New (cooking) toy

[Auspicious]

I recently got an inexpensive mandeline (sp?). It is a slicing tool. I hadn't used one before but the concept was intriguing. So far I have used it to finely dice onions, julienne carrots, and finely slice apples. What a great deal. It takes up the space of about two paperback books. I'm sold.

[AdriftAtSea]

I've used a mandoline for years... they're a good, compact, and low-power alternative to a food processor. They're a fixture in most Korean kitchens.

[sailor]

Hate this stupid thing 
Here's the story behind it - 1994, middle of Baltic sea, October, blows force 6 (around 25 knots).
I'm making a cucumber salad for dinner. Was told to use this new fancy tool to make my life easier.
Boat lurches, my finger gets sliced - does not look bad, but bleeds profoundly.
What do I get from other crew members? - "Hey you, stop bleeding into the salad!".
Since than I use it only on land and I'm still very careful about it.

[Manannan]

I agree with you sailor. Nothing better than the old faithful knife you've been using since ages. I am always very suspicious of all new kitchen/galley gadgets. Most of them were invented by guys who never cook on a daily basis. It is fine in theory, for the Sundays Chefs... but ask the every day of the week chefs and they will tell you : B...S... nothing is better than the good knife you are used to.
Ok, no need to be emotional on that subject, so I will stop here..that is just an input from ''le chef de tous les jours''... bon apétit.
 

[Auspicious]

I am always very suspicious of all new kitchen/galley gadgets. Most of them were invented by guys who never cook on a daily basis.

Okay. Your opinion and you are entitled to it.

Until the mandolin, the only cutting tools I used where knives (10" chef, 8" chef, 8" utility, 7" filet, 8" bread, and 4" paring knife I don't use often) and an Oxo peeler. I've even found room for a commercial tri-stone on my liveaboard boat.

For fine juliennes the mandolin rocks. If I'm just doing a pretty garnish I'll certainly do it by hand, but for a bunch of cutting (like for cole slaw) the mandolin is the tool of choice. It's nice for very small dice, such as red onion for omelets.

I haven't tried using it as a slicer for things like cucumber salad since it's so very fast to do with a good knife.

I've been in a couple of commercial kitchens that use mandolins. They all use holders for the food. There is no excuse for cutting yourself.

Now I'm hungry. Time to make dinner.


sail fast, dave

[CapnK]

They can be tricky and will bite you, but do work very well for slicing and dicing in a hurry, or in large quantity. Used to use one in the first restaurant job I ever had, for prepping salads and garnishes. If I could find a half-sized version, I might keep one onboard, but 'til then I'll use the old faithful; the multi-purpose, easy-to-clean Heinkel 9" general purpose knife.

[Shipscarver]

Gee - Sounds good.
I didn't know people want to such effort any more.
I feel like a piker for making my salad by cutting a quarter from a head of lettuce, tearing it up by hand, pouring balsamic over it, crunching a couple of little dried red peppers on top, and eating it with a red tomato on the side. 

[AdriftAtSea]

Look for Benriner.. the model I had a photo of above... they're pretty small.

They can be tricky and will bite you, but do work very well for slicing and dicing in a hurry, or in large quantity. Used to use one in the first restaurant job I ever had, for prepping salads and garnishes. If I could find a half-sized version, I might keep one onboard, but 'til then I'll use the old faithful; the multi-purpose, easy-to-clean Heinkel 9" general purpose knife.

[KenR]

Current issue of Cook's Illustrated (my favorite cooking how-to publication) has a mandoline slicer test with recommendations if anyone is interested.

Hint: None of the very expensive ones were recommended.

[AdriftAtSea]

Was the Benriner in the test?? it's not very expensive..

[KenR]

Cook's Illustrated (May & June 2008)

Highly Recommended:

1) OXO V-Blade Mandoline Slicer $49.99

2) Kyocera Adjustable Ceramic Mandoline Slicer $24.95

3) Joyce Chen Behriner Asian Mandoline Slicer $39.96

4) OXO Mandoline Slicer $69.99

[CapnK]

Thx, Ken, Grog.

Links to the above, in the same order they are listed above:

http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=14640630

http://www.chefsresource.com/kyocera-ceramic-adjustable-mandoline-slicer-red.html

http://www.giantsavings.com/jochasmaslbw.html

http://www.lnt.com/product/index.jsp?productId=1439053

I like Oxo stuff I have used - it seems to be well designed and comfortable/easy to use. That said, I really like the idea of the ceramic blade - no rusting, ever, with that.

[AdriftAtSea]

Only problem with ceramic blade is that they can't be sharpened by mere mortals.

[Auspicious]

Only problem with ceramic blade is that they can't be sharpened by mere mortals.

I carry a professional tri-stone (tool geek). I think I can sharpen about anything. <grin> I'll do yours to if ya'll want to sail on by.

[KenR]

Ceramic does seem to be the best choice on a boat. We have three different sizes of ceramic knives in the galley and they are very, very sharp. My wife absolutely loves them.

You do have to be careful as ceramics are subject to breaking. Also, I do not believe it is possible to sharpen them with any commonly available method. That said, our knives have shown no sign of getting dull after several years.