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The Garlic Zoom is top rack dishwasher safe for easy care and its compact design takes up little space in your kitchen.
HIGH QUALITY: The improved Garlic Zoom features more gearing for easier rolling, bigger finger holds for safer blade removal, and an overall sturdy design to last a lifetime. Established in 1982, Chef’n have spent over 30 years designing a range of innovative tools to make cooking easier and more fun. Simply load the GarlicZoom chamber with garlic, roll the unit back and forth on a smooth surface, and let the interior blades take over.It may stick slightly at the beginning as it chops the larger pieces, but just keeping rolling with a firm hold. In fact, with big green wheels and mini blades that resemble ninja throwing stars, the Garlic Zoom does feel a bit child-designed.
And because they were actually minced, not crushed, the flavor wasn’t too hot or intense (if you’ve ever rubbed too much garlic on your bruschetta or made aioli in a food processor with more than one clove, you know what I mean). Aside from the fact that it's smelly and often difficult to peel, it also has a tendency to leave you with sticky fingers once you're finally able to get the job done. We loved the simplicity of the Chef’n Garlic Zoom when it first hit our shelves in 2008, so we couldn’t be happier that it’s back and better than before. I’m by no means a prolific chef, but like many people, my culinary pursuits infinitely expanded during the pandemic — more as a way to pass time than solely a way to subsist.When my kids were little, they would have liked using it to help me with dinner (provided they weren’t the ones clearing the minced garlic from the blade chamber). Simply load a clove of peeled garlic into the GarlicZoom, insert the chopping blade and then roll the GarlicZoom back and forth in short strokes across your counter for finely chopped garlic. So here is how this nifty tool works: a spiral of four blades connect to the wheels and when zoomed around a countertop, the garlic gets chopped up. This tool grates even the hardest Parmesan Reggiano as well as other hard cheeses into fine lacy wisps.
Every bit of the Garlic Zoom is dishwasher safe so cleanup is really easy, and if you are washing up the old fashioned way, the blade mechanism has good strong finger holds to help you keep a firm grip while you brush away any garlic residue. AT HOME: Compact design takes up little space in your kitchen, and makes a great gift for new cooks to master chefs. Still, when I got an assignment to test several kinds of garlic presses, I secretly hoped there would be one that would win me over. 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. Since my line of work involves seeking out and reviewing products, I’m always perusing the internet for a life-changing gadget.This updated take on the Chef’n classic fits more garlic cloves, opens completely for easy access to the good garlicky stuff and is designed for quick and easy cleaning without having to handle those sharp little blades. Set up a tropical dish such as a salad, a marinade for chicken or venison, a fruit or cheesecake, all in the blink of an eye.
Plus, I always cook with more than one clove, and I can smash, peel and chop several cloves in about the same time it would take to use a press. The garlic chopper is very easy to use: you simply open the top of the device, add some fresh garlic cloves, close the lid and roll it over a hard surface, such as a chopping board or counter top. 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. Plastic, round, and sporting little wheels, it had none of the stainless-steel seriousness of the other presses.Crush garlic quickly without getting the smell on your fingers with the Chefn Garlic Zoom Garlic Chopper. Open the chopper, fill it with freshly peeled garlic cloves, roll it over a hard surface and the garlic is chopped! It cuts fine – as in OK – but the pouring hatch is redundant: you have to fish around with a finger to get the sticky stuff out.
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