Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Sorry for taking up your time. I am quite fond of stainless steel garlic press, but I always spend ages getting the meat out of their skin. In addition my fingers get rather sticky when I follow the method described in the linked recipe, which is to "press on the bottom of a clove to push it out of its paper."
Are there any tips or tricks on how to easily get stainless steel garlic press out of its skin, preferably without making too much of a mess?
Are there any tips or tricks on how to easily get stainless steel garlic press out of its skin, preferably without making too much of a mess?
Welcome to C-D. I love garlic also, but always ALWAYS peel the paper skin first. I use one of these, it is *amazing* how well it works. I can de-skin the clove in about 2 seconds. Then I do whatever I'm going to do with the raw peeled clove.
I use this and there really IS no need to take off the skin. Crush the clive, then use a knife to pop out the remains/skin. I've found that a knife with a rounded end works a little better.
It DOES work as advertised. But, pressing garlic does change it. I mince it with a knife FAR more often than using the press. The press comes out for garlic butter.
I had to peek at the thread because I was curious about stainless steel garlic. Now that's it's clear what you meant, it's easy to explain. Remove clove of garlic from bulb. Cut hard tip off garlic clove. Lay flat of big knife over the clove and give it a good whack. The paper will come off easy and you can continue on, whether you want to chop it, mash it or put it through a garlic press. Easy peasy. If visual aid is needed, here you go. https://www.wikihow.com/Crush-Garlic
I had to peek at the thread because I was curious about stainless steel garlic. Now that's it's clear what you meant, it's easy to explain. Remove clove of garlic from bulb. Cut hard tip off garlic clove. Lay flat of big knife over the clove and give it a good whack. The paper will come off easy and you can continue on, whether you want to chop it, mash it or put it through a garlic press. Easy peasy. If visual aid is needed, here you go. https://www.wikihow.com/Crush-Garlic
This works for me and I don't have an extra gadget taking up room in my drawer. "Whack" is the perfect word.
For a more mellow garlic taste I leave the bulb whole, cut off the top, or growing end, and drizzle a little olive oil on it. Wrap them in tin foil and roast them in the oven for a while.
Then you can just squeeze the cooked garlic pulp out of the bulb.
This works for me and I don't have an extra gadget taking up room in my drawer. "Whack" is the perfect word.
For a more mellow garlic taste I leave the bulb whole, cut off the top, or growing end, and drizzle a little olive oil on it. Wrap them in tin foil and roast them in the oven for a while.
Then you can just squeeze the cooked garlic pulp out of the bulb.
Oh my yes! I'd forgotten about roasted garlic. You're right. It's very mild and oh so delicious. Thanks for the reminder
thanks for your all replies. Your replies would be suggestive to me.
Any other advice from different people?
thanks in advance.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
If visual aid is needed, here you go. 
