Spiral slicer

[vegggeeemom]

Getting ready to purchase my spiral slicer!! Yeah! But, what brand is the best? I see Joyce Chen out there on the net alot, is that a good one to get?

[Sweet lips]

http://www.rawfoodtalk.com/forum/showthread.php?t=5909

That is one thread - the banana yielded a whole lot more - that one being the most recent.

[rawpriestess]

I've had my Joyce Chen one for over 4 years, and never a challenge, it cost me $30, from www.rawfamily.com

If Alissa sells them, I would get it from her, as she only carries the best, and many spiral slicers out there, are not very well made.

I know Sweet Lips uses a spirooli, haven't bought one yet, but they look good too, makes lots of differenty kinds of noodles.

[tvillemom]

I just ordered a spirooli. Several here highly recommended it (they said it was easier to use than the other brand). I haven't received it yet, but there is a link on one of the threads here (really recent, within the last week...look for a thread about ANGEL HAIR MARINARA, I think) and the sight I used sold this item for $12.99. I just couldn't pass it up. Can't wait to get it. :D
Wendi

[tvillemom]

I pulled the thread to the top for you...."Making Angel Hair Zucchini" :D
Wendi

[CAdreamer]

www.alltvstuff.com

spirooli for 11.99

[vegggeeemom]

Does the Spirooli make angel hair pasta though?
Man, that's a deal! Sharing that link with my mom.
Thanks for bumping to the top for me also!
Shoot, so mad that I just ordered the saladacco! Now I'm contemplating returning the saladacco and ordering the spirooli.
I want to be sure I get the easier of the two to use.

[Sweet lips]

Does the Spirooli make angel hair pasta though?


No, it doesn't. I have Joyce Chen as well, and I personnally felt the angel hair had too high of a water content. Howeve, with the Spirooli, it makes a thin spaghetti noodle, plus many other shapes -which provided interest and texture.

[vegggeeemom]

No, it doesn't. I have Joyce Chen as well, and I personnally felt the angel hair had too high of a water content. Howeve, with the Spirooli, it makes a thin spaghetti noodle, plus many other shapes -which provided interest and texture.

Well, that is good to know the differences! Will some day probably own both! :D

[Sharon in Colorado]

The angel hair (Joyce Chen) would be good for a lighter sauce or an oil. The denser noodles (Spirooli) would be optimal for a heavier sauce such as the tomato sauce.

I have the Joyce Chen and my noodles were pretty much lost in a tomato based sauce. And Sweet Lips is correct - the noodles get very watery.

[Sweet lips]

Does the Spirooli make angel hair pasta though?


No, it doesn't. I have Joyce Chen as well, and I personnally felt the angel hair had too high of a water content. Howeve, with the Spirooli, it makes a thin spaghetti noodle, plus many other shapes -which provided interest and texture.

[tvillemom]

I just got my spirooli, now what? I thought it DID angel hair type pasta....or would it be just short, curly noodles? OK...if you have one...what do YOU do with it? Will all veggies work or just certain shapes? Guess I'll just hit the kitchen and try, but tomorrow is grocery day, and I would buy different veggies if I knew I was going to "play" with them! ;)
Wendi

[ReneeSC]

If you have the sort with the 3 different blades - then this is what we've done with it so far:

Put zucchini through it ( and I've even done a cucumber this way ) and made the long spaghetti noodles. Some of them will break off ( the noodles that is ), but others you might want to cut or snap to something easier to eat with a fork. Yellow, crooked-necked squash did really well, too.
When I make a salad like this, I now try to use a few different vegetables ( long and tublar types ) to make the noodles with them.

You can use only Alissa's tomato sauce, or you can make anything else up with it you'd like to try. A really nice pesto sauce over these "vooldes" would be really tasty, too. My last round I put in differntly cut veggies in with the "voodles", including raw tomatillo ( oh.. now that is GOOD ).. and whipped up a simple vinaigrette. I've sent this to work with my husband twice.

I've cut up sweet potatoes ( admittedly..not easy ) using the spiral slicer, and dehydrated them to make sweet chips.

We usually have some of this left over, and I just liquify it in the processor, add in flax seeds and a few nuts and raw, sun-dried tomatoes.. and viola, vegetable crackers. :)

[Sweet lips]

That is exactly what I do with it as well.

I have taken an english cucumber, and made cellophane noodles, touch of sesame oil, dash namya soyu and touch of ginger, sproolied an onion, and chopped garlic - Great eating and looks like cellophane noodles, or rice noodles. I was impressed with the dish as was ALL the eaters of the dish, I prepared for me - that is the way it should be huh.


If you have the sort with the 3 different blades - then this is what we've done with it so far:

Put zucchini through it ( and I've even done a cucumber this way ) and made the long spaghetti noodles. Some of them will break off ( the noodles that is ), but others you might want to cut or snap to something easier to eat with a fork. Yellow, crooked-necked squash did really well, too.
When I make a salad like this, I now try to use a few different vegetables ( long and tublar types ) to make the noodles with them.

You can use only Alissa's tomato sauce, or you can make anything else up with it you'd like to try. A really nice pesto sauce over these "vooldes" would be really tasty, too. My last round I put in differntly cut veggies in with the "voodles", including raw tomatillo ( oh.. now that is GOOD ).. and whipped up a simple vinaigrette. I've sent this to work with my husband twice.

I've cut up sweet potatoes ( admittedly..not easy ) using the spiral slicer, and dehydrated them to make sweet chips.

We usually have some of this left over, and I just liquify it in the processor, add in flax seeds and a few nuts and raw, sun-dried tomatoes.. and viola, vegetable crackers. :)

[ReneeSC]

Wow, SL - you've figured out how to chef Oriental Raw!

I NEED to do this, too... My family love(d) Chinese food, and we now have international language partners, 3 of whom are from China. I'd like to make them all happy!

I LOVE sesame oil! I'm gonna make it today! I have company coming.

She says, although she's married to a liscensed chef, she hates "gourmet" food. :) Welcome to Chez Renee! ( and Sweet Lips, and RawTruth, and TruthSeeker...And RawPriestess's... etc... kitchen )

[tvillemom]

OK....how do I know which blade? Yes, I have 3 blades. I guess from a previous thread, someone said it doen't do long noodles? You got the sprooli, right? Anyway...this sounds yummy, I love sesame oil too, so I think I have all the fixins for the cellophane noodles. I don't have a dehydrator YET, but I know when I get one, chips and crackers will be made first and stored for those quickie snacks! ;) You guys are the best! :D Oh yeah, can I julienne slice something like carrots? I would love to make sushi rolls with thin sliced carrot (which I CAN do by hand if I HAVE to) with carrot and horseradish, etc. I'll just give it a try. THANKS AGAIN!
Wendi

[ReneeSC]

The gadget I have does do long noodles, it just doesn't do the tiny, angel hair pasta type. These are more like spaghetti noodles. Mine is not the type with the crank on top, but has the side crank; the resulting contents go into a bowl at the other end ( or a plate ). Is this the one you're speaking of?

If so, for the spaghetti "voodles", use the blade with the smallest multiple holes. The blade with the larger holes ( which are actully small blades ), will be too big.

The third blade is the "chip" blade. It makes circle-sized chips, but they have holes in the center. Sorta makes them look like frizbees donuts.

Oh... Raw Spring Rolls.... you have my mouth watering. Can you tell more about yours

[tvillemom]

BIG OOPS! I reread the previous threads and sweet lips said it doesn't do ANGEL HAIR, but it DID spaghetti...so I'll give that a try, sorry for so many posts....heading out to do some grocery shopping. :D Have a great day!
Wendi

[Punky]

No, it doesn't. I have Joyce Chen as well, and I personnally felt the angel hair had too high of a water content. Howeve, with the Spirooli, it makes a thin spaghetti noodle, plus many other shapes -which provided interest and texture.

I have a Joyce Chen I think too; it has two settings. I agree the angel hair
pasta setting leaves my zuchini with a high water content. Maybe I need
a Spirooli too!
:p So are the noodles less wet with the Spirooli Sweet Lips?

[Punky]

That is exactly what I do with it as well.

I have taken an english cucumber, and made cellophane noodles, touch of sesame oil, dash namya soyu and touch of ginger, sproolied an onion, and chopped garlic - Great eating and looks like cellophane noodles, or rice noodles. I was impressed with the dish as was ALL the eaters of the dish, I prepared for me - that is the way it should be huh.

that sounds sooo good Sweet Lips!
I will definately have to make this; thanks for sharing!

[tvillemom]

I used my spirooli this weekend on cucumber, and jicama. I thought the jicama would be WAY too hard, but the spirooli cut right through!! Then I tossed it with a mixture of sesame oil and spices and Braggs.....it was really good, oh yeah, I put it in butter lettuce for a "wrap" YUM. I would still like to hear about the spring rolls! I have more cucumber to use! PUNKY, I thought my "cellophane" noodles with cucumber, with the spirooli, were perfect,and not watery! :D Hope this helps....now who had the recipe for spring rolls. RENEE....how long do you dehydrate sw. pot. chips? I'm going camping this weekend, and would love to take these!
Wendi

[ReneeSC]

Wendi,

I hope I'm not too late in answering this. I'm sorry if I am.

The Sweet Potato dehyrated chips are really simple.

I spral cut ( spirooly ) the sw's ( it's not easy lol ), soaked them a bit in spices. If you want them savory - use savory-type spices. If you want them sweet like a sweet potato pie, use sw pie spices with some honey.

Make sure they're not too wet - dehydrate until dry.

You're done!

I found them chewy.

[vegggeeemom]

Here's the link to the spring roll recipe

http://www.rawfoodtalk.com/forum/showthread.php?t=6324&highlight=spring+rolls

[tvillemom]

Thanks for the link! I knew it was here somewhere!
Wendi