Garlic press or just crush and chop with a knife? I can see the

The flavour is different. Use each where appropriate.

>>9073048
For a garlic and sourcream dressing?

>>9073043
just get a nice knife and a stone to sharpen it
or for puree garlic get a mortar

>>9073043
Just smack it with your knife.

If you want it in large pieces then smack it gently. If you want it in smaller pieces the smack it harder.

>>9073043
There's few things in this world as satisfying as squeezing a garlic press with a clove loaded in. Though >>9073048 is right, there are times when crushing it with a knife is better. However I'd argue it's the texture that's really different. Use the press for sauces and soups where you want to leave the garlic in.

OP are you a girl?

>>9073043
is there a full version of this pic and/or a source upon which it was based on?

File: p21512_p_v8_ad.jpg (178KB, 960x1440px) Image search: [Google]

178KB, 960x1440px

>>9073072
You'd have to do that anyway to peal it before using a press or a ricer. I typically just knife it, it's prep work so it's not like the type of thing you would do in an emergency situation.

>Put on tunes
>Knife your garlic
>Put it in a side dish
>Move on with your entree

puree garlic = add kosher salt to garlic and smear with knife after dicing.

>>9073086
>wanting to jerk it to emoji r34

>>9073043
I used to have a press, but I came to dislike the flavor of what came out of it - pulverizing the garlic like that makes the flavor too aggressive. For my taste most dishes are better using more finely chopped garlic than less pulverized.

There's no definitive answer, since you need different methods for different dishes. But generally if I need to mince it, garlic press 100% of the time. Takes next to no effort to use and clean after.

If I'm making a curry or stir fry, garlic press all day.

>>9073067
>mortar
Kek

>>9073208

I find that the smack-with-knife method is substantially faster than the press, and has even easier cleanup.

I don't know why garlic presses even exist.

>>9073222
Presses release pretty much all of the juices, makes your garlic go a little further. That and it's just so enjoyable to hear and feel that wet crunch.

>>9073229
>Presses release pretty much all of the juices,
To me this ruins the flavor by making it too aggressive.

File: B0286887-50D1-4E8E-9800-A67A2BAAADF7-241-0000000B3B420CD0.jpg (9KB, 246x300px) Image search: [Google]

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Neither.

GET TO DA CHOPPAH

>>9073222
All I have to do is rinse it out after use. Same as a knife/board.
>>9073222
To make lots of garlic paste quickly.

>>9073166
yes

>>9073043
You can also use a zester to really get a good sharp garlic flavor. Just grate the whole clove. I do this for sauces.