Mandoline

propinquitas

I have invested £60 in a professional grade (stainless steel - I think)Mandolin and I just cannot get on with it at all. I can't seem to get the results I want and I find it so awkward to use - nothing like as smooth and easy as the professionals make it look. I fear I will have an expensive 'white elephant' sitting in the cupboard.

Anyone else had this experience? Is it me? I am so disappointed

Penelope_Penguin

Do you mean mandoline If it's [URL="httphttp://en.wikipedia.org/wiki/Mandolin://"]mandolin[/URL], you'll need a music teacher

penny. x

mollythewestie

I found my Mandolin in the cupboard when decluttering last weekend.

I couldn't get on with mine either and was so dissapointed (I had lusted after it for ages before buying one, although it is not a fancy one like yours!)

I did wonder if it gets easier to use once you get the hang of the "sweeping" action needed to slice things. I am going to get mine out and use it more, to see if it does get easier.

(EDIT) I thought it was spelt Mandolin too!! Oops!

propinquitas

Penelope_Penguin wrote: »

Do you mean mandoline If it's [URL="httphttp://en.wikipedia.org/wiki/Mandolin://"]mandolin[/URL], you'll need a music teacher

penny. x

Yes I do mean Mandoline Penny!:rotfl:For the record, I can't play a Mandolin either..

mummysaver

lol! I use mine a lot! My old one actually fell apart through overuse and I found a le creuset one - plastic not cast iron I hasten to add! It does need a light touch, too heavy handed and you might as well use a knife! I use it a lot for onions, peppers and potatoes, and for julienning carrots.

Perhaps a bit of experimentation after you've spent all that money? Might find that holding it differently or something helps? Failing that there's always ebay!

Seakay

The mistake that I used to make with mine was pressing too hard - rely on the sharpness of the sharpness of the blade (pressing will create friction, slow everything down and make it jam).
Mine I inherited from my mother - it has a metal blade on a wooden body and the only problem is stuff catching on the screw head where the blade is .
Practice and it will get easier.
Some tips on this site:
http://chowhound.chow.com/topics/488684

grunnie

I lost the tip of my finger with one of those so be careful. My own fault but loads of blood:mad: and ouch - sore for weeks after.

propinquitas

Right. With my new-found knowledge I am about to make a few dishes of Boulangere Potatoes (thanks Seakay). If there are alot of typos in my future posts you know some of my fingers are probably covered in plasters/missing.

foxgloves

Really good to have found this post, as I don't have one, but have been thinking of getting one. Shall have to do a bit more research now.

23rdspiral

i got a cheapie from lidl and loved it. then it got put in the oven (?!?) and the oven was turned on without checking, so then i had a lovely piece of moder art. it was all melted, looked like a dalhi painting! i miss it.

nearlyrich

propinquitas wrote: »

Right. With my new-found knowledge I am about to make a few dishes of Boulangere Potatoes (thanks Seakay). If there are alot of typos in my future posts you know some of my fingers are probably covered in plasters/missing.

This could have been me until yesterday, I got an OXO homewares Mandoline for my birthday from my children and I was really struggling with it. I realised I was pressing too hard and we had a lovely dinner including Boulangere Potatoes after I mastered it, good luck...watch your fingers;)