I like pressed garlic more than chopped in many recipes, but our OXO garlic press always leaves behind a substantial amount of garlic in the press. Does this tool suck, or is this par for the course for garlic presses?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.