In article >, Julie Bove
> wrote:

> I tried two different garlic presses. One was very ineffective in that it
> would smash up the garlic but it wouldn't press out the other end. I would
> then use the tip of a knife to try to scrape out the pressed garlic. I would
> manage to get a bit, but most would be retained in the press. The next one
> was only slightly better. Both retained the stinky aroma of garlic. I tossed
> them.

I've been using the same garlic press for thirty years. I inherited it:

(1) you smoosh a clove just a little and peel the fine skin off.
(2) trim off the hard end if you want to (optional)
(3) put garlic in the press and squeeze the handle to flattish
(4) use the edge of a butterknife to scrape the flat face of the press
(5) make sure the scrapings fall into where you want them
(6) scrape the inside of the press and add that into the mix
(7) add another skinned clove of garlic to the press
(8) repeat steps (1) through (7) until satisfied
(9) rinse the press using the knife edge to scrape bits and pieces off
(10) run hot water through the press until all the holes are clear
(11) store the press away

Damn! that seems like a lot of work, stepwise.

leo