If you’ve read Kitchen Confidential, you know how Anthony Bourdain feels about garlic presses:
Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago, and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please, treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don’t burn it. Smash it with the flat of your knife blade if you like, but don’t put it through a press. I don’t know what that junk is that squeezes out the end of those things, but it ain’t garlic.
I’ve always been a press person, but since reading that admonishment, I’ve been looking for another solution. So today I went to Williams-Sonoma looking for something like this, but instead came away with this thing— a truffle shaver. It’s adjustable and looked more heavy-duty.
I came home, picked a clove, and went to town. Paper thin slices, I tell you. Paper. Thin. The smell was so much better than with the press. I can’t wait until I actually need to cook with it.