I’ve been cooking for 30 years, but I used the garlic press incorrectly (I show you a few tricks with it that help in the kitchen)

And I have a couple of cloves, but if, for example, you cook adjika, you need to peel kilograms of garlic – it’s a big help, however.

In general, take the method into service, it’s been tested, it works.

And I’ll tell you the following about the hidden capabilities of the garlic grower.

Does everyone see that it has a hole on the handle and a protrusion on the other side? But what if someone else doesn’t know that they are used to squeeze the pits out of cherries.

And in the press itself you can crush not only garlic, but also peppercorns. The aroma is immediately amazing – just put a few peas inside and cook with them flattened – it will be more aromatic and vigorous! You can also squeeze onion juice, olives, and capers if you have such a culinary imagination.

Some people “inject” tablets with it if they need to be crushed. Well, and nuts, of course. It’s especially good to crush and chop hazelnuts.

I hope that the article was useful to you! Who knew about this method, don’t swear that I discovered America again. I’ve been cooking since I was 15 years old, but I only recently found out 🙂

Bon Appetit everyone!