Fortuna Ahner Austria: A Beginner's Guide To Using It

The vintage Fortuna A Ahner Austria garlic press is a self-cleaning kitchen utensil made of cast aluminium. It features a pincer-type motion and a matching grid of pins that makes it easier to clean than other garlic presses.

How to use the vintage garlic press

The vintage Fortuna Ahner Austria garlic press is a handy tool for crushing garlic cloves. Here's a step-by-step guide on how to use it:

Step 1: Prepare the Garlic Cloves

Peel and separate the garlic cloves you need for your recipe. The garlic press is designed to crush one clove at a time, so make sure you have the appropriate amount of garlic ready.

Step 2: Insert the Garlic Clove

Open the garlic press by pulling the two handles apart. Place a single garlic clove in the basket or chamber of the press, making sure it sits firmly in the middle.

Step 3: Close and Squeeze the Handles

Close the garlic press by bringing the two handles together. Squeeze the handles firmly and securely. You will feel some resistance as the garlic is pushed through the small holes in the basket.

Step 4: Scrape Out the Crushed Garlic

Once you've squeezed the handles together, open the press again. You should see the crushed garlic coming out of the holes. Use a spoon or spatula to scrape out the crushed garlic from the basket.

Step 5: Clean the Garlic Press

The Fortuna Ahner Austria garlic press is designed with a matching grid of pins, making it easier to clean than some other presses. Rinse the press under running water, or place it in the dishwasher if it is dishwasher-safe. Make sure to clean it promptly after use to prevent the garlic from drying and sticking to the press.

Using a garlic press is a quick and efficient way to crush garlic cloves, and the vintage Fortuna Ahner Austria press is a great choice for achieving this. It's a useful tool for adding garlic to your fondue, as well as various other dishes.

How to clean the press

The Fortuna A Ahner garlic press from Austria is a self-cleaning garlic press. It uses a pincer-type motion to crush garlic and has a grid of pins that makes it easier to clean than other presses.

To clean the press, follow these steps:

• Disassemble the press. Separate the parts of the press that come into contact with garlic, such as the handles and the crushing component.
• Rinse the components with warm water. Ensure that you do not use hot water, as this may affect the adhesive used in the press.
• Use a mild detergent and a soft-bristled brush to scrub away any remaining garlic residue. Pay special attention to the tiny holes in the crushing component, as these can become clogged with dried garlic.
• Rinse the components again with warm water to remove any detergent residue.
• Dry the components thoroughly before reassembling the press.

By following these steps, you can effectively clean your Fortuna A Ahner garlic press and maintain its functionality.

How to identify the press

The Fortuna A Ahner Austria garlic press is made of cast aluminium and stainless steel. It is a vintage garlic press that was manufactured in Italy.

To identify the press, look for the following markings:

• "Fortuna A'Ahner Austria"
• "PATENTS USA 4o69752 Austria 337926 Switzerland 5988o9 etc."
• "Pat pend Italy, Germany, France, etc."
• "MADE IN ITALY UNDER LICENSE"

The press has a unique design with a pincer-type motion and a matching grid of pins for easy cleaning. It has a streamlined look and is typically silver in colour. The press is approximately 6 3/4" long and weighs 3.4 ounces.

How to compare with other presses

The Fortuna A Ahner Austria garlic press is a vintage garlic press made in the 1950s. It is made of cast aluminium and is self-cleaning. It measures about 6 1/2" to 6 3/4" long and weighs 3.4 ounces. The inside of the handle is stamped with "MADE IN ITALY UNDER LICENSE" and the other side is stamped with "FORTUNA A'AHNER AUSTRIA PATENTS USA 4o69752 Austria 337926 Switzerland 5988o9 etc. Pat pend Italy, Germany, France, etc".

When comparing the Fortuna Ahner Austria garlic press to other presses, there are several factors to consider:

• Ease of use: The Fortuna Ahner Austria garlic press uses a pincer-type motion, which provides less crushing force but is easier to clean compared to other presses that use a nutcracker-type hinge mechanism. The pincer-type motion may be more suitable for those who prefer a more effortless pressing action.
• Cleaning: The Fortuna Ahner Austria garlic press has a matching grid of pins that makes cleaning easier. Other presses with smaller holes may be more difficult to clean as the holes can get clogged with garlic.
• Design: The Fortuna Ahner Austria garlic press has a streamlined look. For those who value aesthetics, the design of the press may be an important factor when comparing it to other presses.
• Functionality: The Fortuna Ahner Austria garlic press is designed to crush garlic cloves. However, it is important to note that some chefs, like Anthony Bourdain, dislike garlic presses as they believe that the misuse of garlic is a crime. When comparing the Fortuna Ahner Austria garlic press to other presses, consider the intended use and whether a garlic press is the most suitable tool for the task.
• Durability: The Fortuna Ahner Austria garlic press is made of cast aluminium, which is a durable material. When comparing it to other presses, consider the materials used and their durability.
• Size: The Fortuna Ahner Austria garlic press measures about 6 1/2" to 6 3/4" long, which is a standard size for a garlic press. When comparing it to other presses, consider the size and whether it will be comfortable to use and store.

How to use for fondue

How to Use Fondue

Ingredients

Fondue is a Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. It is made by melting cheese and often booze in a pot. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly. Good choices include fontina, Gruyère, gouda, Swiss cheese, emmental, raclette, and vacherin. For the booze, dry white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay are good options. You can also use beer or a fortified wine or liqueur such as brandy or Kirsch.

Equipment

You will need a fondue pot or a medium saucepan (preferably non-stick or enameled cast iron), as well as measuring cups and spoons, a chef's knife and cutting board, and a wooden spoon or heatproof rubber spatula. If you are using a fondue set, you will also need fuel for the burner.

Method

First, grate your cheese—you want around 10 ounces of cheese per person. Then, rub the inside of your pot or pan with a clove of garlic. Next, add 1 1/2 cups of wine and a teaspoon of lemon juice and heat over medium heat until steaming, which should take about 4 minutes. While that is heating, place 3 tablespoons of kirsch and a tablespoon of cornstarch in a small bowl and whisk with a fork until smooth. Once the wine and lemon juice are steaming, slowly stir in the cheese a handful at a time, waiting until each handful is completely melted before adding the next. Continue to stir in a figure-eight motion. When the mixture begins to bubble, stir in the kirsch-cornstarch paste. Continue to cook for another 3 to 5 minutes, and season with a little white pepper, nutmeg, and paprika. If you are using a fondue set, carefully light the flame on the burner following the manufacturer's instructions and transfer the pot to the fondue set. If not, simply place the pan on a wooden board or another heat-resistant surface. Serve with bread cubes, apple slices, cornichon pickles, and pickled onions.

Frequently asked questions