Garlic presses and tin openers

[Steve Maskery]

Hi all.

I've broken my garlic press . I was being a bit heavy-handed, if I'm honest. It was an OXO Good-Grips, and whilst it was comfotable, it didn't actually last very long before it started to become rusty. I don't knowif that was the garlic or the dishwasher, but it was looking quite tarnished, so I'm not too upset about it going bang.

Similarly, my neighbour who is in her late-80s I guess, keeps asking me to open tins for here. She has a useless old-fashioned tin-opener that simply doesn't work. I can't open tins with it, I use my own instead. So I want an easy-to-use tin opener for her. I don't want a machine, she'll never remember how to use it. 10 seconds is about her memory these days (unless it's stuff from 50 years ago), just nice simple reliable and easy to use.

So, who can recommend a good garlic press and tin opener?

Thanks
Steve

 

[wizer]

Garlic Press? What's one of those? My catering college teacher would have beat me with it, that's for sure!! I use a sharp knife, takes seconds.

 

[Vormulac]

The Zyliss garlic press is a brilliant piece of kit, no need to peel the cloves before you put them in, the non-stick coating means the skin that is left behind comes out nice and easy.
http://www.zyliss.com/produkt_detail.cf ... ukt_id=351

As it happens I finally gave up on my ancient (and useless) tin opener and got one of these. Seems to work very nicely.
http://www.culinare.com/products/detail ... =1&index=5

 

[christoph clark]

House-Ware Safety Can Opener with Ring Pull + Bottle Opener
I have no link but a quick search at http://www.qvcuk.com

I have one. works great and the best bit it leaves no sharp edges on the tin or lid. Some average reports though...

 

[SketchUp Guru]

I just use the flat of a chef's knife. Put a clove or two under the flat of the blade and press down with the heel of my hand. Easy to clean, never broke a knife and the skin lifts right out of the crushed clove.

This'll work, too.

 

[Steve Maskery]

Vormulac
I agree the Zyliss garlic is good. I had one for ages, not nice when the coating goes though. But functionally excellent. Perhaps I should get another.

The tin openers you and Christoph recommend have very average reviews though.

I quite like the sound of this one, but there are no reviews to back it up:

I've just realized that that is a Zyliss too.

Sorry, I have no idea why the link doesn't work.
The PHP software did not like the '!' in the url :roll: DaveL with his MOD hat on

S

 

[christoph clark]

The tin openers you and Christoph recommend have very average reviews though.

Well its pot luck. I bought 2 a few years ago for Christmas. 1 for my dad and 1 for me. Mine has never let me down but my dads has broke. AND (its a big AND) if mine did brake I would buy another one without question.
Nothing worse than washing up with lots of suds and cutting your hand on a sharp edge of a tin can or lid.
There is also this which sounds like the same thing but more money

 

[Sawdust]

Vormulac
..
The tin openers you and Christoph recommend have very average reviews though.

Do you mean people actually review tin openers???

 

[Steve Maskery]

Dave
Neighbour has Alzheimer's. Do you think if I got her one of those she's remember how to use it?

Sawdust,
Fortunately, yes!


S

 

[christoph clark]

Do you mean people actually review tin openers???

Very useful pieces of kit. Important to know if there any good or not
we need a garlic press review now......
Oh and here they are 8 reviews :lol: :lol:

 

[SketchUp Guru]

Dave
Neighbour has Alzheimer's. Do you think if I got her one of those she's remember how to use it?

S

She might. Keep in mind it'll crush garlic and open tins. It'll also take care of the neighbor's cat when it's wallerin outside your window at 3 am.

 

[Gill]

If you crush garlic with a knife, don't you have to mash it on salt to pulp it? I prefer to use a garlic press and then adjust the seasoning later.

I've got a lovely little press but unfortunately it isn't branded.

Gill

 

[wizer]

In college we where taught to crush with the back of the knife then chop. I can cut garlic finer than a crusher can. If I specifically need it to be a paste, then salt has to be added, however you do it. I never find that a problem, I always progressively season. You should never season all at the end. The end is for small adjustments.

 

[SketchUp Guru]

I do as wizer does. Just crush it and if I want it finer, chop it after. I've never heard of pluping it with salt. Of course I live in Minnesota where most people (not me, though) eat everything with

 

[wizer]

I had no idea my missus was from Minnesota!

 

[Grinding One]

I do as wizer does. Just crush it and if I want it finer, chop it after. I've never heard of pluping it with salt. Of course I live in Minnesota where most people (not me, though) eat everything with

Hey that stuff is good...

 

[Woodmagnet]

Especially in bacon sarnies.

 

[Neil]

There is also this which sounds like the same thing but more money

This is brilliant (although it doesn't like cheap tins of tomatoes from Lidl) and the Rosle garlic press is the best one I've ever had - expensive, but it will probably last forever whereas I've broken loads of cheaper ones.

Cheers,
Neil

 

[Steve Maskery]

Hmm, yes but £28 does seem a bit steep for a garlic press.

I've plumped for the Zylis tin opener and the Prepara garlic press. We'll see if it was a wise choice or not.

Thank you all for you contributions.
S