Cooking Resources

gadzooks · 10-29-2008, 10:12 PM

Quote:

Originally Posted by AuntieV

I have both the freemaster and a madoline. I prefer the freemaster for potatoes and the madoline for cabbage. If I have a lot to do I will use the slicer/grater on the Kitchen Aid Mixer.

When I have a lot to slice, I use the food processor...funny thing. I have two of 'em (it rained Cuisinarts here a while back). So I usually use the 14 cup, but if I have a lot to slice, think sauerkraut-25# cabbage, I use the 11 cup, because it has one of those chute attachments to replace the workbowl.

AuntieV · 10-30-2008, 06:09 AM

Quote:

Originally Posted by gadzooks

When I have a lot to slice, I use the food processor...funny thing. I have two of 'em (it rained Cuisinarts here a while back). So I usually use the 14 cup, but if I have a lot to slice, think sauerkraut-25# cabbage, I use the 11 cup, because it has one of those chute attachments to replace the workbowl.

When I moved in with my 84/94 year old parents for caregiving I discovered 2 mini choppers, 3 food processors, and 3 magic choppers. None of them ever used because Mom always used the Kitchen Aid attachments.

We also have a giant mandolin type slaw slicer for kraut. Boy is wicked! It is about 8 inches wide and 3 feet long.

GotGarlic · 11-01-2008, 02:00 PM

I have a cheap plastic V-slicer, but I don't like it because it feels flimsy, so it makes me uncomfortable to use it. I'm thinking about buying the OXO V-slicer - does it feel sturdy and not "give" when you use it? Even with something very firm, like raw potatoes and carrots?

TIA.

gadzooks · 11-15-2008, 06:28 PM

I may have changed my mind about the Bron mandolin...I looked at it in the sunlight, and the blades (all) were dull. So...I priced replacements...$128 or so, plus shipping. I only paid $5 for the mandolin, and another $5 for the safety holder (found a second holder for $1). So I took it apart, and broke out the superfine diamond card. It was like sharpening a chainsaw on the julienne blades. The main blade was easy, and the ripple cutter wasn't too bad. I haven't tried a ripe tomato through it yet, but I feel a salad coming on...

dave the baker · 11-15-2008, 07:30 PM

I've got a real old one, similar to Quicksilver's, but with adjustable thickness. I don't fear it, but I have great respect for the blade that has never needed sharpening! The watch word is: FOCUS. But the same has to be said for anything sharp or capable of harm. I learned the hard way years ago in my woodshop. Yes. I still have them all, plus a few scars to remind me..................

sattie · 11-15-2008, 08:31 PM

Quote:

Originally Posted by Uncle Bob

I have a mandolin.....I neither love it or fear it.....I like it and respect it.

I'm with UB on this one. I have some version of a mandolin..... it comes in handy, but not something I use very often.

Robo410 · 11-15-2008, 08:37 PM

love em. that said, once you slice your finger, you'll learn to use the food guide, and respect a very sharp blade. I have both a Boerner slicer and a microplane slicer ..both have V blades

jpmcgrew · 11-16-2008, 09:23 AM

I use one, you only have to cut yourself real good just once as I did to develop a healthy respect for these gadgets. What are these gloves people are talking about are they the same ones as the fish cleaning gloves?
When I cut myself I had just woke up from a nap and wasn't quite awake so yes you must pay attention.

LadyCook61 · 11-17-2008, 06:57 PM

Quote:

Originally Posted by jpmcgrew

I use one, you only have to cut yourself real good just once as I did to develop a healthy respect for these gadgets. What are these gloves people are talking about are they the same ones as the fish cleaning gloves?
When I cut myself I had just woke up from a nap and wasn't quite awake so yes you must pay attention.

This is what I use , but for using the mandoline.

RPCookin · 11-18-2008, 01:38 AM

Yes mandolins are hazardous. The trouble is that most people just try to get the last little shred and that's when it all goes wrong. The first time I used a mandolin was in the classic essentials cooking class I took a few years ago, and they taught safety before they let any of the students touch it. And then they got out the first aid kit in preparation for the inevitable. I think we were one of the less common groups, as none of us was wounded during that meal prep.

But then the much more common box grater/shredder is also very hazardous. I've seen some serious damage done to the fingers/knuckles with one of those too. I'm just as careful and respectful using my Microplane box shredder as I am using my mandolin.