Garlic Press: Garlic Without the Smell on Your Hands
A good garlic press makes light work of garlic – fine, fast and completely free of that pungent smell on your fingers. Here's how to use it and keep it clean.
What Your Garlic Press Is For
Press fresh garlic finely for sauces, dressings, pasta, aioli, marinades, herb butter or dips – quicker and finer than chopping, and your hands stay smell-free. Many presses also handle small pieces of ginger. Take a look at the kjøk garlic press.
kjøk Tip: Press It Skin and All
Pop the clove in with its skin still on – the flesh gets pressed through while the skin stays behind, which makes cleaning easier too. It saves you the peeling and gets you to the flavour faster.
Raw or Cooked Through?
Pressed raw, garlic is at its strongest and has a bit of a bite. If you prefer it milder, cook the pressed garlic through briefly – it turns sweet and mellow. Raw suits aioli and dressings; for sauces, cooking it through works better.
Common Mistakes & Cleaning
Bits drying on and getting stuck are the most common bother – so rinse the press straight after use. A small brush works leftover bits out of the holes; many stainless steel models are dishwasher-safe too.
FAQs
Do I need to peel garlic first? No – popping it in with the skin on saves a step and makes cleaning easier.
How do I clean the press? Rinse it straight after use; work out any bits with a small brush.
Does the smell stay on your hands? No, you never actually touch the garlic – that's the main advantage.
How do I make garlic milder? Cooking it briefly instead of using it raw takes the sharpness off.
Can I press ginger too? Yes, small pieces of fresh ginger work just as well.
Is the press dishwasher-safe? Many stainless steel models are – though rinsing it straight away is the quickest option.
Why press it fresh instead of using granules? Freshly pressed, the flavour is noticeably stronger.
How much does one clove make? A medium clove is about one heaped teaspoon. Find out more in the kitchen accessories collection.
