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Why don't professional chefs use a garlic press?

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Hi all,
 

Sorry for taking up your time. During 3-day holiday, I feel rather bored, then there is one idea coming up from my mind. Why don't professional chefs use a garlic press? I began to search on net, but to make me dissatisfied, I didn't find the satisfying answer. So today I come to this forum to seek help from you.

 

I have a garlic press that I love. I use it daily, whenever I need to add garlic to any of my recipes. It is quick and simple and easy to clean. I have noticed on Food shows on television, that almost all of the professional chefs, slice their garlic or hand chop it. It seems a waste of time to me. Can anyone out there enlighten me?

 

This is the garlic press my family is using. 

 

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Anyone can help me? 

 

Any suggestions would be highly appreciated. 

 

Thanks in advance

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I think chopping it by hand for an experienced chef is quicker and easier. I am not an experienced chef but i still chop by hand, i always found the pressers a bore to clean and so when there is no real time difference there does not seem much point using one. I dont mind the skin going in so just crush it with a knife or chop it skin on and chuck it all in.

 

Exciting topic.

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Hi, 

Thanks for your reply. I am getting used to using a garlic press as in fact, if I don't use a garlic press, there will be some smell on the hands. 

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Just to make life even easier when either chopping or crushing garlic, just pop the garlic into the microwave for no more than 5 seconds and the 'bulbs' just flow out from the skin, but be very very careful you don't burn your fingers.

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Thanks for your replies. If the garlic press is not used, it would be easy to burn the gingers as they are peeled by hands. However my family members are not willing to use it as it will waste time. What would you think? 

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I just did some search about the topic and now remember what the argument was.

Pressed/crushed garlic tends to taste bitter/strong.

But there seem to be "religious wars" when to cut and when to press :biggrin:

Much support from top chefs for cutting.

Some say it depends on the dish you want to cook.

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Thanks for the above replies, which are sensible to me. Yes, the garlic should be sliced, not peeled. 

What do you think of the above garlic as mentioned? Is it of good use? I am not sure. I would like to listen to your views. Thanks in advance.

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2 hours ago, MikeN said:

As somebody who spent his working life in commercial kitchens, I bet I can work quicker with a knife than you can with a garlic press, especially with large quantities.

Yes, if there are large quantities, it is quicker with a knife than with a garlic press. However for certain quantity, it does depend on the skills and efficiency. If one can work with a garlic press quickly, it is as similarly efficient as with a knife.   

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