This compact spiralizer (spiral slicer) quickly turns almost any FIRM vegetable(or fruit) into spaghetti-like strands, translucent long ribbons, or thin slices. This also can be used as a garnishing machine or slicer.
It is easy to use and works best on very firm vegeatable.
Prepare gourmet foods quickly like veggie noodles or apple rings.
Make the most incredible raw pasta by spiralizing zucchini and other squashes into thin strings -- angel hair pasta! Add a little raw pesto and you have the perfect meal.
Make delicious raw food snacks by spiralizing apples into thin uniform slices. Throw in the dehydrator and you have awesome apple chips for you and your kids.
*** Please note when purchasing this machine that it's performance is dependent on the firmness of the vegetable. This machine works best on firm, straight vegetables. Please see our other spiral slicer which works on both softer and harder vegetables by clicking here!
How to Use The Spiralizer:
There definitely is a "learning curve" when learning how
to use the spiral slicer. It may seem hard at first, but keep trying, and you will
get it. Just like riding a bicycle was hard at first... There are a few tricks
to get the spiral slicer to work correctly. Hopefully after reading this
article you will learn how to correctly use this amazing kitchen tool.
There are several KEY AREAS that must be followed, or the spiral
slicer will not work correctly. They are:
- Proper produce selection
- Preparing the produce to be used in the spiral slicer
- Proper use of the spiral slicer tool - Most important is providing
CONSTANT downward pressure while turning the unit clockwise
PROPER PRODUCE SELECTION
The first area is proper produce
selection. First, only FRESH PRODUCE will work in this machine. Sorry canned,
frozen or other processed produce will not work in the spiral slicer. There are only
certain kinds of produce that will work in this machine. For example, a
tomato will simply not work in this machine, and will make a mess. The most common
produce items used in this machine are: Zucchini Squash, other types of squash (Italian, 8
Ball, Sunburst), Carrots and Beets.
This step begins
when you are picking out a piece of produce to use in your spiral slicer. It doesn't
matter if you are purchasing the produce or selecting produce from your garden, it's
important to select produce that:
- Is straight, NOT CURVED.
- Has as wide as possible diameter, or "thickness". At
least 1 inch in diameter. The larger the diameter, in general, the easier the item
will be to spiralize.
- Produce that is fresh, and firm, not soft and mushy or old.
- If selecting Zucchini Squash, select one that is a nice medium size.
If zucchini gets too large, the seeds get very large, which tends to lead to
poor results when using spiralizing.
I have used other types of squash besides the popular
zucchini squash, such as the sunburst squash, Sunburst squash generally works fairly well, since they have a thick
diameter. If they get too large, the seeds will generally hinder the spiralizing
process. I have also used Italian squash, which is in the middle of the
PROPER PREPARATION OF PRODUCE
In the next set of pictures, I will show a carrot and
carrot selection. Its important to select AS LARGE of a carrot as possible.
The carrot that I have selected is about 14" long! At the tip end, the diameter
is very small, which will not work too well in the spiral slicer. The stem end, on
the the other hand, has a much larger diameter, and is the end that should be used.
Once you select the produce you will be using, you will
need to cut it in a certain manner so it will work in the spiral slicer. You will
want to cut vegetables no longer than 3.5 inches long. In addition, you want to cut the
top and bottom end straight and flat so they can be held firmly in place by the spiral
slicer. Think "like a log". You want to cut the produce to make it
look like a log, and has two straight ends. You will also want to select the piece
with the thickest diameter.
A slanted end is NO GOOD
PROPER USE OF THE SPIRAL
SLICER CHEFS TOOL
After you have the produce you will be using, you will need to place
it on the spiral slicer.(See picture below to the left) . You will want to place the
exact center of the produce as it stands upright on the exact center of the nub (also
called center pin) on the spiral slicer. Once you have it in place, then
gently push down on the produce, so it will "seat". Be careful not to
touch the blades, since they are very sharp. Next use the selector switch on the
side of the machine to make strips or slices. You can be sure you have selected the
correct one by ensuring you can see the triangle (sharp) teeth point up as you look down
at the cutting table.
Next lock the top
of the spiral slicer into place. You do this by placing the clear protective cover
on top of the cutting table and turning it until it locks into place. The next step
is to push gently down on the handle knob which will in turn press the pins in the holder
into the produce you will be spiralizing.
The next step is critical for proper operation. You will need
to use two hands to operate the spiral slicer.
Place left hand on top of the clear protective cover, and hold
it firmly in place. Next take the palm of right hand and place it on the center
of the handle knob. Next, start to turn the handle knob with the palm of your right
hand WHILE APPLYING CONSTANT DOWNWARD PRESSURE on the handle knob.
The previous step is critical for proper operation. If you do not
use your palm of your hand to operate the handle knob, you are likely not to succeed in
making long spirals. If you find you are making short strands, it is quite possible
that you are not supplying constant downward pressure. When you apply constant
downward pressure, you will have more contact time between the produce and blade, and thus
making a longer strands. We have made zucchini strands that are are several feet
to apply constant downward pressure while turning the handle clockwise until you can no
longer see stainless steel shaft above the clear protective cover. After you remove
the clear cover, you should be able to look at the underside of the holder, and you will
see a small bit of your produce that will be stull stuck onto the pins on the holder.
Here is the small piece of carrot that was left when the carrots spiralized.
you can remove the clear collection bowl, and you should be able to see the results.
You should have a bowl full of long, thin strands. These strands
can be used as garnish for salads, or plate garnish.
Although some people may say 'the spiralizer just doesnt work at all', it is often not the case. From our experience, 99% of the time, the spiral slicer is
not defective, but is working correctly. In most instances, we have found
people not using the spiral slicer correctly. The instructions that are
included with the item, are not the greatest. If it still does not work for you, please don't give up.
Try different techniques to use the spiral slicer, and one may work for you. Once
you find a way that works for you, stick with it! I experimented many, many times to
discover the best way to operate the spiral slicer that I have shared with you in this
Here are some frequently asked questions about the spiral slicer:
What can you do with pieces of produce that are left over
after spiral slicing, such as the carrot round in the picture above?
Many times, I will either blend it into the dressing, eat it while
I'm still preparing the food, or cut it up and put it into a salad.
What can you do with the smaller diameter pieces of produce
that will not fit upright in the spiral slicer?
I would recommend putting them in the spiral slicer long ways.
Please see the picture below. While this will NOT make long strands, it will make
some short strands and some nice garnish that still can be used.
I recommend putting only small diameter pieces of produce on the spiral slicer in this
This is a picture of the leftover you will be left with when done spiralizing the long
Using the spiral slicer in this method, will not yield as many shreds when compared to the