#VEGETABLE SLICER MANDOLINE PROFESSIONAL#

Unlike other models, this one does not make julienne, wavy, or French fry cuts. It is dishwasher safe, and it comes with a hand guard. Since part of the mandoline is clear, it's easy to see the slices below and know how much you’ve cut. It has a non-slip handle, and the non-slip “foot” on the end keeps it from slipping around on the work surface. This hand-held OXO mandoline slicer adjusts to three different thicknesses for fruits and vegetables. OXO Good Grips Hand-Held Mandoline Slicer Review Replacement blades can be purchased separately, as well, so you will be able to keep using your mandoline for years.īlade Style: Japanese | Thickness Settings: Variable knob | Blades Included: Straight This is top-rack dishwasher safe, but hand washing will help preserve the blade's sharpness. The only caveat is that this Benriner model doesn't come with a variety of blade options, but if you are just looking for straight cuts, it will suit you just fine.

Cuts are even and consistent, with no snagging, because the blade is very sharp. The wide-body construction allows you to cut without feeling restricted, and the hand guard isn’t limiting. We love it for slicing cabbages and daikon, but it still works well for smaller vegetables-even little radishes and potatoes (just be sure to use the included hand guard). The variable knob underneath allows you to select a variety of thicknesses, though there are no markings on the dial for precise measurements. If your kitchen needs include slicing bigger vegetables, like extra-large russet potatoes for chips or heads of cabbage for a coleslaw recipe, this is the tool for you.īoasting a 6.5-inch-wide cutting surface, this mandoline has a large stainless steel blade that slices right through just about anything.

#VEGETABLE SLICER MANDOLINE PROFESSIONAL#

There's a reason why Benriner is often mentioned as the mandoline of choice in many professional kitchens: This Japanese-built slicer is simple in design, but it's also a real workhorse.

Dozens of tomatoes, radishes, potatoes, carrots, zucchinis, and bell peppers were sliced into various sizes and styles, from straight and julienne to crinkle-cut and wavy, to test their multitasking capabilities and make sure these tools are truly the best mandolines on the market. To help you find which mandoline is right for your kitchen endeavors, we tested them side by side and evaluated each on design, ease of use, convenience, size, cleaning, and overall value. A mandoline replaces a knife for making those perfectly even cuts, and it’s particularly useful for making super-thin cuts for potato chips that are difficult with a knife. While uniform cuts make food look more presentable, they also mean that the food will cook evenly, so some bits won’t be soft while others are still crunchy. Some home cooks can handle a knife skillfully, though most don’t have as much practice as professional chefs, so their cuts are less likely to be identical. You can use these noodles directly in your recipes or line a large storage container with a paper towel, add your zucchini noodles, and store them in the refrigerator for up to three days.Slicing foods evenly is a skill that chefs learn in school and perfect over time.

According to expert Thomas Keller, leaving your salted zucchini to sit for 10 minutes and then blotting with a dry paper towel to absorb the extracted water helps maintain the texture of the zucchini once cooked. An easy solution is to toss your raw noodles in salt to draw out the excess moisture through the process of osmosis (via The Los Angeles Times). Add basil pesto or garlicky brown butter for a light yet unctuous dish.īecause zucchini is 94% water, the main thing to avoid is soggy noodles. Alternatively, use the julienne attachment to make Spaghetti style noodles, which are perfect raw or lightly sautéed. To recreate wide noodles like Pappardelle or Fettuccine, manually cut the long ribbons into strips. For lasagna sheets, use the ⅛-inch straight blade on your mandoline to make robust, long ribbons. How you cut your noodles will depend on the pasta you'll be replicating.

Vegetable slicer mandoline