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Why don't professional chefs use a garlic press?


chanming

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We chop and blend garlic in bulk then store it in the fridge. A Philips mini blender is used to fine chop or produce a paste mixed with olive oil. I make a garlic ginger paste for Indian cooking using the same method.
We also remove skins in hot water and store whole cloves.

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I have often thought that conventional garlic presses are badly designed. I want a wall mounted model that I can also put ginger through, with a removable part easily cleanable. 

Slightly dried garlic is easier to skin than fresh.

Can't say I ever noticed a difference in taste in garlic whether crushed or chopped, but I only throw the garlic in when the main cooking is nearly finished.

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2 minutes ago, Fruit Trader said:

Not with all dishes I hope

Not with garlic sauce, no, but mostly that's what I do. Garlic loses many of its health bringing properties when over cooked and I like garlic. 

Why?

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8 minutes ago, cooked said:

Not with garlic sauce, no, but mostly that's what I do. Garlic loses many of its health bringing properties when over cooked and I like garlic. 

Why?

I ask because garlic goes through many transformations during cooking which is why its often added in the early stages. If I wanted all the health benefits I would eat it raw in a salad.

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