Spiral Slicer

[supergirl03]

Hi. I am new to raw food eating and preparation. I am looking to by a spiral slicer to make pasta and other things, but I am not sure which type to buy. All of my uncook books suggest the one by Saladacco. However, the reviews I have read online regarding this brand have not been good. Does anyone have any suggestions? Is this a good brand to buy? What works for you? Thanks.

Jaimie

[ajay5150]

I just broke mine. The plastic handle is weak. I wonder if they make a studier version of these. I enjoyed using it for a few months but now it's broken:(

[Revvell]

I've got the Saladaco. Not real thrilled with it. I've yet to read/hear of any complaints about the Spirooli though. Anyone?

:cool:

[Sweet lips]

http://www.rawfoodtalk.com/forum/showthread.php?t=3777&highlight=spirooli

You will see my comments in there as I love the spirooli but I hate the other thingy with a passion - well not quite a passion, but enough to not recommend it.

[Leiloshka]

I can't get my Saladaco to consistently make zuchinni into strings like pasta nor can I get it to consistently cut thin slices for chips. It's like when I want pasta most of the time I get chip slices and then some strings. When I try to cut potatoes thin for chips, it keeps them all together almost looking like round curly fries. No good for putting on the dehydrator sheets.

If anyone has tips...please let me know. Otherwise, I'm watching here for a possible other recommendation. I get too frustrated with it. :mad:

[Mommax4]

When you are using it for chips, do you slice the potato or whatever up the middle not quite up to the top? It makes them smaller chips, but they are just that flat chips. I was told they don't make the true Saldacco anymore and ordered a "copy" off ebay and I love it. It has not been hard to use at all for me.

[duckie310]

I found one online at target.com and I love it. You have to keep consistent pressure to get the spirals to start, however once you get the hang of it, its very easy to use.


http://www.target.com/gp/detail.html/sr=2-1/qid=1124478589/ref=sr_2_1/601-4132912-5814567?%5Fencoding=UTF8&asin=B0007Y9WHQ

with shipping it was about $50.00, but i think it was money well spent. :)

[Bretta]

It's like when I want pasta most of the time I get chip slices and then some strings
One thing I've noticed with my Saladacco is to alway turn the handle in the direction that keeps the blades in the position you want them to be. If I turn it the wrong direction it can shift the blades to the slice position instead of the 'sketti cut.

Bretta

[Sweet lips]

http://www.target.com/gp/detail.htm...asin=B0007Y9WHQ - that is the spirooli, best thing since slice bread - although, I did not pay that much, I bought all 4 for that amount from Tuesday Morning - a discount kitchen store.

[ajay5150]

These tools mentioned are all made of fragile plastic. Is there a studier version of these made for professional kitchen use or something? I broke my spiralizer and am quite hesitant to invest in another plastic thingy like the spirooli but I do want veggie pasta.

[Leiloshka]

Yes, I do cut the potato half way up and that helps. It's like it will do fine for a while, but then not. It's easier to get that right though than the spaghetti part. I've applied different pressure, etc. and have checked the blades to make sure the spaghetti one is turned up to slice properly.

I have only done chips once and spaghetti twice so maybe I just haven't gotten the hang of it yet. :o

[NoGMO!]

I've had the Saladacco for a year and a half now and it gets used pretty often. It does take a while to get the hang of - takes tons of muscle - and doesn't work well with certain vegetables (i.e. apples), but it works w/ most.
Can apples even be made into angel hair??? hmmm...
Either way- I am going to order the Spirooli soon - I've heard so many good reports about it and I prefer a variety of kitchen tools so I don't get bored!
V-slicer mandolins are great for julienne strips and different thicknesses. Also, last week, someone here mentioned that they make flat, broad style noodles with a simple hand peeler! I tried that - it works too! :rolleyes:

[rawpriestess]

I've had my Joyce Chen brand of Saladaco for over 4 years, it has a metal center piece, and works perfectly with never any trouble, I use it at least 3 times a week, to either do super thin slices, or spaghett,

I also have a very expensive Mandoline, that I hardly ever use, because it is huge and cumbersome, and I have a "V" slicer, that I love and use all the time,

Except for the Mandoline, I have had these appliances for years and use almost every day, with no challenges.

Good luck on your choices

[Sweet lips]

These tools mentioned are all made of fragile plastic. Is there a studier version of these made for professional kitchen use or something? I broke my spiralizer and am quite hesitant to invest in another plastic thingy like the spirooli but I do want veggie pasta.


Unless you throw it around and make it a toy - it really is sturdier than the saladacco - IMHO. I too can be hard on tools, but this one has made the grade with me.