Best Spiral Vegetable Slicer that makes Raw Food Pasta – the SpiralFix

Alright! This is John Kohler with
Today we’ve got another exciting episode for you and we don’t have a juicer for you
today or a blender or a dehydrator we have another great kitchen tool that I found at
the last trade show in Chicago, the house-ware show, that I have an episode back on many
months ago actually. And it’s now finally here and I’m so excited to share with you
guys today. I mean this is what’s called a spiral slicer. This is called the GEFU spiral
slicer and it’s my number one favorite spiral slicer in the world. You know the original
spiral slicers were made in Japan known as the saladacco and uh they stopped making them
in Japan then basically production went over to China. Then they started making them in
China and they didn’t do such a good job in China. The quality went down and they just
didn’t work as well. There’s been other spiral slicers, burillo and different ones,
and they’ve been alright but this one really takes up the slack and really brings spiral
slicing back to the forefront in a nice easily designed tool. And it’s the last spiral
slicer you’ll probably ever need to own due to all the different cool shapes of slices
it makes. So without further adieu, what I wanna do is open this guy up and show you
guys the different slices it makes and actually share with you uh many different vegetables
that I’m gonna slice in it today. So the reason why I like this spiral slicer
here is that it’s designed in Germany. So I mean I own a German car, a Volkswagon, and
it’s a really well designed car. I mean uh cars in Japan are also really good but
a lot of the spiral slicers theses days are really cheap imitations but this is designed
really well. It has a number of features that I’m gonna share with you guys actually right
now. Let’s go ahead and open up this box here and we’ll show you guys all the different
parts. So number one you have a multilingual instruction book in different languages. The
instruction book’s actually not all that good although it is in multi languages. And
this almost looks like a little pot. And I like this because literally this thing compresses
down and stores pretty much like this so it takes relatively small space and it looks
like a nice cool kitchen gadget not like some funky thing like some of the other spiral
slicers. Also in the box you’re gonna find a few things. Number one, you’re gonna find
your little rod here. You may have to do some uh minor assembly on this. And uh also you’re
gonna get a little handle inside this little bowl attachment here. And you’re gonna assemble
that so let’s go ahead and show you guys how to assemble the SpiralFix spiral slicer. So the first step is you’re gonna go ahead
and open the spiral slicer just like that, and you’re gonna insert this piece here.
This has the prongs that hold your produce in place. You’re gonna stick that right
through the center there and it’s just gonna go right up on in and it’s gonna be a nice
tight fit. This is German precision engineering. This is gonna ensure your proper success.
Inexpensive spiral slicers, they don’t have a nice tight fit and they kinda rattle a little
bit and that’s not good to make optimal spiral slices. The next thing we’re just
gonna go ahead and take the little nut here on the little handle, and this is a nice heavy
duty part, and we’re gonna go ahead and screw that in just like that. It’s nice
and tight. That’s all set and ready to go. Next we have a bottom. This bottom fits on
this SpiralFix like that so that everything that you spiralize will end up in the little
container there. In addition you have a nice lid so when you’re done spiraling whatever
you’ve spiralized in the bottom container you can simply put the lid on and store it
in your fridge. When you’re done you could actually just store this all in the piece
like that and uh this is how it stores nice easy and compact. Next what I wanna do is show you guys how
this machine works. So how this machine works is literally you put a piece of produce in
here and you turn the handle and it’ll make unique slices out of your vegetables. Uh specifically
on this little selector here you have selections. And this thing actually needs to be pulled
out and turned. As you guys could see there’s a little number 2 there and there’s a little
number 1 there. So number 1, this will cut uh long ribbons slices, up to 55 millimeters
in width. And as you could see when you turn it to 1 there’s no teeth showing on this
side. Next we’re gonna uh pull it out and turn it to number 2 and when we do that you’re
gonna see that there’s just a few teeth on the inside and this will produce what’s
called pappardelle pasta which is 12 millimeters in width. So it’s actually a nice wide noodle.
The only tool that I know of that makes these nice wide noodles. Next we’re gonna go ahead
and uh once again pull this out and turn it over to number 3. Number 3 has a few more
cutters now showing inside. This is what’s gonna be called a fettuccine noodle because
it’s not gonna be super fat it’s gonna be a little bit thinner but not super thin
so it’s a nice flat noodle. It’s gonna be definitely delicious. And this one’s
about 6 millimeters. Finally we’re gonna go ahead and pull this out one more and we’re
gonna turn it to number 4. It’s gonna actually lock into place and this makes the spaghetti
style noodles. These noodles are 3 millimeters in width, all cut styles make a 2.5 millimeter
in height and uh these are nice heavy duty stainless steal blades. One of the challenges
of inexpensive spiral slicers this piece tends to come out and it’s uh difficult to move
and with the SpiralFix I mean that’s just simply not an issue with a high quality piece.
Now be sure when handling this piece you’re not putting your hands on the bottom. These
are nice and sharp little teeth here that may cut you so you only wanna handle the SpiralFix
by the handle here or minimally make sure you have the bottom here on the machine you
know when you’re working on it for safety’s sake. Now one tip I wanna give to you when you’re
cleaning the SpiralFix or any other spiral slicer is don’t use a sponge. If you’re
trying to use a sponge to clean these little teeth here that are actually quite sharp you’re
gonna basically hack up your sponge. Your sponge is gonna rip. You also may be more
likely to cut your hand cause your hand is right next to the sponge. For that reason
I recommend a standard nylon bristle brush and then we’re gonna go ahead and be able
to get in here and simply dislodge all the pulp out of the blade. Do it on the top and
then you know go ahead and do that on the bottom to get all the pulp dislodged. In addition
you’ll wanna use this brush on the little tines here to remove stagnant pieces of produce
that may be left behind so that’s definitely a good tip. I mean these guys are about a
buck at a big box store. So what we’re gonna do next is demonstrate this slicer using a
couple different produce items. We have your standard green zucchini, next
we have a daikon radish, next we have a watermelon radish, next we have a sunburst squash, here
we have a purple potato, and finally we have a beet. So the SpiralFix works best with produce
items like this it will also work with things like turnips and rutabagas and carrots. Hard
firm vegetables will work really well. You could also use this with some onions also
even bell peppers in this fairly well I’ve done it before and it worked great so that’s
really cool you could make literally noodles out of bell peppers. Who would’ve thought?
So the first things is we’re gonna need to cut our produce properly. I think the uh
famous thing to do is to use the zucchini. Some people actually like to people their
zucchini if you want a nice white culinary effect on your noodle so its nice and white
without any green. I like to keep the green on cause there’s more nutrition in the green.
And what we’re simply gonna do is we’re gonna cut this long. So you can kinda see
how this rounded off and the zucchini is fairly sized. This is a good zucchini to spiralize.
If the zucchini was really curved that’s not a good zucchini to spiralize you want
one that has a nice fat diameter. That’s this direction so nice and fat and then you
want it nice and straight so this is a pretty good specimen here. What we’re gonna simply
do is we’re gonna cut both ends uh straight down at 90 degree angles. Probably about like
this and once you got this cut straight you’re gonna sit it up and that looks about straight.
You’re gonna then take the center of the cut down here and then you’re gonna put
that on the little point here in the SpiralFix. And you’re gonna try to get that as centered
as possible. Once you do that you’re gonna press that down and then you’re gonna put
the top down. The tines will then stick in to the zucchini then you’re just gonna hold
this down while you take the handle and you turn it clockwise while you’re pushing down
on it clockwise. If you do this properly out the bottom you’ll see some noodles starting
to be cut and form. The faster you spin the faster it’ll make the noodles. Once you’re done you’ll open this up and
there’ll always be just a little left. That’s alright you know I like to throw these in
my dressing in my sauce or just eat it. That’s a good zucchini. Anyway after you’re done
you’re gonna go ahead and turn this off and check out all the noodles that I just
did. Maybe we could call this oodles of noodles. Check out some of these nice long strands
I mean this is seriously a pasta substitute. You could eat this stuff raw it’s so delicious
you do not need to even cook this stuff. It’s always best to you know use fresh fruits and
fresh vegetables instead of a white paste you know or spaghetti you buy in the store.
So I wanna encourage you guys to eat your fruits and vegetables and with the SpiralFix
you can do that. So once again those are the 3 millimeter cut noodles. So next what we’re gonna do is we’re gonna
process that daikon radish. So this is the part that was cut probably in the field or
at the store so we’re just gonna go ahead and once again take this and do a nice even
cut straight down and we’re gonna go down just two inches and we’re gonna cut it again
nice and straight as possible. Actually we’re gonna go ahead and move the
selector the selector number 3. So selector number 3 is a fettuccine noodles so we’re
gonna make fettuccine noodles out of daikon radish. Once again as you saw earlier we’re
gonna take daikon and center it up. And it’s really cool inside they have like little bullseye
marks that allows you to easily center up the daikon. We’re gonna go ahead and close
the top and we’re just gonna simply spin this around while we’re pushing down. It’s
very simple and very easy you could hear the blades cut the daikon radish. Now one of the
tips I wanna give you with the daikon radish is simply you know if the daikon radish when
you spiralize it’s a little hot soak it in some water like overnight inside the fridge
the next day some of that hotness or the spiciness will be dissipated into a nice mild noodle
to eat. Alright so I’m almost done spiralizing the entire daikon radish. Alright there we
go once again open the top, very little left. We’re gonna open up the bottom. Wow man
we got lots of noodles here so check this out. I got some daikon radish noodles. Definitely
really cool for a garnish or for as a whole meal. Awesome little noodles here. Definitely
could be creative, definitely encourage you guys to eat this raw although you know some
people may wanna fry it which I don’t recommend. It creates additional toxins in your food. Next we’re gonna go ahead and process something
else that’s really cool. This is the watermelon radish. So the watermelon radish has a really
nice brilliant color on the insides. So we’re gonna go ahead and cut away some of this stuff
here so you got to see what it’s supposed to look like on the inside. Definitely really
nice and vibrant we’re gonna just cut off the end here. And this is gonna work a little
bit better than the daikon because this is a nice fat consistency nice you know large
consistency. We’re gonna go ahead and spin this over to number 2. So now we’re gonna
make the the wide 12 millimeter noodles here. Once again go ahead and center this guy up
put this guy down lock this in place and we’re just gonna hold it and spin it. Alright all
done once again and we’re just gonna pop this guy up. We have very little left. I want
you guys to check out the color on the watermelon radish here. Wow check that out. This is really
cool man. Nice wide noodles. Now I find that the zucchinis work a lot better cause they’re
a lot more softer texture so it really makes more like noodles and more like a ribbon like
we have here with the watermelon radish. Next we’re gonna do something really cool
where I’m gonna go ahead and just do the ribbon and we’re gonna go ahead and switch
it to number 1 and we’e gonna do something very common. It’s a potato but its actually
not any standard potato it’s a purple potato. So I just wanna encourage you guys to eat
your foods color. I don’t necessarily recommend eating potatoes raw so you might wanna do
this and then cook it up or season it up and dehydrate it. We’re gonna go ahead and once
again cut off the ends of this potato. We have two nice flat sections and as you can
see definitely nice and purple in there. Top down, now we’re just gonna go ahead and
simply turn. Alright all done all through. Turn this out. Man check this one out these
are some nice big ribbons of potato. Look at that all stuck together too. You gotta
be very careful or it’ll actually fall apart. It’s virtually a one large piece man. It
is completely beautiful. All because of the SpiralFix. Next we’re
gonna do some sunburst squash and I like the sunburst squash actually more than the zucchini
squash because it has a nice fatter texture with more girth on it. Now they seem to work
better for me than they standard zucchini squash but once again we’re just gonna go
and cut both ends off. Try to make it as straight as possible. And now actually this time we’re
actually not gonna use the bottom so this is a pretty neat trick. Once again we’re
gonna go ahead and center this guy right down the middle. I like the bullseyes that allows
you to better center it up. You want to real cool for your guests at your party say okay
now we’re gonna make some pasta and pull out your SpiralFix. Whether it’s a small
bowl or a large bowl and hold it, hold this up and you’re gonna hold the handle and
as you’re turning it you’re turning it clockwise and pushing the handle down. So
check this out. We could actually put on a nice show for people and show them what we’re
making. And in this case we’re making those nice long ribbons that are falling right out.
These would be great for dehydration great for you know dips for party foods definitely
really cool all because of the SpiralFix. The last thing I wanna do is I wanna do something
really cool at the end. We’re gonna use beet and we’re gonna go ahead and flip the
selector here to number 4 which is my favorite size which is a 3 millimeter size. And once
again we need to cut out both ends of the beet to make it you know a straight down.
And wow this is definitely one cool beet. I think this is a chioggia beet. It has some
cool looking uh in the middle. Once again we’re gonna go ahead and center this guy
up. Pop it down pop the tines in and put it in there and once again we’re just gonna
hold this and we’re gonna turn so you guys could see those noodles coming out man. You
could literally do this over each persons serving bowl and really amaze your friends.
I mean look at that. All the noodles come out, people are gonna be amazed. Tell them
I’m gonna make some fresh pasta noodles out of zucchini they’ll be like what? Check
it out. Check out how cool that looks coming out of the SpiralFix and these are just the
beets. Imagine using you know other things like zucchinis like carrots maybe do some
beets and then some carrots. I mean this would be great for garnish, great for a dinner party,
or great for dinner. Alright there we go check it out man. We easily
made all these spiralized beets and these guys are definitely really long in the SpiralFix.
The last thing I wanna do is I wanna show you guys all the different food textures that
we are able to make tonight with the SpiralFix. Check it out. I’m gonna go ahead and put
this on the table here. So as you guys could see we got the 3 millimeter
spaghetti zucchini. We also have the 3 millimeter spaghetti beet. Definitely a fun way to eat
your beets. We got the 6 millimeter daikon radishes. We got the 12 millimeter watermelon
radishes. And finally we got the beautiful ribbons made out of the purple potato as well
as the sunburst squash. So that’s pretty much it for our demonstration of the SpiralFix
spiral slicer. It’s definitely one of my favorite tools just because it’s so handy
it’s so compact and it’s also BPA free which is definitely really important to many
people in this day and age. I mean if there’s one spiral slicer you’re considering getting
I would definitely get this one. It’s the best by far, highest quality works the best
and as you could see definitely makes some colorful food. And I wanna encourage you guys
always to eat your foods in color. Eat lots of different fresh fruits and fresh vegetables
in your diet so that you can be as healthy as you can and with the SpiralFix you’re
definitely gonna get some more fun vegetables in and let me remind you this is great for
kids too to get them involved. Make sure you supervise them and make sure you have the
bottom on so that they don’t get caught by the sharp tines and be sure to use that
special brush to clean it when you’re done. You’re gonna have many years of fun and
service with the SpiralFix and to assure that, it definitely has a 5 year warranty which
is the longest warranty on any spiral slicer tool that I’ve ever seen. If you wanna get
this SpiralFix spiral slicer it’s available now at I hope you guys
enjoyed this episode. Once again my name is John Kohler with Be sure
to visit discount for special promotional offers for youtube visitors.

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