"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Reply
 
Thread Tools Display Modes
 
Old 11-12-2012, 12:47 PM   #1
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 15,495
Send a message via Skype™ to taxlady
Mandolin

Do I want a mandolin and if so, what am I looking for? If I decide to get one, I want a good quality one, not something like this useless thing a friend gave me:



I almost never use my food processor. It's usually easier to chop or slice it by hand, and then it's much less clean up. E.g., I recently made a batch of rødkål (Danish red cabbage) and I couldn't be bothered to pull out a machine to shred the whole cabbage. It went quickly with a chef's knife.

But the thread about "instant onion soup" and all of those sliced onions has me thinking mandolin. I can slice quickly, but my thin slices aren't very uniform.

__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-12-2012, 01:00 PM   #2
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 10,013
I have two mandolins. One is a spirolli (Japanese mandolin--for making zucchini "spaghetti"). The other is a traditional mandolin. Mine won't let me use it without the guard. The other one isn't made the same way, so a guard isn't needed.

Very important--use the guard. Never use a mandolin without the guard. A friend keeps her mandolin in the basement--it "attacked" her (stitches, etc.) and she hasn't used it since. Mine both live in the basement as well. I use the traditional one for getting onions and cucumbers sliced super thin or if I have a lot to do. I use my julienne "peeler" to julienne. It lives upstairs in a drawer and less fuss than the mandolin.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 11-12-2012, 01:14 PM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,646
I was thinking mandolin when I saw the onion puck thread, too. Perfect excuse to get one... but what I really need is someone to peel the onions. I hate peeling onions.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-12-2012, 01:22 PM   #4
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,668
i got one & it's mainly decor, now. while it's very sturdy, i find it much simpler to slice foods thinly w/ a knife. haven't used my mandolin for quite awhile, now. have used plastic ones at school/work. they're great for quantity cooking. for here, i much prefer knives.
Attached Thumbnails
Click image for larger version

Name:	IMG_1509750.jpg
Views:	59
Size:	58.4 KB
ID:	16314  
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 11-12-2012, 01:38 PM   #5
Executive Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 4,473
I have a wonderfully made Mandolin that's all stainless steel. Like you Taxie, I had one like that and it was flimsy and useless. Steve bought my new one as a gift and he loves being my Sous Chef with it, so that's the real gift! Like most things, you get what you pay for, and for big jobs like a crock pot full of sliced onions or a ton of cole slaw it's priceless!

Always use the guard!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-12-2012, 01:40 PM   #6
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 15,495
Send a message via Skype™ to taxlady
Quote:
Originally Posted by pacanis View Post
I was thinking mandolin when I saw the onion puck thread, too. Perfect excuse to get one... but what I really need is someone to peel the onions. I hate peeling onions.
Peeling onions shouldn't be a nuisance. Here's what I do:
1) smack the onion with the flat of a chef's knife, all over. Some of the peel will fly off.
2) Cut off the top tip of the onion
3) slice onion in half from top to bottom
4) peel
5) smack it some more, if needed.

I also usually "shave" off the roots, so it is flush with the surface of the onion. Helps keep any dirt on the roots off the rest of the onion. Don't cut off too much at the root end or the onion won't hold together while you are cutting it.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-12-2012, 01:42 PM   #7
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,079
I bought this one Vidalia Slice Wizard: Amazon.com: Kitchen & Dining and it sits in the cupboard. I rarely use it. I just go for the knife first. I think at times I'd like a different one but can't justify the expense.
I also have one of these 3 Cone King Kutter Slicer w/ Suction Base, Each and use it all the time to grate cheese and veggies. It comes with a slicer and I'm more apt to use it than the other.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 11-12-2012, 01:48 PM   #8
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 3,391
I have an OXO that I like quite a bit. I only use mine probably 3 or 4 times a year, and while that sounds like the perfect description for a dust collector, I do find there are times when I can't do without it. For example, earlier this year I made Potatoes Dauphinoise for a dinner party. Without the mandoline, it would've taken hours to thin slice that many potatoes. I also use it for sauerkraut. Again, because it slices thinner and faster than I could by hand.

So not an everyday tool, but still a useful one to own.
__________________
Steve Kroll is offline   Reply With Quote
Old 11-12-2012, 01:54 PM   #9
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 2,661
We have a very nice ss one that has several attachments. Karen uses it. I always get bit. Seriously, we do use it often. We prefer it over the vegi slicing blade of the food processor. The waffle fry attachment is pretty cool too.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 11-12-2012, 01:57 PM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 15,495
Send a message via Skype™ to taxlady
Quote:
Originally Posted by jabbur View Post
I bought this one Vidalia Slice Wizard: Amazon.com: Kitchen & Dining and it sits in the cupboard. I rarely use it. I just go for the knife first. I think at times I'd like a different one but can't justify the expense.
What would you want to be different? Does it make nice, uniform, whole slices?

Quote:
I also have one of these 3 Cone King Kutter Slicer w/ Suction Base, Each and use it all the time to grate cheese and veggies. It comes with a slicer and I'm more apt to use it than the other.
I have a salad shooter-like attachment for my meat grinder. I use it if I have to grate a lot of cheese. Stirling uses it a lot.

But for slicing, I find a bunch of weirdly shaped slices, partial slices, and slices stuck between the cone and the casing. I also have to cut the food into pieces that will fit through the feed shoot. By the time I have cut the food to fit, pushed it all through, cleaned up the stuff that fell off/didn't hit the plate, and washed the parts, I often wished I had done it by hand.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]