![]() ![]() It comes with just one stainless steel blade built into the base, but we found it cut perfectly even, long spirals, and was especially successful with zucchini. If you want to dip your toe into the spiralizing waters, or only foresee yourself using the tool sporadically, this small but mighty handheld version is your best bet. OXO Good Grips Handheld Spiralizer Amazon Other things we liked: The sturdiness of the noodles it created, that it’s dishwasher-safe (and was the only model tested that came with a small brush to help clear out anything stuck in the blades) and the fact that the company offers a lifetime warranty.īest handheld spiralizer: Oxo Good Grips Handheld Spiralizer ($15.25 ) Of course, as with all spiralizers tested, the Spiralizer uses suction to keep it in place, but unlike many of the tabletop versions, this one, which features a round suction pad rather than four suction feet that you control using an on/off switch, really stayed put, not budging at all through all five veggies and all seven blades tested. ![]() You also have the option of popping the blade end off to store the Spiralizer flat in your kitchen cupboard, taking up less room. With one blade in the “ready” position, you don’t have to worry about accidentally slicing your finger on loose blades being stored. But do they all work? For sure.Īnother thing that puts these blades ahead of others: They’re clearly labeled by name, making them extremely easy to select, and the model comes with a storage box that holds four blades, while built-in storage holds another two. Now, do you really need seven blades? Probably only if you’re a veggie-loving fiend. We were skeptical that there’d be much of a difference in size and shape, but each spiral we created matched its picture in the instruction manual perfectly. The Spiralizer comes with seven of them - more than any other model tested: vermicelli, spaghetti, fettuccine, curly fry, chips/ribbons, fine groovy chips and coarse groovy chips. Once we got it locked in place, though, it was good to go.)īut back to those sharp, stainless steel blades. (We had to slice off the end and start over a couple of times until we managed to get it going this happened when we tested the veggie on most of the other spiralizers as well. The only veggie that gave us a bit of trouble? The pesky butternut squash, which, with its dense texture, didn’t want to play nice with the prongs, causing that end to shred as we spun the crank. Taking its name from the genre of kitchen gadgets, the countertop model impressed us with the fact that every veggie we tested - on all seven provided blades - turned out perfect spirals, with almost all requiring barely any exertion on our part. There’s just so much to love about this workhorse of a spiralizer. Spiralizer 7-Blade Vegetable Slicer Amazon Retrieved 30 September 2014.Your CNN account Log in to your CNN account "The spiralizer: Welcome to the latest must-have kitchen gadget". "The Spiralizer means you can finally eat pasta and stay slim, sort of". "How Zoodles And Spirals Will Change The Way You Eat Veggies". "Spiralizer: Cut Calories And Carbs With This Fun Route To Guilt-Free Veggie Pasta". ^ "The New Way to Make a Homemade (Healthy!) Pasta Dinner"."A New View of Vegetables: 7 Ways to Change Your Current Approach to Produce". As the handle turns with a bit of pressure, the vegetable is pressed between the turning handle and the blade, which cuts it into spirals. Vegetables are clamped between the blade and crank. ![]() Spiralizers usually contain three blades: a round blade for spaghetti, a small flat blade for ribbons, and a large wide blade for spiral strands. Spiralizers are especially popular among people following the Paleo diet, other low-carb diets, and raw vegans. The LA Times stated that spiralizers became popular in the spring of 2014. Popularity Īccording to Good Housekeeping and US News, spiralizers were a hot trending item as of September 2014. Spiral vegetable slicers (also known as spiralizers) are kitchen appliances used for cutting vegetables, such as zucchinis (to make zoodles), potatoes, cucumbers, carrots, apples, parsnips, and beetroots, into linguine-like strands which can be used as an alternative to pasta. Zucchini noodles prepared with a spiral slicer ![]()
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