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Joyce Chen 51-0662 Saladacco Spiral Slicer, White Review
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Joyce Chen 51-0662 Saladacco Spiral Slicer, White Feature
Spiral food slicer; great for garnishes or Asian salads
Quickly creates spiral strands, ribbons, or slices
Joyce Chen 51-0662 Saladacco Spiral Slicer, White Overviews
Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards¿ so she developed her own. Today, Joyce Chen Products sources from all over the Pacific Rim to bring the best of Asia to you. Make professional garnishes in minutes with this Spiral Slicer which quickly creates spiral strands, ribbons, or slices. bamboo floor mats : Joyce Chen 51-0662 Saladacco Spiral Slicer, White>Compare Prices<
Joyce Chen 51-0662 Saladacco Spiral Slicer, White Reviews
I almost didn't buy this slicer because of all the negative reviews. But I got it, pulled it out of the box, READ THE SHORT & SIMPLE DIRECTIONS, and was making gorgeous zuccini pasta in five minutes. I think it's well made, sturdy, easy to use, and quick. I had two huge plates of zuccini pasta within fifteen minutes (includes time to make the sauce). It's my new favorite toy. I don't know what's up with all the other bad reviews. Worked fine, immediately, for me.
I really love this tool because I'm a raw vegan and I can make cool pasta noodles made out of zucchini. I can also make "chips" from other hard vegetables. It works nicely, but you definitely need to learn how to use it, otherwise it will feel like a cheap toy that never did what you wanted it to. I was frustrated when I first tried to use it, but now that I know how it's a dream to make noodles!
I had to give this product two stars for the concept and at least one star because it does exactly what the manufacturer says it does, but nothing more plus not everything you make using this product turns out completely awful. Versatile this tool is not! To start your vegetables must be 1-inch in diameter and 3-1/2 inches in length. After you've finished cutting you are left with at least 1-inch of unuseable vegetable, unless you're willing to do the rest of your creative cutting by hand, not only does this limit you but it also creates a great deal of waste. You have only 2 blade choices which are housed in a poorly constructed plastic contraption that easily separates if pressed on in the wrong spot.You have your choice of either Spaghetti type strands or spiral slices but don't expect anything pretty with your spaghetti strands because your only option is a very fine tooth edged blade which creates very fine strands of mush depending on what you're cutting. However, this product does have one redeeming trait and that's with the use of the flat edged blade it does create fairly nice looking spiral slices. If you're expecting true versatility than you will have to cough up the dough for "The Benriner Cooks Helper", "Benriner Cook Help" or the "Benriner Asian Sprial Slicer" (they're all the same) which gives you (3) Tooth edged blades (fine, medium and Coarse) as well as (1) flat edged blade, the size of your vegetables do still matter for cutting but you don't throw away nearly as much. Shop around for the best price!
I bought the spiralizer after reading the bad reviews. It works well enough for me! I made lots of zucchini noodles with it just fine. The noodles were not perfect, but my kids and I didn't mind. You only have to do things "perfectly" if you want perfect results.If the vegetables are a little curved, if the ends are not cut perfectly straight, or the zucchini is not perfectlly centered in the spiralizer, then the "pasta" comes out in various lengths from one inch to twelve inches plus.Yes, you do have to cut the vegetables to about 3.5 inches or less. Not that hard.Yes, you do have a 3/16" piece left at the end of every piece -- but it is not wasted if it becomes a nice snack for the cook.Locking the spiralizer in place is as simple as setting it down and rotating until locked.You do need to put light pressure on the handle when you are spinning to make the pasta, but is is not tiring.The lever did flip up once when I had my 3-year-old making pasta for me, so I put it back down and we enjoyed some flat spirals with our "pasta."
I guess if all you ever want to spiralize is zucchini your OK, partly. I was very excited to get this to unyuckify my raw food dinners. First night I cut up my zucchini, used it without trouble and had a great set of noodles. Then I put the second piece in. A piece without skin on the top and all this thing did was make circles in the top of the zucchini, didn't spin it at all. A bit disappointing but still had a plate of noodles from half a zucchini. Next night I got a little crazy, tried a piece of butternut squash. This thing totally failed AND the plastic grippers that are supposed to hold the veggie BROKE OFF so now the whole top is useless and I have to spin my zucchini by hand until I replace it with a unit that works. Place your expectation for a good product elsewhere.
I don't really understand these negative reviews. I have owned this slicer for more than a year and have never had a problem slicing with it. It's a wonderful gadget for making zucchini "spaghetti" or ribbons, something that my grandchildren wolf down whenever I make it. Mine gets a lot of use in the summer when we have abundant zucchini from our garden, but I also use it all year round. I love this so much I'm giving five of them away for Christmas presents to people who are making an effort to eat in a more healthy way.
For this gizmo to make thin long strands of zucchini, the following conditions have to all be in place, and even then it doesn't always work. The zucchini:* has to be straight or have very little curve.* needs to be cut into pieces 3 1/2 inches long or shorter.* ends need to be cut perfectly straight.* has to be perfectly centered in the spiralizer.The spiralizer:* needs to be locked into place, which is often a bit of a struggle.You:* have to be exerting pressure as you spin the handle clockwise* have to make sure the lever stays to the left and doesn't slide to the right as sometimes happens.Even when all these conditions are in place, I can't always get it to work properly. Also, it's a huge struggle to get the top separated from the base when I'm doing using the spiralizer. My pieces usually come out looking like spirals that have been scored, but not cut, by the blades with occasional strands of zucchini pasta mixed in. Maybe the zucchini has to have a water content in a certain range, and Jupiter has to align with Mars?Just as I wouldn't recommend a car that didn't start 90% of the time, I can't recommend the Joyce Chen spiralizer. The spirooli, another kitchen device which makes vegetable pasta is much more reliable and easier to use, although you need to be more careful with it because the blades are on the outside.I've added back in one star because if you use the setting to the right for the long flat spirals, the device will work. Although you'll still likely have the struggle to lock the top in place and unlock it after use. Also, I've used friends' spiralizers that have worked fine for angel hair vegetable pasta, so I know there are some out there that work. But based on my experience with my own spiralizer, it's an overpriced piece of plastic junk.
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