Yea for sure. It’s worth having just for cole slaw alone. I use it to shave brussel sprouts all the time. Last night, inspired by your Okonomiyaki recipe, I used it to slice up cabbage.
Growing up, mandolines were bulky steel finger traps. But there are plenty widely available now that are inexpensive, easy to use, and, for us apt dwellers, easy to store.
This one is my favorite so far. The blades aren’t replaceable, which is a drawback compared to the Benriner, but I like the stand and the fact that it gives measurements for different thicknesses.
Oooh, great round up! I’m excited to try the cabbage recipes.
I made Susan Spungen’s Zucchini Baba Ganoush this weekend to take to a friend’s house, and we devoured it so quickly. Even their 8 year old son couldn’t get enough! I’m excited to save this for winter. I think it will be a great way to transform grocery store zucchini when the farm fresh stuff is no longer available.
I also made a half batch of Deb Pearlman’s Almond Pesto Green Beans and have been happily snacking on them throughout the week. They are good cold and straight from the fridge, and they also reheat well in the microwave https://smittenkitchen.com/2015/07/green-beans-with-almond-pesto/
For random leftovers (an eggplant that was too small for any recipe on its own, some zucchini on the brink, bell peppers and onions that I always have on hand) I used this roasted veggie vinaigrette and have been eating it on toast with cheese for breakfast. This is also tasty hot or cold. http://ezrapoundcake.com/archives/12193
I have an OXO Good Grips mandoline and love it! It's one of the most used tools in our kitchen. The finger guard is indispensable...I can't imagine using a mandoline without one. 😳
I have a fear of mandolines because I am prone to slicing off bits of myself. I don't get farm shares, but because there is an organic farm school where I live, there is a wealth of small, organic farms with produce available almost year round, besides at the farm school. I can't get enough carrots. I love them roasted or chopped and sautéed into just about every sauce or soup I make. Give me all the carrots! And I just remembered I have some snap peas in the fridge right now which will be part of dinner tonight.
I have a box grater (possibly OXO) which has a short (2”-ish) mandoline blade on one side. I use it all the time for smaller veggies and can easily make slaws with multiple textured veg cuttings.
I bought a Borner mandoline about 1999/2000 and use it once a year, usually to slice English cucumbers for Finnish Cucumber Salad. I guess I’m afraid of how sharp it is - I cut myself in an early mandolin-using experience when chatting while using it and required stitches on my finger. Since then, I have always used the guard that comes with it and concentrate only on that. I really should use it more. Would be handier and faster than using my knife for certain veggies and easier than setting up my lovely food processor and washing/drying the parts afterward, which I don’t use that often either. I bought both of these kitchen tools to be the kitchen helpers as advertised but still take out my knives to use. So my mandoline is out now and I’m going to use it!
Ooh, I love the links to the recipes for all the summer produce.
I have one of those cheap-arse mandolins, two settings of thickness via plastic inserts that snug under the blade. I have longed for one of the more expensive all-metal sexy models, but knowing me, I’d have already cut my fingertips off. Anyway, cheap works well enough. Just make sure to use the holder to avoid cuts.
Absolutely essential. As someone who ferments a lot of vegetables, a mandolin is not only fast but offers so many more options for texture and therefor flavor. I have the De Buyer with a guard -- a bit of a Cadillac but given it is such an indispensable tool, I like the versatility (lots of control of slice width) and safety.
Yes, essential. I have a Börner as well as gloves ;)
Yea for sure. It’s worth having just for cole slaw alone. I use it to shave brussel sprouts all the time. Last night, inspired by your Okonomiyaki recipe, I used it to slice up cabbage.
Growing up, mandolines were bulky steel finger traps. But there are plenty widely available now that are inexpensive, easy to use, and, for us apt dwellers, easy to store.
This one is my favorite so far. The blades aren’t replaceable, which is a drawback compared to the Benriner, but I like the stand and the fact that it gives measurements for different thicknesses.
https://www.crateandbarrel.com/oxo-v-blade-mandoline-slicer/s533671
Love my Benriner.
If you haven't already, you have to try this cabbage recipe. We make it all the time and in my household it's known as "sexy cabbage": https://food52.com/recipes/20448-madhur-jaffrey-s-stir-fried-cabbage-with-fennel-seeds
Definitely don’t own a mandoline if you’re at all clumsy and you like having fingers.
Oooh, great round up! I’m excited to try the cabbage recipes.
I made Susan Spungen’s Zucchini Baba Ganoush this weekend to take to a friend’s house, and we devoured it so quickly. Even their 8 year old son couldn’t get enough! I’m excited to save this for winter. I think it will be a great way to transform grocery store zucchini when the farm fresh stuff is no longer available.
I also made a half batch of Deb Pearlman’s Almond Pesto Green Beans and have been happily snacking on them throughout the week. They are good cold and straight from the fridge, and they also reheat well in the microwave https://smittenkitchen.com/2015/07/green-beans-with-almond-pesto/
For random leftovers (an eggplant that was too small for any recipe on its own, some zucchini on the brink, bell peppers and onions that I always have on hand) I used this roasted veggie vinaigrette and have been eating it on toast with cheese for breakfast. This is also tasty hot or cold. http://ezrapoundcake.com/archives/12193
Oxo makes a versatile and long wearing unit.
I have an OXO Good Grips mandoline and love it! It's one of the most used tools in our kitchen. The finger guard is indispensable...I can't imagine using a mandoline without one. 😳
I have a fear of mandolines because I am prone to slicing off bits of myself. I don't get farm shares, but because there is an organic farm school where I live, there is a wealth of small, organic farms with produce available almost year round, besides at the farm school. I can't get enough carrots. I love them roasted or chopped and sautéed into just about every sauce or soup I make. Give me all the carrots! And I just remembered I have some snap peas in the fridge right now which will be part of dinner tonight.
I have a cuisinart box shredder with a slicer on the side. So easy to use and clean. It makes very thin slices of any hard veggie.
Love a mandoline for slicing all kinds of veggies and even apples. Now, I have an OXO and it is easy to use.
Oh yeah. Love my Benriner as well.
I have a box grater (possibly OXO) which has a short (2”-ish) mandoline blade on one side. I use it all the time for smaller veggies and can easily make slaws with multiple textured veg cuttings.
I bought a Borner mandoline about 1999/2000 and use it once a year, usually to slice English cucumbers for Finnish Cucumber Salad. I guess I’m afraid of how sharp it is - I cut myself in an early mandolin-using experience when chatting while using it and required stitches on my finger. Since then, I have always used the guard that comes with it and concentrate only on that. I really should use it more. Would be handier and faster than using my knife for certain veggies and easier than setting up my lovely food processor and washing/drying the parts afterward, which I don’t use that often either. I bought both of these kitchen tools to be the kitchen helpers as advertised but still take out my knives to use. So my mandoline is out now and I’m going to use it!
Ooh, I love the links to the recipes for all the summer produce.
I have one of those cheap-arse mandolins, two settings of thickness via plastic inserts that snug under the blade. I have longed for one of the more expensive all-metal sexy models, but knowing me, I’d have already cut my fingertips off. Anyway, cheap works well enough. Just make sure to use the holder to avoid cuts.
Absolutely essential. As someone who ferments a lot of vegetables, a mandolin is not only fast but offers so many more options for texture and therefor flavor. I have the De Buyer with a guard -- a bit of a Cadillac but given it is such an indispensable tool, I like the versatility (lots of control of slice width) and safety.
I only just resurrected my mandoline from thevstore cupboard - a pleasure to use.