A press that turns a clove into paste in a couple of seconds, and takes the job away from a knife and a chopping board that will smell of garlic for the rest of the evening.
Built-in studs inside the chamber push more of the clove through the holes rather than leaving half of it behind in the hopper, which is the usual complaint with a garlic press and the usual reason one ends up in a drawer unused. Unpeeled cloves go in whole, so there is no fiddling with skins first.
Action: squeeze handle, crushes and minces in one movement.
Skins: no peeling needed.
The shaped handle spreads the pressure across your palm instead of concentrating it in the fingers, and it keeps the smell and the sticky residue off your hands entirely. Suits a home kitchen and a professional one alike.
