Mandoline

propinquitas

I bottled it and used a knife - just couldn't be fagged with setting it up and getting shredded. Foxgloves I would highly recommend a Mandoline - I have a very good one for sale - hardly used - £70 to you ;-)

propinquitas

nearlyrich wrote: »

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;)

After seeing your post Nearlyrich (too late for the Boulangere spuds sadly) I will def try angain and used a lighter touch. I do tend to go at it hammer and tongs. I don't think having small hands helps as the gripper thingy is quite chunky so I find it hard work to hold it and move the wretched thing when it's loaded. I'll give it a few more practice runs.

Stephen_Leak

The most over-rated piece of kitchen equipment, IMHO. Even in professional hands (or what's left of them!) they are little short of lethal. Wash off the blood stains and flog it to some poor unsuspecting foodie on eBay, and then get yourself a nice sharp 7" paring knife.

timmmers

I love mine. I have an old one and one with blades that change to grate and so on...it's just relaxing and smooth strokes. Pushing down will make it harder.

Make sure it's on a steady non-slip surface, and if you don't have a spiky device to help hold stuff...wear and oven glove, you won't cut yourself them and you'll do better when confident.

They aren't really much use to anyone who doesn't do a lot of slicing really I think. If you make a lot of picked cabbage or love crisps...stuff like that, they are god.

Soft cheese isn't something they are good for really...a little oil on the surface helps if you must do that though. Olive ..not WD40

t

jexygirl

rest it on a teatowel so it doesnt slip around (as you should do with a chopping board too!)
watch your fingers, and if nesscessary use a teatowel over teh food when you slice to save fingers!
and when you, like me, get bored of trying to set up the dam deck chair style gadget and realise that you could have sliced the thing you wanted 10 times over by the time its set up - and all you wanted was to julienne a carrot and courgette... you go to nisbets.co.uk and buy a julienne peeler for 4.29 (looks like a potato peeler but has julienne thingys!) which does the job in 10 seconds and doesnt wind you up, you relegate the mandoline and its life threatening / maiming potential to the shelf or ebay it to some other poor soul, and relish in the knowledge that you know better, have only to wash a potato peeler sized object, and even better, have all your fingers in tact to do so!
Jex

BritRael

propinquitas wrote: »

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

lol - I've just put an offer in on a mandolin on ebay.

I was looking at your description and thought "...hmmm....a mandolin made of stainless steel??... never even heard of that!!" and actually, I've never ever heard of a mandoline either

ChapelGirl

BritRael wrote: »

lol - I've just put an offer in on a mandolin on ebay.

I was looking at your description and thought "...hmmm....a mandolin made of stainless steel??... never even heard of that!!" and actually, I've never ever heard of a mandoline either

Here's one! http://larkinthemorning.com/images/185/man128.jpg

ubamother

I wouldn't be without mine - basic mandoline, can adjust blade to different thicknesses, and put a serrated sort of blade underneath to julienne/grate. My left hand is no good at holding onions etc down while my right does the knifework so my mandoline is a real blessing

MRSTITTLEMOUSE

I've an old one I bought from Lakeland years ago,very sharp and very dangerous though.
I've used it a lot but I found it hard to master.
What you need is a bit of patience and a big packet of plasters:rotfl:
Don't press too hard or go too quickly.
Good luck.

mioliere

I have one - not an expensive one - but I'm too scared to use it! I also have a lovely set of proper chef's knives and I'm too scared to use those, too. I just know I'll cut my fingers off. I will stick to my trusty old Kitchen Chef knives (that I don't allow anyone else to use!).