Why don't all cooks use a garlic press?

Question

To me, it's the perfect utensil that makes a messy step simple. One squish and PRESTO! Fresh garlic! Some cooks don't like them. Why not?????

All that's left after you squish the garlic is the squished flat hull and it's not hard to dig out and clean the thing. I think it's MUCH harder having to slice it up yourself, and way more stinky.

Hey, Rabb , if you ate some of MY cookin' you'd like garlic just fine!

Answer 1

I don't know, but I should get one. I still slice it up the old-fashioned way and it's rather time-consuming.

Answer 2

I have a Pampered Chef garlic press and I use it several times a week. It's one of those things in my kitchen that I feel I almost couldn't do without.

I suppose some people prefer the texture of sliced or chopped garlic... they want to taste it, yes, but to feel it and see it too, possibly. Some people have commented that they don't like the mushy results from a garlic press.

Answer 3

I didn't know that some cooks don't like a garlic press. I guess that it's just their preference. Maybe they prefer to mince it or smash it or slice it. Who knows why cooks do what they do. They probably learned it from their mothers!
I have a garlic press and it's not a very good one, so I tend to smash my garlic on the cutting board. I guess I should invest in a better one, shouldn't I?

Answer 4

It's too much trouble. Sure you put in a clove and mash but your left with garlic still inside, so you have to dig it out and chop it up. Plus it's one more thing you have to wash.

Answer 5

Because they are all vampires, also garlic is the most revolting food on the planet.

Answer 6

good question!