The Garliczoom’s premise is simple: You throw cloves into the snow-globe-like top, roll it around, and pull down the top’s two “doors” to release the cut garlic
well. I can get chunkier chops for a decadent shrimp scampi, tinier cuts for a, or something in between depending on how many times I roll it around on the countertop.
There are two prep steps before using the Garliczoom. You have to peel the garlic and split particularly plump cloves in half to fit them into the gadget. How much you can pack inside depends on the size of your cloves. I can jam in most of a small bulb in one go. When I’m in a rush, it can get through a full bulb very quickly.
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