Q: While watching an episode of Rocco's Dinner Party, my mom and I became enthralled with a device called a turning mandoline. The mandoline rotated to create long, noodle-like strands of potato which the chef wrapped around shrimp and then deep-fried.
I'd love to get my mom a turning mandoline for Christmas, but I have two questions. First, can anyone recommend a particular model? There are quite a few online, but with a wide price range, I'm not sure which models are reasonably priced and of good quality.
Second, do you have any other recipes that make use of this kind of slicer? I'm sure we could do some fun experimenting after we try the aforementioned recipe, but I think Mom would appreciate having some other recipes to try. And while this will surely make beautiful salads, I'm hoping there's a little more out there than that.
Sent by Amanda
Editor: The model pictured above is here:
• Benriner Cook Help Spiral Slicer, $39.90 via Amazon
Readers, any thoughts on this tool? Do you have one? If so, what do you use it for?
Related: Product Review: Benriner Mandoline
(Image: via Amazon)
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I have the Spirooli Spiral 3 in 1 slicer, about $40. I really like it--it has three blades, so you can do thin or thick noodles and mandolin-like slices. and I forget what the other one is... I've actually never used the mandolin blade, but I love using it to make carrot and daikon shoestrings for an asian slaw, zucchini strings which i use like cold noodles, potatoes, etc. It's set up so that whatever you're slicing is held in place while you slice. the downside is that there's a small core, about a half inch in diameter, that's left when you're done... have to say, the green one in the picture has it beat on the design front too. but i'm happy with it.
I bought a turning mandolin after a raw food workshop and didn't put a lot of effort into the purchase. My suggestion to others looking to make this purchase is to find one that feels sturdy. Mine cost about $20 (it doesn't have an obvious brand name) and feels like it may break apart when slicing vegetables.
Despite that, I love preparing meals with the turning mandolin. My favourite is turning a zucchini into "spaghetti noodles" and topping with an uncooked tomato sauce.
I own a Benriner mandoline, love it! I use it all the time with beets, daikon and carrots to garnish sushi plates :)
Since I can't eat gluten, and to increase my veggie intake, I use a julianne slicer that I found at an asian grocery (around $4) to make noodles for miso soup or to top with a pasta sauce. Sometimes I just butter them, add roasted garlic and some parsley and enjoy them that way. The slicer I got doesn't always make the best noodles, so sometime in the future I'll have to upgrade. It works for now, though.
I have two of these and the cheaper versions, one was about $25 and another $60ish, that have turned out to be pretty difficult to get consistent strands from so now I'm saving up for the restaurant version because I so loved using one in a friend's kitchen. I love being able to make vegetable pasta-like strands from potato, sweet potato, butternut squash, carrot, celery root, zucchini, even eggplant (if you refrigerate it first to firm it slightly). I tend to treat them just like pasta, topping with my favorite sauces (marinara or brown butter & sage or pesto) or with a Thai-inspired peanut sauce.
I've given up on the mandolines for a bit. Had a few accidents that I'd like to avoid happening again.
I can't recommend a specific brand, but I absolutely love "blooming potatoes" it's potatoes cut into chip thin spirals, fried like regular fries or chips! A favorite of mine during Ohio's fair season. While not super healthy, it's something fun to eat occasionally.