The ultimate kitchen controversy
Is your garlic press a secret weapon or just drawer clutter? While food legends like the late Anthony Bourdain famously dragged these tools for being "junk," the truth is a little more nuanced. Whether you’re #TeamPress or strictly #TeamKnife, there’s a whole lot of shade being thrown at this humble gadget lately.
The pro-press perspective
If you’re feeling judged for using a press, stop it. Christina Soteriou, a recipe writer at Ottolenghi Inc and author of Big Veg Energy, says there is definitely a time and place for them. The hack? Use it for sauces, stews, or braises where the garlic will cook down and dissolve, eliminating those annoying chunks. Real talk: it saves a ton of time.
Why some chefs have the ick
On the other hand, Jenny Chandler, author of The Capsule Kitchen, isn't a fan. Between digging for it in the back of your drawer and the struggle of getting the garlic out of the sides, it lowkey adds more work. Plus, cleaning that tiny mesh screen is an absolute nightmare—no cap.
Better ways to get that flavor
If you want the best flavor, Soteriou recommends using a Microplane or a pestle and mortar. Using a pestle with some flaky sea salt gently breaks down the cells for a more mellow, consistent taste, whereas a press can leave the garlic tasting a bit bitter.
Worried about the dreaded lingering garlic smell on your fingers? Chandler shared a pro tip: scrub your hands against a stainless-steel sink or use a stainless-steel soap bar. The metal molecules actually neutralize the sulphur. It’s giving science wizardry, and it’s a total game changer.
Why it matters
At the end of the day, do what works for you. Just please, whatever you do, never buy the jarred, ready-crushed stuff—it tastes off and is a total L. If you’re fast-cooking or using raw garlic, stick to a knife or grater; if you're doing a slow-simmered stew, go ahead and let the press have its moment.
