Chef?n Garlic Machine, Meringue
by Chef'n
List Price:
Our Price: $10.95
You Save: $2.04 (16%)
Availability: Usually ships in 1-2 business days
Buy Used: from $7.95 (click here)
Category: Kitchen
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Product Summary
Manufacturer: Chef'nBrand: Chef'n
Model: GM-130ME
Color: Meringue
Product features:
- Screw-style press efficiently crushes cloves of garlic
- Durable plastic construction with clear viewing chamber
- Bottom removes for inserting peeled cloves
- Chamber can store unused garlic; blade slices off what?s needed
- Dishwasher-safe in top rack; choice of color
Kitchen and Housewares Reviews of Chef?n Garlic Machine, Meringue
Customer Review: Good but could be improved
Summary: 3 Stars
This is a good press, my wife likes it better than our traditional style press because it takes less hand strength and because she can make a whole loaf of garlic bread with one load. The weak points have to do with garlic storage, which is what is so neat about this design. It only holds about 6 cloves but could hold a few more if the screw threads went all the way down. But the worst design flaw is the cap. It doesn't seal at all, it is just a spring loaded flap. No snap, no rubber seal. This means it doesn't seal the odor when in storage in the fridge. You have to put the whole thing in a big ziplock bag. Not a big deal, but they could have made it better. The little "knife" is a useless gimmick, I prefer to use my own knife to scrape the garlic off. Overall we like this press because it does do the basic job quite well.
Description of Chef?n Garlic Machine, Meringue
Turn here for fresh garlic any time. Simply unscrew the bottom, insert peeled garlic cloves, replace bottom and twist. Each turn yields fresh minced garlic ready to go. Use the special blade to slice off just what you need. Pop on the lid and store in the 'fridge.Chef'n approaches housewares with a creative mind and sense of humor. Innovations are its signature element, an approach started by founder and self-proclaimed Famous Inventor, David Holcomb, with this Garlic Machine in 1982. The device is quite simple but efficiently extracts every bit of garlic meat and juice. The press basically consists of a clear cylinder containing a large screw. An ample supply of peeled garlic may be inserted through the bottom, which is then closed, and the top of the screw is turned. A blade at the base slices off just the amount of crushed garlic you want to use, and the rest can be stored in the cylinder in the refrigerator for up to a week. Fresh-squeezed garlic is ready when you want it. After use, the garlic machine can go in the top rack of the dishwasher for a thorough cleaning. --Ann Bieri
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