A Short Primer on the Spiralizer

A Short Primer on the Spiralizer

Back in the day, if chefs wanted to create spirals, ribbons, and shreds out of produce, they went for a vegetable peeler. However, with the appearance of the spiralizer, making those kinds of cuts is now easier and faster.

The device was first conceived in Japan, and the West was taken in with such a handy and helpful device that many companies from the US and the UK started making their own.

The spiralizer, in fact, has plenty of benefits. If you want healthier eating, spiral cut veggies is the way to go. If you want to reduce your carb intake and increase consumption of produce, then this particular device will play a role in your planned healthy lifestyle reboot.

It also makes you creative—using the device will entail changes in your usual menu and the addition of colorful fruits and vegetables in your dishes will make them not only palatable and healthy but tastier and packed with more flavor.

The majority of spiralizers operate similarly, and making noodles out of certain vegetables is one of the most known features of the device. It is user-friendly and it only requires a simple procedure to make the whole thing work.

Users have to position their choice of fruit or veggie into the teeth of the device and rotate the handle to drive the vegetable through the blade to make ribbons, spirals, or strands in a selection of thicknesses.

There are several vegetables that work really well with the kitchen gadget. Root vegetables are commonly used due to their firmer texture and this attribute is what makes them ideal for the spiralizing process. One can also use other veggies like squash, pumpkin, radish, or cucumbers. Firm fruits are also suggested like pears and apples.

Here is a list of other produce that you can use on the device.

Zucchini

Maybe you have seen those veggie noodles or pasta online in your Instagram or Pinterest accounts and many of those dishes happened thanks to the spiralizer. If you want to achieve pasta or noodle-like strands, you can make use of the thin noodle attachment on the device to produce longer strands.

To cook them, all you have to do is boil them for 20 seconds, serve them with your choice sauce or add in seafood like shrimp. I you are not into tomato sauce, pesto will work well too.

Carrots

Ribbons from carrots can be done by means of the slicing blade attachment. These veggie ribbons are decorative and they will also provide additional texture and crunch to dishes like salads, soups or slaws.

You can also make a stir-fry out of these ribbons along with other cut vegetables; just stir-fry them with garlic and sesame oil for a nourishing side dish.

Daikon

In case you are not familiar with the vegetable, it is a big, white produce that belongs to the radish family and is often used in Asian cuisine. You can add them raw in Asian-style salads or replace the noodles in pad Thai.

Potato/sweet potato

Both kinds of potatoes will work well with the device. You can use the thick noodle blade on these food items in order to produce curly fries. Just fry them in a bit of oil then bake in the oven until crunchy.

Apple

Want more crunch in your slaws or provide your Waldorf salad with a more decorative twist? Use apples on the spiralizer and it will make those dishes shine. However keep in mind to toss them in lemon juice following the spiraling procedure to keep the apple strands from browning.

To take advantage of a vegetable’s nutrients, you have you have to know the ideal ways in how to prepare them. There are vegetables that are healthier if cooked, like carrots and tomatoes, while other veggies, like broccoli, cauliflower, and zucchini, are more nutritious when eaten raw.

If you want to save time, you can choose to spiralize your veggies ahead in bulk then store them in the refrigerator for up to 3 days until it is time to cook or serve them. Before cooking, you can maintain the crispness of the vegetables by storing them in a bowl or container or water.

There are also produce that are prone to browning like apples and parsnips so it is recommended that you sprinkle a bit of lemon juice to them to avoid browning.

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