I know this is very random, but I was thinking about getting this spiralizer ,
since I really like making zucchini pasta. Has anyone used this kind of slicer before? Does it work? Also, will it make slices like a mandoline? I might actually get a mandoline instead, but I was just curious if anyone had any 'reviews' on this spiralizer.
I found this one, too, which looks like it may work better; my thing is that I have a gift card at Sur La Table and I'm trying to decide what to get from there!
I have spent my day surfing youtube and the shops online for reviews and demonstrations etc. It seems that the one that shows up most often and with least complaint is the by Saladacco and have found it priced from $16.99 to $29.00.
Best price is www.877myruicer.com for $16.99. It was made by Joyce Chen but an identical model is now produced in China and is called the Metro Garnisher Spiral Slicer by Saladacco.
I'm ordering one today. Depending on how much your Sur Le Table gift card is for - check out their garlic press by OXO and their silicone measuring cups. I love to pre-measure all my spices and they are great. They are wonderful and brightly colored that the visiting kids love to play with - unbreakable.
My dehydrator should arrive on the 28th - day after tomorrow. I have been using my oven but it is really hard to keep regulated and I have to start it again every hour. It sort of keeps me house bound. FREEDOM is on the way. Yeah!
Ohh lucky, how nice to have a gift card from there! I have had the Saladacco since Nov. and use it all the time. It really does make those fat ribbons and thin strings for easy raw pastas. I have used it on veggies from zucchini to beets. Its easy to use the first time and rinses clean in a flash. FYI I got mine from a eBay seller called captogo who has them priced at 13.95 + about 8.00 to ship. I think mine was 12.99 tho. Sorry if this is getting to you late, just running across your post now.
I got the saladaco at sur la table in Seattle when i first went raw because it was the only spiral slicer i found in any kitchen store I could walk to. I had the spirooli (your 2nd link) years ago and left it on the east coast. My opinion is that the saladaco makes TOO thin noodles (people say like angel hair but I think it's a lot thinner than that) and they don't hold up. For example, I'd make noodles for work, filling the container I was using; open it up at work and I'd have like 2 bites after the noodles reduced in any salt used. Lucky for me, my mom sent me a spirooli for christmas and now I NEVER use the saladaco. When I bring the spirooli noodles to work, the volume is the same as when I started and the noodles are softer (thickness of spaghetti, maybe a little less). I would save your gift card and get the spirooli instead. Another advantage the spirooli has is 3 blades (saladaco- 2) I only use one and spirooli can take any size veg and make REALLY long noodles. The saladaco you have to cut the veg to less than the height of that little top. With both, if your veg isn't straight you end up with little half circle noodles, but with the saladaco making thinner strands anyway it makes for very unsatisfying "noodles." Oh, the saladaco and the joy chen are the same. Good luck!
lol sid23 between the both of us we just confused her more. Did you see it was a photo finish? lol Anyhow, can I just add either the ribbons or strings I am happy with and will stay wonderful in the fridge (un sauced and unsalted) for days, no problem. Yes you do need to cut most zucchini in half (about 4 in at a time) but it still go's really fast.
I love my Saladacco and don't mind the mostly angel hair pasta. It sure beats the heck out of making noodles with the potato peeler which I didn't enjoy. I guess what it comes down to is how much do you want to spend right now.
Can you live with angel hair or ribbons for a while? If so, get the cheaper Saladacco if not, I'd just spend a little more and get the Spirooli for more options.
Thanks for all of your replies! Y'all aren't too late, I'm probably going to Sur La Table tomorrow or Wednesday, depending on if it ices over here or not!!
After reading LOTS of reviews, I've decided I'm going to use my gift card on a mandolin and some other little things and then probably get a Spirooli. I think I would like the thicker noodles WAY better than the thin ones, since I like good sauces on mine and I want to be able to make them ahead of time without them getting gooey.
Thanks again for your help! I'll let you know how I like my spiralizer when I get it, I'm sure... :-) Millions of pasta recipes will appear... (^_^)
hmmm, I have the same one from Amazon and haven't been able to get it to work correctly? I don't know why... but I haven't spent too much time trying to figure it out. Instead, I just use my food processor and keep the "noodles" to very short ones.
I'll give it another try though, now that I know others are able to use it happily. :)
It is a tough choice, it was for me lol, my first purchase was the saladacco, since it is significantly cheaper, but now i have both. I purchased the spirooli 6 or so months later. I find them both very useful, the saladacco does great angel hair, but the other setting, for rounds, doesn't work that well. The Spirooli has three blade attachments, for spagetti-like noodles, thicker ones and rounds. I used the spirooli more often (i make a killer fennel salad with it). It is of much better quality and has greater performance- just can't do angel hair.
After reading this I went to Amazon and ordered a spirooli. I have had a saladacco for about a year, I have not had any problems with it. I just used it to make butternut squash pasta with mushrooms agiloi, yum! Stay away from mandolines they are dangerous!! I used it a few times and it was like a massacre. I now have scars on my fingers.
I hope you enjoy it!! I always get a little fearful when i pull out the mandoline, i have a small kyocera ceramic one (amazon ;)), works well- super sharp. I keep intending to order a pair of cut resistant kitchen gloves. Think i finally will right now :). Thanks for the reminder, ddigiacomo!!
Well, just purchased my first Spiralizer a few minutes ago from Amazon. Wanted to get it months ago, but lost my job and didn't get another one until a few months ago and I've saved enough now to where I could spend a few extra bucks (yay!).
I've been using a julienne peeler over the last few months, but I find that it doesn't give me fine enough or long enough strands, and it's kindof annoying (lol). Great for slicing 1/4 of a zucchini or cucumber or carrot (etc) for a garnish or wrap, but doing the whole thing for a noodle dish is an uber pain. I went with the Spirooli after tons and tons of reviews and watching YouTube videos, etc. I'll be sure to let y'all know what I think once I get to start using it! Should be here before the end of this week!
Congratulations, KhaasLadki- I look forward to hearing how you are enjoying your long awaited spiralizer. Let us know what veggies/fecipes work best for you. I've been thinking of getting one for along time, but have some raw "equipment" I almost never use and don't want to add to the pile!
osoniye, i have the tri-blade spiral slicer (the second one she was looking at) and i find it to be a pain in the butt to use! it's difficult to stabilize it by yourself so i have to have someone hold it while i crank and push. i like my potato peeler SO much better.
I was thinking of buying one too, but the reviews on Amazon were so mixed Supposedly th e manufacturer changed the materials? Ended up buying a Benriner Spiral Slicer, $30 new via craigslist today! I'm excited to test it out