The garlic press I swore by for 12 years was sabotaging my sauces

I used the same $8 press every service for over a decade until a line cook asked why my pomodoro had bitter chunks. He showed me that the skins left behind in the chamber were what I was scraping into the pan, and that's the stuff that burns and ruins the flavor. Has anyone else ditched a tool they thought was essential because a junior cook pointed out the obvious flaw?

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1 Comment

sethtorres12d ago

That press was making you work for it the whole time.