bbenton4
- 52
Struggling with Your Mandoline? Watch This Helpful Video!
Click For Summary
Discussion Overview
The thread centers around participants sharing their experiences and challenges with using a mandoline slicer. Many discuss their struggles with achieving consistent results and express a desire for improvement through practice and training resources.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant mentions difficulty in slicing with the mandoline, noting the need for a proper rhythm to achieve smooth results.
- Another participant shares their experience of slicing apples and tomatoes, expressing a lack of confidence in using the mandoline at shows.
- Several users report issues with grating cheese, with one participant suggesting freezing the cheese beforehand to improve results.
- One participant highlights the importance of practice, sharing their experience of teaching others how to use the mandoline effectively.
- Another participant expresses frustration with using the mandoline at shows, noting that it jams and sticks under pressure.
- One participant identifies that tomatoes on the vine work best for slicing, aligning with advice shared in the thread.
- Another participant emphasizes the need for practice, expressing concern about promoting a product that requires significant skill to use effectively.
- One participant mentions that they have had to replace their mandoline due to warping after washing it in the dishwasher.
- Several participants reference an online training video as a helpful resource for improving their mandoline skills.
Areas of Agreement / Disagreement
Views differ on the ease of use and effectiveness of the mandoline, with some participants expressing confidence and satisfaction while others share frustrations and challenges. No clear consensus emerges regarding the overall experience with the product.
Contextual Notes
Participants' experiences vary widely, with some having success in home use while others struggle in demonstration settings. The discussion reflects a mix of personal anecdotes and shared learning experiences related to the mandoline.
Who May Find This Useful
This thread may be of interest to Pampered Chef consultants seeking insights into the challenges and successes of using the mandoline, as well as those looking for tips on improving their skills with the product.
northern_sunshine
- 127
DebbieJ
- 10,849
Go buy some cheap veggies and PRACTICE, PRACTICE, PRACTICE!!!
Your tomatoes should be FIRM. Everything has to be cut to about a 2-3 inch piece, otherwise it will be far too difficult to work with.
You can do it! I LOVE LOVE LOVE my Mandoline and will be using it all weekend when cooking for Father's Day! Onions, Potatoes, Cucumbers....YUM!
Your tomatoes should be FIRM. Everything has to be cut to about a 2-3 inch piece, otherwise it will be far too difficult to work with.
You can do it! I LOVE LOVE LOVE my Mandoline and will be using it all weekend when cooking for Father's Day! Onions, Potatoes, Cucumbers....YUM!
raebates
Staff member
- 18,217
Practice really is the key. I took mine to a cooking class yesterday--jr/sr high school girls. They each had 1/2 potato to slice with the v-shaped blade. They all struggled a bit at first, but most of them had it well by the end. The most frequent problems I noticed:They wanted to push down too hard.They wanted to move the food holder clear down to the end. You only need to go just past the blade.They wanted to push down while bringing the food holder back up.Once I had them broken of these habits, they all got pretty good with it.
MissChef
Gold Member
- 2,711
dannyzmom
Gold Member
- 9,271
MomToEli
- 1,003
I LOVE the Mandoline. I demo it at every single show I do - usually with a potato, sometimes also with a tomato, onion and zucchini.
I watched the video on CC before I ever touched the thing. That said, I had to teach my director, who has been with TPC 12 years how to use the thing! She thought hers was broke but wanted someone else to look at it before she sent it back! The thing I noticed was that she was pressing too hard, was forcing a funny angle to get leverage for some reason, and was stopping and restarting at both the top and the bottom. You gotta have rhythm, baby!
For tomatoes, I've found the ones still on the vine the best, but have used others. Romas are awful. I think the skin to meat ratio is too weighted towards the skin! They need to be firm, too.
Cheese - put the cheese in the freezer first for about 15 minutes and it will work a lot easier. Totally frozen cheese comes out really tiny like, but 15 minutes frozen works well. You will still end up with a little left at the end, but you do if you use those cheap box graters, too. What I usually do for cheese (even at shows) is use a larger piece and grate it without the hopper. If you keep the piece of cheese big enough, you can do however much you need without getting your fingers close to the blade and then you can just trim off you cheese if you want it all pretty before you stick it back in the fridge. I lay the Mandoline level across the Classic Batter Bowl to do cheese usually.
Sorry to go on and on, but I simply LOVE this thing. I've sold several, and every sale comes with the option of private lessons if needed
I watched the video on CC before I ever touched the thing. That said, I had to teach my director, who has been with TPC 12 years how to use the thing! She thought hers was broke but wanted someone else to look at it before she sent it back! The thing I noticed was that she was pressing too hard, was forcing a funny angle to get leverage for some reason, and was stopping and restarting at both the top and the bottom. You gotta have rhythm, baby!
For tomatoes, I've found the ones still on the vine the best, but have used others. Romas are awful. I think the skin to meat ratio is too weighted towards the skin! They need to be firm, too.
Cheese - put the cheese in the freezer first for about 15 minutes and it will work a lot easier. Totally frozen cheese comes out really tiny like, but 15 minutes frozen works well. You will still end up with a little left at the end, but you do if you use those cheap box graters, too. What I usually do for cheese (even at shows) is use a larger piece and grate it without the hopper. If you keep the piece of cheese big enough, you can do however much you need without getting your fingers close to the blade and then you can just trim off you cheese if you want it all pretty before you stick it back in the fridge. I lay the Mandoline level across the Classic Batter Bowl to do cheese usually.
Sorry to go on and on, but I simply LOVE this thing. I've sold several, and every sale comes with the option of private lessons if needed
kmschroll2001
- 102
I have used it several times at home without a problem. (Except with tomatoes, they never work right for me) It works great for grating cheddar cheese.
However, I went to use it at a party to slice zucchini and I couldn't get the thing to work. I was so embarrassed. Even the host tried to tell everyone that she saw me slice a lemon for the lemonade we made that night.
Needless to say, I did not sell any mandolines that night. I have not used it at a show since.
However, I went to use it at a party to slice zucchini and I couldn't get the thing to work. I was so embarrassed. Even the host tried to tell everyone that she saw me slice a lemon for the lemonade we made that night.
Needless to say, I did not sell any mandolines that night. I have not used it at a show since.
Last edited:
straitfan
Gold Member
- 1,455
JAE
- 4,739
I just practiced using my mandoline, again. I sliced zucchini, summer squash and onion. It worked great! It made me start thinking of what recipes I could try at shows so I can use it.
Somewhere in this thread someone suggested tomatoes on the vine would work best. That has been true for me because they are the perfect size - tennis ball size, like the training video online says.
Somewhere in this thread someone suggested tomatoes on the vine would work best. That has been true for me because they are the perfect size - tennis ball size, like the training video online says.
MomToEli
- 1,003
I am going to use it while making Tomato Basil Pizza, plus it would be great for the Three Cheese Garden Pizza. I used it this morning for the zucchini for the Summer Tortellini Salad thta I'm taking to a picnic.
Most of the time, I just demo it seperate. You can walk through all four blades very easily with a potato.
Most of the time, I just demo it seperate. You can walk through all four blades very easily with a potato.
bbenton4
- 52
Practice - Practical for customerI know it takes practice and there in lies my concern with promoting and item that takes a lot of practice to get it down. Our goal is to put tools in the consumers hand that making cooking easier and more fun.
I have it down but how many of my customers will be frustrated and give up after a few unsuccessful attempts.
I am calling each customer who orders one to help talk them through so it won't be an item that sits in their drawer and never gets used or an item that makes them decide they don't like PC stuff.
I have it down but how many of my customers will be frustrated and give up after a few unsuccessful attempts.
I am calling each customer who orders one to help talk them through so it won't be an item that sits in their drawer and never gets used or an item that makes them decide they don't like PC stuff.
MissChef
Gold Member
- 2,711
daffycrazy
Silver Member
- 5
chefann
Gold Member
- 22,050
daffycrazy
Silver Member
- 5
vtchef
- 100
I think the Mandoline is a product you have to be really comfortable with before demonstrating at shows. I use mine at home and have no problem, every time I bring it to a show to demonstrate, it jams, sticks. I think I am to nervous demonstrating, afraid the thing will jam, and it has every time on me at a show. So needless to say I do not demonstrate it anymore.
cookingmommy
- 162
ljeffries
- 773
Just thought I would pass this along....
several other consultants, as well as me, have had to have the mandoline replaced. After washing in the dishwasher, the 'body' warps and the blades will not fit back in.
PC replaced it and the SC person that I spoke to said they had many calls regarding this.
I absolutely love this product, it sells well for me, plus it is a high $$ item!
several other consultants, as well as me, have had to have the mandoline replaced. After washing in the dishwasher, the 'body' warps and the blades will not fit back in.
PC replaced it and the SC person that I spoke to said they had many calls regarding this.
I absolutely love this product, it sells well for me, plus it is a high $$ item!
carrdinal
- 72
The video is KEY! Watch it on the website...it helped me and now I love the mandoline. We feel the way we do because we are not doing IT right. Trust me I WAS ONE OF THEM till I watched the video! Put those mandoline nightmares to bed and watch the video.
...and just remember...we have a great company that gives us great tools to learn by. They would NEVER setup up for failure as that is a reflection on Them.
...and just remember...we have a great company that gives us great tools to learn by. They would NEVER setup up for failure as that is a reflection on Them.
Frequently Asked Questions
What is a mandoline and how is it used in cooking?
A mandoline is a kitchen tool used for slicing and cutting fruits and vegetables with precision. It features adjustable blades that allow you to create various thicknesses and shapes, making it ideal for tasks like slicing potatoes for chips or julienning carrots for salads.
Why am I struggling to use my mandoline effectively?
Many users struggle with mandolines due to their sharp blades and the need for proper technique. Common issues include difficulty in achieving consistent slices, fear of cutting oneself, and not using the safety guard correctly. Watching instructional videos can help improve your skills and confidence.
What should I look for in a helpful video about using a mandoline?
A helpful video should demonstrate proper techniques for using the mandoline, including how to adjust the blade settings, how to safely hold and slice food, and tips for cleaning and maintaining the tool. Look for videos that are clear, well-paced, and provide visual demonstrations.
Are there specific safety tips I should follow when using a mandoline?
Yes, safety is crucial when using a mandoline. Always use the safety guard to protect your fingers, keep your hands dry to maintain grip, and slice away from your body. Additionally, ensure the mandoline is stable on a flat surface to prevent slipping while you work.
Can I use a mandoline for all types of fruits and vegetables?
While mandolines are versatile, not all fruits and vegetables are suitable for slicing with this tool. Hard vegetables like carrots and potatoes work well, while softer items like tomatoes may be more challenging. Always check the manufacturer's guidelines for best practices and recommended uses.
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