Because it intensifies flavor.

The flavors and aromas of garlic are the result of a chemical reaction triggered by the rupturing of tiny fluid-filled sacs (vacuoles) that contain enzymes. The enzymes (mainly alliinase, which converts alliin into allicin) trigger the breakdown of multiple sulfur containing compounds, creating the flavors and aromas that make garlic famous. Slicing and dicing do not release as many enzymes as crushing, because fewer of the fluid sacs are ruptured. Additionally, forcing the contents of crushed garlic through a pressure plate mixes the enzymes and sulfur compounds together, accelerating the chemical reaction and intensifying the natural flavor and aroma of fresh garlic.

  • MÄNNKITCHEN Founder Cleve Oines

    Garlic presses get a lot of hate, and most of it is deserved. Most garlic presses are cumbersome to load, difficult to press, and cleaning usually requires digging garlic residue from a tiny cup with your fingernails. We set out to create a garlic press that corrects these problems. The mannkitchen garlic press opens wide and has a high capacity receptacle for large garlic cloves, or multiple small cloves. The double lever assisted function makes it capable of exerting more force on the garlic with less effort from your hand, and the extra wide handles make it the most comfortable garlic press I've used. Unlike the standard cup designs that are nearly impossible to clean, this press flips wide open exposing the pressure plate and rinses clean in seconds.

Buy now.

The MÄNNKITCHEN garlic press is available for purchase on best-garlic-press.com, amazon.com, and mannkitchen.com.

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