Its not wasted unless you want an absolute fine mince. If I’m making an already chunky soup, I’ll press the garlic and take what’s left and toss it in anyways
Not the paper. I peel the paper off, then crush the garlic in the press. That squeezes the “flesh” of the clove out and then the “skin” is left and I toss that in there
edit: though I have heard the skin is ok to use and have even seen people grind it to use it as garlic powder but I skeptical of how much flavor that truly adds for the work…
Sorry I was not justifying the product. I misunderstood the convo and was just talking about using a press and not throwing away what’s left in the press. My bad!
You owe it to yourself to get a Garject https://dreamfarm.com/garject/
you can waste half the garlic with regular, non branded garlic presses too
Its not wasted unless you want an absolute fine mince. If I’m making an already chunky soup, I’ll press the garlic and take what’s left and toss it in anyways
So if. You use this product, are you just going to use. It like a normal garlic press and put the “paper” in as well?
Not the paper. I peel the paper off, then crush the garlic in the press. That squeezes the “flesh” of the clove out and then the “skin” is left and I toss that in there
edit: though I have heard the skin is ok to use and have even seen people grind it to use it as garlic powder but I skeptical of how much flavor that truly adds for the work…
but then why do you need this product? then you’re just using it the same way was a regular garlic press
Sorry I was not justifying the product. I misunderstood the convo and was just talking about using a press and not throwing away what’s left in the press. My bad!
I eat like $1.35 worth of garlic in a month and end up throwing away half of it when it starts sprouting anyway. But my fingers dont smell like garlic
When it sprouts I just cook it with a roast or something
Why does your garlic not last very long? It’s harvested in winter, dried, and then it should last all year?