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Chef’n Garliczoom Garlic Chopper Review 2022




See again Excellent chef episodes is the extent of my culinary experience. So I avoid experimenting with recipes – if Ina Garten tells me to scoop up half a cup of store-bought bottled lemon curd, I won’t add another drop. My biggest exception is garlic. I cut close to a full head when I only need three cloves – always for something indulgently garlicky and enough to make Count Dracula uncomfortable. But all this chopping is hard to do because of my shoddy knife skills. I look like a toddler working on a fake cutting board.

Despite my best efforts, my cloves end up more mutilated than chopped. After another bloody accident recently, I wanted to find a tool that would allow me to cut garlic. I expected nothing more than a Cuisinart helicopter dupe. Instead, I found the Garliczoom. This little lime green gadget reminds me of a circus unicycle from the front (a second spiked wheel sits on the other side). It looked the least fussy of all the options, which included seemingly messy presses and hard-to-store mini food processors. The premise of the Garliczoom is simple: you toss cloves into the snow globe-shaped top, roll it up, and lower the top two “doors” to release the cut garlic. The more you roll, the thinner the chop.

Chef'n Garliczoom Garlic Chopper

The Garliczoom comes from the same company that makes prop stylist and salad expert Jess Damuck’s favorite leaf-shaped tool for removing greens and herbs. This fact helps explain why it works so well. Chef’n offers hyperspecific, usually single-function products (see this strawberry stalk puller and corn cob peeler) in an age when virtually every piece of kitchen equipment has at least three functions – seriously, you can make a whole turkey in an air fryer now. It’s refreshing to use a gadget that actually does one thing, really good. I can get thicker cutlets for a decadent prawn scampi, smaller cuts (similar to what you’d see in a jar of already chopped garlic) for a tomato sauce, or something in between depending on the number of times I roll it on the counter.

There are two preparation steps before using the Garliczoom. You need to peel the garlic and split the particularly plump cloves in half to insert them into the gadget. The amount you can put inside depends on the size of your cloves. I can block out most of a small blister in one go. When I’m in a hurry, it can go through a full bulb very quickly (about 10-12 cloves). And when I’m done, the tool comes apart easily for cleaning – I make sure the pointed tips of the blade duo are vertical (per the instructions) and pull on the wheels to separate the top of the gadget from the bottom. Rinsing both parts gets most of the rogue garlic bits, and a quick scrub with soap does the rest (it’s dishwasher safe if you’d rather not wash it by hand).

Since switching to Garliczoom, I haven’t had a single garlic-related kitchen incident. And I got even more shameless with my use of garlic. With knife skills and garlic fingers out of the picture, there’s nothing stopping me from adding just a clove (or two) more.

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