Garlic press: why chefs avoid it and what to use instead

Garlic is a staple in everything from pasta to soups to sauces, but how you prepare it can affect both flavour and efficiency. Many home cooks rely on a garlic press or garlic crusher to save time. In professional kitchens, that tool is used far less often.

Why chefs don’t rely on a garlic press

A garlic press may seem convenient, but it is not always practical in a working kitchen.

“We don’t use the garlic presses in commercial environments as much because they don’t hold up to the volume.”

In a restaurant setting, chefs may need to prepare dozens of cloves at once. Tools like a garlic presser or crusher can slow down the process and create more cleanup.

The chef’s method for preparing garlic

Instead of using a garlic press, chefs rely on a simple knife technique. It is faster, more efficient and easier to scale.
Step 1: Trim the end, cut off the root or stem end of the clove.
Step 2: Smash the clove, use the flat side of a chef’s knife, not a small paring knife. Place the clove on the cutting board, turn the blade so it faces away from you and press down firmly using the heel of your palm on the centre of the blade. This breaks the skin and softens the garlic.

“I would cut off the ends and smash it with the side of my blade. It breaks the skin and makes it much easier to peel.”

Step 3: Soak if needed; for larger batches, place the smashed cloves in cold water, this helps loosen the skins and makes peeling faster.

How to mince garlic without a garlic mincer

Once peeled, garlic can be minced using a knife. A rocking motion allows you to break it down into fine pieces. This gives you more control over texture and consistency, without the mess that can come with a garlic press.

For larger quantities, chefs often switch tools.

“If you’re prepping a lot, just put it in a food processor and whiz it up a little bit.”

This approach is faster and more practical than using a garlic crusher repeatedly.

Should you use pre-minced garlic?

Pre-minced garlic is convenient, but it comes with trade-offs. Fresh garlic provides stronger flavour and better quality. Taking an extra minute to prepare it can noticeably improve the final dish.

Is a garlic press ever worth it?

For small tasks at home, a garlic press can still be useful. But it is not essential. Knife skills offer more control and flexibility, especially as you cook more often.

A better way to prepare garlic

A garlic press is not wrong, but it is limited. Learning how to prepare garlic with a knife gives you more control, better efficiency and stronger results. For many cooks, it becomes the preferred method over time. And once you get used to it, it can be just as fast.