When there’s garlic to be minced, many cooks reach for their garlic presses. Some cooks like the convenience—with just a squeeze of the handle, a single clove of garlic (or more) is reduced to a fine mash. Other cooks use presses because they want to avoid getting the pungent smell of garlic on their hands. Yet, after working with 18 different presses for a day, we found only three that really offered both advantages.

许多大蒜压力机有明显的故障 - 杠杆杠杆，伪劣的铰链，不舒服的握力或箱子太狭窄而无法适合整个大蒜丁香 - 但是在丁香碎后，我们发现了丁香和其他一些大蒜的新闻用户和非使用者，我们发现最普遍的问题似乎是清理工作。没有人喜欢从比顶针大的空间中挖出大蒜。（或内置）一些压力机随附的抬头清洁附件有助于帮助。并按下丁香不eeldered会在一定程度上最小化混乱。但是，无论哪种方式，仍然有东西要刮掉，无论是用手指的尖端，削皮刀还是牙签。现在有什么方便的？

为了解决这个问题，许多品牌已经开始用可移动的筛子进行压力机，这些筛子本来可以更容易清洁。在其中一些压力机中，筛子看起来像是微小的，可移动的矩形篮子。这是一个改进，但是这些压力机并不完美：清洁它们仍然需要一些挖掘，然后有放错零件的风险。我们的获奖者库恩·里肯（Kuhn Rikon）和罗斯（RöslePresses）采取了另一种方法。这些有扁平的筛子，可以在铰链上摆动，使它们易于清理清洁，而不会丢失零件的风险。这项创新可能会花费您超出您预期的大蒜媒体上花费的费用，但是如果您经常使用这种创新，您会感谢您在真正的肮脏工作（清洁工作）上节省的时间和麻烦。

优胜者

Kuhn Rikon Epicurean大蒜新闻
$34.95 athugthecook.com

我们喜欢这款印刷机上的宽敞不锈钢筛子是一个铰链板，可以用海绵清洗，以便用海绵清洁。当您打开压力加载大蒜时，内部拇指休息将筛子固定在适当的位置。拱形手柄具有真正的人体工程学优势，对小手很友好。您只需要小心，不要在手柄相遇时捏皮肤即可。这种聪明的设计的唯一缺点是，少量的压力大蒜可以在腔室的侧面渗入。库恩·里肯（Kuhn Rikon

Rösle garlic press
$34.95 atcutleryandmore.com

这款坚固的模型与Kuhn Rikon出版社非常相似，具有强大的平衡。一旦您开始压碎丁香，这些手柄就可以提供良好的杠杆作用，但是如果您的手很小，则可能必须使用它们两个才能开始，因为这些手柄的间隔距离远。关闭后，拉丝不锈钢手柄可保​​持一致的存储空间。与库恩·里肯（Kuhn Rikon）模型一样，压制的大蒜可以在腔室的边缘渗入。

亚军

Oxo I系列大蒜压力机
$16.95 atLascosascooking.com

This garlic press is strong, comfortable to grip, and innovative. A small handle cleverly tucked inside the lower handle makes it easy to lift out the sieve plate for cleaning. The garlic chamber isn’t as long as Rösle’s or Kuhn Rikon’s, but it’s plenty deep, and the sieve plate fits snugly in place, so pressed garlic doesn’t seep out. The plate, however, is thick, and some garlic does get stuck in the tapered holes; although the sieve mostly rinsed clean, we resorted to a toothpick to poke out those last few specks.

How we tested

在这篇评论中，我们通过18型大蒜压力粉碎了大蒜 - 小碎，中和大丁香。这些是我们测试过的其他品牌：Amco，Anolon，Chantal，Cuisinart，Dalla Piazza，Kitchenaid，Leifheit，Messermeister，Miu France，Pedrini，Progressive International，RSVP Z-GADGETS，Wüsthof和Zyliss。

Minced vs. pressed: Can you taste a difference?

Garlic presses aren’t for everyone. Some cooks find it simpler to mince garlic with a knife; others argue that pressed garlic has inferior flavor. We’ve long wondered whether minced and pressed garlic actually taste any different. So to find out, we held a blind taste test, serving two versions of a quick marinara, sautéed Swiss chard, and gremolata (a garnish of minced garlic, lemon zest, and parsley). For each dish, we made one batch with minced garlic and one with garlic crushed in a press. Almost everyone found that garlic crushed in a press gave dishes a more aggressive garlic flavor. Many tasters found the pungency offensive in the gremolata, which featured raw garlic, but acceptable in the marinara, which was cooked.