A device also known as a spiralizer or spiral steel plate was invented in Japan in the mid-2000s. But if it hadn't fallen into the hands of New Jersey food blogger Ali (Alexandra) Maffucci, who started Spiralizer's life, dust would have piled up on the shelves of useless designer stores. Ali Maffucci had a problem. Her large Italian-American family ate her pasta in pots, so her overweight threatened hereditary diabetes. And then the spiral grater turned out to be great. Using only vegetables, she can make a whole stack of noodles, spaghetti, linguini or capellini in minutes. Most importantly, it does not contain wheat, gluten or excess carbohydrates.
This idea has hit the palate of vegans, anyone wanting to lose weight, especially raw foodies. After all, the texture and taste of a product depends on how you cut it. An example of a textbook is pumpkin, where Ali Maffucci started experimenting with vegetables. Few people can nibble up a whole zucchini, but it's in the form of a thin noodle that easily sinks into the stomach without discomfort. Unless you need a basic dressing like lemon juice, extra virgin olive oil or balsamic. Also, these massive pseudo-noodles noticeably reduce the calorie content of the dish you eat. For example, a bowl of zucchini spaghetti (jules) has 25 calories.
In five years, Ali Maffucci has created a powerful blog
inspired by mothers interested in the proper nutrition of her children, has
published five cookbooks with a total circulation of over five million copies,
and the I got a patent for her version. Sharp Pencil Sharpener: Place one side
of the vegetable on a disk with spikes and the other side against a funnel with
a blade, twist the handle and rotate the vegetable about its axis while the
blade removes neat, thin debris. Then the large manufacturers of kitchen
appliances started themselves. Today, spiralizers are included in the option
set of many food processors.
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