheapo garlic peeler from eBay to peel garlic.
Thank you!
Does it work for ginger by any chance?
Haven't tried. I use crushed ginger from a bottle.
Ginger is harder to crush right?
Yea ginger is normally quite tough. A pestle and mortar works great for ginger (or the back of the knife).
Or you could grate ginger instead
The ALDI one I got a couple weeks ago does the job.
Definitely an all metal one…have had a few plastic ones and they always break.
What's wrong with a normal chefs knife?
Chop off the root piece, crush with the side of the knife, pull off the skin, crush more and chop.
I do this too. To chop the garlic, I simply place the tip of the knife on the chopping board, then use a guillotine-like motion to chop (i.e. don't lift the tip of the knife off the board).
I use a microplane for both garlic and ginger and will never go back to a press. Rinses clean.
Me too - I was going to post this. Much easier to clean than a crusher, can use it for garlic, ginger, cheese, etc.
Do you use the fine or coarse microplane?
I use a fairly fine one - it's good for the above, for very hard cheeses like Parmesan. For cheddar cheese you'd probably want a coarser one.
We use this type of one and it works brilliantly, would never go back to a press.
http://data.uncommongoods.com.edgesuite.net/images/newweb/pr…You can get them here: http://www.petersofkensington.com.au/Public/Nex-Garlic-Twist…
This is OZB, the best garlic press is the back of a wide knife on a wooden breadboard (better than plastic)
I just doesn't taste the same, its like with orange juice - in a carton it is convenient just doesn't taste as nice as fresh and for things like ginger or even garlic you want that aroma as well.
I've broken many presses until I used this: http://www.amazon.com/Giant-Stainless-Steel-Garlic-Press/dp/… I used it professionally to squeeze leaf sap out of plants for analysis and found it so good that I got one to use for garlic at home. Crushes most of the garlic leaving hardly anything left behind. As long as you rinse it under a tap before it dries it is extremely easy to clean. I've had mine for years. Not sure where to buy it locally though.
We've tried several over the years, and the only one we've found that works properly is the IKEA one. We were so impressed with it that we bought a second one, in case they ever stop stocking them, and we lose or break the original. I don't even bother peeling the garlic at times, if I'm in a hurry (or simply can't be bothered lol) and it still handles it fine.
The Ikea one has good reviews-
http://www.ikea.com/au/en/catalog/products/60173564/
http://www.amazon.com/000-891-63-Koncis-Garlic-Press-Stainle…