Would you like to know what Chef Leander’s favorite tool is for food preparation? As a vegan, this tool cuts ingredient preparation in half. And everything is neatly sliced and diced! Wonder how chefs do that? Here is their secret!
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- 2 zuchini
- 2 potatoes, peeled or unpeeled
- Slicing: Turn the slicing blade to 8 for a few thick slices. Adjust the blade to 3 for medium slices. Adjust the blade to 1 for a few thin slices.
- Diced potato style hash browns: Make thick slices. Re-stack the slices. Place thick potato slices so the stack has the open potato face on the flat surface of the feeding tube.
- Veggie Sticks: Set the slicing blade to 8 for thick slices. Turn one of the cross blades to full height. A few strokes and you will have short french fries. If you turn the thicknesses down you can have nice hash browns. They are not the same texture as grated, but they are thin enough to cook up quickly in your pan.
- Those are the basic functions of the tool. Experiment with the zucchini if you like, and find what thickness settings work well for the vegetables you are cutting. Feel free to send us an email or message if you have specific questions you would like to ask.
- Cleaning: The easiest way to clean is to move the slicing blade to position 8 and lower the dicing blades if they are up. Then a quick rinse usually will clear any residual food. if you need, there is a cleaning brush that comes with your mandolin that will help dislodge any stubborn food scraps. (WARNING: The blades are EXTREMELY sharp. Exercise vigilance and caution at all times.
If you would like to purchase a mandoline, you can use this link to go directly to the mandoline that Chef Leander uses on our Amazon Affiliate page.
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