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What peeler do you use?  RSS feed

 
Maddy Thomson
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Hi,

I love all vegetables and vegetable dishes, I'm literally a vegetable maniac So I'm constantly looking for a new recipes of the dishes and has recently been very inspired by the idea of spaghetti from different vegetables. For this purpose it is necessary to julienne vegetables. It's uncomfortable to make it with a knife, so I'm looking for a good julienne peeler. I was advised to choose from these models on Amazon:

http://www.amazon.com/Deiss-Julienne-Zucchini-Stainless-Shredder/dp/B00LKRZ9Y4/
http://www.amazon.com/Kuhn-Rikon-Julienne-Protector-Stainless/dp/B0000CEWJD/

Maybe some of you already use something similar? What are the benefits, what are the disadvantages? I would be grateful for your help!
 
Landon Sunrich
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Location: Western Washington
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I have never used either of those. When I worked in professional kitchens we would sometimes use a 'Culinary "Mandolin"'.

http://www.thegardenerseden.com/wp-content/uploads/2010/07/Bron-Original-Stainless-Steel-Slicer.jpg

This is a random one from Google Image(tm) I have never used. But a solid one will for sure do the trick and should last. I"d rather have a set up like this if I planned on preparing lots of something with my new gadget tool. Hand held peelers are fine for an occasional deal, but they are hell on the wrist if you have to use it a bunch - Like if you where going to pickle a bunch of cool stuff.
 
Landon Sunrich
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Oh, and welcome to the forum

Edit: Comma dammit!

PS. And seriously, what are you planning on doing with such a device Maddy? Inquiring minds want to know.
 
Ghislaine de Lessines
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Location: Vermont, annual average precipitation is 39.87 Inches
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I have the cheap version of those: http://www.amazon.com/gp/aw/d/B0018ICHH2/ref=mp_s_a_1_4?qid=1406942619&sr=8-4&pi=SL75 and perhaps you get what you pay for but, I'd much rather use my mandolin: http://www.amazon.com/gp/aw/d/B0000632QE/ref=mp_s_a_1_1?qid=1406942921&sr=8-1&pi=SL75. A spiral slicer is another possibility for veggie noodles.
 
Landon Sunrich
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I just thought I'd pipe in once more and say that a good mandolin is totally worth the price even if it runs 150$ dollars. I would be looking for one that is stainless steel, has swappable blades, and a wide range of adjustable blade heights (depths?). With one you can do pretty much any slice quickly. Potato chip thin (classic or ruffled), french fry thick slices on down to as fine a julienne as you can imagine. Quickly and with uniform results. It's pretty much one of three items I wish I had in my own kitchen.
 
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