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Betsy
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| Posted: Jan 03 2011 at 7:53pm | IP Logged
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I am looking at a Mandolin to help with food prep. I like the idea of a Mandolin, but I am unsure if it's the right tool.
Purpose: Cut raw veggies to be used in daily cooking for salads, omelets, soups, etc.
Pros: Easy to clean, little storage space, precise
Cons: $$$ for a SS version, dangerous
My Mother gave me her old food processor that died about a year ago, which I have not replaced. I haven't missed it, except every once in a while. I found the FP to be a lot to clean and it took up a lot of counter space.
Any one have any experience with a Mandoline? Or convince me a FP would be better?? 
Thanks!!!!!!!!!
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sewcrazy
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| Posted: Jan 03 2011 at 9:32pm | IP Logged
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I have a Pampered Chef mandolin. I love it. Mine is 11 years old and I have never had a problem with it. I have nicked myself on it a few times when I wasn't paying attention, but nothing major.
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LeeAnn
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stefoodie
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My only caution with a mandoline, it is REALLY, REALLY sharp. As in deadly sharp. Make sure you take great care cleaning it, and make sure you store it away from curious fingers!
I like (and have) both, actually. But if I had to choose, I'd pick my trusty chef's knife over either one. They've each got specialized usage (I still use my knife for everyday cooking), and unless you'll be using them a lot, you're giving up quite a bit of kitchen real estate.
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Betsy
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| Posted: Jan 04 2011 at 7:57am | IP Logged
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Stef,
I am glad that you posed, I figured that you would have one if anyone did!
I DO have a good set of knives, and that is what I mostly used. I just am tired of cutting, cutting, cutting! I was hoping that the mandoline would speed things up and help to make salads more manageable. I guess what I really need to do is hire a short order cook!!!!
I am still leaning towards getting one, though. Hey, since you make Kimchi, do you use your mandoline to cut cabbage? That would be another use that I would like it for.
Thanks, and open to more suggestions!!!!
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JennGM
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I haven't compared, Betsy, but I wanted to mention that not all food processors are the same. Cook's Illustrated recently reviewed food processors. The best for all the needs you mentioned was the Kitchen Aid 12-Cup KFP750. Little prep, cutting veggies, slicing veggies, etc. I understand about clean-up, though.
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Betsy
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| Posted: Jan 04 2011 at 8:28am | IP Logged
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Thanks Jennifer,
I love Cook's Illustrated, that is where I got the Mandoline recommendation that I linked above.
I will have to look into the Kitchen Aid 12-cup KFP750 and see what makes better sense. I am surprised that they are both about the same price, though!
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amyable
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I'll never have another mandoline after slipping and cutting myself awfully. If the adults in the house can't handle it, I don't want one around! And w/ no extra counter or drawer space for a food processor, plus knowing I'm too lazy to want to clean it out all the time, I just use a knife. 
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stefoodie
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| Posted: Jan 04 2011 at 9:16am | IP Logged
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forgot to mention, Betsy. We don't have the really expensive mandolin you linked to. My dd uses one at school and it's way heavy. We have the German-made Borner. We were trying to choose between that and the Japanese Benriner. We also decided to go with a plastic, less expensive model, based on recommendations from chefs at the school.
Interesting sidenote: I read that French chefs prefer Japanese benriners, and that Japanese chefs prefer the Bron, accdg. to kitchen equipment sales in these countries. Funny how even to chefs the grass is greener on the other side!
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Betsy
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| Posted: Jan 04 2011 at 9:45am | IP Logged
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amyable wrote:
| I'll never have another mandoline after slipping and cutting myself awfully. If the adults in the house can't handle it, I don't want one around! And w/ no extra counter or drawer space for a food processor, plus knowing I'm too lazy to want to clean it out all the time, I just use a knife. |
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Amy this is definitly a concern for me. I will absolutly get a glove like this to use. I don't want to end up in the ER if I get distracted! 
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Betsy
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| Posted: Jan 04 2011 at 9:49am | IP Logged
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stefoodie wrote:
forgot to mention, Betsy. We don't have the really expensive mandolin you linked to. My dd uses one at school and it's way heavy. We have the German-made Borner. We were trying to choose between that and the Japanese Benriner. We also decided to go with a plastic, less expensive model, based on recommendations from chefs at the school.
Interesting sidenote: I read that French chefs prefer Japanese benriners, and that Japanese chefs prefer the Bron, accdg. to kitchen equipment sales in these countries. Funny how even to chefs the grass is greener on the other side! |
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Are you happy with the one that you choose? I would be all for getting a good quality, less expensive one until I know that I am sold on it. You seem to have some great inside information, I am just reading Amazon reviews and Cook's Illustrated recommendations.
That was also funny about the French/Japaneese Chefs. Does that mean that American's buy German??? 
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JodieLyn
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| Posted: Jan 04 2011 at 11:38am | IP Logged
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smaller.. less clean up than a food processor is a salad shooter My sister uses one and it is fast and the clean up isn't quite as much as a food processor.
I prefer my knives.
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JennGM
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The con side, which Amy also pointed out, is enough to keep me away from mandolin. I prefer my knives. The mandolin looks dangerous. I'm clumsy, and I'm afraid of the insatiable curiosity my boys have, especially for anything that has metal parts.
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Jennifer G. Miller
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seeker
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| Posted: Jan 04 2011 at 12:45pm | IP Logged
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You also might consider that what you save in time on prepping the food may be used up on cleaning the equipment. Most of the time I'd rather spend a couple of extra minutes in prep work and just be able to toss (not literally, of course ) the knife in the dishwasher than stand at the sink afterward scrapping and scrubbing.
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stefoodie
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| Posted: Jan 04 2011 at 1:42pm | IP Logged
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Betsy, I have kimchi fermenting right now. Didn't use either mandoline or FP. Just my knife :)
I'll tell you my top uses for both:
mandoline -- really thin slices or julienne of fennel, asian pear as in for a salad, or for drying.... and fries. usually bigger vegetables. I so wanted a waffle-cutter but I'd have had to pay the $$$. I don't like using it for little things like carrots (feels like so much trouble).
food processor -- grinding nuts (or whirring with sugar), making caster sugar, shredding carrots or zucchini or potatoes for hash browns or carrot cake or Asian slaw or a stir fry. And large-scale chopping of course, where I'm not particular about end result (uniformity, etc.)
Everything else, I use my knife/knives. When you look at it that way seems like I have too many gadgets, although I do find I use them at least a couple of times a week, and then they get a really good workout during special occasions/holiday seasons.
I think a mandoline isn't that necessary unless you want to be particular about how a vegetable LOOKS after it's cut. My dd would argue otherwise, but I mostly cook for family so I'm not as particular as her :D
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juststartn
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I have a mandoline, a food processor, AND an old school, hand operated food processor. Of the three, I use the hand operated one far more. The mandoline is easier to get to, but the H-O FP is much more versatile for cutting, grating, etc. The FP is a pitb to clean up, and honestly, I've used it about 3 times since we were given it. It is too small for what we would usually use it for, anyway. So it sits in a cabinet.
If all you want is slicing, rather than grating, than I'd opt for a mandoline. MUCH less clean up. If you want grating, slicing, etc, then I'd opt for the HO FP, over the electric. Seriously, two parts to clean, not 4-5. I'm looking for one online, to show you, but I cannot. I got mine at a yard sale. I've seen one on the Duggars show, when the grated their soap for making laundry detergent (which was my original reason for getting one...  ). SO handy.
Rachel
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Mandolin vs. Food Processor
