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I didn’t even know that this Soviet machine, which I inherited from my grandmother, had so many hidden capabilities! Not only can you use it for its intended purpose – crush garlic. So the people’s ingenuity adapted it for other needs.
First of all, I’ll say that I don’t really like garlic and don’t often use it when cooking. I am not one of those who every evening, like my cousin, eats a couple of slices with black bread and lard.
I only occasionally use it for marinade or the same wok. I even make beet salad simply with mustard, lemon juice, sugar and butter – it still turns out delicious, but there is no garlic spirit.
Don’t you notice that my garlic press is so unsightly. I was stupid and somehow washed it in the dishwasher. After which it became dull and could no longer be washed off with anything. Although it says “N E R F” on the handle, or something like that, it doesn’t look like it’s actually made of stainless steel. More like some kind of aluminum alloy.
In general, I started peeling the garlic before stuffing it into the garlic press. But my friend says: “Why? Look, everything works just like that. You just take a slice, or even two at once and “fill” them into the “device”.
The output is only garlic pulp.
All the husk remains inside! And you don’t need to clean anything, and your hands don’t smell. Well, that is, you still have to wash it, but it’s still easier and faster than messing around. She saw this method in a program from chef Jamie Oliver. Although I was sure that the garlic press was a purely Soviet invention, it turns out not!
It is used by chefs all over the world and none of them, imagine, peels garlic!
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