How thick are the other two thicknesses? Also, how big of a piece of
boneless meat will it work with? Some examples of what I might be wanting
it for would to use very long, large potatoes made into French fries about
the thickness of McDonald's fries, maybe a boneless slice of ham into lunch
meat thickness, and stuff like that. For a ham that is 5 pounds or over, I
would use an electric meat slicer, though. What will, and what will this
device not cut? Thanks.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
----- Original Message -----
From: "Dale via Cookinginthedark" <[email protected]>
To: <[email protected]>; "Shirley Baker"
<[email protected]>
Sent: Wednesday, July 09, 2014 2:51 PM
Subject: Re: [CnD] Question About Using the Mandolin
Shirley,
I place the mandolin flat across a bowl.
I place the little "finger" cut outs at the blade end on one side of the
bowl and the handle on the other.
This allows me to hold the mandolin and also slide the food item through
the blade using the finger guard of course.
The food slices off and falls into the bowl.
You can select the thickness of the slice by sliding the "bar" on the back
of the mandolin up.
With it all the way down, towards the end with the blade, it will be
closed...the platform will be even or a little above the blade.
The slide bar has three thickness settings.
The first stop is very thin...
I use it for potato chips...
Hope this helps.
Dale
How do you get in touch with Dale to ask him to give you instructions on
how to use a product?
Sent from my iPhone
> On Jul 9, 2014, at 10:52 AM, Debbra Piening via Cookinginthedark
<[email protected]> wrote:
>
> I cut myself with mine a few months ago also. I've gone back to using
> it,
> but I'm a lot more cautious now, especially with keeping fingers tucked
> so
> as not to come too close to the blade. I can't figure out how to use
> the
> finger guard. I'm going to have to call Dale one of these days for
> some
> instruction.
>
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On
> Behalf Of Sharon via Cookinginthedark
> Sent: Tuesday, July 08, 2014 9:57 PM
> To: [email protected]; 'Charles Rivard'
> Subject: Re: [CnD] Question About Using the Mandoline
>
> And safety considerations would be helpful. The one and only time
I tried to
> use one I cut myself quite badly and have been timid about trying
> again.
> Sharon
>
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On
> Behalf Of Charles Rivard via Cookinginthedark
> Sent: Tuesday, July 08, 2014 5:33 PM
> To: [email protected]; Shirley Baker
> Subject: Re: [CnD] Question About Using the Mandoline
>
> Along the same lines, can someone describe what they are and how they
> are
> used to do what on what types of food? I know that's a lot to cover in
> one
> question, but thanks in advance.
>
> ---
> Be positive! When it comes to being defeated, if you think
you're finished,
> you! really! are! finished!
> ----- Original Message -----
> From: "Shirley Baker via Cookinginthedark"
> <[email protected]>
> To: <[email protected]>
> Sent: Tuesday, July 08, 2014 4:25 PM
> Subject: [CnD] Question About Using the Mandoline
>
>
>> Can anyone on this list tell me how to use the Mandoline from the
>> Blind Mice Megamall? I need to know how to do that since I just got
>> one and can't read the instructions please.
>>
>> Shirley
>>
>>
>> _______________________________________________
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>
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