I rinse the garlic press, I don't leave the holes clogged

The garlic’s already in the mince or the sauce — and in the press holes a soft mash still sits. Easy to leave it in the sink “for later”: by morning the mesh is stone, the drawer smells, and the hand swears at the tool again. I rinse now, while the mash still gives, and dry it open — so the holes are free again.

I rinse the garlic press, I don't leave the holes clogged. The knife on the board is another note; the pestle after paste its own; the grater after cheese another story. Here it’s the metal or plastic press with a mesh: for a clove — not a puzzle in the drawer with yesterday’s smell.

If the mash has already dried in the mesh — warm water and a soft brush or a toothpick through the holes, not a scourer on the metal. Fat from meat or oil I wash off straight away so it doesn’t turn rancid. I dry it open or on its side so water doesn’t sit in the cup. I’m not choosing a new press with a review in this note — it’s about the one that already lives by the hob.

I don’t need a press whose holes are clogged into a smell. I need a clean, dry one ready for the next clove. At yours do you rinse the garlic press straight away — or already in the morning a stone mesh in the drawer?