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Wishbone
Joined: 24 Aug 2008
Posts: 288
Location: Near Wichita,Ks
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 Posted: Thursday 6-25-2009 6:37 am Post subject: Mandolins??? |
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| Anyone ever use one & what type do You Like. I looking at Pampered Chef ones on EBay. Son & I need to cook up a bunch of potatoes (augratin style) for 28 GirlScounts, Leaders & Parents the last Meal at Local summer Camp. Wishbone-Ks |
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Charlee Turner
Joined: 24 Jul 2008
Posts: 169
Location: Redmond, Oregon
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| Posted: Thursday 6-25-2009 6:41 am Post subject: |
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I have one Wishbone...and it's awesome when I bother to take it out and use it!  Mine is Pampered Chef...it's a good brand to get.
The reason I don't use it often is that there's just the two of us most times, and I can slice with a knife faster than to drag it out and then clean it up. For a big group tho, I use it a lot more often...it's sharp, it's fast and to be honest, the clean up is not that bad! If you do a lot of group cooking, it's worth making the purchase.
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dreadcptflint
Joined: 15 Jun 2008
Posts: 373
Location: Wenatchee, WA
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| Posted: Thursday 6-25-2009 1:16 pm Post subject: |
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We've been using a vintage Mouli for food prep. It has been working well for slices for gratins and shredds for cheeses and hashbrowns. We have one of the ones with a red handle and folding legs.
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Joanne
Site Admin
Joined: 11 Dec 2006
Posts: 3497
Location: Las Vegas, NV
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| Posted: Thursday 6-25-2009 6:30 pm Post subject: |
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| dreadcptflint wrote: | | We've been using a vintage Mouli for food prep. It has been working well for slices for gratins and shredds for cheeses and hashbrowns. We have one of the ones with a red handle and folding legs. |
I'm with you on the Moulis! I have one in the camper, one in the house, and a couple more bits and pieces in the pantry. Can't have too many Moulis. They are great for camping since they don't take any electricity.
I don't have a mandolin so I don't have a recommendation for that.
Joanne
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wagoncook
Joined: 09 Mar 2008
Posts: 146
Location: Oroville, CA
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| Posted: Thursday 6-25-2009 11:13 pm Post subject: |
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When I make dutch oven potatoes I always cook 1/4 pound of potatoes per person. If I am cooking for 4 or 5 hundred people that is a lot of slicing. I have several mandolin slicers, but I am not comfortable with any of them. They all seem to be "Finger Getters" to me. Maybe it is just me.
What I use for big jobs is a Lincoln Redco Onion King Slicer. Just insert potato and pull down handle. The blades come 1/4 inch thick or 3/16 thick. I use the thinner cut. I do not have a picture of one----but if you google Lincoln Redco "Onion King" you can see where they are available.
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Stanbiker
Joined: 28 May 2009
Posts: 10
Location: Alaska
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| Posted: Friday 6-26-2009 12:29 pm Post subject: |
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| I just received my Mouli from e-bay after everyone raved about them. I cant wait to try it now! |
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thedukes
Joined: 24 Nov 2008
Posts: 82
Location: Corning, CA
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| Posted: Sunday 6-28-2009 9:34 am Post subject: |
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We also have a Pampered Chef mandolin and like Charlee, it's great when you remember to use it. Do wish it also had a slightly thicker setting.
wd |
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SeabeeCook
Joined: 02 Dec 2007
Posts: 184
Location: Diamond Springs, Calif.
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| Posted: Sunday 6-28-2009 2:31 pm Post subject: Re: Mandolins??? |
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| Wishbone wrote: | | Anyone ever use one & what type do You Like ... |
Stick with a simple mandoline, one that cuts without all the "bells and whistles." I have a top-line model that I bought at a local restaurant supply several years ago. It works well enough, but in heavy, can be cluncky and the safety is difficult to use.
Here's my mandoline.
Here's an Oxo V-blade mandoline on Amazon for $40.
I wouldn't spend more than $40 or 50. I spent about $200 and now wish that I had purchased an economy model. They do the same thing for much less.
Either way, Wishbone, a mandoline is a worthy investment if you plan to do any camp cooking for large groups. A sharp one will quickly cut a load of potatoes for scallops or au gratin. I used mine at camp yesterday to cut cucumbers for the cuke and onion salad for today. I had the job done in 10 minutes with nice, thin slices of cucumber.
I don't care how good you are with a knife, a mandoline just makes good sense for the camp kitchen.
PS--Here's a safety brief on the use of a mandolin in the kitchen from my blog: Basically, keep you strings tuned and make sure the musician wears a hat!
Kidding aside, mandoline safety is serious business in the kitchen. Properly used, they are a great timesaver and help you produce professional looking products. In the wrong hands, you'll be spending a lot of time in the energency ward.
Click here to read ...
PSS—You play a mandolin and cut potatoes on a mandoline!
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SeabeeCook
Joined: 02 Dec 2007
Posts: 184
Location: Diamond Springs, Calif.
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| Posted: Sunday 6-28-2009 2:47 pm Post subject: |
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| wagoncook wrote: | | ... What I use for big jobs is a Lincoln Redco Onion King Slicer. Just insert potato and pull down handle. The blades come 1/4 inch thick or 3/16 thick. I use the thinner cut. I do not have a picture of one----but if you google Lincoln Redco "Onion King" you can see where they are available. |
Here's the link for the hand-operated machine. It's based on the manual French fry cutter or tomato slicer that are used by many small restaurants. Only one disadvantage to the backyard camp cook ... it costs a hefty $341.46!
WagonCook ... email me and I'll tell you about camp.
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'Round the Chuckbox
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