Am I the only one

This is funny...  I have often thought  "what is a CLOVE of garlic??"  How large?  What are they actually asking for?  But, tell you what....  a long time ago, I gave up on fresh whole cloves of galic.  Now I buy the Badia brand of minced garlic in a jar, packed in oil.  I use teaspoons or tablespoons instead of cloves.  Just as flavorful, saves lots of time, and they stay fresh in the fridge for months.  ( A side note: I cook for two, meaning I use garlic in smaller doses than what may be normally called for in many recipes, so this is a great convenience for me).

Hmmm, that's one gadget I don't have.  Tell me why you like it.  Don't you just get the juices with that?  Or does it mash it down into minced pieces?  How does that work?  (Probably a dumb question, but if I don't ask, I will not know what I'm missing)..

Beema

Tell me why you like it.

Wow ... that really makes me think.  I don't know why.  I have always done it with a press... probably started before they brought out the jars of it.  I've gone through enough presses that were totally useless.  But I have since bought the one from Pampered Chef ... not cheap ... but works wonderfully ... and keeps on working.  I am also one who doesn't mind the smell of garlic on my hands ... in fact enjoy it .... but it isn't necessary to get any on my hands when using the press ... but sometimes I peel the garlic ... using my hands. 

Beema

Don't you just get the juices with that?

No, not at all.  There is a picture here of what it looks like as it comes out the press.

http://www.ehow.com/list_6866689_uses-garlic-press.html

if you can find local garlic it is way more powerful, you only need one clove!

Aleida - Yes, I do the same, one large or two small cloves. I also use a garlic press.   After seeing many reviews here (on the TOH BB) about the Zyliss garlic press, and finally bought one. (The two most recommended were Pampered Chef and Zyliss. Then, someone mentioned that the Pampered Chef version was made by Zyliss.)

Beema - I did not go through enough garlic to buy a jar... and, never saw an expiration date.

Kasha - I'll look at the Farmer's Marker later this fall or next summer.  Thanks for the information.

~~Vicki

Here I am, 76 years old, and still learning about one of our most natural and often used product.  I think they should call the garlic press a "garlic mincer,' and if they had I would have bought one years ago.  But, now I will, and thanks for the recommendations on brands to look for. 

As for the bought kind, in the jar, the large jar is far too much for the average household to use, but Badia puts out a small jar that makes more sense... I don't have one to look at now, but it would be about 8 oz, or so.

I am trying to reduce the amount of sodium in my diet, and trying to find other ways to jazz up the flavor of my foods I have discovered that garlic does a pretty good job.   

I love garlic!

I have an awesome press - Oxo - you can find at BBB or other similar place - it has served me well, week after week, year after year. Prior to that I bought the refrigerated garlic.

Until recently I bought whole heads of garlic - but a friend shared some from the produce store that was already peeled and I was sold. The price is comparative to a head a garlic. It cleans up much easier from the press. Smells fresh and wonderful.

When using garlic - I almost always use my press - unless the recipe calls for whole cloves. I have never had any issues of something not tasting right.

In terms of amount to use - I always look for the biggest cloves. If I have small ones I use 2 for 1. Again - have never had too much garlic in a recipe.

Andrea/Lilly

I think it was Giada who said never to use a garlic press--always mince your garlic with a sharp knife.  Then she went on to say that the skin and the ends made the garlic taste bitter if you use a press.  I'm like, um...yeah, I do this thing where I PEEL the garlic and cut the end off whether I'm using a press or a knife.  It was the dumbest bunch of whoohah I've ever heard.

I didn't spend a lot of money for my garlic press.  It does the job and holds several cloves at once.  I think it cost like $4.99. 

In my house, there is no such thing as too much garlic.

cast_iron_king

I think it was Giada who said never to use a garlic press--always mince your garlic with a sharp knife.  Then she went on to say that the skin and the ends made the garlic taste bitter if you use a press.  I'm like, um...yeah, I do this thing where I PEEL the garlic and cut the end off whether I'm using a press or a knife.  It was the dumbest bunch of whoohah I've ever heard.

I didn't spend a lot of money for my garlic press.  It does the job and holds several cloves at once.  I think it cost like $4.99. 

In my house, there is no such thing as too much garlic.

I dont' disagree - just don't like the taste of fingers in my food.

I do not recall my mother or grandmother EVER garlic in their cooking...  (Finnish mom, Irish grandmom) and it wasn't until I was in my forties before I even tried using garlic in a recipe.  Didn't have any idea what a clove was, actually, but quickly figured that one out.  My family wasn't too keen on this new flavor, which told me I had used too much.  It takes a learning process to find out just how much garlic to add to any given recipe, to suit your particular tastes.  And, I think now that our selections of products have grown to be more cosmopolitan and global, we have adjusted our tastes to accept more of the exotic flavors from a multitude of cultures.  Today, I happily add garlic to my cooking even when it isn't called for - it seems to add a "grey" flavor, akin to adding black pepper.  So, even tho I cook for just two, I buy the large jar of minced garlic, keep it in the fridge, and it never seems to "go bad."   Once, when I had the refrigerator set too cold, the oils in the jar coagulated, and looked funny, but that didn't spoil the product.  But, now I am on the hunt for a good garlic press (er, ah, mincer).

My garlic press works fine (got it at a rummage sale) & the garlic comes out in a shredded/minced state (that's the best way I can describe it).  And, to get rid of the garlic smell on my hands - I hold a stainless steel spoon in my hands while I wash w/soap & water.

Beema - I LOVE garlic!  And I'm so glad you've well learned to appreciate its wonderful taste!

It's not often I only use the amount of garlic called for in any recipe-- it's usually more!

It's probably a bit of "fuddy-duddy" me, but I prefer to peel and mash my garlic myself.  I really don't care for pre-done things.  ;-)

Garlic is very healthy too!  It is naturally anti-biotic.  It's become one of the first things we put on an open wound.  When we feel a cold or something coming on, we've got some garlic capsules (that have the "alison" in it-- the garlic taste is what these NEED!).  But fresh garlic is even better.

As cooler weather's coming on, I would just offer this advise: if your family's feeling sick, or if something is coming on to the family, heap up the garlic in your kitchen, and it WILL help!

- Cathy