Comments on: Look, I Made Veggie Noodles with a Spiralizer! https://www.passportdelicious.com/experimenting-spiralizer/ Sun, 22 Mar 2015 10:15:57 +0000 hourly 1 https://wordpress.org/?v=6.9 By: Jess https://www.passportdelicious.com/experimenting-spiralizer/#comment-7976 Fri, 06 Mar 2015 16:20:17 +0000 https://www.passportdelicious.com/?p=6605#comment-7976 I’m proud of you! You could try pad thai with the courgette noodles, too. (Though I will admit I have not owned a spiralizer since I left Kensington.)

]]> By: Krista https://www.passportdelicious.com/experimenting-spiralizer/#comment-7974 Thu, 05 Mar 2015 20:52:44 +0000 https://www.passportdelicious.com/?p=6605#comment-7974 In reply to Olly.

Hmmm…try my flash fry technique. I did it again yesterday (courgetti and clams) and it totally worked.

]]> By: Olly https://www.passportdelicious.com/experimenting-spiralizer/#comment-7973 Thu, 05 Mar 2015 12:02:24 +0000 https://www.passportdelicious.com/?p=6605#comment-7973 Where you tread, the Evening Standard follows a day later:

http://tinyurl.com/q9oob4k

(The print version of the piece was headlined “All hotties eat courgetti”.)

Sogginess is annoying. N’s trick is to fry them for much longer in a small amount of olive oil until the water evaporates (up to 10 mins). My far more laborious and less brave way is to put the raw ribbons in a colander with loads of sea salt, shake it all up and let it all sit for half an hour. Water will drain, as well as get sucked up by the NaCl. Counterintuitively, the courgette then needs rinsing (to rid it of the salt). After that, it should be put on kitchen paper before it’s fried.

My favourite recipe site (Inspiralized.com) is being given a lick of paint and is down but the Wayback Machine has the goods. Here’s an easy recipe for onion rings:

http://tinyurl.com/ly6oluf

The main recipe menu is here:

http://tinyurl.com/inspiralized-old

]]>