And use my detailed instructions, video tutorial, and step-by-step photos below to help with the shaping step. The Garlic Twist has definitely been my hottest item in years – and with good reason: It’s easy to use, it’s easy to demonstrate; it’s easy to clean … and it works! All in all if I didn't know about the alternative I would have been very happy, though in this case I believe you can do better. I mean, I have a knife, I have a press, everything was working just fine with my garlic preparation.

This is the home of the original patented fourth generation Garlic Twist, made with high grade polycarbonate and backed by a lifetime guarantee. In a small saucepan or pot, melt the butter with the milk over medium-low heat until the butter is melted.Its paperweight heft is good for crushing cloves and, washing-up-wise, it’s unbeatable – a quick burst from the tap rinsing the chamber clean.

And then add it to a floured surface and knead it a few more times until the dough is smooth and elastic. Big thanks to whomever designed this for taking us away from those dismal plunger-style nightmares that don't pulp it properly and are a nightmare to get the mashed mess out and wash it! While I was twisting the garlic I decided to see what would happen if I just put the rosemary leaves in with the garlic and not chop them by hand. My old crusher was a pain to clean because it was constantly full of garlic remnants which were difficult to remove. The back of this tool is perfectly designed to take the peel off your cloves effortlessly and the twist will quickly mince those cloves with ease.The Garlic Fertiliser has been specially formulated to produce strong, healthy and tasty garlic plants. Photograph: Antonio Olmos/The Observer View image in fullscreen The Garlic Twister … ‘Any garlic inside gets smushed, hard. Using floured hands on a lightly floured work surface, shape the dough into a 16×5-inch (13x41cm) log. I used to use a nailbrush, but went off the technique after accidentally flicking little plugs of wet garlic into my eyes and mouth. The design seems so closely modelled on a hash grinder that I got paranoid just peeling the garlic skins.

If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step. They help us to identify popular products and understand your browsing habits so we can display relevant adverts to you. There's a bit of disagreement about whether it's easy to get out of the masher at the end - I think this depends entirely on whether you follow the instructions or not. Stir some spaghetti through the chilli and garlic mix, stir through the olive and basil tapenade, season, sprinkle over a little grated Parmesan, and you have a thing of beauty.Italian Seasoning: If you can’t find a spice labeled “Italian Seasoning” in the spice aisle, use dried oregano, dried basil, and/or dried parsley instead. Just smash the garlic on the counter to remove the skin, place the cloves in and twist, it's that easy! You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. We don’t have the luxury to roll the dough the next day so we’ll already be rolling them the same day. Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough.