How to Mince Garlic Fast on a Weeknight With a Zulay Press

On a weeknight, the last thing I want to do is stand at the counter mincing garlic by hand. I spent years on the line doing it the classic way with a knife, and it works, but it is not fast, and it makes a mess. By the time I have a clove peeled and sliced thin, the onions are already browning. The answer I keep reaching for is a good garlic press, and the Zulay Kitchen press has become the one I trust. It is not a fancy gadget, just a solid piece of metal that does one job, and it does that job well enough that I stopped reaching for the knife almost entirely.

When I brought home the Zulay Kitchen garlic press, I told myself it was just for the nights when I was in a hurry. It turned out to be the nights I used it most often. It is a simple metal tool that does one thing well, and after three months of using it two or three times a week, it has earned a permanent spot in my drawer. Here is how I get the most out of it on a busy evening, and the mistakes I made early on that you can skip.

Step 1: Peel the garlic without fighting it

You do not need to peel every clove before you press. The Zulay Kitchen press is designed to work with a clove that still has its papery skin, which is a huge time saver on a weeknight. Just break off a clove from the head, give it a light crush with the flat of your knife to loosen the skin, and slip it out. I usually do this over the sink so the skins do not end up on the counter. If you are using a whole head, you can also cut the root end off the head, put it in a small bowl, and shake it for a few seconds. The cloves pop loose and the skin comes off. That works with any press, but it is especially nice with this one because the wide opening fits a whole clove without needing to slice it first.

I have tried pressing cloves with the skin on, and it does work, but you end up with little bits of skin in the garlic. For most weeknight meals, that is not a big deal, but if you are making a sauce where you want it smooth, take the ten seconds to peel. The press still does the heavy lifting. For a really big clove, I cut it in half lengthwise so it fits the chamber better. That also helps the garlic release cleanly. I have also found that pressing a clove that is a little damp from washing makes it slide out of the skin easier, so I run the cloves under the tap for a second before I crush them.

Storing garlic properly also makes a difference. I keep my garlic in a small ceramic pot on the counter, away from the stove. If it starts to sprout, it is harder to peel and the flavor is not as good. For the press, I find that a clove that is firm and fresh gives the cleanest mince. If you have a head that is past its prime, it still works, but you may get a few more bits of skin. That is not a problem for most dishes, and it is still faster than chopping by hand.

Step 2: Load the press the right way

The trick with any garlic press is to not overload it. One large clove, or two small ones, is the sweet spot for the Zulay Kitchen press. If you jam three cloves in, the garlic squirts out the sides and you spend more time cleaning than you saved. Start with one clove and you will learn how much fits. The press has a wide mouth, so most cloves go in without any fuss. I keep the press on the counter next to the stove, so I can grab it without hunting for it. That saves me about thirty seconds a night, which adds up when you cook every day.

Place the clove in the chamber with the flat side down. If you have a really big clove, you can cut it in half lengthwise so it fits better. I find that a clove that is a little damp from washing slides out of the skin more easily, so I give it a quick rinse before I load it. The press has a comfortable grip, and the handles are long enough that I do not have to strain my hand, even when I am pressing several cloves in a row.

When I am making a dish that calls for two or three cloves, I press them all at once into a small bowl. That way I am not stopping mid-cook to reach for the press again. It also means I can add the garlic at the right time without scrambling. For a Sunday dinner with the whole family, I will press six or seven cloves and it takes less than a minute. The press does not slip on the counter, and the base is stable, so I can apply even pressure without worrying about it tipping.

Step 3: Press with a steady, even hand

Here is where the Zulay Kitchen press earns its keep. The handles are long and the hinge is solid, so it does not flex or pop open when you squeeze. You want to press slowly and evenly, not in a quick jerk. That gives you a fine mince instead of a few big chunks. I have had cheaper presses that bend under pressure, and this one has not. The key is to apply steady pressure and let the metal do the work. If you go too fast, you end up with a splatter of garlic juice on the counter.

I usually press over a small bowl or directly over the pan if I am adding garlic to a dish that is already cooking. If I am making a stir fry, I press the garlic right into the hot oil and let it sizzle for a few seconds before adding the vegetables. That is the fastest way to get garlic flavor into a dish. The press holds a good amount, so you can do two or three cloves at a time. I have found that pressing over the pan cuts down on cleanup because there is no extra bowl to wash.

One thing I learned from the line is to not press so hard that you force the skin through. The Zulay Kitchen press leaves the skin behind in the chamber, which is exactly what you want. You get clean garlic, and the skin stays put. That is the difference between a press that feels like a chore and one that feels like a shortcut. When I first got the press, I pressed too hard and ended up with bits of skin in the garlic. Now I know to ease off a little, and the result is always clean.

Step 4: Get every last bit out

The press has a little nub on the hinge that clears the holes when you open it. That is the feature that makes me not dread cleaning it. You give the handles a little squeeze after you open, and the remaining garlic drops right out. It is a small thing, but it means you are not losing half a clove to the sides. I have used presses that leave garlic wedged in the holes, and it is a pain. This one clears itself, which is a huge win on a busy night.

If you are adding garlic to oil, you can also just run a spatula under the press and scrape the last bits into the pan. I have a small silicone spatula that lives in the utensil crock, and it is perfect for this. The press does not hold onto garlic the way some do, but a quick scrape never hurts. I also keep a small bowl of water on the counter when I am prepping a lot of garlic. A wet finger helps get the last of the mince out of the chamber and into the pan.

For a bigger crowd, I press all the garlic I need into a small bowl first, then add it to the dish. That way I am not stopping mid-cook to reach for the press again. It also lets me taste and adjust before I commit, which matters when I am cooking for people who do not love garlic as much as I do. On those nights, I use a little less and press a few extra cloves for myself, which is easy with the press.

Step 5: Clean it before it dries

This is the part that makes or breaks a gadget for me. The Zulay Kitchen press rinses clean under running water in about five seconds. The holes are not tiny, so garlic does not get stuck in them the way it does with some cheaper presses. I hold it under the tap, give it a quick scrub with my thumb, and it is done. If I am in a hurry, I just let the water run through it for a few seconds and it is clean enough to use again.

If you wait until the garlic dries, you will be scrubbing. I have made that mistake. So I rinse it immediately after I use it, right there in the sink, and it is ready for the next night. Sometimes I run it through the dishwasher, but honestly the rinse is enough. I have not had a single garlic smell linger on it. The metal does not absorb odors the way plastic can, which is a relief.

I have had this press for a few months now, and the hinge is still tight and the metal has not stained. It is a simple tool, but it does what it says, and that is all I ask for in a kitchen drawer. My wife Denise used to avoid garlic presses because they were a pain to clean, and now she reaches for this one without thinking. Even my teenage son, who rarely cooks, used it to make garlic bread last week without any help.

What Else Helps

I keep a few things on hand that make garlic prep faster. A microplane zester works for really fine garlic, but it is harder to clean. A small bench scraper helps move chopped garlic into the pan. And a glass jar with a tight lid is the best way to shake peeled cloves loose from their skins. But the press is the one I reach for nine times out of ten. It is the difference between a thirty-second prep and a five-minute one.

The Zulay Kitchen press rinses clean in five seconds, and that is why it stays in my drawer.