The garlic press mistake I made for a decade until my sister called it out
I've always used a garlic press for everything, minced garlic for pasta, marinades, dressings, you name it. Last month my sister watched me peel each clove one by one before pressing and she just stopped me, told me to stop wasting time. She said to toss the unpeeled cloves straight into the press, the skin stays behind in the chamber while the garlic comes out the holes. I tried it that night and honestly felt like an idiot, saved about 5 minutes on a batch of spaghetti sauce and zero cleanup difference. The press handles it fine as long as the cloves are average size, no need to smash them first or anything. Anyone else been doing this the slow way their whole life or am I the only one?