I never gave my presses much thought until I read  “Is the garlic press a devilish invention?” by Felicity Cloake.

In the article Ms. Cloake wheels out Harold McGee,   “On Food and Cooking” ,  who gives us the molecular story about why wreaking havoc on the innocent clove creates aromatic and oral differences.   To wit:

“garlic contains odourless (under normal conditions) compounds derived from the sulphur-containing amino acid cysteine. When the garlic tissue’s cells are disrupted (cut, smashed…), this amino acid compound is brought into contact with an enzyme which converts it into molecules of ammonia, pyruvic acid and a mildly garlicky but unstable compound. This in turn breaks down into diallyl sulfide, the major and powerful constituent of garlic odour. So garlic won’t smell like (or taste like) garlic until the cells are disrupted and this chemical process takes place. Mincing with a knife will disrupt some cells, but leave others intact. Crushing … would disrupt a higher percentage of the cells, causing more of a reaction.”

Though I lack a degree in chemistry,  I get the drift.  The more one disturbs it, the greater the effect on the senses.

O.K.   -  Back to Felicity.    I followed a link in her post to Skillet Doux who deftly adds the microplane to the tools of  smash, and offers further insights to technique.

So,  I have made my decision.   I will be sticking to my 8″ knife.   I really did enjoy reading the posts and, as usual,  found more interesting stuff by following other links on each of the sites I visited.

P.S.    DO NOT MISS THE COMMENTS AT SKILLET DOUX .

“…………………..  When garlic is harvested, the membranes surrounding the cloves aren’t paper dry and flaky like they are when you buy garlic heads in the store. They’re thick, moist, vegetal layers… similar to, say, the layers of a leek… and haven’t yet dried out. If you use garlic at this stage of freshness, hoooooooo buddy, is it potent. …………..”