Can anyone recommend a spiralizer worth buying?

[Anonymous]

Anonymous wrote:Related question, as I've been thinking of buying one too: how IS zucchini "pasta"? I love the concept but detest mushy textures so I've been hesitant to buy the spiralizer and give it a whirl (pun intended).

I find I don't miss pasta at all. If you overcook the zucchini, it will be mushy. I usually just sauté mine lightly before adding to a dish and would say it's pretty similar in texture to al dente pasta. If I'm making faux pho, I just pour the broth over the raw noodles a few minutes before I serve. You can also quickly steam for a minute or two.

Also, butternut squash noodles hold up pretty well. Again, I just quickly sauté them to lightly soften.

If you're not a veggie person or are stuck on exact textures, this won't work for you. A coworker was mortified that it still tasted like zucchini (um.. Hello? It IS zucchini). Personally I don't find that zucchini has enough of a taste that it's affected any dish I've used it in.

And unrelated, but if you're looking to try veggies in place of other stuff, cauliflower rice rocks, and you only need a grater or food processor. Cut into florets, put in processor and pulse a few times until it's rice consistency. Sauté in pan until lightly golden / a bit brown. (I do this without oil in a non stick pan). Use like rice. Yum!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Related question, as I've been thinking of buying one too: how IS zucchini "pasta"? I love the concept but detest mushy textures so I've been hesitant to buy the spiralizer and give it a whirl (pun intended).

I find I don't miss pasta at all. If you overcook the zucchini, it will be mushy. I usually just sauté mine lightly before adding to a dish and would say it's pretty similar in texture to al dente pasta. If I'm making faux pho, I just pour the broth over the raw noodles a few minutes before I serve. You can also quickly steam for a minute or two.

Also, butternut squash noodles hold up pretty well. Again, I just quickly sauté them to lightly soften.

If you're not a veggie person or are stuck on exact textures, this won't work for you. A coworker was mortified that it still tasted like zucchini (um.. Hello? It IS zucchini). Personally I don't find that zucchini has enough of a taste that it's affected any dish I've used it in.

And unrelated, but if you're looking to try veggies in place of other stuff, cauliflower rice rocks, and you only need a grater or food processor. Cut into florets, put in processor and pulse a few times until it's rice consistency. Sauté in pan until lightly golden / a bit brown. (I do this without oil in a non stick pan). Use like rice. Yum!!

Thanks! It was specifically the texture I was concerned about - I like zucchini and wasn't expecting it to taste like pasta. I think that would definitely set a person up for disappointment!