By: KitchenBoy

KitchenBoy — Tue, 04 Sep 2012 20:41:47 +0000

@John, Thanks for the comment and insight about the chemical processes of pressed/crushed garlic. I will have to do a taste test with garlic diced by a knife and by press.

By: John C. Campbell III

John C. Campbell III — Fri, 31 Aug 2012 21:59:19 +0000

Here’s some thoughts for you since this unit clearly ‘crushes’ the garlic. “…Cutting garlic instead of crushing it, destroys only a very small proportion of the cell walls in the garlic. This means that it is only when the garlic is being ground between your teeth that the prime garlic flavor allicin is released. If garlic is crushed, the good flavors will usually be converted into the bitter sulfur compound Diallyl disulfide (DADS or 4,5-dithia-1,7-octadiene) before they reach the taste buds. Traditionally garlic is crushed through some small holes and end up as a crushed mass. When this mass is in the pan or pot, a large portion of the garlic’s best flavors disappear almost immediately – long before you are able to enjoy it’s good characteristic garlic flavor.”
People who do NOT like garlic are typically reacting to the Diallyl disulfide which is in fact? An allergen as well! and precludes some segment of the population from safely even eating garlic flavoured dishes! all the people who say they don’t like garlic? are actually reacting to the DADS compound which is a mild allergen. Garlic needs to be prepared c for people with actual tastebuds”. A friend of mine in Denmark started on a prototype (not finished) that dices not crushes. The closest product to accomplish what I’m talking about is the “Garlic Genius” whose patents and US marketing rights were acquired by Rosle. They gussied up the outside of the device but left the cheap teflon threads inside that strip within months.
jccampb

Comments on: Leifheit Garlic King

By: KitchenBoy

By: John C. Campbell III