Original sentence: For instance, chef Anthony Bourdain calls garlic presses "abominations" and advises "don't put it through a press.Garlic crushed in this manner is generally believed to have a different flavor than minced garlic, since more cell walls are broken, liberating more of garlic's strong flavor compounds.I don't know what that junk is that squeezes out of the end of those things, but it ain't garlic.Many garlic presses also have a device with a grid of blunt pins to clean out the holes.Some chefs say this produces an inferior flavor to other forms of garlic
Edited sentence: Another benifit is that the pieces are fresh, which will not cause the garlic to discolor.Just turn the handle around, and volia, you have a clean garlic press for next use.Most garlic presses have some means of cleaning out the holes afterwards built into them.The benefit of using a press it that it gives the meal a more intensive taste than by using pieces from cutting.They are available at almost any cooking supply store and most supermarkets.They can be cleaned by means of tiny "opposite" holes, like something embossed on a metal field