Talk:Garlic press

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[edit] Pressing with the peel on

Can all presses do this? I thought it was only a feature of certain makes; we have one from Ikea whose advertising proudly called attention to this ability. (My husband insists on using it, and believe me, it is not easy to clean no matter what the sellers want you to think.) Perodicticus 09:19, 9 February 2006 (UTC)

They can all do it, there's no special design to allow it. It does, I believe, put more strain on everything, so a sturdier press is less likely to break or deform. I've seen advice to just cut the cloves in half with the peel on and put them in the press cut-side-down, as well, which probably makes the job easier for the press. —Bunchofgrapes (talk) 16:00, 9 February 2006 (UTC)

And not to mention the people doing the pressing! 71.199.123.24 21:42, 5 May 2006 (UTC)

[edit] Crushing with knife

I've removed the line

...some chefs say garlic crushed in a press has an inferior flavor compared to other forms of garlic, particularly garlic crushed with the side of a knife or some other flat, heavy object. For instance, chef Anthony Bourdain...

If you're going to use Boudrain as a source, his actual line, snipped from a Google Books search, is

“

Smash it, with the flat side of your knife blade if you like, but don't put it through a press. I don't know what that junk is...

”

— Sam 17:27, 30 October 2007 (UTC)

[edit] broken link

First source is a broken link. Maybe the page can be tracked down again? —Preceding unsigned comment added by 209.94.128.90 (talk) 03:07, 8 March 2008 (UTC)