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Pressed for Time

Fine Cooking Issue 72
Photo: Scott Phillips
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A garlic press might not be for everyone, but for those who choose this gadget over a knife to get a juicy, mince-mash of garlic, it’s a welcome little tool. Look for one that doesn’t take brute strength to squeeze the handles, that extrudes all the pulp, and that isn’t tedious to clean. The Jumbo Garlic Press (800- 81) from Messermeister ($12 at Gourmetcutlery.com) meets all these criteria, plus it’s capacious enough to hold even the largest of cloves.

Don’t bother peeling garlic before pressing it. Just set in the unpeeled clove and squeeze. The papery skin gets left behind.

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