Tips For Spiralized Cooking

Tips for Spiralized Cooking

Tricks of the trade, rules of the land, words to the wise, pointers… whatever you call them, here are my top tips for spiralized cooking. This list will constantly grow, so click the icon on the right hand navigation to check back for more tips and information. 

INSPIRALIZED Tips for Spiralized Cooking

Buy a Separate Brush to Clean the Spiralizer

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If you can’t seem to get all of a vegetable out of the pointy blades or the plastic teeth, don’t despair. Purchase a rounded brush to use solely for cleaning your spiralizer. Scrape the blades and teeth with the rounded brush, while using soap and running water. This prevents cutting your hands or putting away a dirty spiralizer. 

I use this OXO brush.  You can fill it with soap! 

Cut the Noodles After Spiralizing

If you could continuously spiralize a vegetable, it would yield one extremely long noodle. However, the blades jamming and the uneven shapes of the vegetable prevent this – it slices while spiralizing. Even so, you’ll still get extremely long noodles, and that’s a little tough to serve and portion. 

Just take a scissor when you’re done spiralizing the vegetable and cut the noodles before cooking or dressing them. You can go inch by inch or just grab a bunch of noodles and roughly snip. Either way, you’ll get regular-sized noodles that are easier to divide onto plates and eat.

Avoid a Runny Pasta Sauce

Click here for my full guide on avoiding a runny pasta sauce.

Keep in mind though, that you’re cooking vegetables, so your sauce is going to get somewhat watery. The longer the noodles sit in the sauce, the more water will seep out. 

Another tip: try cooking the noodles ahead of time in a separate skillet. Take the noodles out with a slotted spoon, pat dry, and set aside for when you’re ready to add them to the sauce. 

Don’t Always Cook the Noodles 

To truly enjoy the benefits of spiralized cooking, don’t always opt to cook the noodles. One of the best things about spiralizing is that it’s quick and easy. You now know that you can get a bowl of vegetable noodles in 30 seconds. Why add a few more minutes to cook them? Skip that step and just dress the noodles with the sauce or dressing right away! 

Raw noodles are crunchy, so simply pour a warmed sauce on top and the noodles will slightly heat and soften. It’s definitely a different texture, but can be more refreshing. Creamy avocado sauces also pair well with raw noodles and won’t result in any watery sauces. 

How to Avoid Half Moons and What To Do With Them

Spiralizing Zucchinis

Spiralizing Zucchinis

You’ve probably noticed by now that the spiralizer slices the vegetable into half moons, while making the noodles. This happens mostly when the vegetable moves off center. To avoid this, reposition the vegetable so that the cylindrical blade keeps centered. You can also flip the vegetable around and center the other end on the blade.

If you have a heaping pile of half moons, don’t throw them out. Keep them and make a pasta salad – their little shapes goes well with salad dressing.

Always Pat Dry Cucumber Noodles

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Cucumbers are made up of over 95% water. That’s a lot of water! When you spiralize a cucumber, always remember to pat dry with paper towels. Lay the noodles down on two layers of paper towel, cover with two more layers, and gently lean in and absorb the moisture. You might want to do this twice! 

Choose Medium to Large Vegetables To Avoid Half Moons and Yield More Noodles

Spiralizing Zucchinis

Spiralizing small vegetables will not only make smaller noodles, it will yield less of them. This applies for every blade. It will be hard to use Blade B with a small zucchini, it will yield mostly half moons.

Aim to use medium to large vegetables, as pictured above. The cucumber to the right of the tooth brush should be the smallest you ever spiralize and the perfect size. The zucchini to the left of the tooth brush is an example of a great vegetable to spiralize – however, it will yield longer, flatter noodles that aren’t as spiral-y. 

Check back soon for more tips to make your spiralizing experience the best! 

This page was last updated on September 10, 2013.

 

Comments

  1. This is a such a useful post!! Sharing :)

  2. Joanne :

    Okay I definitely need to start spiralizing. ANd buy a spiralizer. You make it look so fun!

  3. Amber :

    I bought a Spiralizer a few months ago…and used it once. Glad I found your blog!

  4. Any tips for spiralizing sweet potatoes and anything else more firm than zucchini? I love zoodles but my spiralizer doesn’t seem to want to handle sweet potatoes. Of course it could be operator error! :)

    • Of course – check around the blog, there are a bunch of recipes using sweet potatoes! If you want to make noodles, only use Blade C but if you want to make sweet potato “half moons” or chips, use Blade A! I hope this helps… I’ll be sure to add that to the tips page!! Thanks for the comment, Marissa!

    • Kathy :

      I found that if I poke the end of the sweet potato with a knife a few times, it will stick on the spikes better. I also read one recipe where you microwave it for 30 seconds or so to soften it up.

  5. Andrea :

    Amazing! What brand is your spiralizer?

  6. Patty Anglin :

    Just bought it…..looking forward to using it!!!! :-)

  7. Beth :

    Thanks for all of this great information! I have a Benriner; are you familiar with the blades of this kind? Can you guide us on the equivalent of the A, B and C Paderno blades? Thank you!

    • Beth – I don’t prefer the Benriner, I think that it’s harder to maneuver and doesn’t yield the best spirals. But, if you want to continue to use it, then Blade C is the equivalent to the smallest thickness of blade, Blade B would be the next thickest blade and Blade C has no equivalent on the Benriner. I hope this helps…

  8. Karen :

    Loving your recipes, thanks for sharing :) Karen .Australia.

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