5/1/2023 0 Comments Green giant zoodles![]() ![]() ![]() Salting zucchini can also leave it limp and salty tasting. The problem in this recipe is that when the water comes out it automatically turns your zucchini moist and if you don’t get the water off of them you will be right back in the same mess with wet/soggy noodles. When we make eggplant parmesan we salt it and the water releases and comes out which in turn helps the dish not to be watery. When making zucchini noodles some people salt them before cooking and some people don’t.įirst of all the idea behind salting zucchini is similar to salting eggplant slices. Tip – As always be careful of your fingers with a sharp knife. Then stack the noodles on top of each other, and use a knife to cut lengthwise into skinny strips.Continue until the entire zucchini is finished.Pick up the zucchini in your hand and run the peeler across the zucchini lengthwise from top to bottom and watch the lasagna type noodles appear.After prepping the zucchini, get a knife and a cutting board.Also, it’s very time-consuming to make the noodles this way and it’s hard to get the strips as thin as they should be. Everyone typically has a regular vegetable peeler and at least one knife in their kitchen so if you don’t have any of these other tools then you can always it to make zoodles.Ĭons – Instead of spaghetti-like strands that you get with a spiralizer, this is basically just cutting your zucchini into short, thin strips. Pros – Using a regular vegetable peeler and a knife is the most basic way to make zoodles. But instead of leaving them long and flat, using a knife, you can cut the lasagna noodles into skinny strips. This way is if you have a regular vegetable peeler that you would use to make lasagna noodles with. Repeat with more zucchini until you have enough noodles.Continue until the entire zucchini is finished. The zoodles usually turn out to be much shorter than with the spiralizer. Certain peelers can make noodles that resemble pappardelle pasta or short lasagna type noodles.Ĭons – It can be tedious and time-consuming. Pros – You don’t have to spend money on a tool that you don’t have, you can just use what you have in your kitchen. A regular vegetable peeler will create wide zucchini noodles similar to lasagna or pappardelle. If you have a peeler then you can use that to make zucchini noodles. If you don’t have a spiralizer then you can also use a peeler or a knife but they will both take more time to make zucchini noodles than a spiralizer will. Start to crank the handle continuously and watch the zoodles come out the end.Insert the zucchini onto the spiralizer, skewer one end to the side with the blade and the other end to the side with the handle.Adjust the spiralizer tray to fit the length of the zucchini.Take the spiralizer and secure it down on the counter with the clamp on the bottom.Other than that, this is a wonderful way to make zoodles and the preferred method. The best part is it also has many different blades that you can change out to make other shapes of noodles.Ĭons – The only downside to using a countertop spiralizer is that it is the most expensive tool out of all methods. So much so that you can twirl them on your fork and makes you feel like you are really eating spaghetti. It makes the zoodles uniform in thickness and they come out with some very long, spaghetti-like pieces. It’s easy to use, easy to clean, and is small so it doesn’t take up much space in your cabinet. It clamps down to the counter so it won’t move around while you are working on it. ![]() Pros – A Countertop spiralizer is the best type to use in this zucchini noodles recipe. One more tip in picking out some fresh ones to make zucchini noodles with is to buy zucchini with the stems still attached because they will last longer if you don’t get a chance to use them right away. The bigger the zucchini gets, the skin gets thicker and tougher which is not good for making zoodles. Large zucchinis are also not as flavorful, whereas smaller ones have a much better flavor to them. Large zucchinis are usually too watery so use the medium to small-sized zucchinis that are firm in texture. If your zucchini is overripe then the noodles will be soft and mushy, so a firm zucchini is best. Also, make sure that they are medium to dark green, not pale in color with smooth skin. The first thing to do is to make sure that when you pick out zucchini you get the ones that look good, the ones that do not have any soft spots, or scrapes…etc. You can buy them in the store or grow them in the garden. ![]()
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