Subj : Mandoline
To : Dave Drum
From : Ruth Haffly
Date : Mon Jul 01 2024 12:26:39
Hi Dave,
RH> a bit more chopping for a finer chop. I'll peel, then slice with a
RH> paring knife sometimes as well.
DD> Sometimes if I need garlic slivers I'll roll the cloves between my
DD> palms to get rid of the husk. Then verrrry carefully make slices on
DD> the long
DD> axis. Spread the slices and finish the job of making slivers.
Paring knife all the way for that kind of job, IMO. I could (and have)
use a chef's knife, or, before I got a proper chef's knife, the $1.00
all purpose knife I got at a yard sale 40 years ago. It's about the same
size as a chef's knife but the top end of the blade is squared off, not
pointed like a proper chef's knife. Still, it worked well for all the
duties of a chef's knife, and then some, for about 20/25 years.
RH> Ouch! I have a mandoline but most often end up slicing with a knife.
DD> If just doing 1 'tater or a single onion I'll use a knife. If I'm into
DD> quantity, out comes the mandoline. Such as in this recipe ...
RH> Very often, even for this amount, I'll pull out the chef's knife and
RH> use it. We also have a small (Rada) santoku that I'll use for smaller
RH> chop jobs.
DD> I've done that more times than I can count. But, sometimes it's sort
DD> of neat to have the machine-like precision that the mandoline gives. I
DD> mean, I sprnt the $$$, might as well get some use out of it. Bv)=
Stephen would be more apt to grab the mandoline; the precisionist in our
family. (G)
