How does it help getting the moisture out with the salt? Do they fry up better? I wonder if you make fresh Zoodles do you do the same thing? I am planting 4 zucchini platns this year so I'll have a ton of zucchini to spiralize and freeze. Just wondering how good it tastes and how well it holds together after freezing. Would be nice to have this with spaghetti sauce all winter from zucchini and basal I gree in the summer. I grow like 8 square feet of basil and food process it with olive oil and put in ice cube trays for freezing. Fresh basil taste all winter.
The issue is that there is a LOT of water in fresh zucchini. And this makes it hard to keep them around after they have been turned into zoodles. For example, my experience is that if I make a bag of zoodles, then they have a fridge-life of just a few days. If I keep them around for even a week they end way up too soggy/slimes to use. The point of the salt is that helps to get the moisture initially out of the zoodles. That is, it’d be almost impossible to squeeze out enough water without the salt. (Hope this answers your question.) or
Great video. Thank you! Question: You mentioned you prefer to use them in soups But would they work well as a pasta dish and just add our favorite pasta sauce to it? If so, can i use from frozen (and not have to thaw them out)? Should I heat them up in a frying pan, or boil them in water like I would usually do with noodles?
I freeze a lot but could never get the hang of those zucchini noodles, more people should see this, Great Thanks!
If you just let it sit in a colander with a heavy plate on top,
wouldn’t it drain all the moisture?
Thanks for posting. I love zoodles, but never have zucchini around cause they dry up in the fridge so fast.
How does it help getting the moisture out with the salt? Do they fry up better? I wonder if you make fresh Zoodles do you do the same thing? I am planting 4 zucchini platns this year so I'll have a ton of zucchini to spiralize and freeze. Just wondering how good it tastes and how well it holds together after freezing. Would be nice to have this with spaghetti sauce all winter from zucchini and basal I gree in the summer. I grow like 8 square feet of basil and food process it with olive oil and put in ice cube trays for freezing. Fresh basil taste all winter.
The issue is that there is a LOT of water in fresh zucchini. And this makes it hard to keep them around after they have been turned into zoodles.
For example, my experience is that if I make a bag of zoodles, then they have a fridge-life of just a few days. If I keep them around for even a week they end way up too soggy/slimes to use.
The point of the salt is that helps to get the moisture initially out of the zoodles. That is, it’d be almost impossible to squeeze out enough water without the salt.
(Hope this answers your question.) or
wow! That was great! THANK YOU! :)
Great video. Thank you!
Question: You mentioned you prefer to use them in soups But would they work well as a pasta dish and just add our favorite pasta sauce to it?
If so, can i use from frozen (and not have to thaw them out)?
Should I heat them up in a frying pan, or boil them in water like I would usually do with noodles?
Use as pasta and cook in a frying pan with olive oil and use whatever sauces you like.
I had no idea!! Thank you!!!
Nice!! Thanks!! Good to know!