I have a question about the recipe "Coriander Beet Chips" from Naked Beet. What brand of mandolin do you use? I am in the market for one but the reviews are all over the place as to which ones are decent.
Monita is a Recipe Tester for Food52
I really like a Japanese mandoline. They're a bit more expensive but very straight forward to use and are lightweight and easy to store
Pegeen is a trusted home cook.
The Kyocera ceramic works very well (http://amzn.to/VbiuY8). I think it's about as reasonably-priced as you're going to get for something that performs well and is safe, meant for home cooking. (Good luck with the recipe - sounds yummy!)
Chops is a trusted home cook.
There have been lots of hotline questions about mandoline recommendations, here's just one: http://food52.com/hotline...
For more answers do a search for mandolines and drop down to hotline (not recipes) and find lots of great answers.
Have fun & be careful - consider a glove if you're a klutz like me : )
I actually bought a cheap plastic one I found at my local Marshalls and it's really just fine. When I looked for one myself a few years ago, I encountered the same dilemma about the reviews. Unless you use one on a weekly basis, it might not matter as much. I hope you like the chips!
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
When You Just Wanna Cook
Vintage Never Goes Out of Style
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!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)