Proctor-Silex 70935-CN, Use & Care Manual

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7
Foods to Spiralize
Type • Choose firm vegetables and fruits such as apples, carrots,
beets, butternut squash, cucumbers, jicama, pears,
parsnips, potatoes, rutabaga, sweet potatoes, turnips,
yellow squash, zucchini�
• Avoid soft or overripe foods�
Size • Select foods that are at least 1 inch (2�5 cm) in diameter�
• Small foods like radishes will spiralize but will not yield a
great amount�
• Large-diameter foods should be trimmed to fit the chute�
Shape • Symmetrical solid foods are the best choice�
• Foods that are hollow like bell peppers or with multilayers
such as onion and leeks are not good choices for
spiralizing�
Prep • Peel any tough skin; remove stems, seeds, and pits�
• Cut or trim large items to fit the diameter of the food
chute�
• Any length of food can be spiralized�
1. Start by choosing the best foods for spiralizing� See the list at
left� Here is a general rule: think about what foods will work on a
manual food grater� If you can grate a food, it should spiralize well�
2. Solid fruits or vegetables work better than those that have seeds�
Seeds get caught in the blade and will not make uniform spirals�
For vegetables such as butternut squash, use the solid part and
save the end with seeds for another use�
3. Size does matter� The best foods for spiralizing are the ones that
most closely fit the size of the food chute�
4. When making ribbons, symmetrical foods (like zucchini or
cucumbers) will give better results� Large foods can be cut to fit
the food chute but ribbons may not be as uniform or pretty�
5. Scrub or peel your veggies and fruit before spiralizing� When
practical, you should peel the food� Peels add to the pulp that can
get caught in the blade� Zucchini, yellow squash, cucumbers and
apples are examples that you could leave unpeeled�
6. Center the item in the Spiralizer for more even cutting� Foods that
are held vertically with the food pusher will give the best results�
7. Apples, pears, and potatoes are examples of foods that turn brown
quickly when cut� Sprinkle fruit with lemon juice and place potatoes in
water until ready to use� Be sure to pat dry thoroughly with paper towels�
8. Spiralized fruit and veggies can be eaten raw or cooked� Most noodles
can be stored 2 to 3 days in the refrigerator in covered containers�
9. Dry the noodles with paper towels before serving or if you decide
to blanch them in water to avoid watery sauces� Reduce sauces
before topping vegetable noodles to prevent thinned-down sauces�
10. Spiralized vegetables and fruit will be processed in very long strands�
Use a knife or scissors to cut the vegetables into serving-size pieces�
11. Use tongs or a pasta fork to serve the noodles�
12. The leftover piece from processing can be eaten as a snack or
saved to use in soups, sauces, or salads�
Successful Spiralizing