Kuhn Rikon Epicurean Garlic Press
by Kuhn Rikon
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Our Price: $24.99
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Category: Kitchen
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Product Summary
Manufacturer: Kuhn RikonBrand: Kuhn Rikon
Model: 2315
Product features:
- This handsome, all stainless-steel garlic press makes quick, efficient work of pressing garlic or ginger
- Place even unpeeled garlic cloves inside and get the pressed garlic you want
- Designed to fit comfortably into the palm of the hand; engineered to require far less effort to use than other presses
- Sieve hinges out to flush clean under water; can also be washed in this dishwasher
- A solid, basic tool for any kitchen, the garlic press makes a great gift
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Kitchen and Housewares Reviews of Kuhn Rikon Epicurean Garlic Press
Customer Review: Kuhn Rikon's Best Press, but with cavets
Summary: 4 Stars
I have two Kuhn Rikon's presses. A plastic one, with a built-in scraper Kuhn Rikon Easy-Clean Garlic Press w/scraper, White and Kuhn's Epicurean. There are good and bad things about both.
1. The Epicurean comes with a lifetime warranty. The Easy-Clean comes with a 1 yr warranty. I broke my Easy-Clean after about 8 months and without any documentation, and Kuhn Rikon replaced it in 6 weeks. You can get 3 Easy-Cleans for the price of one Epicurean. I broke mine while trying to press multiple cloves at the same time, maybe 3.
2. Both are dishwasher safe, have a fold-out press plate that allows you to clean it easily. The Easy-Clean has a built-in scraper bar so you don't need to have a handy edge to scrape the extruded garlic off of the press plate. You need two hands to do this, one for the handles and one for the scraper bar, but you need two hands if you need to use a knife to scrape the garlic off the Epicurean, too.
3. Both make pretty good minced garlic, the Easy-Clean, imo, seems to make slightly coarser pieces. Both leak juice on the sides of the press. Both collect bits of garlic on top of the press plate or in the fold mechanism.
4. It is slightly easier to press the Epicurean, though a friend of mine with slight palsy found the Epicurean hard to handle and press partly due, I think to the weight of the device and the excessive curve and the spread of the handles when it has garlic in the chamber. The Easy-Clean is easier to grasp since the handles lay closer and have no curve. Someone with small hands may find the Epicurean hard to use one handed.
5. Excessive juicing of the garlic happens when large cloves or multiple cloves are used in either press. This means that you can have some stray squirts of garlic juice and garlic if you are pressing into a small bowl (like those little bowls used to mise en place on cooking shows).
5. I like the size of the resulting garlic pieces; a very fine mince. I wish they had a way of giving you a slightly larger size with some sort of changeable press plate. You can certainly prepare your garlic in the press, and just squeeze it into the pan when needed. If you are looking to retard the browning/burning effect, a nice trick is to press it into a small bowl and add a bit of water prior to putting it into the pan, the garlic will be so moist that it will not burn in many circumstances giving you more time to saute or be more forgiving of a hotter pan.
6. The Epicurean can juice ginger - it is constructed so well. If the ginger root is very young, and tender, you will get particles, if it tougher, you will be able to squeeze out the juice and leave all the fiber on the press plate. Obviously not for 1" pieces of ginger but a modest coin slice can be used. A Kyocera 3.5 Inch Ceramic Grater still has particles leaving the fiber on the ceramic bumps on the grater. In Asian cooking, particles trump juice. Hence my wish for slightly larger holes.
7. Garlic being what it is in most stores, susceptible to fungus and mold on the paper skins (even if you can't see it), I never use unpeeled garlic, and always cut off the root end. (And I take out any green shoot in the middle since it's bitter.) My opinion. I can't talk about pressing unpeeled garlic.
8. I really like the Epicurean but I also really like the built-in scraper bar on the Easy-Clean. And between my two presses, I think that the Easy-Clean's pressed garlic seems more like little pieces while the Epicurian's results are finer.
Description of Kuhn Rikon Epicurean Garlic Press
This handsome, all-stainless steel garlic press is simple the best. It's so efficient that it can press unpeeled cloves and even presses ginger. Designed to fit comfortable into the palm of the hand, it has been engineered to require far less effort to use than other presses. The sieve hinges out to flush clean under water.Garlic Tools
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