For the love of garlic
Folks, I need advice! My mother’s old garlic press (read - older than me) had gotten awfully rusty and icky so I tossed the bastard and bought a replacement…but it snapped in half the first time I used it. I just bought another and I cannot, for the love of me, get the garlic to go through at all! Its ridiculous!
This means I need to buy a THIRD garlic press, but I need advice since I no longer trust the folks at the local kitchen utensil stores (all three of ‘em) - what brand garlic press do you use and trust? My mother has weak wrists so it’ll have to be one that does the job without using superhuman effort.
PLEASE, I am desperate - a Korean household uses a LOT of garlic, especially since we’re due to make another 30kg batch of kimchi this week so I need to replace it ASAP!
EDIT - Thanks for the feedback, folks! I’ve decided to try the Zyliss Susi (so long as I can go to the store tomorrow and find it) as it sounds the best in terms of price and quality! Will let you know how I go!
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Comments
Ellie Vicki, the OXO good grips one is the one that actually snapped in two :/ Not a product I plan on purchasing again 
They’re actually going to ship me a replacement though, so we’ll see - but since it isn’t going to get here for several weeks, I do need to buy a replacement ASAP :/
chiffonade I was also going to recommend Oxo. They’re generally very strong and ergonomically easy to use.
This Christmas Eve I took a restaurant shortcut and processed about 4 cups of garlic cloves in my FP with a little olive oil because I knew I’d need a TON of garlic. I don’t do this unless I need a huge quantity and am sure I’ll use it within a very short period of time. If you need a huge quantity of really smashed garlic, you can process it until it’s a paste and use it for your big batch cooking.
<3 Chiffonade
Ann I use this one… when I use one at all. http://www.amazon.com/Zyliss-Susi-DeLuxe-Garlic-Press/dp/B00004T14B
C(h)ristine hrmmm–my oXo garlic press kicks ass. i wouldn’t use any other–what kind of super rock strength garlic do you have?
Sanjeev The EvaSolo one is great. It works well and looks fantastic too. I heard there were a couple of problems when it first came out, but there was a 2nd version brought out that i bought and ive been very happy with it.
MyKitchenInHalfCups I replaced an old broken one with an OXO. It broke the second time I used it.
I replaced the OXO with a Rosle. I’ve had it five years now and love it. Super easy to clean and works wonders.
You can find a picture of it on my gadgets page.
Good luck.
Wes The person who originally turned me on to the Zyliss is now recommending the Kuhn Rikon 2315 Epicurean Garlic Press. Haven’t tried it myself, I use the Zyliss whose non-stick coating I hear peels. The Kuhn is about twice as expensive as the Zyliss, tho.
wonny well, im korean too and we dont use garlic presses…(for making kimchi)
rather at one time we peel a whole load of garlic and chuck it in the food processor.
once nicely blended we freeze the garlic in flattened freezer bags and just break off and thaw (into the dish) when needed.
its easy, simple and effecive…and no pesky garlic press holes to was 
quirksalight I’m with wonny… Whenever it’s kimchi making time, we use a food processor to chop the garlic. It’s too much additional work otherwise.
Ellie Chiffonade - Perhaps I got a dud OXO then? I dunno, I had a look through the Amazon customer review pages and apparently snapping in half isn’t unusual with this brand…As for the blending, we used to do that, and then freeze the garlic in sheets for use later
Ann - The Zyliss looks good…and I think one of my locals may stock it! Thanks for the recommend!
Christine - LOL! Not sure, but it sure made the OXO give up the ghost reaaaaaaaally fast
SanJeev - Thanks for the recommend, but alas, I don’t think that’s something I can get in a hurry
Tanna - Just had a look at the reviews for the Rosle, that looks good too! So at the moment its just the Zyliss vs the Rosle…hmmm…which to get?
Lynn - Another vote for the Zyliss! Thanks for the input 
Wes - Ooer, the reivews for the Kuhn do read really well…I might try the Zyliss first and we’ll see how we go
Tara - Alas, I know no tupperware party hosts to get one from
Wonny - We used to do that, we did a few kilos of garlic at a time in the blender to pretty much puree it…but it got to be too much work and didn’t really last that long (we use a LOT of garlic in everyday cooking)…so we just went back to pressing it fresh when we need :/
Quirks - For the kimchi this time we did blend it, but we still need a press for everyday use :/ the blender is a bit big and cumbersome for the odd 10-15 cloves of garlic….
Scott - Alas, that’s a bit out of my budget for garlic, its the same price as the ice cream maker I’m eyeing at the moment!
plume It’s a bit late but…
I don’t know if you have IKEA in your country but they have a wonderful garlic crusher.
It’s heavy and sturdy, easy to clean, you don’t habe to peel the garlic before crushing it, and it’s cheap as everything in IKEA.
I love my OXO garlic press. Mine has steel handles, but they also have another model with squishy-grippy ones. Pricey, but worth it if you don’t want to hand-chop & smoosh tons of garlic.
http://www.amazon.com/OXO-Good-Grips-28181Garlic-Press/dp/B00004OCJX
and
http://www.amazon.com/OXO-Steel-58181-Garlic-Stainless/dp/B0000CDVD7