![]() ![]() Best Small Mandoline Slicer: Urban Trend Mistral Slicer.Best Handheld Mandoline Slicer: Microplane Adjustable Slicer.Best Japanese Mandoline Slicer: Benriner Japanese Mandoline Slicer.Easiest to Use Mandoline Slicer: OXO Good Grips V-Blade Mandoline Slicer. ![]() Most Versatile Mandoline Slicer: Mueller Multi Blade Adjustable Mandoline.Best Splurge Mandoline Slicer: OXO Steel Chef's Mandoline Slicer 2.0.Best Budget Mandoline Slicer: Kyocera Advanced Ceramic Adjustable Mandoline.Best Mandoline Slicer: Swissmar Borner V-Slicer Plus Mandoline 5-Piece Set.Read on to learn which is the best option for you.Ĭan’t get enough of chopping, slicing, and dicing? Check out our recommendations for the best food processors and our favorite food choppers. From the safest slicers to the mandolines preferred by professional chefs, our recommendations are a cut above the rest. Though a mandoline slicer's main purpose is to cut up fruits and vegetables, some models can also be used on meats and cheeses to bring your charcuterie boards up to a whole new level. Plus, if you’re cutting your produce really thin, you get a higher yield.” The slices fry evenly and have the same mouthfeel. “For example, I like to use my mandoline when making thin slices for zucchini chips, frittatas, and eggplant parmesan. “It’s ideal when presentation is a big priority, but it’s also good to have even pieces in general so your vegetables all cook evenly,” said Papantoniou. That’s why we enlisted the help of the Good Housekeeping Institute-including their Director of the Kitchen Appliances & Culinary Innovation Lab, Nicole Papantoniou-to learn about the best mandolines, when it’s worth buying one, and how to use it safely and effectively. Whether you’re a budding home chef or a seasoned pro, safety isn’t guaranteed with these super-sharp utensils. We all remember wincing as Chrissy Teigen shared that she and her husband, John Legend, accidentally cut their fingers during a mandoline mishap a few years ago. But these kitchen tools aren’t for the faint of heart (or finger). While your chef’s knife comes in handy for most kitchen-prep tasks, sometimes it’s better to use a mandoline slicer. For Baraghani, a mandoline can take cooking to a whole new aesthetic level.You don’t need fancy knife skills to get uniform slices. Raw fibrous beets are transformed into translucent disks. With a swipe against the sharp blade, veggies that are otherwise a pain to prep turn easily into uniform, thin slices. If you’ve picked up his new cookbook, The Cook You Want To Be, you will see its handiwork throughout the pages. “She had just spooned warm brandade onto toast,” he recalls, “and she braced a plastic mint-green mandoline against her cutting board and slid a fennel bulb against the stainless-steel blade.” The bulb gave way immediately into feathery, sheer wisps-the visual and textural topper Andy didn’t even know the dish needed.Ī decade, five restaurants, and three test kitchens later, Baraghani can say without a doubt that, after his chef’s knife, the mandoline is the tool he reaches for most. He was 16, working on the line alongside a seasoned cook named Tamar Adler, who went on to write An Everlasting Meal. the kitchen tool that changed the way he cooked. Andy Baraghani remembers the exact moment he was introduced to the Benriner mandoline slicer, a.k.a.
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