All right, this is John Kohler with discountjuicers.com.
Today we're going to do a special demonstration of the Spirooli Spiral Slicer.
So many of you may have seen this other style, and I already have a YouTube demo on this
exact unit.
This is called the Spiral Slicer or Saladacco.
It's a unit that I did a demo on before.
And the main thing with this guy is that it has basically 1.5mm slice.
So basically it makes really thin angel-hair style pasta noodles out of, you know, 100%
vegetables.
So I say pasta noodles because raw food is... people that don't cook their food actually
use this and it makes long, or more appropriately, long julienne strips that can be 5-6 feet
or longer even.
So that's this one.
It does 1.5mm.
If you want a little bit more flexibility, that's where the Spirooli comes in.
The Spirooli has built-in blades, so it juices really nice.
And it has, as you can see, there is 3 blades.
There's 1, 2, and 3 blades, and this blade is actually a 3mm blade so that will make
a 3mm wide strip or julienne strip or pasta, however you want to call it.
And, you know, definitely up to 6 feet or longer.
This will make the 5mm strip.
So I like to call this one the spaghetti... the standard spaghetti style size.
And this is Linguini style, so a lot, you know, wider and flatter kind-of noodle versus
this one.
They have here the Curly Q-maker.
It also makes chips as well, and you'll get to see that in just 1 minute.
So these blades easily stow away in the machine when you're not using it - it's really nice
and handy.
Some of the many other features this machine has are it has basically a suction cup feed.
So if you put it down it will basically suction on and as you can see, I'm literally picking
up this graded block with the suction on the Spirooli.
So it's really powerful.
And to undo it has these little tabs that you can actually pull and it makes it really
easy.
Just pull the tabs up and it will come undone.
So that's really nice, and this works on basically a horizontal slicer.
So you put the produce here.
As you rotate it you push in and it basically cuts.
So let's go ahead now and get into using the Spirooli and making some noodles and showing
you how that works.
All right, so produce selection is very important when you're going to use the Spirooli.
It's very important, even before you're going to use it you want to be in the grocery store,
or if you're in your garden or at a farm ridge market, produce selection is paramount to
get good success with the Spirooli.
So first thing you want to look for is you want to look for something that's nice and
fat.
So you see the diameter on this, it's nice and fat.
It's not really thin and skinny.
So things that are nice and fat work the best.
You also want things that are nice and firm.
So this is nice and firm and fresh.
Things that are like spongy and bendy, they don't really work well.
So don't buy them.
These are things that don't work well.
This is a yellow squash.
You know, many times you'll see these like curved.
So you don't want squashes that are like curved.
You know, you want them nice and straight and uniform.
The carrots here, these are actually excellent carrots to use.
They are nice and fat carrots.
A lot of carrots are, you know, long and thin pencil like carrots.
Those won't really work.
These are the kind of carrots that is going to work best in this machine here.
Here's a grey squash, a greyzinni.
This is going to work really well too - nice and fat once again.
And you have your standard zucchini squash.
So basically to go over that, you don't want anything curved.
You want it nice and flat.
You want it wide as diameter as possible.
You don't want it old and soft.
You want it nice and firm.
Now squashes that are too big, they get the seeds...
once they get to big and too mature the seeds start to get big and then that really will
mess up this machine.
So you want to try to get a younger squash that's, you know, nice and big.
And so those are some of the tips to pick produce when using a Spirooli.
All right.
One of the things I like to process that's really popular that a lot of people like to
process in the Spirooli is the standard green zucchini.
Now what I like to do first in all instances is actually peel the zucchini first, because
when you peel it first, then you put it through the machine, it literally looks just like
pasta.
I mean, if you don't peel it you'll see like little green kind-of like edges on the pasta.
But it if you peel it, it will be totally white.
So it's really nice, so you can use a vegetable peeler or you could check out one of the videos.
It's actually called the "zucchini or cucumber peeler."
You literally put this through the peeler.
In one fowl swoop it will peel all sides of the zucchini and it will be ready to use in
the Spirooli.
So today we're going to do the 3mm slices in the Spirooli of the green zucchini.
And once again we need to cut off both ends and make them straight.
So I'm going to go ahead and do that.
And now check out making 3mm pasta in the Spirooli.
All right, so the Spirooli is really easy to use.
Let's go head first and use a standard green zucchini.
And as you can see, the blades just come in and out by sliding in and they lock into place.
So this here is the 3mm blade size.
So basically what happens is the produces goes through here and get sliced, then it
gets sliced again.
So this makes the long julienne strips or pasta-like strips.
So we're going to go ahead and snap that in.
Then it's really easy.
What you're going to want to do is center the center of the zucchini into the center
of the circular cutting or guiding blade and you're just going to gently push that in to
center it up.
You're going to hold that parallel, so you can see this is parallel with the machine.
You don't want it angled down or up or either direction, as centered as you can.
Then you're going to hold it in place, and while you holding it in place you're just
going to literally push this in.
And these teeth will stick into the produce.
So you want to get a nice firm grip on there.
Then basically I like to use 2 hands.
You're going to hold the machine with one hand...
Oh actually the next thing is you're going to take this and you're going to, you know,
push that.
Actually I think they want you to push with this, but I like to actually hold this and
then I'll turn.
So as you're turning you're kind-of putting pressure in this direction to have the machine
cut and turn at the same time.
And as you can see, as I'm turning, we're making pasta - zucchini pasta or long julienne
3mm cuts, and I like to call this, you know, spaghetti-like pasta, and as you can see it
goes really fast, really simple, and really easy with the Spirooli.
You know this is great for people into raw foods.
You could make, you know, marinara sauce or a white sauce.
A marinara sauce would be, you know, sundried tomatoes, fresh tomatoes, maybe some little
bit of basil, some pizza seasoning - is what I like to use - and some bell pepper.
And just blend it up in the blender.
And then you'll have your nice pasta here.
And I mean, look how long these strips are.
It's crazy!
They're so long.
I mean these could be as tall as... as long as, you know, 6 feet, 7 feet, or longer.
So once again when you're done, this machine is really easy to clean.
You're going to take out the core.
It doesn't make a core that is the guide.
You'll take that out, and you'll be able to clean out the machine.
So now if you want to do an onion in the Spirooli, basically you want to prepare the onion.
So you're going to want to peel off all the loose paper on it, and you're going to cut
off both ends.
So let's go ahead and cut off both ends.
And we're going to go ahead and just peel off all the paper on it, all the dried paper.
We want to get down to the part that's the good onion.
And this will make some amazing onion rings.
Now we're going to use our onion that I already prepared and I cut the ends off of with the
standard blade.
And this will make great onion rings.
So if you're into raw foods you can actually just process the onion in here and you're
going to take the onion and then put it in the dehydrator and dehydrate it.
So all you do is you put the onion and center the onion up once again, push the tines into
the machine, and then you're just going to spin it, just like everything else.
And because the way the onion is already segmented, you'll actually get long strands out of the
onion without actually even putting in the other blade.
I mean this is simply the slicing blade.
So this is amazing, it makes an amazing garnish.
I mean look at this, this is a red onion.
This looks so amazing, and look how long.
I mean this is so cool.
So I can literally take this and dehydrate it and the onion rings.
You can maybe put some seasoning on it and it's going to taste really good.
So it's all possible with the Spirooli spiral cutter.
So next we're going to process this yellow squash in the Spirooli.
So now we're going to use the yellow squash to make 5mm thick pasta out of this yellow
zucchini or yellow squash.
And we're going to once again put that on, line it up, push this close and then literally
turn this machine.
And you can see out of the other end...
As easy as this, you know, it takes literally 30 seconds to process one whole squash.
Just simply turning, and as I'm turning, giving constant pressure pushing that way.
If you just turn it like this nothing will happen.
You'll say, "John, this thing is defective."
And I'll say, "No, you're not using it right."
So you got to push, and while you're pushing, turn.
And then you're done, and look at this.
You have nice long pasta-like noodles made out of 100% yellow squash - so delicious.
So this is John Kohler with discountjuicers.com.
We hoped you learned a little bit about the Spirooli today.
Be sure to visit discountjuicers.com/youtube for special promtional offers for our youtube
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