Surpassed my expectations! This is a cute great item that works! And it's petite, which is perfect for my small space. I've had fun making long noodles w/ beets (see photo of beet-spaghetti :), cucumbers & zucchini so far. Looking forward to sweet potato & butternut squash. The only thing I've had challenge w/ so far is carrot~ I think I'll need a very WIDE carrot, to successfully spiralize longer noodles (w/ average carrot, once I press it onto "corer/stand", outer part of carrot splits a bit simply due to carrot-narrowness~ what comes out the blade are individual thin crescent-moon curves, rather than long noodles. still very cute & tasty).
As one reviewer wrote, this spiralizer-size/model is good, when cooking for 1-2 (would be a bit more elbow-grease/wrist-action than ideal for larger crowds~ you'll prob want to invest in bigger one w/ crank handle for mechanical advantage, for that).
Love it! Really fantastic.
Updating review: Some new helpful tips, observations, & more photos~ now that I've had many opportunities to use this great item:
~Actual use of instrument~ I've found placing the veggie on blade/top-surface & pressing down firmly, then turning the *actual spiralizer base" as it's pressed against counter-top or plate (not turning the veggie), works best/smoothly, & less tiring on the wrists (when I tried turning the veggie on the blade, while pressing down, was more awkward / bumpy.)
~Root veggies work very easily! Beets, carrots & sweet potatoes all spiralize superbly as "spaghetti" (see photos).
~Carrot note: At first I had difficulty with them splitting, but now have discovered 2 solutions: (a)wider carrots do indeed work more succesfully. (b) However, not necessary since~ surprisingly~ simply allowing the carrot to be a little less crisp/ slightly-"deydrated" (I leave carrot in fridge, w/o plastic bag keeping moisture in) makes it "rubbery" enough to spiralize w/o splitting! It works great.
~Summer squash is lovely too (ie- zucchini).
~Cooking times~ All noodles cook way faster than the same veggies normally do, when chopped or cubed (of course). So~ keep it fast, once noodles hit the boiling water. Re. zucchini/summer-squash esp~ you hardly need to cook these noodles at all (just super-quick "flash" in boiling water)~ this keeps the noodles perky; otherwise they can get way mushy (happened to me the first couple tries, when I left in boiling water too long).
~Cucumbers~ I find these are most attractive either as "ribbons" (see 2nd photo) or as "fettucine" (see 3rd picture). Tho' they can be spiralized as the thinner "spaghetti" too, I found their soft seeds/center pulped up amidst the "spaghetti" noodles & looked a li'l messy (looks more "crisp" as ribbon or fettucine).
Yum.
Enjoy.
~The only food I did not have great success with was butternut squash. I thought it would be perfect (soft yet firm) but once noodles are cooked, they really crumble. I tried "spaghetti" first which crumbled even before cooked; then tried "fettucine" which held well raw, but broke up on plate, once cooked (see 3rd photo, butternut squash 'broken" fettucini underneath perky carrot "spaghetti"). I guess it's texture is just a bit too crumbly non-cohesive for hanging out as long noodles.
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Reviewed in the United States 🇺🇸 on May 28, 2019
Surpassed my expectations! This is a cute great item that works! And it's petite, which is perfect for my small space. I've had fun making long noodles w/ beets (see photo of beet-spaghetti :), cucumbers & zucchini so far. Looking forward to sweet potato & butternut squash. The only thing I've had challenge w/ so far is carrot~ I think I'll need a very WIDE carrot, to successfully spiralize longer noodles (w/ average carrot, once I press it onto "corer/stand", outer part of carrot splits a bit simply due to carrot-narrowness~ what comes out the blade are individual thin crescent-moon curves, rather than long noodles. still very cute & tasty).
As one reviewer wrote, this spiralizer-size/model is good, when cooking for 1-2 (would be a bit more elbow-grease/wrist-action than ideal for larger crowds~ you'll prob want to invest in bigger one w/ crank handle for mechanical advantage, for that).
Love it! Really fantastic.
Updating review: Some new helpful tips, observations, & more photos~ now that I've had many opportunities to use this great item:
~Actual use of instrument~ I've found placing the veggie on blade/top-surface & pressing down firmly, then turning the *actual spiralizer base" as it's pressed against counter-top or plate (not turning the veggie), works best/smoothly, & less tiring on the wrists (when I tried turning the veggie on the blade, while pressing down, was more awkward / bumpy.)
~Root veggies work very easily! Beets, carrots & sweet potatoes all spiralize superbly as "spaghetti" (see photos).
~Carrot note: At first I had difficulty with them splitting, but now have discovered 2 solutions: (a)wider carrots do indeed work more succesfully. (b) However, not necessary since~ surprisingly~ simply allowing the carrot to be a little less crisp/ slightly-"deydrated" (I leave carrot in fridge, w/o plastic bag keeping moisture in) makes it "rubbery" enough to spiralize w/o splitting! It works great.
~Summer squash is lovely too (ie- zucchini).
~Cooking times~ All noodles cook way faster than the same veggies normally do, when chopped or cubed (of course). So~ keep it fast, once noodles hit the boiling water. Re. zucchini/summer-squash esp~ you hardly need to cook these noodles at all (just super-quick "flash" in boiling water)~ this keeps the noodles perky; otherwise they can get way mushy (happened to me the first couple tries, when I left in boiling water too long).
~Cucumbers~ I find these are most attractive either as "ribbons" (see 2nd photo) or as "fettucine" (see 3rd picture). Tho' they can be spiralized as the thinner "spaghetti" too, I found their soft seeds/center pulped up amidst the "spaghetti" noodles & looked a li'l messy (looks more "crisp" as ribbon or fettucine).
Yum.
Enjoy.
~The only food I did not have great success with was butternut squash. I thought it would be perfect (soft yet firm) but once noodles are cooked, they really crumble. I tried "spaghetti" first which crumbled even before cooked; then tried "fettucine" which held well raw, but broke up on plate, once cooked (see 3rd photo, butternut squash 'broken" fettucini underneath perky carrot "spaghetti"). I guess it's texture is just a bit too crumbly non-cohesive for hanging out as long noodles.
As one reviewer wrote, this spiralizer-size/model is good, when cooking for 1-2 (would be a bit more elbow-grease/wrist-action than ideal for larger crowds~ you'll prob want to invest in bigger one w/ crank handle for mechanical advantage, for that).
Love it! Really fantastic.
Updating review: Some new helpful tips, observations, & more photos~ now that I've had many opportunities to use this great item:
~Actual use of instrument~ I've found placing the veggie on blade/top-surface & pressing down firmly, then turning the *actual spiralizer base" as it's pressed against counter-top or plate (not turning the veggie), works best/smoothly, & less tiring on the wrists (when I tried turning the veggie on the blade, while pressing down, was more awkward / bumpy.)
~Root veggies work very easily! Beets, carrots & sweet potatoes all spiralize superbly as "spaghetti" (see photos).
~Carrot note: At first I had difficulty with them splitting, but now have discovered 2 solutions: (a)wider carrots do indeed work more succesfully. (b) However, not necessary since~ surprisingly~ simply allowing the carrot to be a little less crisp/ slightly-"deydrated" (I leave carrot in fridge, w/o plastic bag keeping moisture in) makes it "rubbery" enough to spiralize w/o splitting! It works great.
~Summer squash is lovely too (ie- zucchini).
~Cooking times~ All noodles cook way faster than the same veggies normally do, when chopped or cubed (of course). So~ keep it fast, once noodles hit the boiling water. Re. zucchini/summer-squash esp~ you hardly need to cook these noodles at all (just super-quick "flash" in boiling water)~ this keeps the noodles perky; otherwise they can get way mushy (happened to me the first couple tries, when I left in boiling water too long).
~Cucumbers~ I find these are most attractive either as "ribbons" (see 2nd photo) or as "fettucine" (see 3rd picture). Tho' they can be spiralized as the thinner "spaghetti" too, I found their soft seeds/center pulped up amidst the "spaghetti" noodles & looked a li'l messy (looks more "crisp" as ribbon or fettucine).
Yum.
Enjoy.
~The only food I did not have great success with was butternut squash. I thought it would be perfect (soft yet firm) but once noodles are cooked, they really crumble. I tried "spaghetti" first which crumbled even before cooked; then tried "fettucine" which held well raw, but broke up on plate, once cooked (see 3rd photo, butternut squash 'broken" fettucini underneath perky carrot "spaghetti"). I guess it's texture is just a bit too crumbly non-cohesive for hanging out as long noodles.
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Reviewed in the United States 🇺🇸 on March 19, 2020
If you're new to mandolines and spiralizers, learn from my mistake! I've had mandolines and graters before, with no issue. The shape of this, and the fact that you have to use a twisting downwards motion to spiralize veggies, makes it especially dangerous. The food holder - the little grip at the end - is worse than useless, as it doesn't adhere to any vegetable I tried. The first time I was using it (to spiralize parsnips), the grip slipped and I sliced off a part of my thumb. After fishing the piece of my finger out of the mandoline's cavity, I ran to the urgent care and almost passed out at the blood. The urgent care nurse told me, ruefully, that she'd thrown her own mandoline away after seeing a few too many gruesome injuries. Once I arrived home with my thumb safely bandaged up, I began Googling and discovered that these types of slicers are INCREDIBLY DANGEROUS. People are constantly injuring themselves. I looked up and bought a set of cut resistant kitchen gloves (there are several, these NoCry ones seem to be a classic: https://www.amazon.com/NoCry-Cut-Resistant-Gloves-Performance/dp/B00IVM1TKO/ref=sr_1_2?crid=4H1C3LJ2LTDX&dchild=1&keywords=cut+safety+gloves&qid=1584592395&sprefix=cut+safe%2Caps%2C161&sr=8-2). If you use this, be extremely careful. Buy cut-resistant gloves, throw the last inch of the vegetable away, etc. Do not take chances.
Other than the terrible food gripper, the spiralizer is everything it's advertised to be: it's small and did a great job spiralizing the vegetables I had. The blade is super sharp and protrudes, so I wish it had come with some kind of lid for safer storage. I also think cleaning it could get kinda dicey - I'd recommend wearing gloves or using a long-bristled brush so that your hand/fingers stay far away from the blade.
All in all, an OK spiralizer. But if you've got more counter space, I'd still go for something like the Vegetti (which I've also used), where your hand never comes near the blade while spiralizing. It's more mess, but far safer.
Other than the terrible food gripper, the spiralizer is everything it's advertised to be: it's small and did a great job spiralizing the vegetables I had. The blade is super sharp and protrudes, so I wish it had come with some kind of lid for safer storage. I also think cleaning it could get kinda dicey - I'd recommend wearing gloves or using a long-bristled brush so that your hand/fingers stay far away from the blade.
All in all, an OK spiralizer. But if you've got more counter space, I'd still go for something like the Vegetti (which I've also used), where your hand never comes near the blade while spiralizing. It's more mess, but far safer.
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Reviewed in the United States 🇺🇸 on June 7, 2022
Reviewed in the United States 🇺🇸 on November 13, 2020
So we love making zoodles in our house and I’ve tried a few spiralizers over the past few years. I’ve come to prefer handhelds because they’re easier to wash and most tend to create less waste. My mother in law has an electrical one but to use it, you have to cut the zucchini in half as well as cut the ends off which yields fewer zoodles per zucchini. Not a big deal, but then to wash all the parts after never felt worth it to me. My favorite handheld was cone shaped and the clip finally broke in a way it was no longer usable. I bought a few other spiralizers and didn’t love them because they were equally wasteful or just too hard to use or clean. BUT THIS ONE!! I spiralizers 2 large zucchini in less than 5 minutes with minimal waste. The larger portion of waste was the middle which I’m okay with because that part tends to be too mushy when cooked anyway. This device also yielded slightly broader zoodles than other ones I’ve used but we ended up liking the broader noodles better as they kept a better texture overall. Would definitely recommend!
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Top reviews from other countries
Amazon Customer
Impractical, unhygienic and not fit for purpose
Reviewed in Singapore 🇸🇬 on August 29, 2021
Amazon Customer
Reviewed in Singapore 🇸🇬 on August 29, 2021
The plastic lid cannot be removed easily and require correctly sized flat blades screw driver.
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