Cut or Press Garlic? the Best Tips

Cutting or pressing garlic – the differences

There are a lot of studies on garlic, but so far neither science nor star chefs have been able to agree on which method is the right one. Here are the benefits attributed to chopping garlic:

• The star chefs Alfons Schubeck and Johann Lafer always preach to just chop the garlic. This way the garlic doesn’t lose any of its essential oils and develops more flavor. Mr. Schubeck even goes so far as to recommend that you only cut the garlic into slices. So you have a large surface.
• Now, large slices of garlic aren’t for everyone. If you don’t want to bite on large pieces of garlic, you can also chop garlic. Incidentally, there is now a tool for cutting, e.g. a garlic cutter.
• Whether you cut or press garlic also depends on the dish. Traditional pizzas only use chopped garlic. You can find it in thin slices among the other ingredients. You should also use chopped garlic for topped baguettes or seasonings.
• If you want to add garlic flavor to your dish, just stir in individual slices while cooking. Depending on your taste, you can remove the slices from the dish when serving.

 

Press garlic? Important instructions

Horst Lichter is on the other side of the garlic debate: The star chef thinks that pressed garlic develops more aroma.

• Ultimately, the question is and remains a matter of taste in the truest sense of the word.
• When pressing you to have the choice between a garlic press and crushing with a knife, fork, or spoon. However, you get the best results with a garlic press. Unlike when cutting, your fingers will not pick up the smell of garlic.
• Of course, pressing garlic is also more practical for very fine dishes such as sauces and soups. The pressed clove is then stirred into the sauce and combined with the sauce. Pressed garlic is also often more popular than chopped garlic in salads. With pressed garlic, however, you lack the feeling for the right dosage. Often more garlic ends up in the food than originally desired. Add slowly and taste your dish more often.