You’ll be julienning and dicing your way around the kitchen in no time.
doing your mandoline cuts, okay? But if you need a huge pile of precisely and identically cut vegetables, like long zucchini ribbons for a salad or potatoes for a gratin, there is nothing better.
Most mandoline sets are adjustable and have special attachments that allow you to make julienne or baton cuts as well, but I find the gadget most helpful for making thin shavings. For your first mandoline rodeo, try with something small like a radish or jalapeño. Curl your fingers at the back of the vegetable, and then glide it down the mandoline ramp and through the blade. Adjust the blade for thickness and try again, slowly, until you’ve gotten comfortable with that vegetable.
, first slice the peeled cloves thinly, then stack those pieces, slice into strips, and finally chop until you have very, very small pieces, about ⅛ of an inch.Chopping is just like mincing, but you stop sooner, leaving bigger yet still irregularly shaped pieces that are about the same size. This technique is ideal for any cooking green or leafy herbs, like parsley or cilantro. You could make a quick pasta sauce using only chopped things, like garlic, fennel seed, bacon, and chard.
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