Cirre
Quote: Ipatiya
Is it possible for the uninitiated to model?

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Gata
Ilmira, then Sveta (Svetlenki) gave a link to the same model but at 220. Copy from her post

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Ilmirushka
Gata, Anyayayaya, well, what are you doing ... I've watched and seen all this ... it's just that I'm still a little bit more resisting
Gata
Like what? I am tempting you to buy a new kitchen pribluda She, of course, is not the most necessary thing in the kitchen, but I like it (I have fur). But, you know, you're even somehow wrongly resisting. Not actively somehow asking all sorts of questions ... Are you definitely resisting?
Ilmirushka
Quote: Gata
Are you really resisting?
well ... so ... so that they would think that I resist
dopleta
And this is how it modestly takes only 14 x 15 cm in an upright position
Spiral chopper (slicer, spiralizer) for cutting vegetables and fruits
Svetlenki
Quote: Gata
She, of course, is not the most necessary thing in the kitchen, but I like it (I have fur)

Yes, I'm still playing with enthusiasm. I even want to cook vegetables on it today for sautéing - it's easy, there is no danger of erasing my fingers, well, it's novelty, however ...
Ilmirushka
dopleta, Lorik, well, here you are too ... you scatter the pluses! On my table there are already two rows of such modesty 14x15 cm, and there is nowhere to clean, only to the closet
Oktyabrinka
Quote: Ilmirushka
but there is nowhere to clean, only to the closet
Ilmira, but does it mean there is still free space?
Ilmirushka
Quote: Oktyabrinka
So there is still a free space?
AAAAA! Oktyabrinka, TatyanaWell, first of all, you need to evict your husband from there! Do not start bastard neither so nor so
Masha Ivanova
I don’t know, it seems to me that the spiralizer does not have to live exactly on the countertop. Anyway, you won't be spiraling vegetables every day. It may still be at first. A month will pass, or even less, and you will only occasionally get it. And in the kitchen cabinet it may be worth finding a standing spot 14 by 15 cm
dopleta
Quote: Masha Ivanova
the spiralizer does not have to live exactly on the countertop
All right, Lena! And not only the spiralizer. Here Timka and I are at the same time - we love empty countertops.
Masha Ivanova
dopleta, Larissa! It may be convenient when everything is on the countertop, but, first of all, it is not even worth bringing people to such a working part of the kitchen, as everything is exhibited at the exhibition. It's good if the kitchen allows you to divide it into at least two parts, inaccessible to prying eyes and the second for the family, for guests. Secondly, what kind of countertop you need to have in order to be able to put on it the most necessary, that is, 6 multicooker, 3 slow cooker, a combine, a blender, a coffee machine, a coffee grinder ... (I can still list the most necessary things for a long time).
Ilmirushka
Quote: dopleta
love empty countertops
I also love ... but nifiha does not come out, something is annoying eyes
Cirre
Now it is not profitable to buy, the rate has seen a jump.
Masha Ivanova
So maybe the rate will rise further!
Accomplishment
Good morning everyone!
Yesterday I tried young cabbage and peppers (the main knife).
Spiral chopper (slicer, spiralizer) for cutting vegetables and fruits
From subjective feelings - very easy and fast!

I can't compare with electric graters - I have a Philips combine, which I can't say is hidden, but for some reason I don't use it for such purposes. I prefer Berner.

Compared to Berner, it is faster and easier (easier, apparently, because the forks do not need to be held in the hand; faster - there are no idle movements, like the "reverse" in Berner).
About chemical composition.

I assume that I will deceive your expectations - an unambiguous answer to the question, tastier or not, it can not be... The chemical composition, yes, objectively changes somewhat; Whether we are able to sense such changes with our taste buds is a big question.
Objectively:
In general, any injury to plant tissues causes a change in the chemical composition.
In a plant cell, there is such a structure - a vacuole, which contains cell sap and isolates the cell itself from certain compounds - poisons, pigments, biologically active compounds, enzymes, etc. When cutting / rubbing products, vacuoles burst. Some chemical reactions catalyzed by enzymes spontaneously begin to occur. The simplest visible example is the browning of fruits / vegetables.

(due to enzymatic oxidation of polyphenols with the formation of quinones in the presence of atmospheric oxygen).



The more the plant tissues are injured (rubbing against cutting), the more the chemical composition changes. The finer the cutting, the larger the area of ​​injured tissues, the more the chemical composition changes. The degree of change will of course also depend on the properties of the fruit / vegetable being cut.
I repeat: to what extent our receptors are able to detect the difference in taste - I do not know. Maybe someone can, someone does not - the sensitivity of the receptors is different for everyone.

In terms of surface area for helical cutting. Unfortunately, I can't count - there is not enough mathematical apparatus, but for some reason intuitively it seems that it is larger than when cutting into pieces of the same width. But this is only mine opinion, not a fact - it means not an argument for discussion.


Svetlana777
Accomplishment, Elena, Wonderful cutting, I read with interest about the chemical composition, thanks
dopleta
Quote: Completion
The finer the cutting, the larger the area of ​​injured tissues, the more the chemical composition changes.
Accomplishment, Elenaand can't you hear me? Once again, I’m talking about cutting one thickness! For example, Berner has 3 mm (no reverse) and
on the spiralizer 3 mm! Well, there can be no difference in taste!
Accomplishment
Laris, I hear, I hear. You see - I'm talking about "quickly and easily", I'm silent about the taste

(I usually don't make such "finely rounded" salads. Tomatoes-cucumbers are still slices / slices, so I don't know at all what's with the taste. Besides, my husband doesn't respect cabbage in salads - he caters, maybe he reminds him? "Spiral salad" she fit in quite organically yesterday!).

This I, in principle, list everything that affects the "injury" of tissues!
And to compare with Berner experimentally (with closed eyes, having previously cut the spirals so that they are about the same length) is the simplest thing. We need to beat Anya, let her taste and reports, as in the spirit! A-nya,!
leostrog
If you are not intimidated, here is a long article in English (can be translated by Google)
- there are opinions on how the method of cutting and chopping affects the taste, aroma and texture of the vegetable.
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Accomplishment
Oh thank you! I will read it!
Anna1957
Quote: Completion
It is necessary to beat Anya, let her taste and report, as if in spirit! A-nya,!
I still pass, my leg problems take away all my strength, I can only read
Miranda
Well if it is like this
Quote: Completion
The more the plant tissues are injured (rubbing against cutting), the more the chemical composition changes. The finer the cutting, the larger the area of ​​injured tissues, the more the chemical composition changes.

It can't be the same
Quote: dopleta
Berner has 3 mm (no return stroke) and 3 mm on the spiralizer!

Because yes, the thickness is 3mm. the same, but the length is different. I once tried to measure the length of one spiral from a carrot - there is more than a meter. And on a grater it is several times shorter, even if by Berner and the length of the whole carrot.

That is, maximum length on mandolin = carrot length. And on the spiralizer it is 10 times longer. I'll go English. I read the article
Accomplishment
Anna1957,

what about the leg?






Miranda, on a grater it is necessary to multiply the length of the carrot by the number of "sticks" at least. There are formulas for calculating the area of ​​a spiral, but it was not enough for me to calculate.
I've read it already. There are a large number of examples about the influence of the degree of grinding on taste (aroma) precisely due to the occurrence of various enzymatic reactions.Plus the influence of the cut shape on texture and cooking time. Only one said about the effect of surface area on the absorption of the dressing / marinade.
In general, the method of cutting has an extremely multifaceted effect!
gawala
Quote: Completion
the way of cutting is extremely multifaceted!
Many years ago, either there was an article, or somewhere on TV they showed, about cutting vegetables. That the way of cutting affects the taste .. Exactly what Lena-Fulfillment voiced ..
Mirabel
Quote: Miranda
there is more than a meter.
and the whole meter in a salad? or do you shorten it somehow in the process?
I really can't figure out how to eat such salads fresh: girl-th: mix everything in a salad bowl and put it on plates for consumers.
Miranda
Mirabel, well, yes, in the salad.
I take a bite while eating
gawala
Quote: Mirabel
and the whole meter in a salad? or do you shorten it somehow in the process?
Vic, uncoil as much as necessary.
Svetlenki
Quote: Mirabel
and the whole meter in a salad?

So Larisa dopleta I already said that to make a longitudinal cut in the vegetable before starting work and you will get short circles ...

And by the way, I taste better too
Ilmirushka
Quote: Svetlenki
And by the way, I taste better too
no, well, there is no more strength, but they are all filthy and filthy ...
gawala
Quote: Ilmirushka
no, well, there is no longer any strength, but they are all dirty and dirty.
Buy it already. do not suffer..
Svetlenki
Ilmirushka, well, I swear to you! And I was a convinced "atheist" in this regard, like, well, it can't be! But no! Delicious.

Yesterday I stewed carrots and onions for fish with white sauce. It would seem ... And the spring vegetable is almost none, and does not play the main role ... But it turned out - you can eat your mind!

Quote: gawala
Buy it already. do not suffer..


Mirabel
Ladies! please measure Bella, who has it, in height. Larissa showed. how cool it is stored vertically, so I want to clarify that it will stand on the rack in height.

here some can’t put a pov on a slave, and I don’t even think about such a luxury. As if to stick on the rack, so as not to drop it on your head

Nathalte
Ilmirushka, nada nada ... I already hide the devices from my husband and get them by chance, and I could not resist and ordered. True, despite the love for motors, mechanical. But this is because I am sure that I will play and clean it up once, so it's worth saving
I'm already waiting myself
I will play while the children have not left for their grandmother for the summer
Ekaterina2
Ilmirushka, so this topic is getting more and more interesting to me .......
Rita
Clever beauties, you all already know about these spiralizers! Tell me, do they all cut spaghetti 3 mm thick, or are there models that cut thinner?
dopleta
Quote: Mirabel
measure Bella, who has her, in height
Vika, exactly 30 cm




Rita, is, immediately showed.
Rita
dopleta, can you tell me where? I can't make it through all 52 pages.
Miranda
Quote: Rita
Tell me, do they all cut spaghetti 3 mm thick, or are there models that cut thinner?

Kenwood add. cuts spaghetti with a 2x2 disc.
He has 2mm. base thickness (or how to put it right). The rest of the discs are 2x4, 2x9, and a flat blade.

Unfortunately, I don’t remember the rest.
Rita
Miranda, thank you!
Accomplishment
"Japanese" with thin slicing here and here.
Ilmirushka
Quote: Ekaterina2
and I'm more and more interested in this topic .......
Ekaterina2, Katerina,
Nathalte, Svetlenki, gawala, girls, yes I have already decided for a long time - I'll take exactly! I just can't decide on a model, I rush like that monkey, now to smart, now to beautiful.
And I also have one problem, every year 31 December ... every spring I have a quirk - I need new shoes. Last spring I took 2 pairs for the fall, but in the fall I did not take anything schazzz something to walk ... So I ordered two more pairs, yes, yes, you really thought, I have half of my apartment occupied by "castrs" and the other half - with boxes of shoes
I can't inaaaeeee
Rita
Accomplishment, Elena, Thank you ! I went to write to Svetik in a personal.
dopleta
RitaMarina s Ali is inexpensive with 5 blades, and there is an angel cut, the finest
Spiral chopper (slicer, spiralizer) for cutting vegetables and fruits # 893
Rita
dopleta, Larochka, thank you! How many of them, it turns out! Cool!
dopleta
Quote: Completion
about the influence of the degree of grinding on taste
Quote: gawala
the cutting method affects the taste.
Yes of course! Nobody argues with this! Finely grated carrots are juicier and tastier than coarsely cut carrots! I am writing about equally sliced ​​and about the fact that the CHEMICAL COMPOSITION of raw vegetables, no matter how you cut them, DOES NOT CHANGE! Will not add calcium, or magnesium, or phosphorus to the carrot spirals (in relation to the same thickness of even slices)!
Nathalte
dopleta, Larissa, I just took it, but now it comes with 3 blades.
Ilmirushka, Ilmirahuh, shoes are sacred
Accomplishment
Quote: dopleta
!
Larissa, Dopletochka, do not cry! It's not that you can't get through, there is some misunderstanding, a misunderstanding!
Chemical composition is not only ions
Quote: dopleta
calcium or magnesium or phosphorus!
This is the whole complex of compounds - proteins, fats, carbohydrates, nucleic acids, vitamins, secondary metabolites, etc.
And of course, speaking about changing the chemical composition, I am not talking about mineral elements, but about organic matter! Depending on the species of plants, when vacuoles are destroyed, for example, ascorbic acid, polyphenols, and other compounds begin to oxidize; aromas are transformed into the form in which we usually smell them, and so on! That is, the set of organic compounds of the product, especially low-molecular ones, changes unambiguously. Not so, maybe a lot, but it changes!
That's it, don't you cry anymore?

ABOUT! Remember the kiwi! How they marinate with meat! This is where the storehouse of enzymes, which, when the "kiwi" cells are destroyed, transform not only their organic matter, but also meat proteins!
Not all, of course, fruits and vegetables contain such a vigorous cell juice as kiwi, but different processes in the destruction of cells by cutting / rubbing to one degree or another go on for everyone.

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