/ck/ - Food & Cooking

>>10413393
No, no I haven't.

>>10413393
Yes. The cheap ones universally suck. They are flimsy, break easily, and are hard to use.

If you want to go cheap then the ones that look like a "pencil sharpener" are much easier to use and more reliable. If you want to go more fancy then the cheapest one I'd consider is the Benriner Turning Slicer. From there you have the pro stainless steel models. Anything less than the Benriner is garbage.

>>10413393
Just use a fucking peeler and a knife to get the same results you donkey

>>10415143
this is what I mean by the "pencil sharpener" type. there are many brands that resemble this.

>>10415156

i have one of those, and i don't like it. it only works half the time. the vegetable has to be the right size, and pieces break off and clog the blade.

1/5, wouldn't recommend.

i want one like op's pic.

yeah, used one yesterday.

like all unitaskers, it does ONE thing well and then takes space up the rest of the time. depends on how much you plan to use it I guess

>>10415306
>the vegetable has to be the right size
That applies to all of them. And you can easily address the issue by using your knife to cut down veggies that are too large. (Or you can buy a larger slicer that will accomodate a larger veggie).

>>pieces break off and clog the blade.
User error. Don't wobble your hands like some kind of alcoholic. Keep the veggie straight when you twist it.

Anyway, if you want the type pictured in OP then see >>10415143 for specifics.

I have one that looks like OPs pic. This was about half of a 7 inch zucchini and I only use the large cut insert, the other ones make flimsy/"brittle" spirals. It's obviously a different texture, stiffer but still good. The spirals get really long if you don't cut it off occasionally.

I actually don't like zucchini that much but covering it in sauce and using it as a vessel for the balls and the tomat is very good.

>>10415400
so fucking stupid but I bet it triggers the wops something fierce

>>10415400
Does that fill you up though?
I heard many people complaining about getting hungry shortly after because zucchini have like 1/4 of the calories of regular pasta.

>>10415400
Oh and I've been used it maybe 10 times. I actually prefer older zucchini that start to lose firmness for it, it's squishier like spaghetti. Haven't had any problems with it though. Bought it for $15 at meijer.

>>10415414
wops?
>>10415415
Yeah sorry half a zucchini was actually my snack-size amount, for dinner I used two zucchinis. I'm sure it is less filling but honestly I eat the meatball and sauce i make straight so this was my alternative to that.

Not to be that guy, but couldn't you just use a knife like any other sane person would do?

>>10415822
To me it's like using a set of sharpening stones vs one of those electric grinders or wheels. There's an art to doing to perfectly that I don't care about. the machine does it good enough and faster.

>>10415414
underrated post

I have it. I use it. Helps create "pretty" dishes which is essential given my circumstances. Easy to use, easy to clean, relatively versatile. Dislike the bulk of it but, meh.

>>10415838
Fair enough, though you would still waste some time storing, washing or maybe even dismantling the thing. And with some knife practice you could develop skills useful for other vegetables and cuts that the spaghettifier won't be able to do.

>>10416367
You are completely right. In fact I said that because I did try doing it myself first cause I thought the same. It was time consuming enough that I just didn't really care to learn it. There's guides on how to do, it came down to how lazy I was about that one particular skill.
I have enough space so that's not a concern to me.

>>10413393
I had one and it was a lot of fun, but I have a mandoline now that has a julienne slicer and I like that better, because the pieces are more manageable.

>>10416552
Pic related.

>>10413393
fire zucchini noodles into your broth based soups for a nice sweetness

>>10415156
>>10415306
>>10415324
The small hand version like that one are terrible. The crank ones are better and the "spaghetti" is thicker and more usable.

>>10415143
>Benriner
Like this?

https://www.amazon.com/Benriner-BN7-Cook-Helper-Slicer/dp/B000BI6CZ8/ref=sr_1_fkmr0_2?ie=UTF8&qid=1523155724&sr=8-2-fkmr0&keywords=Benriner+crank

>>10418967
it looks pretty good

>>10415400
>raw fucking zucchini with bolognese
neck yourself my man

>>10415151
Lol go back to cooking breakfast for your husband faggot.
I'd love a video of you spiral slicing a zucchini with a knife.

>>10418974
Good point it needs to be cooked.

>>10419304
The sweet spot for it not becoming mushy is so small that it's not even worth it to me. Cook it for more than like a minute and it's over.

>>10413393
Use a grater you lazy fucking dumbass.

>>10415439
Wop is a derogatory American slang term for Italian immigrants. Also, don't you South Americans fucking dare give anybody from the US shit about calling themselves "Americans." You know for a fact that you've never told anyone that you're American when people ask where you're from, you bunch of asshats.

>>10419304
It needs to not be fucking done. Zucchini spaghetti already exists - it's called SPAGHETTI.

only good for garnish imo.

>>10415143

Disagree. A plastic Japanese one is perfectly fine if you know how to use a position it on the counter top.

>>10419457
That shit still has a ton of carbs in it you retard