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Since the Garlic Press is the Guest Special in March I thought this would be a good time to start talking shop about the PROS  of this fabulous little tool, such as Tips, Uses, & Recipes even, etc. Here's mine: Right after pressing the garlic use the side of the finger part of the cleaning tool to scrape across the holes to easily remove pressed garlic into your recipe. No need to dirty another tool or utensil!! Now what's YOURS??? ALSO, we all want to know WHY WOULD SOMEONE WANT TO OWN THIS TOOL (especially the PC version!!) in the FIRST PLACE??? One more thing.... Are there any CONS about the use of this tool?? We want to know the good, the bad, the ugly, or the indifferent, on this puppy, Marian |
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Pressed garlic releases the oils in the clove making the garlic more flavorful in your favorite dishes! Besides, who really wants to chomp down into a chunk of chopped garlic in their spaghetti? One garlic clove pressed does the job. No more tablespoons full of garlic powder to get the vibrant flavor you crave. Did you know most spices have a shelf life of a year or less? How fresh is the garlic powder in your cupboard? With our garlic press you know your garlic is fresh and fragrant every time you use it! Michelle |
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Here's some GP info I just scooped up for you... Garlic Press:
Material won't absorb odors Comes w/cleaning tool so minimal contact w/the garlic One-piece construction; no lost parts Ginger root for stir fry Crushes pills d.w.s. Add a clove of garlic to any spaghetti sauce for that homemade flavor PRESS CARROTS into your plain looking dips Press bricks of hard bouillon cubes & press egg yokes for deviled eggs Sorry. Some of it has already been mentioned. Just too tired right now to edit. Got to get some ZZZZ's......  nitey night... Marian |
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"Pressing" on w/yet more for you....It's actually something I got from my upline director's upline director a few years back which was passed on to her.... thought you could tie in the cookware along with the Garlic Press with this recipe. ~ Marian Cookware Demo Tip
Barbara Duke
Melt in Small Saute Pan:
2 tablespoons butter
2 cloves garlic (crushed with Garlic Press)
stir with Skinny Scraper
"I would add a little Dill mix -yum JEK" (Chris' note: I heard Italian Seasoning...)
Take 1 can of buttermilk biscuits cutting each in quarters with the Kitchen Shears, then toss the biscuit pieces into the garlic butter. Bake in the oven (in small saute pan!) at 350 degrees for 12-14 Minutes.Use the Oven Mitt to remove the pan and slide the biscuits out onto the Stackable Cooling Rack. Pass around the rack with a set of the Bamboo Tongs and let the guests serve themselves. After you discuss all the wonderful benefits of our cookware, tell the guests the Small Saute Pan is fabulous "starter" piece or a "try me piece" of cookware. Then warn then they will love this little pan so much they will want the whole set and they should host a party of their own to get the complete set for 1/2 price!
Chris' note: You may also want to serve them on the Round Platter (until we get the Simple Additions!!) |
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I talk a lot about the garlic press  I mention how using our press their hands won't smell like garlic for days. I show them how to use it without peeling it and without ever touching any of it. (because we should be PAMPERED like that). I mention fresh garlic is so much better tasting and better for you than the stuff in the jar w/chemicals. I also make a big deal each time I bring it out because I make my garlic joke - (How can ya tell how to pick a good head of garlic at the store? Remember they should be tight and white just like mens underwear LOL.) Sometimes I mention how I once bought a cheap one w/a plastic grid on it and basically was not strong enough to press the garlic. After a few tries the whole plastic grid cracked and fell out and I never got my moneys worth. BUT PC makes a heavy duty press with a non-rusting enamel coating that will last a lot longer and of course has a guarantee. I also make sure I always do more than one clove of garlic - even when it only calls for one. I ask 'who has never used a garlic press? ' and I recruit someone to come up and try it. They usually comment how neat is is that it worked the way I said it would and I show them how the cleaning tool works,etc. I sometimes tell them - imagine how much easier this tool makes things for me when I am making my 40-clove chicken recipe!!! Blessings,
Teresa PS: One con is I have seen the coating start to chip off of one lady's garlic press but I have only seen it happen once so far. Most of the time they look like new:-) |
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Texture for the frosting on a CBB football cake. My photos didn't turn out as well as I had hoped, but it looked good in person! Scroll down to January/February Recipe of the Month. |
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LOL! Loved the tight/white line. Will definately have to borrow that one!!  |
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Love the mens underwear line, very cute! One con I have found is that if its a very large clove of garlic you really have to cut it in half for the press to work properly.. Unfortunately found this out at a show in front of the guests but the host had also found this problem out and turned it from bad to good stating she still definately lvoed the product and it worked better than any others shed tried |
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I tell my guests, whether you like Italian, Asian or Mexican food, the Garlic Press is made for you. You guys have covered most of the things I talk about except using it for jalapenos. It "juices" the pepper and the "heat" is evenly distributed throughout the dish instead of those "hot-spots". At my very first Kitchen Show I had a guest come specifically for the Garlic Press. She had used one of those plastic ones you can buy at the store and it broke in her hand and went through her hand. I forget how many stitches. I like to press a few cloves onto my small bar pan and "roast" it. Love it with the Oil Dipping Set. My press is starting to look a little tarnished but what does one expect for how often I use it. Kimberly |
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What's so special about our Garlic Press? -
Is enamel coated to prevent rusting. -
Has an extra large hopper to hold both large and small cloves of garlic. -
Includes a multipurpose tool which self stores...no need to go looking
for it! This tool makes sure you get all of the garlic into your
recipe---not the dishwasher. -
No need to peel the garlic! Just press the whole clove and use our
handy tool to take the peel out! -
The tool will keep your hands from smelling like garlic. -
Use the garlic press to crush fresh peeled ginger roots! (Perfect for
your stir fry!) -
Crush boullion cubes to help it easily dissolve in water! -
By pressing garlic, you release more of the essential oils. This
results in a bold sharp flavor! -
Our garlic press is a steal at only $15.50, but who won't want one for
free this month! Don't forget it is dishwasher safe so clean up is a
breeze! |
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This is absolutely wonderful with some fresh parm cheese grated on top!! |
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Attached is a document I created and used as a handout when the Garlic Press was the monthly special. Had a $5,000 month with only 6 shows (and I live in a small Texas town). |
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Your doc didn't attach, rwester_scrappi. Could you try one more time please? Btw, most people don't realize this but when you're attaching a file/doc directly from the MSN reply text box, you not only need to click the ATTACH A FILE link, but you then must also click onto the ATTACH THIS FILE link as well. With MSN it's a 2-step process for file attachments.  Thanks again for your willingness to share. And I'm really looking forward to your doc, too. And btw, congrats on such a super month you had back in March!! Take care, Marian |
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| I am glad you broght up the jalapeno's. One story I tell at some of my shows is that my brother and husband get together once in a while, and buy a couple of jalapeno peppers and the cheese sauce (for natcho's). They cut off the stem part of the pepper and use the garlic press to press the pepper into the sauce. Then they heat it up in the microwave for about a minute. They use a natcho chip to dip with and take a bite at the same time to see who's face gets redder! (Men?) By telling this story I have sold a lot of garlic presses! |
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Cool, thanks for sharing that tip with us, Joni!! Marian |
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| | | From: skemble | Sent: 5/19/2007 3:24 AM |
Use the garlic press for smashing the yolk of a hard boiled egg to make deviled eggs then there will be no lumps in it when mixing it in with the mayo for the center. |
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