Mangelwurzel
Well-Known Member
- Joined
- Jan 14, 2014
- Messages
- 183
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- 4
Hi folks
I'm going to be cooking boulangere potatoes for the first time this weekend and the recipe recommended using a mandolin to slice them very finely.
I felt a little conflicted when I went to buy a mandolin as it kind of feels like an admission that my knife skills are not up to the challenge. I'm just a home cook but I think that my knife skills have developed a fair bit over the last few years with my interest and use of high quality kitchen knives. But I just don't think I'd be able to slice potatoes 1-2mms thick as consistently and evenly as a mandolin can.
Interested in hearing peoples' views on whether mandolins fill a definite void left by japanese knives or whether I'm just being lazy...
I'm going to be cooking boulangere potatoes for the first time this weekend and the recipe recommended using a mandolin to slice them very finely.
I felt a little conflicted when I went to buy a mandolin as it kind of feels like an admission that my knife skills are not up to the challenge. I'm just a home cook but I think that my knife skills have developed a fair bit over the last few years with my interest and use of high quality kitchen knives. But I just don't think I'd be able to slice potatoes 1-2mms thick as consistently and evenly as a mandolin can.
Interested in hearing peoples' views on whether mandolins fill a definite void left by japanese knives or whether I'm just being lazy...