Microtome – the laboratory-grade equivalent, for much finer slicing thicknesses.Microplane – used for the grating of various food items.Meat slicer – a tool used to slice meats and other deli products. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators.Kezuriki – Japanese version, used to shave katsuobushi, dried blocks of skipjack tuna.Grater – produces smaller pieces rather than thin sheets.Food processor – chops food using motorisation in multiple ways.In these models a quarter turn to the food between passes produces dice and waffle cuts.Ī mandoline can cause serious injury if not used correctly. On some models vertical blades cut to produce julienne, or a wavy blade is used that produces crinkle cuts. Operation Ī mandoline is used by running a piece of food (with some protection for fingers) along an adjustable inclined plane into one or more blades. Slices can be very thin, and be made very quickly, with significantly less skill and effort than would be required if cutting with a knife or other blade. potato chips), as well as for presentation. With a mandoline, slices are uniform in thickness, which is important with foods that are deep-fried or baked (e.g. It also makes slices, waffle cuts and crinkle cuts, and dices firm vegetables and fruits. The mandoline juliennes in several widths and thicknesses. Other blades perpendicular to the main blade are often mounted so that the slice is cut into strips. A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall. 25 inches (6.4 mm) julienne cutĪ mandoline consists of two parallel working surfaces, one of which can be adjusted in height. The main problem? It lacks a serviceable hand guard, so you should invest in a cut-resistant glove if you buy it.Close up of the cutting apparatus, set up for a.
It’s fairly stable while its rubber bumper isn’t quite as good at securing it on the counter as the rubber kickstands that other models had, its sharp blade ensured that we didn’t have to use much force to slice, so the mandoline itself rarely budged. (There are no fixed thickness settings, but most testers saw this as a positive trait, since it allowed them to customize their slice size so exactly.) Simple and fairly compact, it’s easy to set up, clean, and store it’s also about half the price of our other winner. Better still, it slices in an incredibly wide range of thicknesses a dial allows you to adjust the platform to the precise thickness that you want.
It’s also capable of slicing evenly and consistently three julienne blades provide versatility. The Super Benriner Mandoline Slicer was our top performer it had the sharpest blade we tested, slicing through even the toughest foods as if they were butter. In the end, we had a few favorites, each with different advantages. We wanted to know which mandolines were best, so we bought eight models, priced from about $24 to about $200, and put them to the test, using them to slice tomatoes, potatoes, fennel, beets, and eggplant and (where applicable) to julienne celeriac, carrots, and daikon. But all too often, these tools disappoint us they cut poorly, skid around, or are just plain dangerous to use. Used properly-and safely-the mandoline can be a magical device, turning out produce that looks like it’s been cut by a chef from a three-star restaurant, and in record time.
Some models have attachments that allow you to julienne foods or make waffle cuts as well. You hold food in one hand and slide it down the mandoline’s platform and across a blade or blades, thereby slicing it by adjusting the height of the platform, you can control how thickly the mandoline cuts. At its best, a mandoline allows you to slice fruit and vegetables much more precisely, consistently, and quickly than you could with a chef’s knife.
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