The best way to dry out zoodles that won't use a whole roll of paper towels?
I've been making zoodles a lot recently, experimenting with different flavors and ways of making it. But I'm still on the fence on the best way to remove the water from the zoodles so they don't water down the final dish. Possibly the best, but most wasteful method I've seen is to zoodle-fy them, salt them, place them on a baking sheet with a fat stack of paper towels underneath, put another fat stack of paper towels on top, then place another baking sheet on top with weight added to squeeze the water out, and to change the paper towels if needed. I must admit this produces some pretty dry zoodles, but I hate using that much paper towel for just one side dish. It's so wasteful. I'm now doing the method of cooking them in a very hot pan for 2-3 minutes, salting them, then putting them in a strainer for an hour or two so excess water can drip out. This has worked okay, but I wanted any suggestions on maybe a better option you all have tried that I have yet to? Thanks in advance!
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