Should I Use a Simple Slicer or Mandoline for My Tomato Flatbread?

[babywings76]

I'm doing the Chicken, Pesto & Tomato Flatbread recipe for a show tonight. I've made this tons of time at home so I'll be fine, but I just wanted an opinion on whether I should take the UM or not. I like the UM and like the V-blade for tomatoes. I have used the SS just a couple times, but I haven't used it for tomatoes. Do you think I should bring both so people can compare, or is that overkill and I should just pick one or the other. Maybe I should just bring the SS since it's new and most people have seen the UM before (and can check it out in the catalog.) What do you think?


(and I have made this recipe before with just using a tomato knife, but then the tomato slices are too thick and I don't get enough needed for the recipe.)

 

[carlajanes]

i haven't had a lot of luck slicing tomatoes with either....maybe a really firm one would work....don't press down too hard tho....i would experiment first....

 

[pchockeymom]

I'd use the mandoline. I don't like the s.s. I don't feel it is safe. Plus, the u.m. is so much more versatile. I'd bring the s.s. and if anyone wants to see it/try it they can.

 

[Brenda.the.chef]

I don't like the SS for tomatoes. The UM slices FIRM tomatoes beautifully. Soft ones turn to mushy goo.

 

[tiggerhale]

I've had no luck w/the SS on tomatoes. They always seem to mush.

 

[babywings76]

Well, I ended up bringing both and used both of them on the tomatoes. The tomatoes were the Roma/Plum kind and were a little soft. They were fine until the end piece and then it just smushed. But both worked fine for it other than that.