Anthony Bourdain valued garlic and called it 'divine,' emphasizing its proper usage without a garlic press, which he deemed an abomination. Pressing garlic amplifies its potent flavor, often overpowering dishes. Bourdain preferred slicing or smashing garlic for a milder taste. Other chefs, like Elizabeth David, joined in criticizing garlic presses, labeling them 'diabolical' and 'utterly useless,' citing issues like reactive metals affecting food flavor. Overall, many chefs reject garlic presses for their detrimental impact on garlic's taste and culinary integrity.
Anthony Bourdain revered garlic for its versatility, calling the pungent bulb 'divine.' He preached that garlic should be treated with the respect it deserves.
Bourdain preferred to either thinly slice garlic or smash it with the flat side of a chef's knife, which releases only a small amount of the garlic-smelling sulfur compound.
U.S. chefs have a full-blown disdain for the popular kitchen tool. The more you bruise garlic, the more intense its flavor.
British writer and chef Elizabeth David called the garlic press 'diabolical' and refused to stock them in her London cookware store.
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