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Mandoline
From Wikipedia, the free encyclopedia
A mandoline (pronounced man doe lean) is a kitchen utensil consisting of two flat working surfaces, one of which can be adjusted downward from the other. A razor-sharp blade is mounted on the fixed surface in the middle at a steep angle to the sides. An item of food that is to be sliced is held against the adjustable surface and guided into the blade on the fixed side so that a slice falls below the surfaces as it is cut by the blade.
Other blades perpendicular to the main blade are often mounted on the movable surface so that the slice is cut into strips. The mandoline juliennes in several widths and thicknesses. It also makes slices, waffle cuts and crinkle cuts with firm vegetables and fruits.
One of the advantages of using a mandoline is that the slices will be uniform in thickness, which is important with foods that are deep-fried or baked (e.g. potato chips), as well as for presentation. Another advantage is that the slices can be very thin, with much less effort than would be required cutting with a knife or other blade.
This is a dangerous utensil and food preparers may choose to wear a metal glove on the pushing hand.
The tool has been popularized among non-professional and casual cooks, in the form of a Japanese-made plastic version, without many of the attachments found on professional models.