AIBU to ask a garlic press question?

[HornetsNestxoxo]

When you use a garlic press to crush garlic, do you scrape out the garlic that hasn't gone through the holes afterwards and then add it to your dish? Or alternatively, do you throw the garlic you have scraped out away?

I've just discovered this one and it's good. No nasty bits getting stuck to clean, you just run the knife over it to scrape clean and put in dishwasher.

I eat it
Find it starved if the vampires
And covid

The BEST and tastiest accompaniment to anything - roast dinner, added to a sandwich, steak, bbqs etc is a whole roasted bulb of garlic

Just slice off the top to reveal a few mms of the cloves then slow roast with some olive oil. Then scrape out the cloves and add to just about anything, they go all sweet and a bit crispy, just delicious

I also use frozen ginger and garlic cubes but find they are best for things like curry. I would still chop or crush garlic for a pasta sauce as it gives a different taste in that form.

Woah. My post screwed right up.

The more; the better.

As you were.

I scrape the front of the press and add that, but what's inside the press goes in the bin, I wouldn't even consider eating it. I've never thought about it before.

I have jars of garlic paste and ginger paste.... can’t be bothered with the faff

These recommended garlic presses - do any of them also grate ginger? Because if they do, I’m getting them. I have a recipe I rarely do because grating ginger is such a pain and the jar stuff tastes wrong in that recipe.

Neither. I chucked my garlic press as such a faff. I use a pestle and mortar now which is more satisfying :)

I don't peel garlic to put it into the garlic press so all that is left behind is a bit of the papery outer layer and the pinky skin so I just scrape that out.

I grate mine with a cheese grater.

I don't use press anymore but a small parmesan grater. Much better

YY to the frozen stuff. I get massive bags from the 'world foods' section of the supermarket. You can get pureed and crushed garlic depending on which you prefer, and the frozen ginger is excellent too. Combined with frozen chopped onions they have made my life a million times easier. I find that the jarred stuff tastes, funny, especially the 'very lazy' stuff, but KTC garlic puree in a jar is good in hummus.

I knew it would be this question! I scrape it out and put it in the compost, but quite often ponder whether I should be putting it in whatever I’m cooking instead!

Ginger - just get the frozen stuff. So much easier.

Another vote for IKEA garlic press. Has changed my life. I tried lazy garlic etc before. Just not the same!! Leaves a funny after taste.

I just smash it with the flat of a knife, pick out any large pieces of skin & bung it all in. If you're cooking anything for any length of time any big chunks or skin flakes blend in.

Garlic - grate from frozen on a box grater! Any skin that goes in again isn't a problem.

Occasionally if I have tons of both fresh I food process them together & freeze as cubes - useful for curry. But has to be a really good quantity or it's not worth the faff of washing the FP.

Lazy garlic tastes very very weird. It’s pickled isn’t it? Yuck. I always compost the remains as it’s stringy. If it doesn’t come through the press I don’t eat it.

@AnnaMagnani

Ginger - just get the frozen stuff. So much easier.

I buy big bag and chop it up myself for a freezer. Much cheaper and I can control the quality and cut size. Same with herbs

Much cheaper and I can control the quality and cut size.

Frozen cubes of chopped or puréed ginger are 85p for 400g in Morrison’s. Fair enough if you have preferences around size etc but freezing from fresh is no cheaper.

I scrape together the remnants and give it a final squish but what is left is usually pretty stringy and gets chucked.

I dont peel the garlic, just cut it in half, so the skin stays in the press. If I buy a bulb with big cloves I peel and freeze them, then grate from frozen.

I use a grater rather than a crusher, but yes I always add in any excess to save as much flavour as possible.

I think frozen cubes are cheaper than fresh.

£1.10 for 400g at Tesco (pp mentioned cheaper at Morrison's).
Packet says 1 20g cube = 4 cloves. So a 400g bag = 80 cloves.
I find the cubes are very easy to just chop in half (they are cubiod than cube) if you don't want a whole one.
You might have preferences for fresh due to how you want the garlic chopped, crushed or pureed, but in terms of price, convienence, potion size and tbh probably freshness as well the frozen wins hands down for me.

Unlike the Lazy Garlic jars there is nothing else in them, so no vinegar taste.

garlic presses are a faff and life is too short. I pop an unpeeled clove onto the cutting board, slice the base off with a 8 inch wide blade chef knife and then bash it with the flat of the blade. it unpeels itself and then is easy to chop.