Want to make the thinnest and crispiest potato chips, perfectly uniform vegetable tian, or just have the most perfect carrot slices in the lunchroom? You need a mandoline. But the small kitchen appliance is often misunderstood, considered dangerous, or unwieldily and sometimes thought of as an unnecessary expense. Let ChefSteps dispel these notions. Here's how to integrate a mandoline into your normal kitchen routine, one slice at a time.
The ChefSteps team recommends using a Japanese mandoline, which is a plastic, inexpensive, endlessly adjustable, and simple model that is also incredibly sturdy and thus one of the safest to use. Watch the video above, featuring ChefSteps co-founder Grant Crilly, for a visual guide to achieving perfect results with a Japanese mandoline every time.
Read more about mandoline best practices, and find recipes that allow you to show off your new skills, here.
