Looking for a decent garlic press

Steve,

I've had the same problem. For 20 years or more I used one of the traditional cast garlic presses like this;

.. but i can't find one for love or money. My wife has bought two 'modern' ones in the last six months and they've both been useless in comparison. If you find a good one let me know. I just use a pestle and mortar like the Spanish do now.

Zyliss. Similar in design to Steve's photo above, you don't have to peel the clove before crushing & it comes with a plastic device that pushes out the remnants.

+1

don't throw it in the disshwasher as the coating oxidizes and peels.

We've used the metal Zyliss on and off, but found the side of a knife and the heel of the hand works well.  Also, Costco in Canada sell a tub of crushed garlic in oil and works very well.

Here's a clip from youtube which comments on Zyliss - not sure if their's was an older model or one with different finish to the examples other posters have referred to.

http://www.youtube.com/watch?v=1RyfVmTcJUo

I have made do with a Good Grips press which for my purposes has been fine and lasted several years.

Peter

I have an older Henckels Garlic press but couldn't find a photo.   It looks very similar to this Wüsthof one pictured.

I also have the Rösle

OK, I'm a gadget kind of a guy so I don't mind using either and have no complaints really.  The Henckels (Wüsthof) has two choices of screens depending on your requirements for size of mince.  The Rösle is a little less fiddly and a nice design too.

Probably 50-60% of the time though I stick to the basics as I like my knives slightly more than gadgets when it comes down to it.

They work (with some practice) and are a little easier to clean than a gadget (unless you rinse well right away).

Thanks all. I will give the Zyliss a try.

Cheers

steve

re: oxidation ... this is an issue for all non-stainless steel, alloy pieces.

I first heard about this with Kitchen Aid stand mixers.  People would dishwash their mixer blades then complain about grey whipped cream.  The tiny flecks of oxidation peeling of the blade as it whipped up the cream.  Well, it might not matter to some, but it does to me.  So don't dishwash the damned thing or by a proper mixer like a Hobart or a Teddy Bear Varimixer.

p.s. I know dishwash is not a verb

I don't use a garlic press. I don't like the taste it imparts, and it's a faff to clean.  Instead squish with the flat of your knife blade, then slice or chop finely. If the recipe recommends using a pestle and mortar then simply squish, chop finely and then grind with flat of blade after sprinkling some salt to aid the 'grinding'.

Just sqush the clove with the flat of the knife and throw it in. Garlic softens and breaksdown during cooking anyway.

Exactly.

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