Culinary Definition:

[MAHN-duh-lihn, mahn-duh-LEEN]

A compact, hand-operated machine with various adjustable blades for thin to thick slicing and for JULIENNE and FRENCH-FRY cutting. Mandolines have folding legs and come in both wood- or stainless steel-frame models. They’re used to cut firm vegetables and fruits (such as potatoes and apples) with uniformity and precision. On most machines, the food is held in a metal carriage on guides so that fingers aren’t in danger.

from: THE FOOD LOVER’S COMPANION (available in The Kitchen Shop @ CCKC)


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