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BANGKOK 23 March 2019 21:32
chanming

Why don't professional chefs use a garlic press?

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2 hours ago, chanming said:

if I don't use a garlic press, there will be some smell on the hands. 

If you rub your fingers on the (steel) blade of the knife under running water the smell will be gone. Same for onions etc.

Just don´t cut your fingers off!!

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9 minutes ago, pikao said:

If you rub your fingers on the (steel) blade of the knife under running water the smell will be gone. Same for onions etc.

Just don´t cut your fingers off!!

Thanks for your advice. I will just try it based on what you mentioned. Thanks again for your help. 

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1 hour ago, JLCrab said:

 

thanks for your reply. I have thoroughly watched the video and found that it would be hard and slow with the razer. 

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I just use a little grater,like Thai's use when cooking,

or sometimes,peal it and whack it with the flat side of 

a knife,for Italian dishes I slice it ,I also have a garlic press,

used it a couple of times I think.

regards Worgeordie

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Anthony Bourdain hated garlic presses, but I can't remember why. He was a classically trained chef and said all savoury food tasted better with the addition of butter, the more the better, and sprinkled with finely chopped parsley.

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You are not supposed to peel the garlic just put each clove skin on into the press and squeeze then just take out the skin from the press,you do need a well made strong press.

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Posted (edited)

I've got a small mortar and pestle about 1 - 1 1/2 cup size, I use the mortar base to smash the garlic then peel and mash up with the pestle...when ginger and fresh chiles are required like for a 'garlic paste' then grate (former) and/or deseed (chile) and throw in with the garlic and mash up together...works pretty good for curries...chop by hand for other applications like dressings with oil and vinegar, etc...

 

easy cleanup just rinse with water...

 

 

Edited by tutsiwarrior
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Posted (edited)

I wonder why chefs don't use mortars and pestles more often. I bet I could peel and mash 3 heads in under a minute with one of those giant somtam buckets, lol. Always thought it tasted better that way too.

 

Just a thought from someone likely unqualified to have thoughts. Carry on

Edited by ChokDee4213
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my mortar and pestle is a turned wooden arrangement that I got in saudi (south asians use the same to mash up stuff and spices as well) and I've seen the same (not the heavy stone ones) in thai supermarkets as well...the mortar can take up to a head of smashed garlic, a grated thumb of ginger and some chiles but when loaded up like that ye need a bigger pestle like the ones that they use with the thai stone mortars for somtam, etc...the big pestle also duplicates as a rolling pin when making flour tortillas, chapattis, etc...

 

a uniquely multipurpose arrangement; use the mortar base to smash the garlic and then peel easily and mash up in the usual way with the garlic, ginger and chiles and then while the curry is simmering use the pestle to roll out yer chapatti dough for cooking...and then use the pestle to bludgeon any thai that comes into yer kitchen to complain about the south asian cumin/coriander/tumeric cooking smell as they are wont to do...

 

 

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I think they need more than the press can give them maybe, and then it would take so much time to clean it? Idk interesting wuestion. I did not even know they didnt use them. 

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I think a garlic press releases more of the oils than chopping with a knife.

The last time I bought a cheap Chinese garlic press off Ebay, it didn't work. The garlic just stayed in the small space in the press due to the 2 halves not fitting flush together properly when closed.

So went back to using a knife.

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On 1/2/2019 at 10:27 AM, KhunBENQ said:

It's not about saving time or the like.

I recently heard a professional chef say that garlic should never be pressed but sliced.

Has something to do with taste/flavor.

(I would have to search for the exact argument)

Seems similar with onions. Always use a sharp knife.

No pressing/crushing.

 

 

Gordon Ramsey crushes it with his hand in some of his steak frying videos 

Wafer thin with a sharp knife will get more flavour out of it than hand crushed tho

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