The spiral slicer can make angel hair like pasta out of any cylindrical firm vegetable, by using the thin setting.
It also has a thick setting that is good to use for a garnish in salads.
I have found the spiral slicer to be an easy and inexpensive way to add variety to my diet and a great way to impress friends and family.
I have taken the spiral slicer with me traveling and use it often at home.
The best vegetables to use with the spiral slicer are: any types of summer squash including zucchini and sunburst, English cucumbers, beets, carrots, Daikon radishes, and young kohlrabis.
However, you can also use parsnips, turnips, butternut squash or other winter squash, sweet potatoes, and black radishes or any large radish.
When using zucchini make sure they are not too small or too big; the small ones don't make long noodles and the extra large ones usually have too many seeds.
Make sure they are firm, fairly straight, and have a minimum of about one and a half inches in diameter.
Fresh zucchini should be firm; if it is limp that means that the produce is old.
You can peel the green zucchini skin so that it looks completely white, but it is not necessary.
When using cucumbers make sure that you use a seedless variety such as English cucumbers.
English cucumbers are usually hothouse grown and found in the produce section with a plastic wrap around them.
Regular cucumbers have too many seeds and will make a big pulply mess.
After spiralizing the cucumbers it is good to put them in a colander or strainer for at least a half hour.
This will allow the extra water to drain out so that it won't water down the sauce you put on top.
When cleaning the spiral slicer, it is important to use a scrub brush to clean in between the blades.
Let the blades air dry in the dish rack.
It is not recommended to use the dishwasher to clean your vegetable garnisher, but if you must, please use the top rack only.
It also has a thick setting that is good to use for a garnish in salads.
I have found the spiral slicer to be an easy and inexpensive way to add variety to my diet and a great way to impress friends and family.
I have taken the spiral slicer with me traveling and use it often at home.
The best vegetables to use with the spiral slicer are: any types of summer squash including zucchini and sunburst, English cucumbers, beets, carrots, Daikon radishes, and young kohlrabis.
However, you can also use parsnips, turnips, butternut squash or other winter squash, sweet potatoes, and black radishes or any large radish.
When using zucchini make sure they are not too small or too big; the small ones don't make long noodles and the extra large ones usually have too many seeds.
Make sure they are firm, fairly straight, and have a minimum of about one and a half inches in diameter.
Fresh zucchini should be firm; if it is limp that means that the produce is old.
You can peel the green zucchini skin so that it looks completely white, but it is not necessary.
When using cucumbers make sure that you use a seedless variety such as English cucumbers.
English cucumbers are usually hothouse grown and found in the produce section with a plastic wrap around them.
Regular cucumbers have too many seeds and will make a big pulply mess.
After spiralizing the cucumbers it is good to put them in a colander or strainer for at least a half hour.
This will allow the extra water to drain out so that it won't water down the sauce you put on top.
When cleaning the spiral slicer, it is important to use a scrub brush to clean in between the blades.
Let the blades air dry in the dish rack.
It is not recommended to use the dishwasher to clean your vegetable garnisher, but if you must, please use the top rack only.