tag:blogger.com,1999:blog-5541500.post2846076362935984083..comments2024-03-29T11:29:58.276+09:00Comments on BigHominid's Hairy Chasms: zoodles in actionKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5541500.post-67793190265074781682021-10-27T16:12:30.417+09:002021-10-27T16:12:30.417+09:00Ah, yes. How galling.
The spiralizer instructions...Ah, yes. How galling.<br /><br />The spiralizer instructions do recommend patting the zoodles dry before cooking. I did that, and I guess it helped a little, but the zoodles still retain a lot of moisture, so the pan-frying process ends up also steaming the zoodles a bit. But as I said, not enough to eliminate the crunch as long as you keep the cook time down to two minutes.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-68836862497223937492021-10-27T16:04:15.945+09:002021-10-27T16:04:15.945+09:00Fat can also be a problem if you've had your g...Fat can also be a problem if you've had your gall bladder yanked out through a hole cut in your abdomen. :(<br /><br />I wonder if pressing the zoodles before pan-frying them to get a little more water out might help.Charleshttp://www.liminality.orgnoreply@blogger.com