Today I will tell you about one of the most important assistants in the kitchen - a garlic press, or more simply in Chinese, “garlic press crusher spinning screw squeeze.” I promise there will be fresh garlic in the dough. Follow me under cut...
A short lyrical introduction
I think I won’t be mistaken if I say that we are all familiar with such a wonderful device: 
And undoubtedly, everyone who had to use such a thing remembers those feelings of irritation and rage because half of the loaded slice is trying to crawl out of all the holes not intended for this, and at best a third has turned into mush. And now you have to get your fingers and other metal objects dirty, picking it all out, collecting it in a pile and stuffing it into the crush again. For the time being, this wonderful instrument served in our family until it broke due to strain. To replace it, a chrome-plated beauty with rubberized handles was purchased, which, apart from its high price, could not boast of anything else. It was in such troubled times that the difficult times brought me to the site, Ali, I don’t know with what hopes. This model attracted me with its unexpected design, which, coupled with its low cost, prompted me to place an order, without, however, having any special hopes.
Characteristics
Material: plastic
Model: Q7Q31
Color: random
Size: length when turned out 145mm, internal diameter 25mm, other dimensions and shape can be estimated from the photo.
Status as of November 2016
The order was placed on December 10, 2015. Cost at the time of order was $1.31
information about delivery
12/15/2015 began tracking, 12/29/2015 arrived for sorting in Moscow. It was not possible to restore the further path, but whether long or short, the order arrived to me.
As promised, full-scale test with a fresh product
Take this clove of garlic 
Squeeze all the juices out of it 
There's emptiness left inside 
As you can see, the amount of product coming out is colossal. This is exactly what every self-respecting garlic press should do, isn’t it? :)
Happy culinary success to everyone!
I'm planning to buy +33 Add to favorites I liked the review +30 +68The benefits of garlic have been known to people since time immemorial. Pythagoras also called him the king of spices. Almost magical properties were attributed to garlic. And yet the vast majority of people use it incorrectly.
Chopping increases the benefits of garlic
Garlic is rightfully considered one of the most powerful natural antibiotics. Therefore, many people with the advent of cold weather, and especially in the midst of an epidemic of acute respiratory infections, acute respiratory viral infections and influenza, pay tribute benefits of garlic and eat it in considerable quantities. And at the same time devoting a lot of time and effort to searching for and using means for “disinfecting” the oral cavity, the smell from which kills, if not viruses and bacteria, then relatives and colleagues - for sure.
I don’t want to upset such people, but hastily eating garlic is of little use. If... If before use you do not cut the garlic into smaller pieces and leave it in the air for 15 minutes. With this “serving” benefits of garlic increases many times over. What is so special happens in chopped garlic when it interacts with air?
No miracle, just chemistry
In chopped garlic When interacting with air, the real synthesis of the drug begins. Allicin is the name of the most valuable component of garlic. And this substance in whole, unchopped garlic, unfortunately, is offensively small. But garlic cloves contain a lot of “raw materials” for the production of this most valuable medicine. This raw material is called alliin. It is very flexible and unpretentious from a pharmaceutical point of view: it is enough to destroy the cell membranes of garlic and provide air access to this alliin, and the process of converting natural raw materials into the same natural medicine - allicin - starts.
Never eat garlic without first cutting it and exposing it to air for 10-15 minutes!
How to Eat Garlic for Maximum Health Benefits
After grinding and exposure to air garlic Can be eaten with almost any product. It goes well with meat, vegetables, black bread, and the “Ukrainian antioxidant” lard. By the way, doctors have different opinions regarding the heat treatment of garlic. Some scientists claim that benefits of garlic does not decrease from heat treatment. The most valuable substances in garlic do not decompose when heated and do not decrease quantitatively. We are talking about the same allicin - a substance that has the qualities of an antibiotic.
Other scientists argue that, like any other plant, heat treatment does not bring benefits. True, in this case we are talking about the destruction of vitamins.
Becoming a vampire is the worst thing that can happen to you in the world. The point is not at all about the absence of a soul, loneliness and the need to sleep in a coffin. No, what’s worse is not being able to eat garlic! Jokes aside, garlic is truly incredibly tasty, and you should know how to cook it correctly. Perhaps it is one of the mistakes listed below that is preventing you from truly loving this component of many dishes. So, let's check out the list of wrong ways to cook garlic! 
Incorrect preparation
Many people prefer to chop their garlic, but this is not the only way to mince it. You can also grate it. This is not only convenient, but also allows you to get small, airy pieces of garlic that will be more evenly distributed in dishes, creating a harmonious texture without grains. This is perfect for dressings or aioli! It's best to cut the garlic into small pieces or slices when you want to add it to sauteed vegetables, for example, when preparing a side dish with olive oil, salt, pepper and onion. 
If you want to make garlic taste special, you don't need to cut or grate it. Simply crush it with the side of a knife blade, after peeling each clove. Add to the pan and allow the crushed clove to infuse the oil and other ingredients with rich flavor. Remove the garlic before serving unless you are cooking a roast - the clove will taste raw. If you cook long enough, the aroma will be quite mild, and you won’t need to remove the garlic. If you want to make garlic confit, you can use whole cloves, just peel them. 
Adding garlic too early
Garlic burns quickly, especially if we are talking about chopped cloves. Remember: smaller pieces cook faster. If you are sautéing or sautéing vegetables, do not add the garlic until everything is at least half cooked. This way, your garlic won't burn, and other foods will protect it from the heat of the pan's surface. If you're cooking something with a sauce, like Italian pasta, you can add the garlic earlier. Fry it quickly and pour sauce or other liquid over it. This will lower the temperature and prevent the garlic from burning. 
Cooking at too high a temperature
This recommendation is similar to rule number two. It is important to start cooking at a low temperature and increase it if necessary. If you start at too high a temperature, the garlic will be crispy and tasteless by the time you decide to turn down the heat. This is especially important for frying garlic. If you cook the head correctly, rubbed with oil and wrapped in foil, you will get a sweet, creamy, soft garlic that can even be spread on bread, for example. To do this, the temperature in the oven should not be too high, otherwise everything will burn before the vegetable becomes soft and creamy. 
Using pre-chopped garlic
Pre-prepared garlic is not suitable for preparing a truly tasty dish. Jarred garlic has less flavor than fresh garlic. Use only fresh cloves or dried vegetables, don't be tempted by prepared, peeled cloves in the store! Dried garlic is just as good as fresh garlic because it's full of flavor and ideal for fried foods, meaning it always has a place in a professional's kitchen. All other options do not reveal the full taste of garlic and therefore do not deserve your attention if you always want to cook only the most aromatic and appetizing dishes.
