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Spiral veggies anyone?

I'm posting this query here, because queries on other boards haven't been answered. I figure that if anyone uses one of these, they would be posting here. I have become intrigued. I sort of like the Gefu unit that you crank, but I wonder how hard it would be to use. Anyone have one of these spiral cutters, and if so, do you use it for your low or reduced carb, or gluten free diet?

Thanks in advance.

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  1. I just purchased a Benriner turning slicer. I tried to use it once thus far and it made a big mess. Probably "operator error" ....there appears to be a learning curve. It just hollowed out a zucchini and turned it to mush. I should get plenty of practice this summer, when I will have a ton of zuc's to use up :)

    Youtube has a few videos on different slicers.

    4 Replies
    1. re: sedimental

      Right, I watched a few this morning. I liked the looks of the Joyce Chen and the Gefu. (Not the pencil sharpener Gefu, the other one.)

      The big ones just look to be too big and awkward to set up and store for a one-use gizmo.

      Where did you find the Benriner?

      1. re: sedimental

        It might work better on harder vegetables, like potato, beet, daikon. Zucchini is pretty soft.

        1. re: babette feasts

          Yes, but it is supposed to work on all of them. I bought it specifically because it was supposed to be good with zucchini.

      2. I have pondered buying one because I like to make zucchini noodles.

        1. I've have the Joyce Chen Saladacco for years now, mostly just make angel-hair style ribbons from zucchini at this point (I just use a peeler by hand for fettucine-style noodles). It's been a workhorse and I love it. Also worked well on daikon radish and fatter carrots for salads/pickling.

          Any of these devices have a learning curve, as sedimental said. Plan to wreck a few veggies the first couple of sessions and use them in pureed soup. :)

          1. I have very little storage space of any kind and a low tolerance for single function gizmos.
            That said i use my oxo mandoline all the time- it comes with several blades, one of which makes a long julienne, although i use the regular blade on a thin setting to make thin flat zucchini noodles. Also great with carrots, cabbage, beets, apples, fennel, onions etc etc.
            I bought a metal mesh glove thingy to preserve my fingers, best buy ever, all mandolines have a veggie holder/grabber that isn't effective when you get to the last 1/3 of the veggie.

            I use my regular veggie peeler when i'm making a smaller quantity.

            1 Reply
            1. re: Ttrockwood

              Metal mesh glove is a MUST with a mandoline!

            2. I have a Benriner. It's fun, sometimes the spirals are so long they need to be chopped a bit for less messy eating.

              Pros: Easy to get the hang of. Works great. Easy to clean.

              Cons: Legs could be a little sturdier. Softer veg a bit more challenging, sometimes need repositioning.