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Thank you everyone for sharing your tips. Since the main nuisance is the peeling rather than the cutting, and storing already cut garlic may result in loss of nutrition or freshness, I will try just peeling a lot of garlics at once and keep them whole in the frige. But I'll do the cut and freeze some of you suggested when I need more ready-minced onces.
A smashed garlic clove is not interchangeable with minced garlic, but what I get from my garlic press is. So the one is every so slightly inconvenient (oh, that effort of scraping out the skin from the press with the tip of a knife and putting the garlic press into the dishwasher is SOOOO hard - took longer to type that than it takes to do it) vs. having something is not usable in the way I want to use it. The latter is far more inconvenient.
Wow that was kind of nasty. Just giving my opinion. On top of the inconvenience (IMO) I have found that a garlic press leave a lot of the garlic wedged in the press.
Wow that was kind of nasty. Just giving my opinion. On top of the inconvenience (IMO) I have found that a garlic press leave a lot of the garlic wedged in the press.
I'm not sure what's nasty about it? And perhaps it's the brand or model, but mine never has any garlic left wedged in the press.
I have this garlic press. Three things I like about it: handle is big, so easy to squeeze, its large, so even the largest cloves usually fit, and when you flip the handle over, it pushes all the remaining junk out, so all that is needed is a quick rinse.
You know, I have a couple of garlic presses, that oxo one with the nubs to clean the holes with (which seemed ideal), and the silver colored one someone showed early in this thread, the one that supposedly can grush ginger too.
I have to agree with those who say they're a pain in the neck to clean. I think so too. That silver one holds onto a lot of garlic pulp, so it's not really efficient, and it's not easy to clean. The oxo one with those cool nubs? They don't work that well to clean out the holes, imo. The nubs should be longer or something.
I always end up with garlic-y fingers anyway, so to me it's just easier if I'm using fresh garlic to smush, peel, & chop by hand.
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