You’ll find one in practically any pro kitchen.
, a.k.a. the tool that changed the way I cook. I was 16, cooking on the line alongside a much wiser cook named). After spooning warm brandade onto toast, she pulled out her plastic, mint-green mandoline and slid a fennel bulb against the blade. The bulb gave way immediately into feathery, sheer wisps—the visual and textural topper I didn’t even know the dish needed.
Some tips on using your mandoline: When the blade gets dull, just unscrew the knobs on either side of the mandoline to remove the blade and swap it out. You can also use the knob on the flip side to adjust the thickness of the slices—from razor-thin garlic to thicker potato rounds for a gratin.
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