melissa-dallas
Well-known member
Additionally, I see it gets abysmal reviews. I wanted to uses it for paper-thin cabbage for slaw. I can't even picture how the stupid thing works. Can anyone instruct me?
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HELP! I have a cuisinart mandoline I have never used. The "instructions" are totally worthless
- Thread starter melissa-dallas
- Start date
Melissa, if you've never used a mandolin, here is a general video that might help.
If it's just the Cusinart one you can't figure out, I can't help, but here is how to do it in a food processor:
Cut the top and bottom off the cabbage to give you a fat cylinder. Cut the cylinder into wedges that would fit your feed tube and then cut out the core before shredding. If the wedges are cut to fit the feed tube snugly they will stay stable and you'll get even slices.
If it's just the Cusinart one you can't figure out, I can't help, but here is how to do it in a food processor:
Cut the top and bottom off the cabbage to give you a fat cylinder. Cut the cylinder into wedges that would fit your feed tube and then cut out the core before shredding. If the wedges are cut to fit the feed tube snugly they will stay stable and you'll get even slices.
I use my mandoline every day during the summer for cucumbers, I believe it is a OXO. While I LOVE
it; for cabbage, I do what Joe suggested w/ the processor. If you do not own one, I am still not sure I would recommend your first attempt at using a mandoline to be with a hard cabbage. Be careful, they are really sharp. I know a few friends that cut themselves with use as well as cleaning. (Hubby was not prepared for the blade)...
Good luck and have fun! You can do so many things with them! Joe's video does a nice job demonstrating how to use, if you need help, reach out!
it; for cabbage, I do what Joe suggested w/ the processor. If you do not own one, I am still not sure I would recommend your first attempt at using a mandoline to be with a hard cabbage. Be careful, they are really sharp. I know a few friends that cut themselves with use as well as cleaning. (Hubby was not prepared for the blade)...
Good luck and have fun! You can do so many things with them! Joe's video does a nice job demonstrating how to use, if you need help, reach out!
Yes, I can help you but I'm not sure how. You will be able to slice
paper thin cabbage but I wouldn't really recommend starting out with that. I have posted a link to a video...not because she shows you how to use it but so you know exactly what mine is. It is exactly like it but mine is Matfer which is French but the same as the Cuisinart. Start with a vegetable like a cucumber because you can get a feel of how to use it without the resistance of say a potato or carrot. I work on a large butcher block cutting board and I put the "stand" down over the back of the block so that it stays firmly placed and won't move around. Hold what you are to cut firmly and with deliberate moves push it over the blade fingers well above but held solidly. Make your move with quick but deliberateness. Know what you want to do and then do it. Don't try to slowly push it over the blade. It works better to do it quickly, just be in firm control of the vegetable. Check your slice to see if it is the thickness you want and make the blade adjustment. (You can let me know if you need to know how to change the thickness level) Start by holding the cuc straight up and down. After you feel good with that lay a cuc down flat and then do a long slice. When you feel comfortable with the cuc move on to something more firm but still easy to control like a potato. I'm not sure this is the help you want or how to adjust it.
http://www.expotv.com/videos/reviews/13/137/Cuisinart89502MandolineSlicer/257643
paper thin cabbage but I wouldn't really recommend starting out with that. I have posted a link to a video...not because she shows you how to use it but so you know exactly what mine is. It is exactly like it but mine is Matfer which is French but the same as the Cuisinart. Start with a vegetable like a cucumber because you can get a feel of how to use it without the resistance of say a potato or carrot. I work on a large butcher block cutting board and I put the "stand" down over the back of the block so that it stays firmly placed and won't move around. Hold what you are to cut firmly and with deliberate moves push it over the blade fingers well above but held solidly. Make your move with quick but deliberateness. Know what you want to do and then do it. Don't try to slowly push it over the blade. It works better to do it quickly, just be in firm control of the vegetable. Check your slice to see if it is the thickness you want and make the blade adjustment. (You can let me know if you need to know how to change the thickness level) Start by holding the cuc straight up and down. After you feel good with that lay a cuc down flat and then do a long slice. When you feel comfortable with the cuc move on to something more firm but still easy to control like a potato. I'm not sure this is the help you want or how to adjust it.
http://www.expotv.com/videos/reviews/13/137/Cuisinart89502MandolineSlicer/257643
mariadnoca
Moderator
All I have to say is always use the hand guard, as it's not a matter of getting cut, it's when.
melissa-dallas
Well-known member
Still studying. Thanks guys. I just used a sharp knife. From what I am reading
I think I would be happier with a cheap OXO.
I think I would be happier with a cheap OXO.
steve2-in-la
Well-known member
I have a Bron (which I rarely use.) It's is an outstanding piece of equipment for large batches of
stuff however, for every day use, I LOVE my Kyocera Double-Edged Ceramic Mandoline slicer - $20. Easy to set up, easy to clean, does a fantastic job. (I like to call it my Mandoline For Dummies.)
http://kitchens.j4warehouse.com/Kyocera-105-in-Double-Edged-Ceramic-Mandoline-Slicer-with-Handguard-Red_i31229?gclid=COqL98We67MCFUdxQgodGn4Ayg
stuff however, for every day use, I LOVE my Kyocera Double-Edged Ceramic Mandoline slicer - $20. Easy to set up, easy to clean, does a fantastic job. (I like to call it my Mandoline For Dummies.)
http://kitchens.j4warehouse.com/Kyocera-105-in-Double-Edged-Ceramic-Mandoline-Slicer-with-Handguard-Red_i31229?gclid=COqL98We67MCFUdxQgodGn4Ayg
I had a $150 mandoline that scared the bejeesus out of me. Returned it and bought a $25 Benriner.
I use it at least once a week. I have less respect for the blade on this plastic one versus the certainty that the stainless-steel mandoline was going to amputate at least one of my fingers in blood payment for waffle fries.
I use it at least once a week. I have less respect for the blade on this plastic one versus the certainty that the stainless-steel mandoline was going to amputate at least one of my fingers in blood payment for waffle fries.