Spiralo Spiral Slicer Kitchen Tool Gadget Demonstration. Better than Spirooli. Raw Pasta!
A demonstration of the Lurch Spiralo, a unique spiral vegetable cutter that allows you to make spaghetti like strands from many vegetables. Learn ...
What is the difference between a Spiral & Spirooli Slicer?
www.TheRawFoodWorld.com, In this video we compare head to head the spirooli 3 in 1 slicer with the spiral slicer saladacco. In this comparison we ...
SPIRAL SLICER – MY FINAL CHOICE! « PRETTY SMART RAW FOOD IDEAS
– I felt lucky to get one of the last Spirooli’s. It was highly recommended to me by Lillian Butler, when I took her wonderful raw food training at Raw Soul (I paid about $30.00 for the Spirooli.) The same machine is now produced by the World Cuisine brand. This machine is very easy to use and easy to clean. The only thing I did not like about it was that the three sizes of “pasta” it can make from vegetables do not include “angel hair”. I wanted a finer pasta. Still, it made good pasta (the thinnest it makes is about the size of that thick Japanese pasta you get in Japanese soups.) When I made zucchini pasta (or any other raw vegan pasta) with it, I always marinated the pasta in olive oil and vinegar before using it. Sometimes I even put it in the dehydrator to soften it more– I don’t like to chew much — if you like crunchy food, you might like this machine more than I did. To be truthful, . I used it once, cleaned it once, and gave it away to a Japanese friend who might be able to deal with it. (It lists somewhere around $125.00. It was priced at $89.00 at Katagiri, the oldest and most famous Japanese store in New York City, and a certain raw chef here in Manhattan swears by it, so I was ready to pay the full price, but I was able to get it on clearance for $25 – ) — I think that, if you have someone who is washing your dishes for you — not just a machine– you might like it, otherwise stay far away.) I wish I had really understood about the Benriner Cook’s Help before I spent all that other money on those spiralizers that either did not do what I wanted (Spirooli/World Cuisine/Benriner Spiral Slicer), or broke easily (Joyce ChenSpiralizer). It is definitely worth the money I paid for it. (unfortunately, I had to pay a lot of money for all of the others first, before I finally found this one.
Does anyone here have a spiralizer/spiral veggie cutter? - Low ...
A while back I bought a nifty gadget that I finally got a chance to try today. It's made by OXO and is called a Julienne Peeler. I bought the peeler at Bed Bath & Beyond, but they are available at a lot of places online. You can see a picture of the peeler on my Gadgets page. Above is a batch of "pasta" before cooking. To cut the strands of "pasta", cut the blossom end off the zucchini. With the zucchini laying flat on your cutting board, and holding the stem end with one hand, run the peeler from one end to the other pressing somewhat firmly. Rotate the zucchini slightly and repeat. Keep turning and peeling the zucchini until you've reached the seeds at the center then stop when you've reached any larger seeds. Discard the core. Sauté the "pasta" in a little butter over fairly high heat for just a minute or two. Be careful not to overcook it. I know what you mean, Jake. I am guilty of a gadget tomb as well and I can promise you that my spirooli
is not in it. I am just loving the heck out of my zoodles lately and I don't EVER want to be without this fabulous machine. I traveled to Texas for a month and I even took it with me there haha! I used it at my mother-in-law's house (who's not a lowcarber by the way). She tasted my zuchinni noodles and now she wants one too
Sooooooooo worth it! I think the Julienne peeler is great, no question, but it doesn't compare to the Spirooli at all. The difference (the big difference) is that the Spirooli cuts around the vegetable/fruit without breaking so you get very long strands as opposed to the peeler which can only give strands as long as the length of the produce. The Spirooli also offers different cuts which is very nice. The end product of the Spirooli is frighteningly like pasta IMO. Of course the price and kitchen space it will require...
