I have a question about the recipe "Zuccaghetti" from dymnyno.What is the gadget that you use for julienne?
Amanda is a co-founder of Food52.
We used a Benriner mandoline -- you can see how we did it in this photo slideshow: http://www.food52.com/blog...
It seems that the link sends you to a slide show that features kale and linguine. It looks delicious, but doesn't tell you how to make zuccaghetti!
The person who originally posted the recipe used some other gadget that I got the feeling was safer than a mandoline. Although I own one I rarely use it as I am afraid of accidents. (I earn my living as a piano teacher) Thanks for answering so quickly
Robin Diane...Save those fingers! Most of my kitchen accidents usually involve something with my fingers. I used a julienne tool from Kuhn Rikon that I ordered on Amazon.com. I tried another julienne gizmo but liked the heavy weigtht and solid craftmanship of the Kuhn Rikon. It is expensive but I use it on lots of other fruits and vegetables like cucumbers, apples, carrots, jicama, etc.
Sam is a trusted home cook.
I have one these Benriner vegetable turners. It's a bit pricy IMHO.
But it makes wonder thin 'noodles' out of vegetables. The kind you see for carrot and radish threads at sushi bars. Also good for turning out curly fries from potatoes.
Ultimately, It really doesn't get used that much tho.
If your lacking kitchen gadgets (as I always am) and need to use what you have, then a vegetable peeler can peel a medium staright squash in perfect, thin slices, and then stack them one on top of another and use a knife to slice the stacked peeled sliced into thin, spaghetti sized strips. That's what I would do anyways :) I have to make with what I have...That's the fun apart about cooking!
I used the largest julienne peeler offered in this Swissmar peeler set from William-Sonoma, 3 for $15. I can't imagine how you could hurt yourself with any of these :) http://www.williams-sonoma...-
How to freestyle berry jam
Freestyle berry jam.
A toast to toast.
We're obsessed: wooden everything.
The new Food52 office.
Octopi my heart.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.