I never thought about buying a mandoline.
Until I ran across a recipe for zucchini lasagna.
The recipe called for thin ribbons of zucchini, broiled and then nestled between a ricotta cheese mixture, completed with layers of fresh mozzarella.
I scanned the directions.
The test: ” Cut the zucchini lengthwise, 1/8 inch thick,” it read.
“This should be easy,” I said.
& yes, a cutting board splattered with strips of misfit zucchini laid out in front of me as if they’d been shot down alongside their comrades in battle was easy.
But holding a steady hand enough to cut perfectly even slices like the work of professional chefs was a crapshoot.
Think of it like competing for a track meet having never trained, or studying for a final the night before (we’ve all been there).
The presentation was.. horrible, and I finally understood I should’ve made friends with a mandoline along time ago
EVEN professional chefs use it, not just amateurs.
I learned this through a tip from Chef Steps for julienned veggies: use a mandoline first for even thickness, then slice thinly across lengthwise.
It’s not a space-wasting tool after all.
Think of a mandoline of more like getting ahead now, and catching up later.
To get you started here’s proof and a few recipes you can start making to impress your homies at the dinner table.