Experiments in food continue! I have bought a SPIRALIZER on Amazon. There are many different kinds of Spiralizers. I bought the most basic kind — the black handheld kind — so I could see if I really used the thing and if I liked it. There are more sophisticated table-top ones with multiple blades for you more advanced people. Me, I’m just making zucchini noodles.
Surprisingly, courgette/zucchini in a Spiralizer tastes somewhat like spaghetti. The main difference I found was with the water content. Courgette/zucchini noodles are a lot wetter. There is probably a way around that…one friend recommended I put the resulting noodles in a colander with a bit of salt and push some water out. I haven’t gotten that far yet.
I am still working on this but basically here is how I use a Spiralizer right now:
- Push two fat courgettes through the Spiralizer. The thing is…they can’t be that fat because then they won’t fit. And they can’t be that skinny because then you don’t really get leverage in the Spiralizer as I learned with my first batch. Size, as they say, is key.
- Take the noodle-like results and throw into pretty hot frying pan with a little olive oil for like 30 seconds. Not a long time. If you leave the noodles in too long in the hot pan, they get mushy and even more watery.
- Remove from heat. Add some pre-heated store-bought pesto sauce. Voila! Dinner without all the carbs! Feel the virtuousness! If you’re super-fancy, you probably make your own pesto. I am not there yet. Baby steps, people. Baby steps.
Today I am planning on making a version of linguine and clam sauce, using my Spiralizer. Check back later for details on how it turned out. I have a good feeling about this.
Got any Spiralizer recipe tips? I am all ears.
3 comments
Where you tread, the Evening Standard follows a day later:
http://tinyurl.com/q9oob4k
(The print version of the piece was headlined “All hotties eat courgetti”.)
Sogginess is annoying. N’s trick is to fry them for much longer in a small amount of olive oil until the water evaporates (up to 10 mins). My far more laborious and less brave way is to put the raw ribbons in a colander with loads of sea salt, shake it all up and let it all sit for half an hour. Water will drain, as well as get sucked up by the NaCl. Counterintuitively, the courgette then needs rinsing (to rid it of the salt). After that, it should be put on kitchen paper before it’s fried.
My favourite recipe site (Inspiralized.com) is being given a lick of paint and is down but the Wayback Machine has the goods. Here’s an easy recipe for onion rings:
http://tinyurl.com/ly6oluf
The main recipe menu is here:
http://tinyurl.com/inspiralized-old
Hmmm…try my flash fry technique. I did it again yesterday (courgetti and clams) and it totally worked.
I’m proud of you! You could try pad thai with the courgette noodles, too. (Though I will admit I have not owned a spiralizer since I left Kensington.)
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