|Paderno World Cuisine Spiralizer|
I LOVE LOVE LOVE the Paderno World Cuisine Spiralizer. I prefer this machine for any vegetable that has seeds in it, like zucchini, summer squash or cucumbers. This spiralizer has a center tube that removes a good majority of the seeded core as you cut your "pasta." This results in crisp, beautiful pasta-like strands that don't get limp and watery on your plate. The smaller spiralizers do not remove the core and so the veggies with seeds, get super watery and I find this annoying. With the World Cuisine spiralizer, I can actually cut my "pasta" the day before, store it in the refrigerator, and have it be fresh and crisp the next day!
However, for firm fruits, vegetables and roots, like sweet potatoes or kohlrabi, I really enjoy using the Benriner Spiralizer (The green one). This machine does not remove the center or core, and seems to cut really nice angel hair pasta noodles or a flat linguini noodle, depending on which blade you use. The only drawback with this machine is that it is vertical and only opens up so far, so you have to cut your food into a small enough piece to fit between the two ends of the spiralizer. This creates a little more waste, and makes it a little less convenient. (Save those ends for juicing, soups, breads and crackers). I love having both of these spiralizers n my kitchen. The investment is very minimal, and gives you the ability to create a wide variety of textures, from a paper thin ribbon cut, to a fat spaghetti-like strand.
Some Amazing Dishes Created Using Spiralizers
|Asian Garden Noodles|
|Champagne Mango Cream Sauce with Spiralized Zucchini|
|Spicy Red Tahini Sauce|
|Spiralized carrots and zucchini (pic posted above) layered |
with chopped mushrooms, and mixed with a pistachio