Thinking of getting a mandolin and wondering if others find it worthwhile.
When do prefer a mandoline and when do you prefer a food processor?

On Mar 2, 10:34 pm, "anon" > wrote:
> Thinking of getting a mandolin and wondering if others find it worthwhile.
> When do prefer a mandoline and when do you prefer a food processor?

I prefer a mandoline when I slice thin longwise a long russet potato.
Or slicing thin anything that will not fit into the tube of my fp.

I could do without a mandoline, but not a fp.
Dee

"Dee Dee" > wrote in message
oups.com...
> On Mar 2, 10:34 pm, "anon" > wrote:
>> Thinking of getting a mandolin and wondering if others find it
>> worthwhile.
>> When do prefer a mandoline and when do you prefer a food processor?
>
> I prefer a mandoline when I slice thin longwise a long russet potato.
> Or slicing thin anything that will not fit into the tube of my fp.
>
> I could do without a mandoline, but not a fp.
> Dee
>

Both have their uses, but if I had to choose only one, it would be the fp.
Still, if you want to make waffle fries or true julienne, you can't do that
w/a fp. Plus, a mando takes up very little space. I saw that Costco is
selling a (made in PRC) steel mando for about $40. Don't know how the
quality compares to a Matfer.

Remsleep.

I have both.

I bought a cheap ($5.) mandolin to see if I would use/like it. And I
find I use/like it A LOT. The 2 pieces go right in the dishwasher. A
lot easier to clean than a fp. If one is slicing a couple of things,
it is more practical than hauling out the big fp.

A chef told me they chop things finely so as to expose more surfaces
for flavor to be extracted. (Make sense?)

Take the whole bunch of celery, lop off the top even, and run it on
the mandolin. Also works for onions, carrots, & bell pepper. All the
slices are the same thickness. Wow.

But no way does it replace the food processor.

I prefer the mandolin when I want to strum some chords.

In article . net>,
"Remsleep" > wrote:

>
> Both have their uses, but if I had to choose only one, it would be the fp.
> Still, if you want to make waffle fries or true julienne, you can't do that
> w/a fp. Plus, a mando takes up very little space. I saw that Costco is
> selling a (made in PRC) steel mando for about $40. Don't know how the
> quality compares to a Matfer.
>
> Remsleep.

I bought one and returned it. It is branded MIU. Feedback on Amazon
said it was incredibly dull and this was contradicted by some other
posters who said it was great. In any event mine was incredibly dull.
While I may be up to sharpening the straight edge, I did not want to
mess with sharpening all the other kinds of blades. It looked very well
designed and sturdy and I was disappointed that I had to return it. I
have a Benriner which is head and shoulders better than the MIU as far
as actual function goes even though it is looks cheap since it is made
of plastic.

Roland

Pursuant to this discussion, what about the Bron mandolines? Are they worth
what the hype says about them? Cost aside, of course.
I don't have the storage room in the kitchen for a food processor, so it's
knives, graters, and possibly a mandoline.
--
de N2MPU Jack
Modeling the NYC/NYNH&H in HO and CP Rail/D&H in N
Proud NRA Life Member

There are some reviews on epinions:

http://www.epinions.com

Search: mandoline

My theory was to get the cheap one, see if I'd use/like it enough to
warrant a later investment in a more expensive one. So far I haven't
worn out the cheap one. (A Farberware.)

Another place to check is e-Bay. They had a used Kron for sale; but
what I noticed immediately was how rusted it was!

Joan

Lead me not into temptation. I can find it all by myself.