Okay, here is a longer post on the spiralizer now that I have played with it more. If you go to Amazon, you will see 2 different Paderno spiralizers. The Paderno 4-Blade (my link) is the newer version, which is the one I got. I have never tried a spiralzer before, so I can’t really tell if it is better than the 3-blade one. However, the reasons I upgraded were:
A. It stores compact
B. It has 4 blades (with an angel hair one).
C. Designed for less waste.
D. I had a gift certificate, so I spent more 😀
Here it is all compact:
Everything is stored inside and everything is washable. That red label is where the blades are stored (which are uber sharp, btw).
It all unfolds thusly:
It has suction feet to hold it in place, but I had trouble getting more than 3 of the feet to stick on my wood countertops, but I think that is because of their handmade nature. It sticks great to stovetop, though.
The blade slides in and out sideways in this model very easily:
Just cut the ends of each piece of produce to be flat. Push the center of one end onto the little peg you see above (above the blade). Then slide the handle until it grabs the other end:
Then just turn the handle. You don’t want to push the handle in. See that little lever sticking out at the bottom of the handle? That is what you use to guide the handle towards the blade. It cuts just about like a knife through butter. Super, super easy – even with the hard sweet potato!
I did angel hair on this one:
That is the little waste stub that was left over.
Here is a zucchini with the spaghetti blade:
This was a small zuke and the noodle came out with more shreds. Also, if your veggie isn’t straight, cut it in half and spiral twice or it will get whonky. I just did this whole thing to have less waste. Here is the waste end:
You can save these for soups or whatever. Eat them or compost them. My zoodles:
I dipped these in boiling water for 2-3 minutes to cook. Served with grilled chicken and Alfredo sauce:
The chipper blade will do spiral potatoes or fruit. Here is John demostrating an apple. The apple was cored for this:
See how his thumb is guiding the handle? That stablizes the machine and keeps you from breaking the handle.
Remember that sweet potato I did the angel hair with? I put it on a big cookie sheet, sprayed with cooking spray, a little salt and pepper and baked for about 12 minutes:
Then following directions from Inspiralized.com – I mixed the cooked noodles (after they cooled a bit) with a beaten egg and used a ramekin with a can to press into disks:
Then dropped them in a pan and cooked to crisp up on each side:
Topped with pasta sauce and mozzarella cheese:
Cover with a lid to melt the cheese. And serve:
Little gluten free pizzas! The possibilities are endless here. You could use regular potatoes for these ‘buns’, carrots, butternut squash or any other starchy veggie (I think I am going to try parsnips).
It’s easy to clean. You need a brush to clean the blades and handle with hot soapy water. The sweet potato gave an orange tinge to the parts, but it scrubbed off. I imagine beets might stain if you leave the juice on it too long.
This is a totally fun machine. I am really glad I decided to get it. I certainly have been eating a lot more veggies and it doesn’t take up much space.
It’s on the counter now because I am using it a lot, but could easily go into a cabinet and not take up much storage space. I don’t know if the 3-blade one collapses like this or not.
So, be prepared, you will see a lot of spiralized food on the blog in the future!
**This is totally my opinion only. I purchased the spiralizer myself and was not asked to review it. I just like it. The above link is an affiliate link for me, though.