Garlic crusher

BTW I wash board and hands in cold running water and find the garlic odour goes away , seems hot water cooks the smell onto yours hands and makes it linger

If I'm chopping other stuff on my board I will just chop it with a sharp knife, but if I just want garlic I have a flat grater (also handy for ginger) with a good long handle which can be simply rinsed off.

Sorry hildaj I didn't read page 2

I use a wide knife and whilst holding it horizontally crush it down on the clove with the heal of my hand.
I have a metal crusher that was MiL's but I have to poke and fiddle to get the garlic out of it and find it more trouble than it's worth.

I have a garlic crusher that I ever use. I have a large knife, and bash the garlic with it in the same way that the TV chefs do. It works for me.

I have the IKEA one for my( picky) Cheffy kids to use ,never tried it myself

I have always crushed garlic as my grandmother did: unpeeled cloves pressed by the flat blade of a knife, skin comes off easily then I either press it further or chop, depending what I need it for. If I want it for garlic butter or salad dressing I put it in the mortar and squish it with the pestle!

I buy ALDI garlic butter and start my meat or onions by frying them with garlic butter and its is such alovely balanced buttery garlic taste just like in France.
they are about 20 gm I think and you find them in the Dairy section of Aldi
I've not bothered with buying Garlic since but when I do I chop with a sharp knife.

Yes Greyduster I use it quite a lot. I also bought a set as a gift for a friend.

After one of my sons complained I didn't have a decent garlic crusher (they are all far more adventurous cooks than I am), I hunted around and finally plumped for one from Ikea.

So far it's held out, is easy to clean (stainless steel, goes in the dishwasher) and crushes the garlic with practically no waste. It works by squeezing the garlic, a clove at a time, through lots of small holes.

www.amazon.com/Ikea-000-891-63-Koncis-Garlic-Stainless/dp/B00PNKYZQC?tag=gransnetforum-21

Wasn't the cheapest but wasn't the dearest, either.

No, Andy I bought it from the Bakewell Show a few years ago. I've seen them at quite a few places. I can't imagine why I thought it was going to be something I couldn't live without! Do you use yours?

Greyduster I bought one of those kits from Sheffield continental market. Is that where you bought yours?

I bought the newish design Josepth Joseph one which you use a rocking motion - cost almost £10 but it snapped after a few months - I must send the the photo and see if they send me a refund.
The one I have gone back to using is large and I bought it I a French market years ago - as long as I put it water or wash it out immediately after use.

I have a crusher something like this one though I think mine is looks sturdier than it does. It's easy to clean under running tap or in the dishwasher.

We've got a really good one, but have had it years and I have no idea where it came from (so no help at all)! DH always uses it, and grows his own garlic, but he's a purist. I stick with the Lazy Garlic when it's my turn to cook - I hate getting that garlic smell all over my hands.

I have broken a multitude of garlic crushers over the years. Recently I spotted in Morrisons in the frozen aisle a bag of little blocks of crushed garlic for less than £1. I use these now....much simpler!

I'm a lazy cook too and use lazy garlic. I find the garlic paste a bit too oily. I really prefer the taste of fresh garlic though and use it if I'm cooking something special .

I use a small fine grater and grate it straight into the pan ,rinse the grater under the tap

I'm a lazy cook and buy a jar of Lazy Garlic or use whole cloves in roasting etc!

I am a lazy cook and buy garlic paste in a tube!

".....if I need it really smooth I add a good pinch of sea salt and then squish it under the knife blade." Thanks for the tip HildaW.
I often chop it finely but didn't know adding salt would make it really smooth.

The last one I had I bought from Lakeland and it fell to pieces! Didn't crush the garlic properly either. Then I bought a sort of kit comprising of a roller tube that takes the skin off (brilliant), a little plate with "teeth" that you run the garlic clove against and it ends up as a paste, and a brush to get it off the plate. Problem is that you can't quite sort out the end bit of the garlic and your fingers reek forever. I now have a cheap and cheerful, easy to clean, press that I bought from a budget supermarket and it works very well.

They sounds like mine j52. I've had it for donkey's years and forgot where I bought it.

I bought one from a Pampered Chef party that a friend hosted. Not really my thing, but the garlic press is wonderful. You put the whole unpeeled section in and it squishes it out, minus the skin. Not cheap but will last forever!

Gave mine up many years ago....I just chop it up finely.....if I need it really smooth I add a good pinch of sea salt and then squish it under the knife blade.