MY OWN EDITION OF CONSUMER REPORTS RE: SPIRALIZERS
I am on my fourth spiralizer. I love the one I have now (at least now) If you just want to skip to the chase: Buy the Benriner Cook’s Help. (Based on my experience, I imagine that this is the one that is used in Japanese restaurants when they need to make those radish “strings” that you see on sushi dishes.)
Here are my comments about the ones I have had, from the first through the one that I have now and LOVE.
SPIROOLI – I felt lucky to get one of the last Spirooli’s. It was highly recommended to me by Lillian Butler, when I took her wonderful raw food training at Raw Soul (I paid about $30.00 for the Spirooli.) The same machine is now produced by the World Cuisine brand. This machine is very easy to use and easy to clean. The only thing I did not like about it was that the three sizes of “pasta” it can make from vegetables do not include “angel hair”. I wanted a finer pasta. Still, it made good pasta (the thinnest it makes is about the size of that thick Japanese pasta you get in Japanese soups.) When I made zucchini pasta (or any other raw vegan pasta) with it, I always marinated the pasta in olive oil and vinegar before using it. Sometimes I even put it in the dehydrator to soften it more– I don’t like to chew much — if you like crunchy food, you might like this machine more than I did. To be truthful, when I first got it, I loved it, all the way up to when I found out I could make even finer pasta.)
JOYCE CHEN SPIRALIZER (also marketed under the World Cuisine brand). I was excited when my friend showed me how this machine made angel hair “pasta”. It is easy to clean, also. Unfortunately, apparently, it is not built for heavy usage: it broke within 3 months.
BENRINER SPIRAL SLICER – This looks like and works similar to the Spirooli/World Cuisine. It makes the same size “pasta”. It does make a very thin pasta, also. Unfortunately, it is very labor-intensive to clean it. I used it once, cleaned it once, and gave it away to a Japanese friend who might be able to deal with it. (It lists somewhere around $125.00. It was priced at $89.00 at Katagiri, the oldest and most famous Japanese store in New York City, and a certain raw chef here in Manhattan swears by it, so I was ready to pay the full price, but I was able to get it on clearance for $25 – ) — I think that, if you have someone who is washing your dishes for you — not just a machine– you might like it, otherwise stay far away.)
BENRINER COOK’S HELP – I found this one online from one of the listings on amazon.com for just under $50 including shipping. It does EXACTLY what I want – it makes “angel hair pasta” from even hard vegetables like sweet potato. I works by the basic process as the Joyce Chen machine, but it is built for daily use over the long term. It has a couple of other blades, but they are still in the box – I do not need them. I think the machine wants me disassemble it by turning lots of screws, but I can successfully clean it with a dedicated toothbrush (ease of cleaning is a must with my kitchen appliances!) I love this machine. It is sturdy , so I cannot easily break it. It has a sturdy place to hang on to it while you are busy turning the lever. It stands up high enough that you can process quite a bit before you have to move it and toss the pasta into a bowl before continuing. This is definitely my favorite. It makes “pasta” of the same consistency as those white radish “strings” they serve alongside sushi in Japanese restaurants.