I love the idea of spiralizing veges: To create Instagram-worthy bowls of colorful noodles from the lowly zucchini and the oft-ostracized beet. So when my friend Carole offered to lend me her KitchenAid spiralizer attachment, I was at her doorstep before she could hang up the phone.
A quick word about Carole. A long-time vegetarian cook, she is a true culinary artist. The gorgeous meals she creates taste as fabulous as they look. If I could cook as well as her, I would give up my meat-eating days. (So far, that’s not happened.)
I had already eaten three incredible meals Carole made with the help of her spiralizer attachment so I understood its potential. I imagined myself spiralizing meal after meal. My beet-hating honey would eat a beet noodle-based delicacy and become a convert. Friends would show up at dinner hoping to have one of my famous spiralized concoctions. And Carole would pronounce my creations masterpieces.
Testing the Spiralizer Attachment
After having a spiralizer demo by Carole, I immediately went home to give the spiralizer a whirl. The Kitchen Aid box contained the attachment, a core holder, and four blades – two different size spiralizer blades and two different spiral slicer blades. Setting up the attachment to my Kitchen Aid mixer went fairly easily because of the demo, and the booklet that came with the attachment helped with the blanks in my memory.
First up was an apple, which I quickly spiralized, beamed at the results and then promptly ate. Next, several zucchinis easily spiralized into a quick tasty pasta dish with pesto. (I discovered the noodles cook within a couple minutes and turn to mush if cooked too long.)
Finally, I decided to make a butternut squash lasagna using a recipe that required a spiral slicer blade. The slicer started off well, but then jammed. My KitchenAid mixer’s motor started making unhappy sounds, and the spiralizer attachment and blade was bending. I stopped, removed the squash section, and reattached several times. Same result.
I ended up removing the squash section and slicing it with a knife instead of using the slicer blade. And even though I was very careful with the spiralizer blades, I still managed to scrape my finger a blade while trying to remove it from the attachment. Some quick kitchen first aid treatment was required.
The results of my spiralizer experiment? Mixed:
- There’s something fun and mad-scientist like about the spiralizer. You pick a blade that doesn’t look it could make any shape at all and out come colorful noodles.
- Spiralizing softer vegetables like zucchinis or even firmer apples was fairly easy and the results were attractive. If I had children in the house, I could see spiralizing as a way to get them to eat vegetables.
- The spiralizer makes great spirals that easily become a healthy tasty faux noodle dish.
- Harder vegetables can be more problematic. In my case with the butternut squash, slicing the squash with a knife was much easier.
- The spiralizer blades are very sharp and can be tricky to pull on and off the attachment without cutting fingers, as I discovered.
The bottom line? No matter how much fun I had with the KitchenAid spiralizer attachment, I don’t know how often I would actually use it. The attachment could very easily be one of those cool kitchen items that ends up being stored on a high shelf never to be used again.
So for now, I’ll pass.
And if I want to spiralize again, I’ll just call Carole.