Reddit reviews OXO 1119100 Good Grips Hand-Held Mandoline Slicer,White
We found 13 Reddit comments about OXO 1119100 Good Grips Hand-Held Mandoline Slicer,White. Here are the top ones, ranked by their Reddit score.
Adjustable for slices in 3 thicknessesWindow shows slices belowSlice directly onto plate, on a cutting board or hook over a bowlNon-slip handle, knob and footDishwasher safeThe OXO Better Guarantee: If you experience an issue with your OXO product, get in touch with us for a repair or replacement. We’re grateful for the opportunity to learn from your experience, and we’ll make it better.
I have this guy and it doesn't take up much space in the drawer and cleans up in about the same amount of time as a knife with a brush and soapy water. I don't think that I'm more prone to cutting myself while cleaning it than I am cleaning any other kitchen implement.
The cheese grater on the other hand... I have no clue how it gets me every single time...
I don't find them so bad actually. I have a large and scarier one but i also like this handheld one https://www.amazon.co.uk/OXO-Good-Grips-Mandoline-Slicer/dp/B000YDO2LG which i find very easy and fairly safe to use.
I wasn't really thinking a centrifuge (news to me that's used in cooking), I was thinking more like basic deep fryer to large basket deep fryer.
Or basic hand held mandoline vs high quality mandoline.
An old adage says get the cheap tool first, if you use it enough that it breaks, get the high quality version. Then again there's also the adage of, get the thing that'll do the job the best even if it costs twice as much as the other option, the saved frustration is worth it.
A good chefs knife (+ perhaps a steel and whetstone if you're doing it properly)
A mandolin, especially if they think their fingers are too long (I don't want one because I think they're lethal).
I got you, here :) it just looks nice
I got something like this: https://www.amazon.com/dp/B000YDO2LG/ref=psdc_289783_t2_B01N34VS2I I've used it to make zucchini "lasagna noodles" and it works pretty well. Just mind your fingers!
I have a small handheld mandoline cutter that is a definite must have. it's not as precise as the big ones with specific measurments, but is small ad has the best size for anything, with thick thin and paper cuts.
here's the link. 10/10
https://www.amazon.com/OXO-Adjustable-Handheld-Mandoline-Slicer/dp/B000YDO2LG
I love this mandolin.
Compact and affordable, just wear cut resistant gloves as the guard is frustrating to use.
The boiled egg maker, makes 7 boiled eggs in under 10 mins.
Crock pot
Dehydrator
Slicer, I was using one of those choppers but after not even 6 months of use the blades are dull and don’t think I can sharpen.
I found a slicer and originally got it to make chicken jerky for the dog. It didn’t work as it needs an actual meat slicer. But I now use it for all my veggies and they can be paper thin and it’s so easy to use. slicer
My favorite thing about mandolins (http://www.amazon.com/OXO-Grips-Hand-Held-Mandoline-Slicer/dp/B000YDO2LG) is when you get distracted and drown your food in blood.
Very cool! Been thinking about investing in one of those. I want it more to fry up some battered shrimp or something, though.
Microwave chips are easy. You don't even have to peel the potatoes...just give them a good scrub. Slice them really thin (mandoline helps with this). I like to cut them right into a bowl of cold water, because it helps to get a bit of the starch off, and it keeps them from browning. Bonus tip: salt the water beforehand to give it a bit more flavor. Take them out, pat them dry.
From here, couple ways you can do it. If you have one of those microwave bacon trays, give it a coating of veggie oil so they don't stick, and put the chips on in a single layer. Cook for 5ish minutes, until they start to brown and curl up a bit.
If you don't have a microwave bacon thingy, just arrange them on a large dinner plate. Cooking time is 3-5 mins, depending on your microwave, so experiment to find your ideal time, and don't be discouraged if you undercook or burn a couple batches to find the right time.
Put on whatever you want, and enjoy some chips that are healthier than those fried in oil.
If you want perfect cubes each time, use a large mandoline slicer to slice the tomatoes into discs, then use a vegetable chopper to cube the discs.
If you don't care about perfection, quarter the tomatoes and pulse a few times with a good food processor.
You can totally mince onions and garlic with a micro plane grater. This 'pulps' and rips apart the cells. Also works great for ginger and can zest a lemon and lime.
You can get uniform slices with a simple Mandoline slicer:
https://www.amazon.com/OXO-Adjustable-HandHeld-Mandoline-Slicer/dp/B000YDO2LG/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1498966588&sr=1-5&keywords=mandoline+slicer
This will at least give you disks of onions at 1mm or 2mm thickness, then you use a knife for the rest.