Spiral chopper (slicer, spiralizer) for cutting vegetables and fruits

I have it all in my throat, and oil and garlic

Yes, but I do it without tomatoes.

Lenok, will you add? Does it make it difficult?

Yes of course. Already added.

[taste]

coiled zucchini

Girls, and spiral cut vegetable dishes are somehow different tasteif the slicing is in Korean?

Are spiral cut vegetable dishes somehow different in taste, if cut in Korean?

Well, sort of like yes, they differ. Somewhere in the topic, there was a discussion on this topic. At the molecular level, there are some processes that affect taste. Zucchini, carrots, cucumber cut with a knife, grated and spiral has a different taste.
For me, anyway, they are different. In a thin, coiled version, it tastes much better ..

[Natalia K.]

My vertical japanese arrived

I decided to test it on beets "in Korean". thanks for the idea Natalia K., Nataliya

I got overwhelmed at the beginning of working with the spiralizer and I became left-handed (I am a retrained right-hander). My spiralizer refused to work. Then I changed hands and everything went like clockwork.

Why waste time on trifles - took 900 grams of raw beets, peeled it and go



Started with a 1 mm comb (see right), finished with a 3 mm comb.



Well, ready-made salad



Very easy to operate, super easy to wash.

Personally, my observations are preferences:

1.1 mm is very beautiful, but nevertheless in the salad I like the result after the 3 mm comb - it seems to me more, as we say, the "body" of the dish ...

2. For Korean, you still need a shorter spiral, otherwise it is impossible to mix the salad. It hangs like a lump between the spoons - even if you crack it. Chicked with scissors. There was an idea to toss the salad, like the Italians pasta in sauce, but I was afraid to get a new wall color

3. The vertical one did not stain from the beets at all. I rub the horizontal after the carrots with oil to remove the orangeiness.

By the way, Moulinex did not react to carrots in terms of color.

[Svetlenki]

Svetlenki,
Svetul congratulations on your assistant ...
Tell me, is he cool? ... Both in terms of operation and in terms of washing ...

[Svetlenki]

Svetlenki, Light, and into what capacity do the spirals then "fall"? I also look at the Japanese and don't see any tray in the kit ...

[marlanca]

and into what capacity the spirals then "fall"

There is absolutely no capacity. They fall onto the table. Or you can install a spiralizer on the tray and vegetables will fall on the tray. An absolute minimal, but sufficient set - a spiralizer body and 3 combs, well, and an instruction with a box.

Tell me is he cool? ...

marlanca, Galyun, so your admiration and "broke" me. You will not be SO admired without reason. He's absolutely wonderful! Malipuska, takes up little space, it is easy to work, it is even easier to wash.

[Svetlenki]

Yes, precisely because of its smallness, ease of work and care, it's just a miracle, how good it is ....)))
I spiral on a flexible silicone board, it is very convenient, then I bent it and poured everything into a bowl ...



Svetlenki,
Svetlanka and what kind of beet salad?

[Svetlenki]

Svetlenki, Sveta, well, now tell me honestly .. do I need to start suffering vertically? or can you limit yourself to what you have?
are you thrilled with the new toy?
(your last Japanese did not allow so much sleep, nooo now she threw a new Wishlist)

[Natalia K.]

Svetlanka and what kind of beet salad?

The so-called Korean beetroot.

1. Spiral raw beets (900 gr)
2.Onions (1 large) in small cubes (alligator 6 * 6) fry in olive oil (100 ml) until pale golden, add coriander (2 tablespoons) ground in a mortar, 3 cloves garlic (alligator 3 * 3), chili flakes (1/4 tsp.), Sesame oil (3 tablespoons). Remove from heat immediately.
3. Add soy sauce, vinegar (apple cider), sugar (brown) to the beets, stir
4. Pour in the fragrant oil that has been cooked in a pan. Mix
5. Let it brew in the refrigerator

Natusya showed me the recipe Natalia K.
Delicious! I highly recommend crushing the coriander grain in a mortar, and not just ground coriander. The difference is significant

Do I need to start suffering vertically?

fffuntic, Lena, but tell me, is your brutal handsome 1 mm spiral? I still did not understand this moment ...

It's hard for me to tell you unequivocally - yes! Because I know your attitude to mechanics. Of those advantages that you will appreciate, I think the following:

1. The device itself is lightweight, but the plastic is durable
2. Takes up little space - two times less than horizontal
3. Does everything that horizontal does, only less waste (no pin in the middle)
4. In principle, there is no need to press - the device itself spirals due to gravity (am I right? Well, you understand what I mean).

Of these "semi" minuses, rather even a nagging

If you spiral a lot, then the spiral must be taken out from under the spiralizer, otherwise the spirals seem to be crushed. Or constantly rearrange it, leaving "heaps" of steamed vegetables. But how often will you spiral 1 kg of beets? I'm sure not often. And 3-4 vegetables per salad is not the scale of the problem.

I have not yet understood which one I would have left. Time will show which hand will reach more often. I will inform you.

But in general, I am very pleased that I ordered it, and I can safely recommend it, as well as the forum users who already have this Japanese.

[Svetlenki]

Svetlenki, Sveta, my box has solid hieroglyphs, so I measured the combs with a ruler. Mine has three bars. The smallest is slightly less than 2 mm, the pitch of the screw on the shaft is 2 mm, then all the spirals I get are 2x2 mm, 3x2 mm and 4x2 mm.

But I cook well there at least a small saucepan of salad, not for one fruit-vegetable. Therefore, it is unnerving to stand and twist. It's not about effort, but about the number of turns and time. And I want to give my salad fresh, that is, this should be done several times a day.
And again, the amount of waste is also a matter of principle. Somehow I don't like cutting with a knife in large pieces.

And again, the amount of waste is also a matter of principle. Somehow I don't like cutting with a knife in large pieces.

Less waste in vertical than horizontal

The smallest is just under 2 mm

Well, it looks like our 1 mm comb ... I kind of measure - 1 mm.

Therefore, it is unnerving to stand and twist. It's not about effort, but about the number of turns and time.

Yes, twisting 1 mm is too long, but beautiful Larger comb - the process is more brisk.

I don't know what to tell you. You have a cool specimen, which also gives out a completely unified spiral thickness, not only width ... It looks like an obvious plus for you for the vertical one so far - less waste.

[Svetlenki]

Svetlenki, Svetul, congratulations on the new igrukha, and many = many goodies with it!

And again, the amount of waste is also a matter of principle. Somehow I don't like cutting with a knife in large pieces.

fffuntic, Lena, tell me, why does it bother you? Do you make mashed soups? I already talked about waste from Bellochka, I just collect them in a container and in the freezer. I cook different pureed soups almost every day (every other day), and if something has accumulated in the "waste" container, then it also goes to the soup.

[Svetlenki]

Svetlenki... thanks for the detailed comparison report.
I would buy such a device for my matchmaker (she has no problems with the joints of her hands) and she often makes carrots in Korean.
I also cut long pasta with scissors later.
For a Korean salad, the flavored oil should be hot. or optional?

[leostrog]

For a Korean salad, the flavored oil should be hot. or optional?

leostrog,
delicious here

yes, thanks for the link. understood.

[leostrog]

For a Korean salad, the flavored oil should be hot. or optional?

leostrog, watch this video.

Yes thank you. apparently, there are versions where oil is used. cold and there is - with hot oil.
I remembered - in the piggy bank of spicy salads. which can be done with help. spiralizer - salad of mz raw onions with sumac powder (sumac).
3 medium onions
Juice of 2 lemons
2 tbsp. l. sumaka (powder)
1/2 tbsp. olive oil
Salt pepper
cut the onion to make it thin strips or half rings, mix well with all the rest. components and put in the refrigerator for several hours to infuse and "ferment".
Great for meat or fish.
Sumy must be looked for good quality so that it is not falsified.

I got my nozzle on the medimix that makes spirals. Like it very much. I cut 10 potatoes in a few minutes into wide ribbons - and nothing broke. I tried the eggplant - I cut myself, but when I got it, I somehow didn't get it, for me the eggplant cubes are tastier. There is nothing to say about zucchini - they are cut with a bang (as well as beets). Dimensions - I think somewhere 3 * 3 (or 2 * 2), I have not done a wider one yet, but I think the spiral is the same somewhere 3 mm. The neck is like all vertical ones, but small beets and potatoes went in without problems, but the zucchini had to be cut (but they were huge). So I shoved the posterity of trimming with the next zucchini. In the video, you need to put it on the pusher and then cut it, I changed the technology - I put the vegetable in the neck and press the pusher (like on a regular grater). The waste is small. After the vacation I will report back with pictures

I also cut long pasta with scissors later.

In fact, I shouldn't grumble about the length of the spirals. I looked at the instructions for the vertical spiralizer, so there the Japanese write for each vegetable that, after receiving the spirals, they must be cut with a knife to the desired length. That is, this is part of the process, so to speak ...

And there is also a cool instruction on how to spiral raw horseradish! A spiralizer is placed in a bowl of water and horseradish spirals directly into the water

how to spiral raw horseradish!

Oh, so it was hell? And I thought that maybe the radish was so spicy, that they had pushed it into the water. To be honest, I haven't read what is written there in Agitsky. So she just looked .. it was painfully white, so it didn't even seem like hell. that's what it means to hell, to hell.

[Svetlenki]

Svetlenki, Sveta, Brightwing, with a super purchase. Let it only please.
I myself wondered, maybe my parents need such a Japanese?
Only if you order in the states, I'm afraid that the French will send the tax again

[Lisichkalal]

Only if you order in the states, I'm afraid that the French will send the tax again

Lisichkalal, Svetik, this product that I recommended, he is a great clever! Not only does he respond super quickly to messages - literally within 10 minutes, but he also put "GIFT" in the customs declaration. I was also afraid of the customs duty, because the spiralizer would then have risen in price significantly. But lucky with the seller. I even wrote him a review, that if I could give 10 stars, I would!

The spiralizer came from Japan, not the US. Mine anyway. Reached within 7 days from the moment of sending - just great speed!

[Lisichkalal]

Lisichkalal,

The spiralizer came from Japan, not the US. Mine anyway. Reached within 7 days from the moment of sending - just great speed!

Likewise ..

Hmmm, huh? we can take a chance I'll think another little

think about it

Think head, think ...

Write the shipping fees to France $ 17.46

Write the shipping fees to France $ 17.46

Svetlan found a seller in german ibey
lovely-love-chan0509

Benriner Cook Help Vegetable Slicer CKT04 From Japan New Artikel: 111955548740
Ca. EUR 36.90
shipping US $ 4.80
Frankreich

[Lisichkalal]

Lisichkalal, Light, well, you didn't read my message well. I specifically said that you need to choose ANOTHER sell from the list on the American Amazon.

Check out the link. He is EIGHTH from the top. Seller's name is Himeko shop JAPAN. Costs $ 34.68, shipping is free

🔗

[gawala]

gawala, Galina, Thank you. Now I think it's a little expensive for a toy, which is not a fact that they will use it.
Svetik, yeah, I didn't read well, I went to reread

Well, I don’t eat it without anything. I eat with sauces, with lemon juice + soy sauce or, as I wrote, with gorloder and sour cream ...

Tada is such a question - do you smear and eat right away or do you still let it stand so that it gets soaked / marinated a bit? In a micro, when, it is clear, it all grasps and the vegetable seems to be not raw, but not ready either, but here there are little misunderstandings. If you smear it right away, it will be the same taste, just slightly hidden under the gas station, right?

[Deana]

you rub and eat right away or you still let it stand

Deana, Dina, I do not smear anything, there is nothing to smear. The gorloder's consistency is much softer and lighter than mayonnaise. Spiral vegetables, mixed, seasoned and eat a delicious salad in the form of spaghetti. This is not a second course or a side dish (although why not in the heat?), This is a salad of fresh vegetables with a dressing other than oils and mayonnaise. I eat right away, if I stayed and stood, then like any other salad it gives a little juice a couple of tablespoons, which is also delicious.

[Ilmirushka]

This is not a second course or a side dish (although why not in the heat?)

Yes Yes, Ilmirushka, a great side dish in the heat. To grilled chicken breast, this salad and baguette - that's all you need. Nothing hot and you don't want it when it's hot!

[Svetlenki]

Svetlenki, Svetik, I've been living on this salad that day, today I added beets, chew - the lope will fit!

Girls, if you don't put on a Japanese comb, will I get a flat cut? How thick? I'd still like something elegant for apples.

[Csscandle]

Csscandle, Yulia, so in fact a flat knife is in all spiralizers! He's the main one. The combs are for noodles, and for the ribbon, a flat knife, solid. And if the combs are not needed, but only a cutter is needed for apples, then they wrote correctly above - it is better to buy it.

so in fact there is a flat knife in all spiralizers

Not all! Narpimer, there is no flat knife in Gemlux. And in all vertical spiralizers, the cones determine the type of cutting, if the kit does not include a flat one without notches, then do not cut with a tape



I went and looked, in a manual horizontal Salter a flat knife for a ribbon is also a separate insert

[Kara]

Karahow not? The tape is cut with a cone, right? In Travola, yes. And everything that I looked at in stores has, in addition to combs, a cone with a flat knife. I had no idea that there are spiralizers only for spaghetti, without tape.
Ahh, got it - you don't mean tapered tape, do you? I realized that the main thing for Yulia is not noodles. Then it must be said that all mechanical ones cut a flat continuous strip, and vertical electric ones cut a conical solid strip.

Kara, how not? The tape is cut with a cone, right?

Lara, that's not true. The cone cuts what the cone is sharpened for.
With Hemlux I can only cut vegetables (or fruits) in spirals of 3, 5 and 9 mm, that is, "noodles" of different sizes. There is no ribbon attachment in this spiralizer.

have, in addition to combs, a cone with a flat knife.

So I'm saying that the Gemlux does not have such a cone

That is, for example, to cut a daikon, like you have here Daikon and carrot bells with shrimps I cant

Then it must be said that all mechanical cuts a flat continuous strip, and vertical electric cuts a conical solid

No! Spiralizers that have a comb (or taper for verticals) with a solid knife can cut with tape. Those who do not have such a nozzle cannot

In Travola - yes

There are just two cones in Travola, and one of them is a "ribbon".

Here he is on the left
When they sold it at a discount on ozone, I wanted to buy it solely because of this cone. Then I changed my mind, I will cut it into a kraynyak on a hand-made Salter, in which there is a separate insert "tape"

Thanks, I understand. And, really, surprised! I was absolutely sure that he is the main one and is available in everyone without exception. You don't have to show me the grass, I have it. And my horizontal ones also cut the tape.

[Csscandle]

and if you don't put a Japanese comb, will I get a flat cut? How thick?

Csscandle, Yulia, are you asking about width or thickness? The thickness of any spiral from the Japanese will be 1.5 millimeters. And the width will be the radius of the apple. Only here is such a moment, since the vertical Japanese does not have a hole-pin, it will cut with a core ... Or try to remove the core I have a special device for an apple, as Larisa showed above. There, in my opinion, the thickness of the spiral for the apple is perfectly matched

I tried to spiral a melon on a vertical. We had excellent Spanish Galia. It turned out to be complete nonsense. First I tried it without a comb - the juice was pouring out, the ribbon was transparent, like a rag came out. With a comb (4 mm), nothing came of it.

I thought I might suddenly be able to make a refined version of melon with prosciutto. But no ...

[Sveta]

Svetamaybe try with orange Honeydew? It's kind of denser ...

[dopleta]

Well, yes, probably you can. I choose them for their scent. These smelled in the whole department of fruits and vegetables.

dopleta, Larissa, this is by the way inspired by your bells. It would be an interesting performance

Thank you, I understood everything, I like tapered tape in moulinex, I don't like only the diameter restrictions. But these apple cutters seemed to have thick pieces, no? It is with the alish ones. Can you skip peeling?

At Alisha cutters, you can move the knife that peels the peel, it will only cut. The thickness is like Berner's on a thick cutter (I cut apples for drying, so I compared the thickness).

And yet, roses cannot be made with such an apple cutter! Okay, I'll live like this for now, with small apples)

Somewhere there was a discussion of the possibility of coiling cabbage. I decided to have fun today.
There is no need to use a spiralizer if there are more convenient devices (I prefer the Giant). But the technical capability is present.

[Anya!]

Anya! I wrote this,: mail1: but not about the possibility, but about limiting the size of the head (it must be small)!