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Product Description
Amazon.com Product Description
Make professional garnishes in minutes with the Joyce Chen Spiral Slicer. It quickly creates spiral strands, ribbons, or slices and collects them in a clear plastic catch tray. The spiral slicer's design keeps fingers safely away from the cutting surface, providing confidence and efficiency in food preparation. Made from a durable plastic, the slicer is safe to clean in the dishwasher. It measures 9-1/2 inches tall and comes gift-boxed.
Product Description
Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards¿ so she developed her own. Today, Joyce Chen Products sources from all over the Pacific Rim to bring the best of Asia to you. Make professional garnishes in minutes with this Spiral Slicer which quickly creates spiral strands, ribbons, or slices.
Customer Reviews
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Most Helpful Customer Reviews
177 of 182 people found the following review helpful:
3.0 out of 5 stars
The Infamous Joyce Chen Saladacco,
By Charw (Massachusetts, USA) - See all my reviews
This review is from: Joyce Chen 51-0662 Saladacco Spiral Slicer, White (Kitchen)
I had to give this product two stars for the concept and at least one star because it does exactly what the manufacturer says it does, but nothing more plus not everything you make using this product turns out completely awful. Versatile this tool is not! To start your vegetables must be 1-inch in diameter and 3-1/2 inches in length. After you've finished cutting you are left with at least 1-inch of unuseable vegetable, unless you're willing to do the rest of your creative cutting by hand, not only does this limit you but it also creates a great deal of waste. You have only 2 blade choices which are housed in a poorly constructed plastic contraption that easily separates if pressed on in the wrong spot.
You have your choice of either Spaghetti type strands or spiral slices but don't expect anything pretty with your spaghetti strands because your only option is a very fine tooth edged blade which creates very fine strands of mush depending on what you're cutting. However, this product does have one redeeming trait and that's with the use of the flat edged blade it does create fairly nice looking spiral slices. If you're expecting true versatility than you will have to cough up the dough for "The Benriner Cooks Helper", "Benriner Cook Help" or the "Benriner Asian Sprial Slicer" (they're all the same) which gives you (3) Tooth edged blades (fine, medium and Coarse) as well as (1) flat edged blade, the size of your vegetables do still matter for cutting but you don't throw away nearly as much. Shop around for the best price!
128 of 133 people found the following review helpful:
2.0 out of 5 stars
Works properly 1 in 10 tries at best.,
This review is from: Joyce Chen 51-0662 Saladacco Spiral Slicer, White (Kitchen)
For this gizmo to make thin long strands of zucchini, the following conditions have to all be in place, and even then it doesn't always work. The zucchini:
* has to be straight or have very little curve. * needs to be cut into pieces 3 1/2 inches long or shorter. * ends need to be cut perfectly straight. * has to be perfectly centered in the spiralizer. The spiralizer: * needs to be locked into place, which is often a bit of a struggle. You: * have to be exerting pressure as you spin the handle clockwise * have to make sure the lever stays to the left and doesn't slide to the right as sometimes happens. Even when all these conditions are in place, I can't always get it to work properly. Also, it's a huge struggle to get the top separated from the base when I'm doing using the spiralizer. My pieces usually come out looking like spirals that have been scored, but not cut, by the blades with occasional strands of zucchini pasta mixed in. Maybe the zucchini has to have a water content in a certain range, and Jupiter has to align with Mars? Just as I wouldn't recommend a car that didn't start 90% of the time, I can't recommend the Joyce Chen spiralizer. The spirooli, another kitchen device which makes vegetable pasta is much more reliable and easier to use, although you need to be more careful with it because the blades are on the outside. I've added back in one star because if you use the setting to the right for the long flat spirals, the device will work. Although you'll still likely have the struggle to lock the top in place and unlock it after use. Also, I've used friends' spiralizers that have worked fine for angel hair vegetable pasta, so I know there are some out there that work. But based on my experience with my own spiralizer, it's an overpriced piece of plastic junk.
76 of 77 people found the following review helpful:
5.0 out of 5 stars
Amazing for exactly one thing...,
By
This review is from: Joyce Chen 51-0662 Saladacco Spiral Slicer, White (Kitchen)
I've had my Saladacco for a couple years and pull it out every summer when it's too hot to boil pasta and zuchini is in season. I use it for exactly one thing: making great angel-hair (or thinner) "pasta" from zuchini. I have to agree with all of the reviews here:
1. It is cheap feeling. 2. You have to lop off the ends of the zuchini to make sections about 3.5" long. 3. The zuchini has to be ripe but not overly ripe. 4. The zuchini has to be straight (for best results). 5. You waste about 1/2" of the zuchini each pass. 6. The device is challenging to operate. But all that said, it produces something that I've never seen come out of any other device. And that something has amazed many people - a fresh, light, "live" angel-hair pasta with no heat that even an insulin-dependent diabetic can eat. It's probably not for everyone but it's one of my favorite kitchen appliances. Update (2011): I just got a question about my Spiralizer. Both blades on mine are stainless steel. I bought it in 2005, so it's very possible they changed the design and now have a plastic toothed blade. I can't speak for the plastic model. And I second my caveats above. It's really only good for one thing: making raw pasta from ripe, but not overly ripe, zucchini. It's also not the most efficient device in my kitchen. But it gets to come out in the Summer when the zucchini are coming off the vine by the dozen.
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