I bought myself a spiral veggie cutter recently – a spiralizer, they’re called – after hearing a friend rave on about how wonderful his was. And since I both like to cook and I’m a gadget freak, I thought I ought to get myself one, too. And as an added bonus, I eat a lot of veggies and stir fry dishes. Sounded like a perfect match. Oh, and they are called by other names, too, like spiral slicers and spiral cutters.
Somehow I must have missed the bandwagon because these things are all the rage, with dozens to choose from through in store and online sellers and websites gushing all over them. I suspect they get advertised on TV, which, of course, we don’t subscribe to.
Locally, I found a few models in the nearby Bed, Bath & Beyond, both the handheld and tabletop varieties, each marked with packaging claims to be the best, easiest, toughest and so on, but nothing independent to tell me which was good, better, or would best fulfill my fantasies as a soon-to-be madly spiralizing chef. I didn’t go on to search for them in other stores, because at this point I realized I needed to know more to be a properly informed consumer. That meant the internet.
Research time. One of my favourite pastimes. I quickly ruled out the models that are basically bladed funnels into which you corkscrew a veggie shaft (never mind the sexual innuendoes…). Not enough control over the results, only one type of output, too likely to make my wrists sore and, from what I could see, the most likely to create waste from the ends. Besides, I figured that exposed, sharp blade was an accident in the waiting. At my age and declining dexterity (daily ukulele playing notwithstanding), you think about things like that. Not to mention the arthritis.
Other handheld models looked safer, but still required dexterity. Turning out continuous, unbroken strands is a skill that appears to require some practice. It was said on several reviews to be much easier with a tabletop versus a handheld cutter.
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