Zyliss Susi DeLuxe Garlic Press
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- Press whole cloves of unpeeled garlic quickly
- Handy detachable plastic cleaner
- Aluminum construction
- Made in Switzerland
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The worst part about pressing garlic is peeling it beforehand, but with the Zyliss Susi De Luxe Garlic Press, there's no need. Just put the clove, skin and all, into the nonstick chamber and squeeze the ergonomic handles then watch how the garlic pulp and juice pass through while the peel stays behind. The second worst part about pressing garlic is cleaning the tool afterwards—but that's taken care of, too. A blue plastic cleaning gadget gets into those hard-to-reach spots, and stores securely inside the press when not in use. Dishwasher safe. Gray. Imported. 6Lx2W".
Zyliss, the Swiss maker of quality kitchen accessories, has refined the garlic press into a streamlined kitchen tool. There's no need to tediously peel garlic before pressing any longer--just place the whole clove into the press and squeeze. The peelings remain in the receptacle and garlic bits and juice are pressed out. The press is easily cleaned with the accompanying cleaning tool, which is conveniently stored in the handle so it won't be misplaced. Just match up the cleaner pegs with the holes in the garlic press to remove remaining peelings. Also, its aluminum construction makes this item dishwasher-safe. --Pamela Zytnicki
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It's a great tool, and I have found no negatives at all. And by the way, I have never used the do-dad that came with it for cleaning; I think I likely threw it out with the packing in 2003. I certainly have not missed it, however: cleaning is quick and simple, and especially so if you don't peel the garlic cloves beforehand.
I'm not expecting this Zyliss press to go out for another decade or two, but when (if?) it does, I will immediately buy another Zyliss. It's a cut above what the competitors produce, and the price is absurdly low.
However, the little plastic clean-up assist part that was included with mine promptly bit the dust after a few of the plastic pins misaligned with the garlic press holes and broke-off. Afterwards the plastic cleaning punch became useless. I'm back to using a small brush to clean the garlic press.
Note that the promo says this unit minces garlic cloves without peeling; well, that is somewhat true but only if you're planning to mince only a couple of cloves of garlic before clean-up. Also, when you press an unpeeled clove it seems that the juices squirt out the back side (in my face!) almost as much as they do thru the die (holes). Solution: peel the cloves before mincing.
To find the Susi by Zyliss, Zyliss Susi 3 Garlic Press is the newer version and will save you some money. If price is no object, the Kuhn-Rikon is top-o-the-line. The Susi is updated from the old round style base, to a newer, more oblong base with an improved cleaning tool. I like it fine.
Old review follows--skip this if you are reading about the Kuhn-Rikon but I leave it up for historical sake:
Normally I whack the garlic with a cleaver on a board and then give it a few half-hearted chops. But for soups and chilis and garlic spread, I like pressed garlic better. So I broke down and bought one of these presses based on the recommendation in Cook's Magazine.
The novelty here is that you can pop the clove in whole with papery covering, and the press will squish out the mashed garlic. To clear the small holes, you use the companion blue plastic device. It has a cluster of prongs to push out the garlic caught in the holes. But I found I didn't have to use it much, because the teflon coating prevents sticking most of the time. I also found that a bamboo skewer was helpful for clearing the chamber of the husk, as a knife tip would scratch the coated surface.
Did you know that the way you process the garlic affects the taste? Cutting garlic releases an enzyme, allinase which cleaves odorless allicin and releases sulphurous essences. If you want a mild garlic flavor, don't press it, but cook the garlic whole, boil it in milk, or roast it. Roasting carmellizes the natural sugars and makes garlic especially mild. But if you want to uh, kick up a notch or two of garlicky goodness, use the press.
NOTE: If you see, I did buy the Zyliss but Amazon has now listed a Kuhn Rikon in its place. This review was written in 2002! That's 13 years ago, people. It's valid FOR THE Zyliss but why the Kuhn Rikon shows up here, you'll have to ask Amazon.