How to squeeze garlic out of garlic. Unusual garlic press and survivability test. How to Eat Garlic for Maximum Health Benefits

For me, a garlic press, or otherwise a garlic press (with your permission, I’ll call it the first option, it’s more familiar), is just “the talk of the town”...

And that's why:

When I was still little, as far as I remember, we had one garlic press at home. It has literally always been used, it is eternal, and my mother still uses it to this day! I dare to count... it's at least thirty years old... it works perfectly, crushes the garlic "yay")) and also washes perfectly.

I'll backtrack a little, but you'll understand why.

Back in Soviet times. I don’t know how it is in other regions, but here in the south, it was customary from an early age to slowly lay aside a dowry for a girl. The things were of good quality, could last a long time and retain their properties. That’s why my mother also collected for me, as well as for my two older sisters... although she almost didn’t have time, the 90s came, there was no time for that, although even then she tried her best... It still bites my elbows that I She collected less than others, because she wanted more... (I’m not offended, quite the contrary, because my mother, one might say, raised and raised the three of us alone).

Well, as part of that dowry, my mother bought me a garlic press back in the days of the Soviet Union... Apparently these were already innovations... But I only realized this when I started using it myself.

It was narrow, you could only put a small tooth in it... The rest had to be cut to size... It was simply impossible to wash it... although it came with a brush - it seemed convenient... but this brush bent its teeth without even having time to penetrate the holes of the garlic press (sorry for such “intimate” details))).

But it’s strong... It so happened that I, without thinking, used it for many years... until I realized, what am I? After all, you can make the task easier and buy a new one)) And then... the garlic press could not withstand the “betrayal” - it broke...

But I just thought, I hadn’t even looked at anything on sale yet... I didn’t know what was available...

I went to buy... I bought the regular one first... for 45 rubles... They offered exactly the same one only in a package on cardboard for 165 rubles, but they said that it was the same thing. The second is supposedly: suddenly for a “gift”.... (and who would think of making such gifts in our time....)

It broke on the third tooth... The handle just fell off, as if the ice had crunched... (for quality...).

The second one was already for 180 rubles. There was a folding container inside, I understood that it would be easier to wash... It’s really easier to wash... it’s generally easy, but... It was this container that didn’t make it possible to fully crush the garlic, everything jumped out, moved out, anything but didn't choke...

My patience was running out, the third attempt, a garlic press for 350 rubles. The same container... The handles seem to be powerful, good-quality... the container itself is not small, it’s wide, it’s clear, having studied physics, that it would be better to choke...

What would you think... Another mistake. The handles do not close so much that the garlic is crushed... And not just crushed and squeezed out completely, but the device simply crushes the garlic and does not squeeze out anything...

Now I’m literally confused... What kind of garlic press in our time can become a full-fledged substitute for those Soviet ones that cost a penny... And how much will you have to pay for such...

Preparing garlic before culinary use. The question, by the way, is not idle, since the biochemistry of garlic must be taken into account. A whole clove is one thing, but a chopped or crushed clove is a completely different product. Without further ado, alliin and alinase are found separately in the whole clove, but as soon as you cut or crush and then cut these two substances in the garlic clove combine and form allicin, which has all the healing qualities that are not without reason attributed to garlic. One drawback is that allicin is a very short-lived substance; it oxidizes quickly. But, the difference between a cut crushed clove and a whole clove is huge. This needs to be taken into account. If you want to get a bright and intense aroma of garlic, then you need to crush the garlic and chop it finely. If you want to get just a hint of flavor in a dish, then you should use whole cloves of garlic or coarsely chopped crosswise. Garlic retains some of its healing qualities even after heat treatment, but we still recommend using it in fresh or after minimal heat treatment.

Today I will tell you about one of the most important assistants in the kitchen - a garlic press, or more simply in Chinese, “garlic press crusher spinning screw squeeze”. I promise there will be fresh garlic in the dough. Follow me under cut...

A short lyrical introduction
I think I won’t be mistaken if I say that we are all familiar with such a wonderful device:


And undoubtedly, everyone who had to use such a thing remembers those feelings of irritation and rage because half of the loaded slice is trying to crawl out of all the holes not intended for this, and at best a third has turned into mush. And now I have to get my fingers and others dirty metal objects, picking it all out, collecting it in a pile and stuffing it into the crush again. For the time being, this wonderful instrument served in our family until it broke due to strain. To replace it, a handsome chrome-plated one with rubberized handles was purchased, which, in addition to its high price I couldn’t boast of anything more. Exactly at this Time of Troubles The hard way brought me to the site, Ali I don’t know with what hopes. This model I was attracted by its unexpected design, which, coupled with its low cost, prompted me to place an order, without, however, having any special hopes.

Characteristics
Material: plastic
Model: Q7Q31
Color: random
Size: length when turned out 145mm, internal diameter 25mm, other dimensions and shape can be estimated from the photo.

Status as of November 2016

The order was placed on December 10, 2015. Cost at the time of order was $1.31

information about delivery

12/15/2015 began tracking, 12/29/2015 arrived for sorting in Moscow. It was not possible to restore the further path, but whether long or short, the order arrived to me.

As promised, full-scale test with a fresh product
Take this clove of garlic




Squeeze all the juices out of it




There's emptiness left inside


As you can see, the amount of product coming out is colossal. This is exactly what every self-respecting garlic press should do, isn’t it? :)

Happy culinary success to everyone!

I'm planning to buy +33 Add to favorites I liked the review +30 +68

Becoming a vampire is the worst thing that can happen to you in the world. The point is not at all about the absence of a soul, loneliness and the need to sleep in a coffin. No, where worse absence opportunity to eat garlic! Jokes aside, garlic is truly incredibly tasty, and you should know how to cook it correctly. Perhaps it is one of the mistakes listed below that is preventing you from truly loving this component of many dishes. So, let's check out the list of wrong ways to cook garlic!

Incorrect preparation

Many people prefer to chop their garlic, but this is not the only way to mince it. You can also grate it. This is not only convenient, but also allows you to get small, airy pieces of garlic that will be more evenly distributed in dishes, creating a harmonious texture without grains. This is perfect for dressings or aioli! It is better to cut the garlic into small pieces or slices when you want to add it to fried vegetables, for example, when preparing a side dish with olive oil, salt, pepper and onion.
If you want to make garlic taste special, you don't need to cut or grate it. Simply crush it with the side of a knife blade, after peeling each clove. Add to the pan and allow the crushed clove to infuse the oil and other ingredients with rich flavor. Remove the garlic before serving unless you are cooking a roast - the clove will taste raw. If you cook long enough, the aroma will be quite mild, and you won’t need to remove the garlic. If you want to make garlic confit, you can use whole cloves, just peel them.

Adding garlic too early

Garlic burns quickly, especially if we're talking about about chopped cloves. Remember: smaller pieces cook faster. If you are sautéing or sautéing vegetables, do not add the garlic until everything is at least half cooked. This way, your garlic won't burn, and other foods will protect it from the heat of the pan's surface. If you are cooking something with added sauce, for example, Italian pasta, you can put the garlic earlier. Fry it quickly and pour sauce or other liquid over it. This will lower the temperature and prevent the garlic from burning.

Cooking at too high a temperature

This recommendation is similar to rule number two. It is important to start cooking at a low temperature and increase it if necessary. If you start with too much high temperature, the garlic will be crispy and tasteless by the time you decide to turn down the heat. This is especially important for frying garlic. If you cook the head correctly, rubbed with oil and wrapped in foil, you will get a sweet, creamy, soft garlic that can even be spread on bread, for example. To do this, the temperature in the oven should not be too high, otherwise everything will burn before the vegetable becomes soft and creamy.

Using pre-chopped garlic

Pre-prepared garlic is not suitable for real cooking delicious dish. Jarred garlic has less flavor than fresh garlic. Use only fresh cloves or dried vegetables, don't be tempted by prepared, peeled cloves in the store! Dried garlic is just as good as fresh garlic because it's full of flavor and ideal for fried foods, meaning it always has a place in a professional's kitchen. All other options do not reveal the full taste of garlic and therefore do not deserve your attention if you always want to cook only the most aromatic and appetizing dishes.