I bought this gadget the other day and I love it to bits. I’ve always wanted one, so when I spotted this in the Chefs Warehouse that was it, I just had to have it.
It’s got a blade on it that can slice food to 0.3 millimetres thin. That’s very, very thin.
You can adjust the blade to slice up to 8mm thick, which means you can make great potato chips (which I did on the first night I had it,
Chefs Warehouse, a treasure trove of goodies.
yummy). I’ve also sliced apple and onion so thin you could see through them. It makes salads very posh and sophisticated.
The blade is so sharp that you could do yourself an injury, but it does come with a guard so you can protect your fingers. But you still have to be ultra careful.
Mandolins have been around for hundreds of years, and the first recorded use of one appeared in the world’s first illustrated cookbook, Opera dell’arte del Cucinare, by Bartolmeo Scappi, which contains 1,000 recipes of medieval cooking. He was Pope Pius VI’s cook.
In more modern times, a Frenchman named Marcelle Forelle manufactured them in metal in Toulouse in France. He gave them their modern name, the mandolin, as he saw it as a chefs instrument as they played it against their chests, cutting the vegetables directly into the pot.
This is just one of the goodies on sale in the Chefs Warehouse.
Benriner Japanese mandolin.
R830 at the Chefs Warehouse, New Church Street, Cape Town.
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