Spiralizing

Spiralizing is the culinary technique of turning certain vegetables and fruits into long, spiral-shaped strands using a device called a spiralizer. The resulting strands, often referred to as vegetable noodles or zoodles when made from zucchini, are used as a low-carbohydrate or low-calorie substitute for pasta in a variety of dishes.

Spiralizers come in manual handheld models and larger countertop machines. They use rotating blades to cut the produce into spirals, ribbons, or other shapes. Common blades include options that produce thin spaghetti-like strands, thicker fettuccine-like strands, and wide ribbon cuts. Vegetables frequently spiralized include zucchini, carrots, cucumbers, sweet potatoes, and squash; fruits such as apples can also be spiralized, though handling varies.

Preparation and technique: choose firm produce with a straight, smooth surface; trim ends and, if needed, cut into a size that fits the machine. Some vegetables such as zucchini can be spiralized with the rind on; others lose structure when peeled. To prevent water release, pat dry before cooking or serving. Use the pusher to guide the vegetable; keep hands away from the blades. Clean promptly after use; blades are sharp.

Applications and benefits: spiralized strands can be eaten raw in salads, lightly sautéed, steamed, or served cold with sauces. They provide a way to increase vegetable intake; however, cooking time and texture vary by blade type and produce. Nutritionally similar to the original produce, though water content may affect satiety.

History and context: spiralizers gained widespread popularity in the 2010s with the rise of gluten-free and low-carbohydrate diets. They have since become common kitchen tools in home cooking and some restaurant kitchens.