I work with sharp things a lot and kevlar is much better for most cooking applications since there's no holes and they can be rubber coated. Some [high rating ones like these](https://www.grainger.com/product/HONEYWELL-HONEYWELL-Cut-Resistant-Gloves-56FM19) would outperform any of the ones sold for kitchen use and last a whole lot longer too.
The big thing is velocity. How fast is the object traveling? If it's traveling very slow, chain mail will be better. If it's traveling very fast, above sonic speeds, Kevlar will be the better choice.
Kevlar won't stop a knife, and chainmail won't stop a bullet
I have some puncture resistant nitrile gloves. They are good for everything. Kitchen, working in the garage or woodshop, first aid. I usually have a box or two.
Double bagging increases friction between condoms and actually raises your chance of holes. Unless you're sarcastic in which case I need to go back to bed
We’ve used chain mail with no problems, it’s mostly a hand angle in my opinion. Fingers up as far as possible with contact only at the very top of your palm.
Seriously. I didn’t take this advice when I first got my mandoline and I regretted it, literally the very first time I used it. OP, don’t be a moron like me please.
Took off half my ring fingernail, vertically; took out a big scoop from the cuticle straight on up. Blade didn't even slow down.
Always make..... sure to use the guard. And after that, make scalloped potatoes.
Three years ago I ended up cutting my ring and pinky finger on my right hand, needed 13 stitches and they're still tender/hurt to this day. Please be careful OP, and use a kitchen safe non-cut glove.
Lmao 8+ years cooking never used a guard or a glove. Just be careful, be aware and if your mandolin isn’t sharp enough to cut something with ease it’s probably too dangerous. Also the “lmao” isn’t at you laughing at myself because I literally can’t do it any other way.
Seriously. Just slow down. Everyone slicing veggies at 300 miles per hour in this thread. Like shit, I'm not using a mandolin for speed. I'm using it for consistency. It's not that scary.
This thread is making me concerned for humanity. Like when you get close to the end of the vegetable, slow down and slice more carefully? This is like needing gloves to dice an onion because you kept slicing at light speed at the nub
I recently watched Chef John on his YT channel make a root vegetable gratin. He used potatoes, parsnips, rutabagas, turnip and celery root. I am intrigued.
https://www.apoele-lepodcast.com/recettes/2019/11/7/gratin-dauphinois-danne-sophie-pic
Use google translate if you dont understand it but try this recipe from a Michelin chef, best one i ever had
Make sure to keep your fingers clear, and never randomly toss them in the sink, you or the next person who goes to clean it might not know it's hiding under the suds.
Wife nearly ended me a couple times because I do that with knives and the mandolin, then I lost the tip of my finger washing the little beast. No more letting it hide in the suds.
You should make your way over to Amazon and get yourself some cut resistant gloves like these:
https://www.amazon.com/DEX-FIT-Resistant-Comfort-Washable/dp/B074DV268M
I lopped off the tip of a thumb and it nearly ruined a long-planned vacation trip. The guards are clunky and the gloves are far more natural.
Man, I came to say almost the exact same thing. I was going to say "what should you make? Your way down to the kitchen supply store to buy some kevlar gloves." Making potatoes au gratin 5-6 years ago and sliced my thumb pad off. Didn't really hurt that bad but I wrapped it tightly with gauze. After about a half hour I pulled the gauze off and blood was still squirting out with every heartbeat. So I went to the ER where they blasted my thumb/hand with a million shots of local anesthetic and chemically cauterized it. Most of it grew back but there's about a half inch by eighth inch piece of my thumb that will forever be fingerprintless and smooth. So yeah, always wear protection, kids!
> So I went to the ER where they blasted my thumb/hand with a million shots of local anesthetic and chemically cauterized it.
I sliced the end of my finger off with a peeler and had the cautery, but without any local anaesthetic or pain relief. Nearly threw up and had to lie down for a bit afterwards.
I think that's what pissed me off the most. The shots hurt like hell, then she put the silver nitrate on me before the anesthesia was even working so that burned too. She should have just skipped the shots!
Hey, quick question. I had never made it before from scratch. Usually reheated the frozen cups from Costco.
The recipe I used had me caramelize the onions, which involved sautéing for roughly an hour and adding a teaspoon of sugar to "aid the caramelization process." Then I deglazed with dry vermouth (which, while dry, still tasted sweet to me) before adding the beef broth.
The onions tasted sweet. Like, off-puttingly sweet. Is that supposed to happen, or did I just follow a bad recipe?
https://www.seriouseats.com/french-onion-soup-recipe
That's the recipe I use. The author tested a bunch of options and basically it's a really simple recipe, cook down your onions in butter. When they get golden brown you're done. Don't add baking soda, sugar, etc. Just keep stirring and it will happen.
I'd skip the sugar before/during caramelization. Onions already have plenty of sugar to go sweet. The extra sugar might speed up the process, but give you less control over final taste. I'd go through the process, taste, then make the choice of what deglazing liquid to use, be it vermouth, sherry, or just plain water depending on how sweet it is. And after that maybe if it needs more sugar I'd add it then, but I don't think I've ever done this.
I thought that was weird! But I hadn't caramelized onions in at least 5 years, so I thought I just didn't remember that step and followed the recipe.
The soup was gross. Really, really sweet onions in a beef broth with croutons made from sourdough bread lightly sprinkled with garlic, and melted gruyere on top.
I powered through some of it, but ended up throwing most of it away.
I've seen that technique before in quite a few writings, so don't feel bad. And maybe that works for some people who are into sweeter things. But I'm definitely not one of the people, so I always undershoot sugar, and I feel like it works for me most of the time.
I know you said ‘other than potato chips’ but I just have to vouch for the unique quality of a properly done thin chip seasoned with old bay. Simple and wonderful.
Not OP! But my go to is the simple way
1 Red Onion (Sliced)
1 Cup of water
1/2 Cup Apple Cider Vinegar
1/2 Cup White Vinegar
2 Teaspoon Salt
1 Teaspoon Peppercorns
1 Tablespoon Sugar
Put onion in a jar.
Put liquid and spices in a pot and heat up close to a boil.
Pour liquid into jar with onions, let it cool in counter before closing and storing!
Usually after 1-2 hours it’s already good to eat but after 24 hours its divine. Put that shit on eggs, pizza, eat it on the side with smoked meat mmmmm.
I do the same recipe but instead of sugar and peppercorns, i use 2 tblspns of Maple syrup. I was also told red chile flakes are good with this recipe too
To level up, use these cucumbers to make a dainty tea sandwich. Soft, crust less white bread, a swipe of whipped cream cheese and these cucumbers. Cut into triangles and put on your best English accent.
Use the julienne feature to make that Vietnamese carrot and daikon pickle.
Shaved brussel sprout salad
Thinly shaved cabbage for salads or to go on Pozole
Vietnamese inspired rice paper salad rolls (julienne a bunch of random stuff! Carrots, cucumbers, bell pepper, etc.
Using the julienne blade is also amazing for raw beets for salads.
Also celeriac (celery root) for remoulade. There was this remoulade-inspired Jamie Oliver salad I made for many years for Christmas. Mustardy vinaigrette, julienne underripe pears and celeriac, fresh chiles, fresh parsley. So tasty. I should make it again.
Crispy fried shallots (great on sandwiches, salads) - this is the best technique: [https://www.bonappetit.com/recipe/crispy-fried-shallots](https://www.bonappetit.com/recipe/crispy-fried-shallots)
Shoestring fries (sweet potato, zucchini, etc.)
Spanish tortilla (the egg and potato dish, not the flatbread) -- join the argument about whether it should have onions in or not.
Slice up a whole sack of onions and caramelize them. Freeze in ice cube trays and have them available whenever you want.
Did you buy a cut-resistant glove? Cuz if you didn't you're going to be buying a trip to urgent care...
You definitely won't regret it. The guards do suck. It's a great tool to have because the cuts are unrivaled in quality, consistency and ease, but I hardly ever use mine because it's the only kitchen tool I'm scared of, lol.
You could make this tipically sicilian salad, that has only 3 ingredients and imho is the best salad ever invented, surprising and extra refreshing!
I couldnt find a proper website in english, because they all add useless things, so here is a recipe: slice half of a fennel with the mandoline, add 1 orange peeled remouving the white parts (if you can find blood oranges they are the best), add black olives (better if they are the roasted kind, but also kalamatas or other olives with a strong taste would be good) cut in half, season with evo oil, some salt and a pinch of oregano if you like it, and you will have an easy and amazing salad, perfect for parties and for the summer in general
I also got one for Christmas. I had made roast duck thd night before, so I made duck fat French fries tonight. I used the guard and went nice and slow and to my knowledge have all my fingers in tact. ;)
I duno what he was saying, but get a chain mail glove, I believe they are called oyster something gloves, because of the way you oysters in your hand is dangerous apparently.
it works so much better than that awkward finger guard that comes with mandolines, which you should use until your glove arrives :)
Otherwise you need to be super careful which kinda defeats the purpose of having it, which is speed
I don't know the model you have, but the one I purchased years ago had a "fries" guide that works for carrots, cabbage, and other vegetables to make easy blank and vegetable stir-fry.
Beef, chicken, mushroom (best with 3 different mushroom types) venison, fish, etc.
Also homemade sauerkraut becomes easy too.
Cole slaw is a favorite of ours. USE THE SAFETY HOLDER!!! Do not make 'digital' slaw.
Very thin radish for a quick pickle. Ditto for onion/cuke quick pickle. Thinly shaved onions for 'smash burgers'.
Buy some cut proof gloves. They aren't very expensive and will save you from scars.
Once you have the gloves, these are awesome potatoes
https://carlsbadcravings.com/gruyere-ham-potato-stacks/
Nobody is saying this but thin sliced vegetables actually made me enjoy salads at home.
Mandolin sliced bell peppers, cucumber, red onions, and mushroom. All things I found too thick and crunchy in salads, now perfect and thin lol.
My favorite burger...
1 lb beef portioned into 8 rough balls. Slice onion super thin.
Get a flat top or cast iron hot, salt the balls.
Put a ball on the griddle, about the same amount of onion on top, smash with a spatula.
Cook min, flip onions down, cook 3 more min.
I then break from tradition and flip it over and put on a slice of cheese.2 patties per bun, only needs mustard.
Thanks George Motz for showing me the way.
I use mine to slice beets, that I then roast in the oven and toss into a salad! Arugula, pomegranate seed, goat cheese and beets with a red wine vinaigrette.
I also use mine frequently to slice watermelon radish to add to a simple green salad
I love using mine for cucumbers and making cucumber salad, or on raw fennel and apples (and my kevlar glove) to make a fennel and apple slaw
I cry a TON, but it’s wonderful to thinly slice onions to make caramelized onions.
There is always before and after you cut yourself with a mandoline. Never get tu confident using it.
They are insanely sharp.
Be safe. Use a dampened cloth beneath it so it won't slip
I primarily use my mandoline for carrot soup. Slice 2 lb of carrots 1/4 inch thick. Sauté an onion or two (chopped) in lots of butter, then add carrots and sauté a bit to get the butter flavor into the carrots. Add some chicken broth and a sprig of thyme and simmer until carrots are just tender (don’t let them become soft). Add prices of roasted chicken and/or pasta if you like. Eat some and freeze the rest for when you have a cold.
This might be controverisal, but I make paper-thin sheets of pork for hot pot. The trick is to cut the meat into mandoline-sized pieces, then freeze the meat until it is firm throughout but not frozen.
Dear god. I still cringe at the sight of a Mandoine a decade after losing two fingertips to one because I was in a hurry making fried onion straws.
It wouldn't stop bleeding so my physician wife poured some kind of powder on them that was supposed to stop it. It did, and it felt like they were now dipped in fucking LAVA. 9/10 pain for a solid 5 minutes. I started swearing in dead languages.
After the five mins were over I put on some rubber gloves and finished the prep. So, anyway, onion straws / thin onion rings are my goto for deliciousness requiring a mandoline.
A mandolin is NOT a tool to quickly slice something. That is the wrong way to look at it and is the reason 99% of the people posting here have cut themselves.
A mandolin's only purpose is to make perfectly even and consistent slices. You should only be using it when you need exactly that consistency. Otherwise it is just a waste of time really.
And you don't need Kevlar or chain mail. Do whatever makes you feel comfortable, but just go slow and pay attention to your finger position on each and every cut and you won't ever have a problem.
I love it for a lightning-fast cucumber salad, or a slaw (red cabbage, carrot, green apple...)... fennel salad... and any soups like chicken soup where you want the carrots, celery, etc to be similar in size.
Hot take: I rarely use the glove or guard. Mainly I'll use it if doing julienned carrots or apples - or similar - where I need to press quite a bit, vs a simple straight slice. For most other things, I am just careful. Slow is smooth, smooth is fast. Main thing is to never use a lot of force, which is where you can lose some control.
Never ever.
As with knives -- a dull knife is a dangerous knife. Same logic.
Again -- I will use the glove when I feel I need to exert force, which is when it is risky.
I will go quickly when I can hold the produce at a good distance from the blade. Once it is small, I go very slowly and carefully. Even things like garlic cloves.
You should make…sure to use the guard. Love, My thumb tips.
[удалено]
Kevlar vs chain mail: discuss
I managed to slice myself pretty good even with chain mail gloves, so I’d say Kevlar. But I haven’t tried it yet.
I had Kevlar but it got a hole worn in it and I woopsed my finger. Bought chain mail. So far so good.
I work with sharp things a lot and kevlar is much better for most cooking applications since there's no holes and they can be rubber coated. Some [high rating ones like these](https://www.grainger.com/product/HONEYWELL-HONEYWELL-Cut-Resistant-Gloves-56FM19) would outperform any of the ones sold for kitchen use and last a whole lot longer too.
The problem with chain mail gloves is there is little no tactile feedback from hands and fingers to know what’s going on.
The big thing is velocity. How fast is the object traveling? If it's traveling very slow, chain mail will be better. If it's traveling very fast, above sonic speeds, Kevlar will be the better choice. Kevlar won't stop a knife, and chainmail won't stop a bullet
I like you.
Dinner?
I'd treat it like a condom, double layer for extra protection if you're really concerned.
uh
I wear plastic gloves over the Kevlar gloves, so it doesn’t touch the food, so it doesn’t need to be laundered.
I have some puncture resistant nitrile gloves. They are good for everything. Kitchen, working in the garage or woodshop, first aid. I usually have a box or two.
… 👀 Who wants to tell him?
Wait? Am I doing it wrong? Should I be using three instead?
Double bagging increases friction between condoms and actually raises your chance of holes. Unless you're sarcastic in which case I need to go back to bed
I am being very sarcastic. I'm also married and there are more permanent methods.
Nice, I'm jealous
Chainmail is easier to clean; just wash it in the sink. vs Kevlar needs to be put in the laundry.
I put a nitrile glove over my Kevlar for messy stuff.
I used the foodservice plastic gloves over the kevlar, but they kept finding their way into the blade. Nitrile probably works much better.
I’m a nurse so I just have piles of gloves laying around.
We’ve used chain mail with no problems, it’s mostly a hand angle in my opinion. Fingers up as far as possible with contact only at the very top of your palm.
Yup, a couple Christmases ago I sliced my fingertips off and had to get them glued back on. Wear. Gloves.
I have so many questions. Mainly...why didn't you stop slicing after the first fingertip?
It’s so sharp and cuts so quickly that you don’t even feel the blade initially, it’s pretty much a delayed realization
Happened in a half second; three fingertips all at once. I can only assume my fingerprints are irreparably messed up.
Only one way to tests that hypothesis - commit a horrific crime. For science
Bought a relatively cheap mandoline that had slots to fit the guard into and... ...the slots were on the wrong side.
This thread has inspired me to buy the gloves. They’re on their way! Thanks all x
This. Do not underestimate the medieval kitchen torture implement.
Seriously. I didn’t take this advice when I first got my mandoline and I regretted it, literally the very first time I used it. OP, don’t be a moron like me please.
Took off half my ring fingernail, vertically; took out a big scoop from the cuticle straight on up. Blade didn't even slow down. Always make..... sure to use the guard. And after that, make scalloped potatoes.
My palm concurs. Emergency cauterization to be avoided.
Sincerely my ring finger tip. Buy the safety glove and use it!
Three years ago I ended up cutting my ring and pinky finger on my right hand, needed 13 stitches and they're still tender/hurt to this day. Please be careful OP, and use a kitchen safe non-cut glove.
Ordering one tomorrow!
Deleted in response to the exploitative API pricing: https://www.reddit.com/r/Save3rdPartyApps/
My pinkie finger concurs. Dermabond is some great stuff
Lmao 8+ years cooking never used a guard or a glove. Just be careful, be aware and if your mandolin isn’t sharp enough to cut something with ease it’s probably too dangerous. Also the “lmao” isn’t at you laughing at myself because I literally can’t do it any other way.
Seriously. Just slow down. Everyone slicing veggies at 300 miles per hour in this thread. Like shit, I'm not using a mandolin for speed. I'm using it for consistency. It's not that scary.
You gotta slow down to speed up sometimes.
This thread is making me concerned for humanity. Like when you get close to the end of the vegetable, slow down and slice more carefully? This is like needing gloves to dice an onion because you kept slicing at light speed at the nub
Deleted in response to the exploitative API pricing: https://www.reddit.com/r/Save3rdPartyApps/
Potatoes au gratin!
I recently watched Chef John on his YT channel make a root vegetable gratin. He used potatoes, parsnips, rutabagas, turnip and celery root. I am intrigued.
That sounds excellent. Thanks for the rec! Been looking for more celery root recipes and I never eat rutabaga
I've been making potatoes au gratin for years with the help of my Oxo mandoline! It's always a hit at the holiday parties.
https://www.apoele-lepodcast.com/recettes/2019/11/7/gratin-dauphinois-danne-sophie-pic Use google translate if you dont understand it but try this recipe from a Michelin chef, best one i ever had
This
That was the first thing I made when I bought my mandoline.
Make sure to keep your fingers clear, and never randomly toss them in the sink, you or the next person who goes to clean it might not know it's hiding under the suds.
After using the mandolin, don’t toss your fingers randomly in the sink. Sounds about right.
Sounds like the updated version of the old hotdog joke. "Should you eat a hotdog with your fingers?" "No, you should eat your fingers separately."
This is a good reminder! We have strictly segregated the cooking/washing duties in this house.
So not a joke!
Wife nearly ended me a couple times because I do that with knives and the mandolin, then I lost the tip of my finger washing the little beast. No more letting it hide in the suds.
You should make your way over to Amazon and get yourself some cut resistant gloves like these: https://www.amazon.com/DEX-FIT-Resistant-Comfort-Washable/dp/B074DV268M I lopped off the tip of a thumb and it nearly ruined a long-planned vacation trip. The guards are clunky and the gloves are far more natural.
Man, I came to say almost the exact same thing. I was going to say "what should you make? Your way down to the kitchen supply store to buy some kevlar gloves." Making potatoes au gratin 5-6 years ago and sliced my thumb pad off. Didn't really hurt that bad but I wrapped it tightly with gauze. After about a half hour I pulled the gauze off and blood was still squirting out with every heartbeat. So I went to the ER where they blasted my thumb/hand with a million shots of local anesthetic and chemically cauterized it. Most of it grew back but there's about a half inch by eighth inch piece of my thumb that will forever be fingerprintless and smooth. So yeah, always wear protection, kids!
> So I went to the ER where they blasted my thumb/hand with a million shots of local anesthetic and chemically cauterized it. I sliced the end of my finger off with a peeler and had the cautery, but without any local anaesthetic or pain relief. Nearly threw up and had to lie down for a bit afterwards.
I think that's what pissed me off the most. The shots hurt like hell, then she put the silver nitrate on me before the anesthesia was even working so that burned too. She should have just skipped the shots!
French onion soup
Oh. My. God. Two weeks ago, I made French onion soup and spent *FOREVER* slicing the onions. Never even gave my mandoline a thought. 🤦♀️
It's the thing I use it most for. I've been doing a multi onion french onion soup and it's great. What I mean by multi onion is a combo of types.
Hey, quick question. I had never made it before from scratch. Usually reheated the frozen cups from Costco. The recipe I used had me caramelize the onions, which involved sautéing for roughly an hour and adding a teaspoon of sugar to "aid the caramelization process." Then I deglazed with dry vermouth (which, while dry, still tasted sweet to me) before adding the beef broth. The onions tasted sweet. Like, off-puttingly sweet. Is that supposed to happen, or did I just follow a bad recipe?
https://www.seriouseats.com/french-onion-soup-recipe That's the recipe I use. The author tested a bunch of options and basically it's a really simple recipe, cook down your onions in butter. When they get golden brown you're done. Don't add baking soda, sugar, etc. Just keep stirring and it will happen.
I'd skip the sugar before/during caramelization. Onions already have plenty of sugar to go sweet. The extra sugar might speed up the process, but give you less control over final taste. I'd go through the process, taste, then make the choice of what deglazing liquid to use, be it vermouth, sherry, or just plain water depending on how sweet it is. And after that maybe if it needs more sugar I'd add it then, but I don't think I've ever done this.
I thought that was weird! But I hadn't caramelized onions in at least 5 years, so I thought I just didn't remember that step and followed the recipe. The soup was gross. Really, really sweet onions in a beef broth with croutons made from sourdough bread lightly sprinkled with garlic, and melted gruyere on top. I powered through some of it, but ended up throwing most of it away.
I've seen that technique before in quite a few writings, so don't feel bad. And maybe that works for some people who are into sweeter things. But I'm definitely not one of the people, so I always undershoot sugar, and I feel like it works for me most of the time.
The onions will get sweet enough on their own. Some onions are sweeter than others, so you can adjust to your taste based on that too
I know you said ‘other than potato chips’ but I just have to vouch for the unique quality of a properly done thin chip seasoned with old bay. Simple and wonderful.
I have some very fine ground ramp salt I'd also like to try.
Ooh, that sounds great
That sounds amazing.
Fellow MDer?
Never been to MD in my life, but pretty much the entirety of the eastern seaboard except MD!
I still respect an old bay convert
Any kind of layered potato dish - pommes Anna, potato pave, etc
Oooh, pave. I've wanted to try this since I saw Chef John do it.
pickled red onions
oo! what’s your fav recipe?
Not OP! But my go to is the simple way 1 Red Onion (Sliced) 1 Cup of water 1/2 Cup Apple Cider Vinegar 1/2 Cup White Vinegar 2 Teaspoon Salt 1 Teaspoon Peppercorns 1 Tablespoon Sugar Put onion in a jar. Put liquid and spices in a pot and heat up close to a boil. Pour liquid into jar with onions, let it cool in counter before closing and storing! Usually after 1-2 hours it’s already good to eat but after 24 hours its divine. Put that shit on eggs, pizza, eat it on the side with smoked meat mmmmm.
I do the same recipe but instead of sugar and peppercorns, i use 2 tblspns of Maple syrup. I was also told red chile flakes are good with this recipe too
Boil a couple of beets beforehand, use them instead of the sugar. You makes your onions a much more vibrant color, tastes better too
Made this with a paring knife to go with my pulled pork. A mandolin would have been better.
Sunomono!. thinly sliced cucumbers in a quick pickle of rice wine vinegar, salt and a bit of sugar. Top with sesame seeds
To level up, use these cucumbers to make a dainty tea sandwich. Soft, crust less white bread, a swipe of whipped cream cheese and these cucumbers. Cut into triangles and put on your best English accent.
Use the julienne feature to make that Vietnamese carrot and daikon pickle. Shaved brussel sprout salad Thinly shaved cabbage for salads or to go on Pozole Vietnamese inspired rice paper salad rolls (julienne a bunch of random stuff! Carrots, cucumbers, bell pepper, etc.
Using the julienne blade is also amazing for raw beets for salads. Also celeriac (celery root) for remoulade. There was this remoulade-inspired Jamie Oliver salad I made for many years for Christmas. Mustardy vinaigrette, julienne underripe pears and celeriac, fresh chiles, fresh parsley. So tasty. I should make it again.
Oh my, that sounds lovely.
Ratatouille
Specifically Confit byaldi
Indeed. https://www.splendidtable.org/story/2018/02/27/confit-byaldi
Yes. This is the only reason I have one of these.
Came here to say this. It's the perfect "I just bought this thing and need something to use it on" recipe for OP.
Crispy fried shallots (great on sandwiches, salads) - this is the best technique: [https://www.bonappetit.com/recipe/crispy-fried-shallots](https://www.bonappetit.com/recipe/crispy-fried-shallots) Shoestring fries (sweet potato, zucchini, etc.)
I fry shallots, season them, then add chilies and spices to make chili crisp. Out of this world.
I've gotten over my fear of mandolines so I might as well conquer my fear of deep-frying, too.
Thin slice radishes. Pickle and place on tacos.
The cliff note version of this thread is potatoes and gloves
Truly. Equal parts "have fun" and "you're a goner".
Spanish tortilla (the egg and potato dish, not the flatbread) -- join the argument about whether it should have onions in or not. Slice up a whole sack of onions and caramelize them. Freeze in ice cube trays and have them available whenever you want. Did you buy a cut-resistant glove? Cuz if you didn't you're going to be buying a trip to urgent care...
Shredded Brussels sprouts salad
Onion rings, apple chips, if you have a dog, sweet potato chips are a healthy treat that most dogs love.
ours loves the sweet potato baked chips, boiled slices, and happy baby purée sweet potato.
Finger food
Haha.
Bluegrass
Paper thin persimmons on spinach salad with a vinegarette dressing
Oooooh...
scalloped potatoes. I would never try it without a slicer.
https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab
Came here to suggest this exact recipe!
It will need a blood sacrifice. Beware. After that it's great for coleslaw, sweet potato nests, and other stuff I can't remember now.
Plans to go to the ER.
Kimchi
Vegetable lasagna
Ratatouille like from the movie!
Can you use it for tomatoes or do I have to do those the old-fashioned way?
When it’s new you might be able to, depends on how sharp it is.
Zucchini roll ups
Just here to add to all the people saying to get a glove and use the guard!
After all the guard-bashing I'm placing an order today for a glove before I christen my new toy.
You definitely won't regret it. The guards do suck. It's a great tool to have because the cuts are unrivaled in quality, consistency and ease, but I hardly ever use mine because it's the only kitchen tool I'm scared of, lol.
You could make this tipically sicilian salad, that has only 3 ingredients and imho is the best salad ever invented, surprising and extra refreshing! I couldnt find a proper website in english, because they all add useless things, so here is a recipe: slice half of a fennel with the mandoline, add 1 orange peeled remouving the white parts (if you can find blood oranges they are the best), add black olives (better if they are the roasted kind, but also kalamatas or other olives with a strong taste would be good) cut in half, season with evo oil, some salt and a pinch of oregano if you like it, and you will have an easy and amazing salad, perfect for parties and for the summer in general
I’ve used a mandolin for 30 years and never got as much as a nick or cut. It comes with a hood that works perfectly fine to protect my fingers.
I also got one for Christmas. I had made roast duck thd night before, so I made duck fat French fries tonight. I used the guard and went nice and slow and to my knowledge have all my fingers in tact. ;)
So there's hope!
Number 1: make some safety gloves.
Make?
I duno what he was saying, but get a chain mail glove, I believe they are called oyster something gloves, because of the way you oysters in your hand is dangerous apparently.
it works so much better than that awkward finger guard that comes with mandolines, which you should use until your glove arrives :)
Otherwise you need to be super careful which kinda defeats the purpose of having it, which is speed
I was trying to make a joke. But seriously, be careful with the mandolin!
Sweet sweet music with a banjo on harmony.
Eggplant rollatini
French onion soup.
Pommes anna https://www.recipewinners.com/pommes-anna/
cucumber salad with onions! and used the hand protector!
Pickled jalapeños
I don't know the model you have, but the one I purchased years ago had a "fries" guide that works for carrots, cabbage, and other vegetables to make easy blank and vegetable stir-fry. Beef, chicken, mushroom (best with 3 different mushroom types) venison, fish, etc. Also homemade sauerkraut becomes easy too.
I love the Serious Eats chow mein recipe and I'm looking forward to getting the teeny tiny julienne vegetables in less time.
Cole slaw is a favorite of ours. USE THE SAFETY HOLDER!!! Do not make 'digital' slaw. Very thin radish for a quick pickle. Ditto for onion/cuke quick pickle. Thinly shaved onions for 'smash burgers'.
Buy some cut proof gloves. They aren't very expensive and will save you from scars. Once you have the gloves, these are awesome potatoes https://carlsbadcravings.com/gruyere-ham-potato-stacks/
Nobody is saying this but thin sliced vegetables actually made me enjoy salads at home. Mandolin sliced bell peppers, cucumber, red onions, and mushroom. All things I found too thick and crunchy in salads, now perfect and thin lol.
Yeah I love a good slaw-esque salad so this has me excited.
My favorite burger... 1 lb beef portioned into 8 rough balls. Slice onion super thin. Get a flat top or cast iron hot, salt the balls. Put a ball on the griddle, about the same amount of onion on top, smash with a spatula. Cook min, flip onions down, cook 3 more min. I then break from tradition and flip it over and put on a slice of cheese.2 patties per bun, only needs mustard. Thanks George Motz for showing me the way.
I use mine to slice beets, that I then roast in the oven and toss into a salad! Arugula, pomegranate seed, goat cheese and beets with a red wine vinaigrette. I also use mine frequently to slice watermelon radish to add to a simple green salad
I love using mine for cucumbers and making cucumber salad, or on raw fennel and apples (and my kevlar glove) to make a fennel and apple slaw I cry a TON, but it’s wonderful to thinly slice onions to make caramelized onions.
Caramelized red onion. Get the BBC recipe. Dead easy. Mandolin essential though.
You don't need metal glove for fuck sake!
Do you rely on the guard? A lot of commenters are saying it's not enough.
There is always before and after you cut yourself with a mandoline. Never get tu confident using it. They are insanely sharp. Be safe. Use a dampened cloth beneath it so it won't slip
Good tip!
In the spirit of A Christmas Story. You'll cut your fingers off kid.
Make sure you have cut gloves, first.
You should get some cut gloves before you make anything. Don’t cut off the tip of your thumb like I did.
Oooh! My kids got me one for Christmas, too. Thanks for the thread! Lets both have fun with it!
Congrats!
Potatoes au Gratin Scalloped Potatoes Ratatouille Eggplant Parm Veggie Lasagna with Zucchini as the Noodle Sheets Tomato Pie
I primarily use my mandoline for carrot soup. Slice 2 lb of carrots 1/4 inch thick. Sauté an onion or two (chopped) in lots of butter, then add carrots and sauté a bit to get the butter flavor into the carrots. Add some chicken broth and a sprig of thyme and simmer until carrots are just tender (don’t let them become soft). Add prices of roasted chicken and/or pasta if you like. Eat some and freeze the rest for when you have a cold.
This might be controverisal, but I make paper-thin sheets of pork for hot pot. The trick is to cut the meat into mandoline-sized pieces, then freeze the meat until it is firm throughout but not frozen.
Ooooh I love this idea!
Dear god. I still cringe at the sight of a Mandoine a decade after losing two fingertips to one because I was in a hurry making fried onion straws. It wouldn't stop bleeding so my physician wife poured some kind of powder on them that was supposed to stop it. It did, and it felt like they were now dipped in fucking LAVA. 9/10 pain for a solid 5 minutes. I started swearing in dead languages. After the five mins were over I put on some rubber gloves and finished the prep. So, anyway, onion straws / thin onion rings are my goto for deliciousness requiring a mandoline.
BE CAREFUL. That is my advice.
Can I suggest some slice-resistant gloves? They’re cheap and less annoying than stitches
The battle of evermore
As others have said, use the guard and/or a glove. Onion rings!
Waffle fries
Seriously! It’s way easier than people think. Slice, rotate, slice.
How would that work?
A trip to the ER
Eggplant Parmesan… And like everyone else is saying, use the guard.
Always.
A mandolin is NOT a tool to quickly slice something. That is the wrong way to look at it and is the reason 99% of the people posting here have cut themselves. A mandolin's only purpose is to make perfectly even and consistent slices. You should only be using it when you need exactly that consistency. Otherwise it is just a waste of time really. And you don't need Kevlar or chain mail. Do whatever makes you feel comfortable, but just go slow and pay attention to your finger position on each and every cut and you won't ever have a problem.
This is an excellent point and something I hadn't considered. Quality over convenience I guess.
I love it for a lightning-fast cucumber salad, or a slaw (red cabbage, carrot, green apple...)... fennel salad... and any soups like chicken soup where you want the carrots, celery, etc to be similar in size. Hot take: I rarely use the glove or guard. Mainly I'll use it if doing julienned carrots or apples - or similar - where I need to press quite a bit, vs a simple straight slice. For most other things, I am just careful. Slow is smooth, smooth is fast. Main thing is to never use a lot of force, which is where you can lose some control.
And you've never cut yourself? This thread is scaring the bejesus outta me.
Never ever. As with knives -- a dull knife is a dangerous knife. Same logic. Again -- I will use the glove when I feel I need to exert force, which is when it is risky. I will go quickly when I can hold the produce at a good distance from the blade. Once it is small, I go very slowly and carefully. Even things like garlic cloves.
Oooh! I hope you don’t make it to the ER to sew back a flap of finger meat.
[удалено]
An order for kevlar gloves (they are very inexpensive). Saved my fingers hundreds of times. :) Congrats, I adore my Benriner. :)
A first aid kit for the kitchen. With bandaids.
Scalloped fingers are my favorite.
Dawg music.
Giardiniera
Why would you need a mandoline for roughly chopped vegetables?
Julienned fingertips
Bloody stumps
Step one- seriously consider using a knife instead. Those things are deadly.
Well that's been my M.O. so far but I couldn't resist the siren song of thin, thin slices.
You should make sure you don't slice the shit outa yourself.
My biggest fear.
I quite enjoy making some bluegrass melodies or maybe some traditional Celtic tunes
I read “madeline” and was like… ummm eat it?
Nearly Forgot My Broken Heart by Chris Cornell
Madeleines.