Garlic crusher

Dockfive

Hi

Can anyone recommend a good quality garlic crusher? I have broken 2 over the past year .

Cheers.

Alun

I've got this one ... solid as a rock, crushes unpeeled cloves and is easy to clean as well.

http://www.roesle.de/epages/Roesle.sf/en_GB/?ObjectPath=/Shops/Roesle/Products/xcs_3564/SubProducts/12782

unkel

That looks promising, Alun. I'd given up on crushers after the third (or fourth?) broke on me and I'm just chopping garlic now. Maybe I'll give yours a try

Ddad

Did you ever try a microplane grater? They're brilliant for garlic, ginger etc.

Bob Z

Ddad wrote: »

Did you ever try a microplane grater? They're brilliant for garlic, ginger etc.

Where do you get these?

Dizzyblonde

I got this one from Ikea and it's the best I ever had

http://www.ikea.com/ie/en/catalog/products/00089163

olaola

Dizzyblonde wrote: »

I got this one from Ikea and it's the best I ever had

http://www.ikea.com/ie/en/catalog/products/00089163

Hehe, I was just about to post this - it's defo the best I've ever used too.
But I tend to grate mine now, the grater is easier to clean

kylith

I got so teed off of scraping gunk out of my crusher that I've taken to keeping my garlic in the freezer; it keeps longer, pops out of its skin more easily and grates finely with no mess. You do wind up with slightly garlicy hands, but I kind of like the smell.

Alun

The nice thing about the crusher I have that I linked to above is that there's an ingenious hinged mechanism whereby the plate with the holes in it can be got at easily, so it is much easier to clean. It's difficult to explain, but let's just say it's German, and they're good at things like that Plus if you crush the clove with the skin still on, all you're really left with is a squashed garlic clove skin which just peels off. It then usually doesn't take much more than a quick run under the tap and it's clean again.

yermy

yeah, would second this one too:

Dizzyblonde wrote: »

I got this one from Ikea and it's the best I ever had

http://www.ikea.com/ie/en/catalog/products/00089163

dubh101

Personaly I think garlic crushers are fiddley and a waste of time.A good chefs knife does the job just fine.Cover the clove with the knife and bash it with the ball off your hand this will release the skin and crush it at the same time than chop finely,tis especialy quick if your crushing a number off cloves and like me are adicted too garlic.

Sigma Force

Agree with last post, a knife or a good bash with a steak hammer does the trick.

John Mason

personally, i chop the 3 bulbs in the food processor, put them in a jar and cover with olive oil and leave in the fridge - lazy garlic ftw

Magic Monkey

Michelin-starred Italian chef Giorgio Locatelli does that too irishbird, saw it in one of his shows, so if it's good enough for him One thing about keeping fresh garlic (dried is ok) in oil is it must be kept refrigerated - garlic-infused oil kept at room temperature has a risk of clostridium botulinum growth, and even under refrigeration it should only be kept for 2-3 weeks. Commercially bought oil is treated against this.

Another way to prepare garlic is to split the clove lengthwise with a paring knife, then remove the centre core of each half (can be bitter.) Remove the rough base. Then just chop roughly, add some salt, then hold the top of the knife with the flat of your free hand, and using a down-and-across spreading motion, mince the garlic. Does the job quickly.

tomcollins97

OXO Good Grips one is great - TX Maxx have them periodically for about 6 quid. Crushes the full clove and the handle flips back on itself and little rubber spikes push out any garlic left in the holes.