Without going into seriously technical stuff and not actually being there I'll put it into layman's terms for you. I definitely at some point saw them flipping some of the switches on the main control board to divert some of the energy into the micro converter banks. Being a large commercial kitchen they may also have used crystals infused with blue spirits to minimize the output. I might be wrong but some of it can basically be attributed to clever editing of the video and some pre rehearsed sleight of hand before the actual recording.
What a great recipe, especially for this time of year! I have been trying to reduce the carbs in my life and have recently gotten a manual spiralizer so have been looking for recipes which use it. I am amazed at how many "voodles" a single zucchini makes but feel so much better eating them all the time instead of regular noodles (which I still have from time to time). Thank you for your videos! I enjoy watching and making your dishes!
You can and you will. Unless of course you have someone to hold a potato peeler. I'm assuming that you don't have three arms or feet with opposable thumbs/toes. If so you can turn the vegetable to make similar spirals. This will naturally not produce the same level of precise spiralization as the essential and recommended proffessional tool used in this video does but it should not affect the flavour too much.
Outstanding recipe Shira. I'm absolutely making this on the first cold night , if I can wait that long. More paleo friendly recipes, please! I do agree with Jones below on your choice of spirilizer though. There are so many smaller choices out there, even some palm-sized ones that do exactly the same as this one.
I like and appreciate your videos/recipes. That said, why make this in that undersized pot?? To get a richer flavor, I'd first cut up and saute the chicken in the bottom of the pot, add the veggie trio and saute, THEN add the broth/water and zucchini/herb(s). (It's not like the chicken and veggies are inherently adding that much flavor to the broth/water to justify poaching them in it...) Parsley and garlic (sauteed with the veggies) would be nice additions.
I don't make veggie noodles often, and I don't use hard veggies like sweet potato, so I have a hand held one that functions much like a pencil sharpener. I turn the zucchini or carrot or yellow squash in it, and it cuts those spiral noodles. A little more of a wrist workout, but I paid $8 for it and a Y shaped peeler on Amazon. It's worth it if you make smaller batches (1-3 small to medium zucchini) and don't make it more than maybe once it twice a week.
This looks so good! Love the zucchini noodle idea. I bought one of those Spirooli's last year and while spiralizing my first vegetable, the handle broke off in my hand! Plastic piece of junk. :( Are the hand held spiralizers any better/more durable?
All "kitchen gadgets" are a hoax. Not proud to say that I've tried a few over the years. What you want is a whisk, some kind of spatula, a knife that feels comfortable, a cutting board, a potato peeler, a large spoon and a grater and of course some pans and a 2 gallon sous vide tank - just kidding. Your potato peeler will make super thin slices of carrots, cucumbers and everything else. Nothing has to EVER be sliced into spirals :)
I have all of what you mention and I also know better but I saw this thing on sale marked way down from it's original price. It was one of those "what the hell" moments. :/ Ugh! Never again! I have a peeler that cuts strips if I need something julienned. Not as long or curly as the spiralizer does but gets it done. I wouldn't have purchased it either but it came with the regular veggie peeler I purchased. At least it's all stainless steel construction, even the handle so it's durable if nothing else.
Don't feel too bad about your purchase. The useless "what the hell" moments usually makes for some really fun recieving and unboxing experiences. At least it's stainless, right? ha ha. Half the fun of having money to burn is spending them on unnecessary stuff like solar powered flash lights and inflatable Irish pubs.
I don't make veggie noodles often, and I don't use hard veggies like sweet potato, so I have a hand held one that functions much like a pencil sharpener. I turn the zucchini or carrot or yellow squash in it, and it cuts those spiral noodles. A little more of a wrist workout, but I paid $8 for it and a Y shaped peeler on Amazon. It's worth it if you make smaller batches (1-3 small to medium zucchini) and don't make it more than maybe once it twice a week.
Chicken Noodle Soup is not only fun to say, it is delicious to eat. It is a great alternative if you are looking for a grain free chicken soup recipe or a way to get more vegetables in your diet. Easy to make, we'll prepare by making a very favorable broth. I have 4 cup of low sodium chicken stock, you can also use homemade here, 4 cups of water and to that add two boneless chicken breast. In they go. Bring the switcher to a boil, I'm going to work on the aromatics, which is going to make this very flavorful, this is the classic trinity of celery, carrots, and onions otherwise as mirepoix. So I have two stocks of celery, thinly sliced. Two medium carrots, just thinly slice these. You can do this on the bias, to make, a sorta a nicer presentation. Looking for about quarter inch slices. The nice thing about this soup is super simple, is that everything that goes into flavoring is what is used for the final version, so this whole soup is made, I say in, under 30 minutes. So two carrots, done. Last, but not least, one small onion. Got a small or medium here, cut into a medium sized dice. Don't want to have the pieces too large because this soup cooks very quickly. Want to make sure the onion is fully cooked, nice and tender. And then crosswise into the dice... So chicken soup is one of my absolute favorites, it's just really super restorative and this one is particularly great if you are making in the summer months when you have bumper crop of zucchini's, I find I can never make it through the mountain of zucchini I tend to a, acquire at the end of the summer. So this uses one pound of zucchini and it really add a nice new flavor and texture to what is pretty classic chicken noodle soup. So, again, one onion, two carrots, two stock of celery. So, add the aromatics to the pot. Season with a little bit of salt, we'll season again at the end, so... Going to adjust there, alright let's give it a stir, make sure everything is nice and combined, and when this comes up to a boil, we'll reduce it to a simmer, cover it, and let it cook for about 10 minutes. 2:28 (I'm not doing the other half because she's been pretty clear speaking so far, good luck to anyone who wants to take the other half challenge.)
Dear Shira. With all respect for the videos you have shown us in the past - and with sugar on top too. With the awesome Thomas Joseph always showing essential kitchen tools, kitchen tips and how to get rid of utterly silly gadgets.. This channel being all about a no nonsense approach to cooking. That spiralizer..?? There is just no polite way to go around this since you so blatantly belittled us all. So here we go - you earned it: I think the model used in this video is too small.
