Handheld Spiralizer Vegetable Slicer, Adoric 4 in 1 Heavy Duty Veggie Spiral Cutter – Zoodle Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals

Surpassed my expectations! This is a cute great item that works! And it’s petite, which is perfect for my small space. I’ve had fun making long noodles w/ beets (see photo of beet-spaghetti :), cucumbers & zucchini so far. Looking forward to sweet potato & butternut squash. The only thing I’ve had challenge w/ so far is carrot~ I think I’ll need a very WIDE carrot, to successfully spiralize longer noodles (w/ average carrot, once I press it onto “corer/stand”, outer part of carrot splits a bit simply due to carrot-narrowness~ what comes out the blade are individual thin crescent-moon curves, rather than long noodles. still very cute & tasty). As one reviewer wrote, this spiralizer-size/model is good, when cooking for 1-2 (would be a bit more elbow-grease/wrist-action than ideal for larger crowds~ you’ll prob want to invest in bigger one w/ crank handle for mechanical advantage, for that). Love it! Really fantastic. Updating review: Some new helpful tips, observations, & more photos~ now that I’ve had many opportunities to use this great item: ~Actual use of instrument~ I’ve found placing the veggie on blade/top-surface & pressing down firmly, then turning the *actual spiralizer base” as it’s pressed against counter-top or plate (not turning the veggie), works best/smoothly, & less tiring on the wrists (when I tried turning the veggie on the blade, while pressing down, was more awkward / bumpy.) ~Root veggies work very easily! Beets, carrots & sweet potatoes all spiralize superbly as “spaghetti” (see photos). ~Carrot note: At first I had difficulty with them splitting, but now have discovered 2 solutions: (a)wider carrots do indeed work more succesfully. (b) However, not necessary since~ surprisingly~ simply allowing the carrot to be a little less crisp/ slightly-“deydrated” (I leave carrot in fridge, w/o plastic bag keeping moisture in) makes it “rubbery” enough to spiralize w/o splitting! It works great. ~Summer squash is lovely too (ie- zucchini). ~Cooking times~ All noodles cook way faster than the same veggies normally do, when chopped or cubed (of course). So~ keep it fast, once noodles hit the boiling water. Re. zucchini/summer-squash esp~ you hardly need to cook these noodles at all (just super-quick “flash” in boiling water)~ this keeps the noodles perky; otherwise they can get way mushy (happened to me the first couple tries, when I left in boiling water too long). ~Cucumbers~ I find these are most attractive either as “ribbons” (see 2nd photo) or as “fettucine” (see 3rd picture). Tho’ they can be spiralized as the thinner “spaghetti” too, I found their soft seeds/center pulped up amidst the “spaghetti” noodles & looked a li’l messy (looks more “crisp” as ribbon or fettucine). Yum. Enjoy. ~The only food I did not have great success with was butternut squash. I thought it would be perfect (soft yet firm) but once noodles are cooked, they really crumble. I tried “spaghetti” first which crumbled even before cooked; then tried “fettucine” which held well raw, but broke up on plate, once cooked (see 3rd photo, butternut squash ‘broken” fettucini underneath perky carrot “spaghetti”). I guess it’s texture is just a bit too crumbly non-cohesive for hanging out as long noodles.