westbounder Posted April 26, 2016 Share Posted April 26, 2016 Where can I buy a good quality garlic press and aprox. what is the cost? Thank You Link to comment Share on other sites More sharing options...
Dante99 Posted April 26, 2016 Share Posted April 26, 2016 Central at Central Festival, 700B?, stainless. Link to comment Share on other sites More sharing options...
junglechef Posted April 26, 2016 Share Posted April 26, 2016 Acknowledging that I'm not answering your question I advise don't. They squeeze all the juice out if them bruising the clove. Just use any sharp knife and chop into size you want and you'll have a much better garlic flavor. Link to comment Share on other sites More sharing options...
Chicog Posted April 26, 2016 Share Posted April 26, 2016 Acknowledging that I'm not answering your question I advise don't. They squeeze all the juice out if them bruising the clove. Just use any sharp knife and chop into size you want and you'll have a much better garlic flavor. My garlic press produces a nicely shredded coarse paste, as long as you skin the cloves properly. Link to comment Share on other sites More sharing options...
Apiwan2 Posted April 26, 2016 Share Posted April 26, 2016 Wacky the garlic with a big knife on a chopping board. Then use knife to chop it down to how you want. Or use a pestle and mortar. Save your 700 baht Link to comment Share on other sites More sharing options...
junglechef Posted April 26, 2016 Share Posted April 26, 2016 Acknowledging that I'm not answering your question I advise don't. They squeeze all the juice out if them bruising the clove. Just use any sharp knife and chop into size you want and you'll have a much better garlic flavor. My garlic press produces a nicely shredded coarse paste, as long as you skin the cloves properly. While I'm already being pedantic shredded and paste are different culinary terms, it can be only one. Link to comment Share on other sites More sharing options...
FolkGuitar Posted April 26, 2016 Share Posted April 26, 2016 Acknowledging that I'm not answering your question I advise don't. They squeeze all the juice out if them bruising the clove. Just use any sharp knife and chop into size you want and you'll have a much better garlic flavor. With the extremely mild flavor of Thai garlic (as compared with Korean, Japanese, and European varieties,) I find that using a garlic press AFTER chopping gives me the most flavor. If making a Cesare Salad, where all I want to do is rub a cut clove around the bowl, there is no need for a press. But when I want Garlic Bread, or Pesto, or strong garlic flavor, and too lazy to use the flat of my knife to mash it and chop, a press takes all the work out of the job. The flavor of garlic comes from the mixing to two chemicals, resulting in a third. The 'Alliin' (a chemical) in the garlic is converted by the enzyme Alliinase into 'Allicin,' which is responsible for the flavor and aroma of fresh garlic. The more the garlic is 'worked,' the more this enzyme is able to convert the alliin and produce more garlic taste. This is why 'Roasted Garlic' has such a mild garlic taste. The enzyme has been destroyed by the heat of the oven, so very little conversion. You don't want to sit too close to me when I've eaten my home-made pesto I found a 'fairly good' garlic press being sold in Rimping. Link to comment Share on other sites More sharing options...
Rob13 Posted April 26, 2016 Share Posted April 26, 2016 Save your money. Link to comment Share on other sites More sharing options...
Chicog Posted April 26, 2016 Share Posted April 26, 2016 Save your time. Link to comment Share on other sites More sharing options...
Rob13 Posted April 26, 2016 Share Posted April 26, 2016 ^Your right, doing it with a knife takes a minute and 14 seconds, I;m sure the OP doesn't have that kind of time to waste Link to comment Share on other sites More sharing options...
junglechef Posted April 26, 2016 Share Posted April 26, 2016 (edited) The last photo of a garlic press is def. garlic chopped with a knife and places next to a press, it does not look like this after being pressed but it does look like the desired result, in other words use a knife. ( the little squares of garlic are bigger then the round holes it supposably came out of) Secondly if it takes as long as the video all ones has to do is practice for a few times and it will take less then 30 sec. No need to play around with where to put the clove before hitting to peel. Edited April 26, 2016 by junglechef Link to comment Share on other sites More sharing options...
taotoo Posted April 26, 2016 Share Posted April 26, 2016 As I'm even lazier than the OP, does anybody know where I can buy garlic in a tube? Can't find it anywhere. Link to comment Share on other sites More sharing options...
junglechef Posted April 26, 2016 Share Posted April 26, 2016 Acknowledging that I'm not answering your question I advise don't. They squeeze all the juice out if them bruising the clove. Just use any sharp knife and chop into size you want and you'll have a much better garlic flavor. With the extremely mild flavor of Thai garlic (as compared with Korean, Japanese, and European varieties,) I find that using a garlic press AFTER chopping gives me the most flavor. If making a Cesare Salad, where all I want to do is rub a cut clove around the bowl, there is no need for a press. But when I want Garlic Bread, or Pesto, or strong garlic flavor, and too lazy to use the flat of my knife to mash it and chop, a press takes all the work out of the job. The flavor of garlic comes from the mixing to two chemicals, resulting in a third. The 'Alliin' (a chemical) in the garlic is converted by the enzyme Alliinase into 'Allicin,' which is responsible for the flavor and aroma of fresh garlic. The more the garlic is 'worked,' the more this enzyme is able to convert the alliin and produce more garlic taste. This is why 'Roasted Garlic' has such a mild garlic taste. The enzyme has been destroyed by the heat of the oven, so very little conversion. You don't want to sit too close to me when I've eaten my home-made pesto I found a 'fairly good' garlic press being sold in Rimping. Raw garlic less often used culinarily then some formed of cooked. I'm not commenting on your personal usage or methods but I cook mine for both garlic bread and pesto as I find rendered correctly it is much more palatable. Like Chilli Peppers and most aromatics they can vary in strength and adjusting the quantity to get the results one wishes is a viable solution. Hey FolkGuitar, we set a new record by having a lover's quarrel before our first date Link to comment Share on other sites More sharing options...
lordblackader Posted April 26, 2016 Share Posted April 26, 2016 As per when you asked the same question on one of the Facebook groups, Rimping have them. Link to comment Share on other sites More sharing options...
ukrules Posted April 26, 2016 Share Posted April 26, 2016 Save your time. That's the exact same model I have. I peel 2 cloves at a time and run them through the 'slicer' part of the press 2 or 3 times - that seems to do the job. Link to comment Share on other sites More sharing options...
Chicog Posted April 26, 2016 Share Posted April 26, 2016 (edited) ^Your right, doing it with a knife takes a minute and 14 seconds, I;m sure the OP doesn't have that kind of time to waste Bits of bloody skin in it, finger oil all over it. Yew no thanks. Not to mention that bloody awful lift music. Edited April 26, 2016 by Chicog Link to comment Share on other sites More sharing options...
ilostmypassword Posted April 26, 2016 Share Posted April 26, 2016 Acknowledging that I'm not answering your question I advise don't. They squeeze all the juice out if them bruising the clove. Just use any sharp knife and chop into size you want and you'll have a much better garlic flavor. With the extremely mild flavor of Thai garlic (as compared with Korean, Japanese, and European varieties,) I find that using a garlic press AFTER chopping gives me the most flavor. If making a Cesare Salad, where all I want to do is rub a cut clove around the bowl, there is no need for a press. But when I want Garlic Bread, or Pesto, or strong garlic flavor, and too lazy to use the flat of my knife to mash it and chop, a press takes all the work out of the job. The flavor of garlic comes from the mixing to two chemicals, resulting in a third. The 'Alliin' (a chemical) in the garlic is converted by the enzyme Alliinase into 'Allicin,' which is responsible for the flavor and aroma of fresh garlic. The more the garlic is 'worked,' the more this enzyme is able to convert the alliin and produce more garlic taste. This is why 'Roasted Garlic' has such a mild garlic taste. The enzyme has been destroyed by the heat of the oven, so very little conversion. You don't want to sit too close to me when I've eaten my home-made pesto I found a 'fairly good' garlic press being sold in Rimping. Actually, Thai garlic is quite strong. But the cloves are very tiny. Most of what you see in Thailand now is garlic imported from China. Sometimes white, sometimes purple. The purple has a stronger flavor. Link to comment Share on other sites More sharing options...
FolkGuitar Posted April 27, 2016 Share Posted April 27, 2016 Acknowledging that I'm not answering your question I advise don't. They squeeze all the juice out if them bruising the clove. Just use any sharp knife and chop into size you want and you'll have a much better garlic flavor. With the extremely mild flavor of Thai garlic (as compared with Korean, Japanese, and European varieties,) I find that using a garlic press AFTER chopping gives me the most flavor. If making a Cesare Salad, where all I want to do is rub a cut clove around the bowl, there is no need for a press. But when I want Garlic Bread, or Pesto, or strong garlic flavor, and too lazy to use the flat of my knife to mash it and chop, a press takes all the work out of the job. The flavor of garlic comes from the mixing to two chemicals, resulting in a third. The 'Alliin' (a chemical) in the garlic is converted by the enzyme Alliinase into 'Allicin,' which is responsible for the flavor and aroma of fresh garlic. The more the garlic is 'worked,' the more this enzyme is able to convert the alliin and produce more garlic taste. This is why 'Roasted Garlic' has such a mild garlic taste. The enzyme has been destroyed by the heat of the oven, so very little conversion. You don't want to sit too close to me when I've eaten my home-made pesto I found a 'fairly good' garlic press being sold in Rimping. Actually, Thai garlic is quite strong. But the cloves are very tiny. Most of what you see in Thailand now is garlic imported from China. Sometimes white, sometimes purple. The purple has a stronger flavor. You can buy Thai garlic in three different sizes; sold as a full bulb, sold as tiny cloves that aren't peeled or chopped, but used 'as is' in many soups and curries, and as rather large cloves, the size of Korean peeled cloves. I buy about 150g of this large garlic (a large handful) in the Siri Wattana fresh market every two weeks, and only use the large cloves. Here in Thailand I'll use 4-6 cloves in a dish that in the US I would usually use 2-3 cloves. MUCH more mild variety here. Similar to what is known as "Elephant Garlic" in mildness, though not in size. Link to comment Share on other sites More sharing options...
junglechef Posted April 27, 2016 Share Posted April 27, 2016 Oh the size of Korean garlic, is that Manchurian Wapiti Garlic? (Manchurian Wapiti is a Korean deer while the elephant is an animal associated with Thailand - I know if you have to explain a joke and all that ) Link to comment Share on other sites More sharing options...
FolkGuitar Posted April 27, 2016 Share Posted April 27, 2016 Oh the size of Korean garlic, is that Manchurian Wapiti Garlic? No.... based on the strength of flavor, I'd have to say it's more the size of the Siberian Musk Garlic.... Link to comment Share on other sites More sharing options...
bamukloy Posted April 27, 2016 Share Posted April 27, 2016 C'mon you goodfellas are bustin my balls here Eveyone knows you gotta use a razor blade Link to comment Share on other sites More sharing options...
Bill97 Posted April 27, 2016 Share Posted April 27, 2016 Westbounder- Buy your garlic press and enjoy. No need to pay attention to the bla bla bla. Link to comment Share on other sites More sharing options...
bamukloy Posted April 27, 2016 Share Posted April 27, 2016 In prison, dinner was always a big thing. We had a pasta course and then we had a meat or fish. Paulie did the prep work. He was doing a year for contempt, and he had this wonderful system for doing the garlic. He used a razor, and he used to slice it so thin that he used to liquefy in the pan with just a little oil. It was a very good system. Link to comment Share on other sites More sharing options...
Konini Posted April 27, 2016 Share Posted April 27, 2016 Save your time. I have this exact one that I use for some things, but I also use a knife and occasionally the little blender or coffee/spice mill; all depends on the final effect I want. It's a seriously nice bit of kit though, it was bought for me a couple of years ago in England, German brand and made I think. Link to comment Share on other sites More sharing options...
orang37 Posted April 27, 2016 Share Posted April 27, 2016 For those who follow the one true path of raw garlic: the important thing is the period of silent meditation that follows the chopping/crushing during which the Angel of Light, Alliicin will triumph over the Angel of Darkness, Alliin, through said Angel of Light's vahanam, "Aliinase." ~o:37; Link to comment Share on other sites More sharing options...
INDI12 Posted April 27, 2016 Share Posted April 27, 2016 http://teaklimey.com/ freind of mine been making them for years.. good quality and locally made. 3-400 bht i think.... Link to comment Share on other sites More sharing options...
FolkGuitar Posted April 27, 2016 Share Posted April 27, 2016 http://teaklimey.com/ freind of mine been making them for years.. good quality and locally made. 3-400 bht i think.... Very pretty, but for 1,000 baht (the price advertised on your URL is $28.90) I'm going to give it a pass. I DO recommend this company's lime squeezer, though. Works perfectly. Mine is almost 20 years old and still going strong! Link to comment Share on other sites More sharing options...
Rob13 Posted April 27, 2016 Share Posted April 27, 2016 I DO recommend this company's lime squeezer, though Save your money. Link to comment Share on other sites More sharing options...
FolkGuitar Posted April 27, 2016 Share Posted April 27, 2016 I DO recommend this company's lime squeezer, though Save your money. This method works fine for a squeeze of lime into your gin, but when you need to juice 6-10 limes, let me suggest a GOOD lime squeezer. Link to comment Share on other sites More sharing options...
Rob13 Posted April 28, 2016 Share Posted April 28, 2016 but when you need to juice 6-10 limes In that case buy a juicer Link to comment Share on other sites More sharing options...
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