I Really Want to Love the Mandoline...

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Discussion Overview

This thread centers around participants' experiences and challenges with the mandoline, particularly in relation to slicing tomatoes and other vegetables. Several users share their personal opinions on the product's usability and effectiveness, while others discuss alternative tools and techniques.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses difficulty in using the mandoline for tomatoes, noting that they often end up mushy.
  • Another participant mentions that tomatoes should not be overripe and suggests refrigerating them for better slicing.
  • Several users recommend using roma tomatoes and specific blades, such as the v-blade, for better results.
  • One participant shares their preference for the Green Tomato Knife over the mandoline for slicing tomatoes.
  • Another participant expresses dissatisfaction with the mandoline, preferring to showcase other tools like the tomato knife and cheese grater instead.
  • Some participants mention that they only use the mandoline at shows and not in their personal cooking, citing its impracticality.
  • One participant notes that practice with potatoes can help improve skills with the mandoline.
  • Several users comment on the finicky nature of the mandoline, with some stating that food often gets stuck in the blades.
  • One participant mentions a preference for the Ultimate Slice and Grate, expressing disappointment with the mandoline's design and functionality.
  • Another participant shares that they love using the mandoline for French Onion Soup, highlighting its usefulness in certain recipes.
  • Some participants discuss the importance of using fresh produce for optimal results with the mandoline.
  • One participant expresses concern about the quality of the mandoline compared to other brands.

Areas of Agreement / Disagreement

Views differ significantly regarding the effectiveness and usability of the mandoline. While some participants appreciate its potential for specific tasks, many express frustration and dissatisfaction with its performance, particularly for slicing tomatoes.

Contextual Notes

Participants share a range of personal experiences and preferences related to the mandoline and other kitchen tools, reflecting a variety of cooking styles and practices within the consultant community.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants looking for insights into the mandoline's usability and alternative tools for food preparation.

P
pamperedmomto3
Messages
211
Hello! I'm having difficulty falling in love and using the mandoline. I'm a new consultant and have attempted to use the mandoline several times. I've been met with success when grating carrots and slicing onions but I'm stumped when it comes to tomatoes. I don't get nice slices and the tomato mushes. Any suggestions...Also, can anyone give me some tips on how to sell this item as well as a variety of uses.

Thanks!!!
 
Tomatoes are tricky - they can't be overripe and mushy.

Make sure they are refrigerated first so they are colder and have more structure.

What blade are you using for them?
 
Use roma tomatoes and the v-blade.
 
Better yet, use the Green Tomato Knife.
 
I am not in love with the mandoline either. I would rather show the tomatoe knife, cheese grater, and forged cutlery anytime
 
I LOVE the US&G

But the mandoline - :thumbdown:

Whenever I used the us&g at shows - well everyone loved it - they would book for that.

Well the mandoline is different - I can't seem to get that thingy to work

I stopped showing the mandoline - tomatoes were a mess - cucumbers looked terrible.

I know that I need to practice more but why

I am so happy that they did replace the us&g because now my us&g is on my counter and I use it every day. Well - at least 5 times a week

I LOVE THE :D US&G :thumbup:
 
I don't love the mandoline, either. The only time I use it at shows is when we make the 3 Cheese pizza--Mmmm... (slicing roma tomatoes, zucchini, and onion). But when asked honestly how much I use it, I have to admit I only use it at a show for selling. I haven't even taken it to my last, oh, I guess 8 shows. I know it's expensive and brings in good commission, but most of my customers are good friends and I can't bring myself to push the sale of something that isn't practical for me to use. I LOVE PC products, in general, but I'm usually pretty honest with my customers about what items are *most* useful.
 
Buy a big bag of cheap potatoes and practice, practice, practice. It's really easy once you get the hang of it!
 
I started making the Raspberry Cran Fizz & it says to slice 2 limes but they just wont SLICE!!!! :eek: :grumpy: :(
 
Citrus slices best with the V-shaped blade. It's the best blade for citrus and tomatoes.
 
chefann said:
Citrus slices best with the V-shaped blade. It's the best blade for citrus and tomatoes.
Click to expand...
And it has to be fresh. If the skins are slightly soft or too hard it won't work. It works beautifully if the citrus is fresh though.
 
Sounds so finicky!!
 
pamperedlinda said:
And it has to be fresh. If the skins are slightly soft or too hard it won't work. It works beautifully if the citrus is fresh though.
Click to expand...

Okie Dokie....will give it a try! Thanks!!:chef:
 
- cucumbers looked terrible.
Click to expand...

I use the crinkle-cut blade for cucumbers. It makes pretty slices so the salad doesn't look so humdrum. Also, the cuke slices stay crisper than when using a regular straight blade. This is good for veggie trays, too. The ranch dip stays in the crinkles so you get more. :D
 
RebelChef said:
I use the crinkle-cut blade for cucumbers. It makes pretty slices so the salad doesn't look so humdrum. Also, the cuke slices stay crisper than when using a regular straight blade. This is good for veggie trays, too. The ranch dip stays in the crinkles so you get more. :D
Click to expand...

GREAT Tips...Thanks! :chef:
 
I don't care for the Ultimate Mandoline, either. I know how to use a regular one, but this one is not very user friendly. food gets stuck in the blades, it dessimates tomatoes, carrots get stuck in it...it falls off the track. I like the ones we use in Culinary School much better, and I know that the PC police will probably come to my door and zap me, but Williams Sonoma sells a much nicer one.

(don't hate the messenger) :)

My director said the USG was perfect, and can't understand why they changed it. She said if you were stupid enough to get your fingers cut on the USG, you shouldn't have been using it to begin with! LOL

My Mandoline just sits in my pantry. Maybe I could sell it on EBay? (KIDDING!!!!!)
 
i must agree i was too afraid to say anything here about my dissapointment with the mandoline. truthfully as a buying customer i wouldnt pay the amount PC asks for. it is not of the best quality and i have seen better made for less. sorry. I LOVE EVERYTHING ELSE PAMPERED CHEF MAKES AND I LOVE SELLING IT!
 
28sal said:
i must agree i was too afraid to say anything here about my dissapointment with the mandoline. truthfully as a buying customer i wouldnt pay the amount PC asks for. it is not of the best quality and i have seen better made for less. sorry. I LOVE EVERYTHING ELSE PAMPERED CHEF MAKES AND I LOVE SELLING IT!
Click to expand...

Aww, this is a safe place, don't be afraid to say something isn't your favorite. Even if there are people out there that LOVE the mandoline, chances are they don't like something you LOVE. :) It was hard to mention that some one else had a product that I liked better than PC- but it is true, I cannot tell a lie. I wish we had a cherry tree icon!:p
 
Glad it's not just me. I've practiced with the potatoes, and have those down, along with cukes, but I can't for the life of me get a decent looking tomato slice. I'm with Linda, give the me ugly green tomato knife!!!
 
Kitchen Diva said:
I don't care for the Ultimate Mandoline, either. I know how to use a regular one, but this one is not very user friendly. food gets stuck in the blades, it dessimates tomatoes, carrots get stuck in it...it falls off the track. I like the ones we use in Culinary School much better, and I know that the PC police will probably come to my door and zap me, but Williams Sonoma sells a much nicer one.

(don't hate the messenger) :)

My director said the USG was perfect, and can't understand why they changed it. She said if you were stupid enough to get your fingers cut on the USG, you shouldn't have been using it to begin with! LOL

My Mandoline just sits in my pantry. Maybe I could sell it on EBay? (KIDDING!!!!!)
Click to expand...

They probably changed it because so many people were losing fingertips.
 
straitfan said:
Glad it's not just me. I've practiced with the potatoes, and have those down, along with cukes, but I can't for the life of me get a decent looking tomato slice. I'm with Linda, give the me ugly green tomato knife!!!
Click to expand...
You called it ugly......not me! :D
 
PLEASE (and onion soup)do not refrigerate your tomatoes. It's hard enough to get a good tomatoe in the winter! Always store your uncut tomatoes on the counter, out of sunlight. They taste better - ok, as good as they can this time of year!

AND:

I love the Mandoline for French Onion Soup. Shows a LOT of tools, and tastes and smells divine!
 
practice with alot of different blades and foods....I am so glad they changed to the Mandoline although I still use the USG at home! I am glad because I have personally removed entirely too many layers on my knuckle and have far too many customers that did the same....you have no choice but to use the blade guard now and that is a good thing!
 
Sallie_M said:
do not refrigerate your tomatoes. It's hard enough to get a good tomatoe in the winter! Always store your uncut tomatoes on the counter, out of sunlight. They taste better - ok, as good as they can this time of year!

AND:

I love the Mandoline for French Onion Soup. Shows a LOT of tools, and tastes and smells divine!
Click to expand...

And store your tomatoes upside down (storing them in the fridge makes them mealy, but if you put them in for just a few minutes before slicing you should be ok).
 
  • Thread starter
  • #26
What's the US&G? Sorry, new guy on the block.
 
Ultimate Slice and Grate. It was replaced with the UM, which has some additional safety features but can be fussier to use.
 
I really want to love it too but it is just something that I don't use in my kitchen. I'm too lazy to take it out, set it up and then have to clean it.:p
I think I have ever sold one.
 
I signed under the old kit, and I've been debating whether I should spring for the UM or not... this thread has decided it for me. There are products I can push and I can see this just won't be something *I* would be comfortable using... and thus can't comfortably try to actively sell.I love my "ugly" green knives! ;)
 
It took me four different tries before I got the hang of the UM. Now I love it BUT I was cussing it like a sailor the first few times. I am the type that has to get everything the first time or it makes me mad....and the UM made me mad but since it is something I would be selling I kept up until I got (as some on posted on another thread) the "rhythem" of it. The people I have sold it to I have explained to them that it takes a little getting use to & for them to let me know & I will help them.
 
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