I hate the way garlic makes breath smell, but MAN...I LOVE garlic. I like to use fresh garlic as well. I dont even have a press. I always just place it on my cutting board. I then take the flat part of my large knife and press it flat. This will make removing the skin instant and once removed...just start chopping. Works great for me and is so much easier than trying to mess with a press.

Thanks for the tip about storing in fridge....guess I never realized that (runs to fridge to remove garlic).

Have you heard about garlic in a jar of olive oil being a danger because of botulism? I heard a cooking show host say it once and then I read it somewhere. It makes me paranoid. How can I avoid this danger but keep some minced garlic in oil in the fridge?

Make your own - but make enough for just a few days. I don't keep mine more than 3 days in the fridge - the way I use it, it wouldn't last much longer!

But I will make a small jar occasionally when I know that I am pressed for time or cooking for a crowd.

Thanks a ton! This is especially useful for me as I use loads of garlic in my cooking. I cook Indian food and Indian food uses garlic in almost every form, whole, battered, chopped, sliced, made into paste etc.

I did not know that adding a pinch of salt so that it would not stick while cutting.
This is really a wonderful tip and I will try using a razor blade too sometime.
Thanks!