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Archived from the original on 16 September 2017. "Alton Brown: Kitchen Gadget Judgment Calls - Yea or Nay?". "Notes from Readers", Cook's Illustrated, Sept. Living Cuisine: The Art and Spirit of Raw Foods.

^ For example, the Epicurious Food Dictionary Archived at the Wayback Machine.

^ Mueller Science: 500 Schweizer Primeurs, Schweizer Erfindungen und Schweizer Entdeckungen retrieved 14 August 2012.

The largest collection of unique Garlic presses is thought to be owned by Tord Elfwendahl, Stockholm, who has since 1979 collected an excess of 1200 unique Garlic presses. The two parts can rotate, cutting the garlic.

Garlic Twister, a device made of a very short cylinder, tall enough just to fit a few garlic cloves, made of two detachable parts - the top and the bottom.

The lid will push the garlic cloves through the grate, cutting the garlic into slices or into small pieces, depending on the type of the grate used.

a glass-sized recipient featuring a grate on top of it.

a small container for the garlic cloves, sliding on top of a grater.

Garlic mincers can be used to obtain fine grains of garlic too. Ĭook's Illustrated lists some additional uses for a garlic press, such as mashing other small items (including olives, capers, anchovies, ginger and canned chipotles) or pressing out small quantities of onion or shallot juice. Alton Brown (known for his dislike of single-purpose kitchen tools) has referred to garlic presses as "useless" and without a reason to exist. I don't know what that junk is that squeezes out of the end of those things, but it ain't garlic." The cookery writer Elizabeth David wrote an essay titled "Garlic Presses are Utterly Useless". For instance, chef Anthony Bourdain called garlic presses "abominations" and advised " don't put it through a press.

On the other hand, some chefs say garlic crushed in a press has an inferior flavor compared to other forms of garlic. Pressed garlic has a lighter, more delicate flavor than minced garlic because it excludes the bitter center stem." The magazine Cook's Illustrated says "a good garlic press can break down cloves more finely and evenly than an average cook using a knife, which means better distribution of garlic flavor throughout any given dish." Raw-foods chef Renée Underkoffler says "a good garlic press makes dealing with garlic a clean pleasure. A few sources prefer the flavor of pressed garlic. Garlic crushed by a press is generally believed to have a different flavor from minced garlic, more of garlic's strong flavor compounds are liberated. Some sources also claim that pressing with the peel on makes cleaning the press easier. The peel remains in the press while the garlic is extruded out. Garlic presses present a convenient alternative to mincing garlic with a knife, especially because a clove of garlic can be passed through a sturdy press without even removing its peel. The inventor of the garlic press is generally held to be Karl Zysset (1907–1988) founder of the Swiss kitchen utensil company Zyliss.

Many garlic presses also have a device with a matching grid of blunt pins to clean out the holes. Many garlic presses also have a device with a matching grid of blunt pins to clean out the holes.Ī garlic press, also known as a garlic crusher, is a kitchen utensil to crush garlic cloves efficiently by forcing them through a grid of small holes, usually with some type of piston.

Garlic having been crushed using a garlic press.