This garlic press pinches your palm when you squeeze it, making it painful to use. Did they try using the damned thing even once before they started manufacturing it? So much for German engineering.
Maybe the engineer used two hands instead of one? That's how I usually use my non-pinching garlic press: One palm on each side. The fact that I use my garlic press for ginger more frequently than garlic might have something to do with it, though...
I did try a two-handed grip and it nicked me anyhow. The issue isn't so much with pinching as it is the excising of a chunk of palm by the serrated edges of the handle. This piece of garbage went into the recycling bin this afternoon. Sayōnarā, thou implement of pain.
According to the foodies we're not supposed to use a garlic press at all. We're supposed to hit it with a hammer or something. But I never could reconcile myself with clove-sized chunks of garlic in my pasta.
I've never heard that one before. I'd be more inclined to hit it with a meat tenderizer than a hammer. Or just squash it with/between anything nearby. I wonder why pressing it is worse... I also wonder if Alton Brown ever addressed this garlic issue. I should investigate, some day.
5 comments:
Maybe the engineer used two hands instead of one? That's how I usually use my non-pinching garlic press: One palm on each side. The fact that I use my garlic press for ginger more frequently than garlic might have something to do with it, though...
I did try a two-handed grip and it nicked me anyhow. The issue isn't so much with pinching as it is the excising of a chunk of palm by the serrated edges of the handle. This piece of garbage went into the recycling bin this afternoon. Sayōnarā, thou implement of pain.
Woah, scary. Good riddance indeed.
According to the foodies we're not supposed to use a garlic press at all. We're supposed to hit it with a hammer or something. But I never could reconcile myself with clove-sized chunks of garlic in my pasta.
I've never heard that one before. I'd be more inclined to hit it with a meat tenderizer than a hammer. Or just squash it with/between anything nearby. I wonder why pressing it is worse... I also wonder if Alton Brown ever addressed this garlic issue. I should investigate, some day.
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