When using the Garlic Zoom to chop only 3 cloves of garlic, you'll quickly realize that a good deal of the chopped garlic tends to want to cling to the blades and inside of the Garlic Zoom and removing it becomes a real inconvenience. Chopped garlic because of its oils and moisture content tends to be a little sticky. It's even less convenient when you realize that:ī.) Because it is so small, it's a little difficult to easily empty the chopped garlic. Sure, you can chop and then empty it and then fill it and chop again, but that's not convenient. For a serious home chef, this is just too small an amount. It's just too small and unfortunately, that effects its use in two ways:Ī.) It is really only capable of chopping 2-3 cloves of garlic at the same time. The problem with the Garlic Zoom should have been apparent to me when I saw it. Truth be told, it does just that - KIND OF. You fill a small chamber with a few peeled garlic cloves, close it and push it along a flat surface where the wheels drive a few small blades that chop the garlic to your satisfaction. The Garlic Zoom seems a simple and practical enough device. At ten dollars and change it was a low risk venture. As I've mentioned in previous articles, I'm not a gadget guy, but I saw the Garlic Zoom and it made sense to me so I decided to give it a try. That's why I decided to go against all my instincts and give the Garlic Zoom by Chef'n a shot. Other times though, my prep time can be better spent elsewhere. I like seeing how small or uniform I can get each piece. Sometimes, when I'm not pressed for time, I love to chop garlic. My fingers never smell garlicky (and they’re safe from my sloppy chopping skills), and my food tastes awesome - if I do say so myself.Anyone who prepares a lot of world food at home knows you have to chop a lot of garlic. I find myself whipping out the Chef’n Garliczoom a few times a week now, and I haven’t bought another jar of minced garlic since purchasing it. And in terms of storage, this device is ultra compact, so you don’t have to worry about adding another bulky tool to your kitchen arsenal. When it’s time to clean up, the blades in the Chef’n Garliczoom are easily removed from the chamber - I usually just toss both pieces in my dishwasher. More rolling means a finer mince, while less results in a coarser chop. The Chef’n Garliczoom is incredibly easy to use: Pop a few garlic cloves into the round chamber, then roll the green wheels along your countertop to chop. At just $13, I didn’t think twice about adding it to my cart. And hey, does it have wheels? I was intrigued. The Chef’n Garliczoom was one of the first results, and it stood out because it really doesn’t look like other choppers. In this case, I think I simply pulled up and typed “garlic chopper” into the search bar. Since my line of work involves seeking out and reviewing products, I’m always perusing the internet for a life-changing gadget. Even then, it doesn’t taste quite right.įinally I figured there had to be a better way. The premade stuff just isn’t as flavorful as the real thing, so you end up using a lot of it. The practice just wasn’t sustainable.Īnd if you’ve ever used jarred minced garlic, you know it’s, well, not good. As a result, I became accustomed to coming across unsavory chunks of garlic in the dishes I was preparing and sometimes the occasional finger cut. I’m the first to admit my knife skills are subpar, and garlic cloves are so small already that I really struggled to mince them evenly (and safely) by hand. Your CNN account Log in to your CNN account
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