Garlic press
From Free net encyclopedia
A garlic press is a kitchen utensil designed to crush garlic cloves efficiently by forcing them through a grid of small holes, usually with some type of piston. Many garlic presses also have a device with a matching grid of blunt pins to clean out the holes.
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 peel remains in the press while the garlic is extruded out. Some sources<ref>For example, the Epicurious Food Dictionary</ref> also claim that pressing with the peel on makes cleaning the press easier.
Garlic crushed by a press is generally believed to have a different flavor than minced garlic; since more cell walls are broken, more of garlic's strong flavor compounds liberated. A few sources prefer the flavor of pressed garlic. Raw-foods chef Renée Underkoffler says "a good garlic press makes dealing with garlic a clean pleasure. Pressed garlic has a lighter, more delicate flavor than minced garlic because it excludes the bitter center stem."<ref>Template:Cite book p. 179.</ref>
On the other hand, some chefs say garlic crushed in a press has an inferior flavor compared to other forms of garlic, particularly garlic crushed with the side of a knife or some other flat, heavy object. For instance, chef Anthony Bourdain calls garlic presses "abominations" and advises "don't put it through a press. I don't know what that junk is that squeezes out of the end of those things, but it ain't garlic."<ref>Template:Cite book p. 81.</ref> The British cookery writer Elizabeth David once wrote an essay titled 'Garlic Presses are Utterly Useless.' <ref>Template:Cite book p. 51.</ref>
Notes
<references/>de:Knoblauchpresse nl:Knoflookpers