![]() Trim the spiralized zucchini length before cooking.You probably know both of these things if you’ve made zoodles before, but mentioning it in case you haven’t. Spiralize the zucchini raw, before cooking.These are more sturdy and release less water than the center ones. Again, you’ll get more noodles that include the skin. Some people prefer larger zucchini because it’s easier to spiralize them into zoodles, but I prefer small ones. Choose zucchini with a smaller diameter when possible.You can always re-position it as you go along. Also, this will avoid the super-short pieces that you sometimes get when the zucchini isn’t centered. That way, you’ll end up with more of the best zucchini noodles, which are the ones that include the edges and skin. Make sure the zucchini is centered on the spiralizer.This spiralizer has a giant suction cup on the bottom, and a lever to make it stay in place – I love it! ![]() I’ve tried several with the small suction cups at the bottom, and they move around at least some of the time.
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