![]() During the slicing tests, we evaluated the mandoline's comfort level. Subjectively, we evaluated the design, from the construction to the quality of the blades, to rate their durability and perceived longevity. These tests allowed us to rate the performance and ease of use with quantifiable results. In our objective testing, we sliced a dense item, a potato, to three different thicknesses and a soft item, a tomato, thinly. When testing these mandolines, we put them through some objective and subjective tests to rate them in the following categories: design, ease of use, performance, ease of cleaning, and value. Blades Included: Slicer, shredder, grater, wavy, coarse shredderįor its versatility in cutting and configuration, performance, and value, we stand behind the Mueller Austria Multi Blade Adjustable Mandoline Slicer as our favorite.The blades pop out for more detailed cleaning without jeopardizing your fingers. Cleaning was easy rinsing it under running water removed trapped food. That’s just the nature of pushing a thick, somewhat brittle material through a fixed blade. In our slicing tests, the Mueller made consistent, thin slices of potatoes and tomatoes, but as expected, it struggled a little with thicker cuts of potatoes, sticking and taking out some random chunks. The mandoline itself is easy to hold, resists slipping on the countertop, and there’s a handle on the stand for better control. The set comes with five blades, and the cutting thickness adjusts with the turn of a knob. This mandoline from Mueller Austria functions two ways: unfold the stand for countertop use or leave it folded to place it over a bowl. The gripper requires a little practice to get the hang of positioning it at the proper angle. We tested nine mandolines of varying designs, materials, and blade types to help you in that process. Some are free-standing, while others are hand-held, and deciding the right design for you can take some thought and research. Tastes change, as do costs, and the expensive French designs have given way to more inexpensive Japanese designs or hybrids of the two. ![]() ![]() Mandoline styles vary, from the boxy metal French models with built-in blades that were once standard equipment in commercial kitchens to the no-nonsense plastic Japanese designs or wooden tostone slicers. Attempting to make potato chips, garlic chips, or nearly transparent tomato slices for carpaccio is an exercise in futility unless your knife skills are as on-point as your chef’s knife is sharp. Yet, there’s no better tool for thinly slicing or quickly julienning vegetables. (Every dish in the early 1990s came with the same sides.) Along the way, I picked up plenty of cut fingertips and julienne blade marks on the heel of my hand, and I came to hate mandolines because they symbolized repetitive, tedious, and sometimes dangerous work. The next step was julienning 50 pounds each of yellow squash, zucchini, and carrots, which the line cooks would steam before placing them into the fried potato nests, which, in turn, would serve as the vegetable and starch component for every plate. The first task involved using the wavy blade to turn 50 pounds of potatoes into waffle chips, which I’d then assemble into bird nests and deep fry. One of my early prep cook jobs required me to get well-acquainted with a mandoline for a couple of time-consuming projects. ![]()
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