The Healthy Spiralizer Cookbook (5 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
Brieftons
How It Works
These spiralizers work like a pencil sharpener. You attach the vegetable to the holder/pusher and then put them in the appropriate end of the spiralizer. Twist the vegetable, and as you do, spiraled ribbons come out the other end.
Pros and Cons
Pros:
These spiralizers are super easy to use, and they hardly take up any space at all. Because they come with a cleaning brush, they tend to be fairly easy to clean, as well. They are also quite affordable, usually under $30.
Cons:
Many people, including the editors at
Cooks Illustrated
magazine, complain that this type of spiralizer tends to produce broken shreds of vegetables, rather than noodles. Because the opening is small, you can use only fairly thin vegetables in this type of spiralizer, and you have to be careful not to get too close to the blade. You’ll also be doing a lot of work to get the entire vegetable through the spiralizer. It can be slow going.
Ideal Vegetables for Use
These spiralizers work best with thin vegetables, such as carrots, cucumbers, and zucchini.
The recipes in this book contain a few uncommon vegetables that you may not have eaten before. Here’s what you need to know about them:
Daikon radish
looks like a long, fat, white carrot. It is, as the name implies, a member of the radish family. As such, it has a mild, peppery taste, but it doesn’t overwhelm a dish. The vegetable is starchy and serves as a great stand-in for potatoes.
Celeriac,
also known as celery root, is not the most attractive vegetable around. It has a bumpy, almost dirty looking exterior, which you need to peel with a paring knife before you get to the actual root. The root is white in color, and it has a mild, nutty flavor. It works well in low-carb recipes as a substitute for potatoes or rice.
Jicama
is a large, starchy bulb. When eaten raw, it is crispy and refreshing, with a wonderful crunch. It is slightly sweet with a mild flavor. You need to peel the brown skin off the jicama before using it in your spiralizer.
Depending on the spiralizer you choose, you can get anywhere from one to five different types of noodles. In hand-crank models, this requires a simple blade change.
Angel hair noodles
are long and very thin. Making these noodles is not possible with every spiralizer, but it is with the recent Paderno four-blade, hand-crank model. Their new blade is called the “angel hair” blade.
Spaghetti noodles
are slightly thicker than angel hair. Virtually every spiralizer makes this type of noodle. Use the shredder blade on the Paderno model and the thin-cutting blade on hourglass models. On the Inspiralizer, use blade D.
Linguine noodles
are flat, narrow ribbons. To date, they can be made only with the Inspiralizer model using blade C.
Fettuccine noodles
are slightly thicker and wider than linguine. Most spiralizers have blades to make these noodles. Use the chipper blade on the Paderno models and blade B on the Inspiralizer. On hourglass models, use the thick-cutting blade.
Ribboned noodles
are extra wide, flat, and wavy, like pappardelle pasta. Use the straight blade on the Paderno models and blade A on the Inspiralizer to make ribboned noodles. You cannot make ribboned noodles with the hourglass models.
Using a spiralizer isn’t difficult, but there are several things you can do to ensure your success every time you use one.
1.
If the spiralizer’s suction cups will not stick to the counter, try wetting your finger and rubbing the bottom of the suction cups. Then try sticking them to the counter again.
2.
Use hand-crank spiralizers on a smooth surface for best results.
3.
Put a plate or bowl under the blade to catch the noodles as they come off the spiralizer.
4.
In some cases, the spiralizer makes very long noodles. Use kitchen shears or a knife to snip them into manageable lengths.
5.
Choose firm fruits and vegetables. If they have gone soft, then they will not spiralize well.
6.
Choose vegetables that fit well on the pusher/holder. The best vegetables are those that are just slightly thicker or slightly thinner than the holder. If vegetables are much too thick, cut them in half lengthwise.
7.
If the fruit or vegetable you are using has a curve to it, cut it in half at the curve so it goes through the spiralizer more efficiently.
8.
When using a hand-crank spiralizer, be sure to cut the ends of the fruit or vegetable flat so they will stick on the holder.
9.
Vegetables and fruit tend to have a lot of water in them. Pat them dry with a paper towel after spiralizing, or leave them in a colander over the sink for about 30 minutes. Then pat them dry.
10.
Cook noodles and sauce separately, rather than cooking the noodles in the sauce. This will keep your sauce from getting watery.
No matter which spiralizer you own, you should be able to make all of the recipes in this book—or slightly adapted versions of them. That’s why every recipe in chapters 2 through 10 will include one or two spiralizer icons that look like this:
When you see the hand-crank icon, you know that you can use your hand-crank spiralizer to make the recipe. Below the icon, the specific blade to use with the Paderno or Inspiralizer models is noted.
When you see the hourglass icon, you know that you can use this type of spiralizer to make the recipe. Below the icon, the specific blade to use is noted (thin-cutting or thick-cutting). If you do not see the hourglass icon, that means the recipe calls for a fruit or vegetable that is not easy to spiralize with this type of spiralizer. In these cases, a tip will be provided to let you know how to adapt the recipe for your hourglass-shaped spiralizer.
In Chapter 11, you won’t find any recipes that call for a spiralizer. Instead, these will be recipes for the must-have stocks, condiments, and sauces that you want to have on hand for flavoring your noodles
Just because you’re on a special diet doesn’t mean you need to give up your favorite foods. While some ingredients may not work with your diet, there are alternatives that will still give you the same flavor profile and textural properties while meeting your dietary requirements.
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES
Risotto for breakfast? Sure! When it’s made with sweet potatoes, pears, and coconut milk, it’s the perfect way to start your morning. Think of it as a creamy, slightly sweet hot breakfast cereal, minus the grains but with tons of flavor.
IDEAL FOR HAND-CRANK SPIRALIZERS
