Culinary Definition:
Mandoline
[MAHN-duh-lihn, mahn-duh-LEEN]
A compact, hand-operated machine with various adjustable blades for thin to thick slicing and for JULIENNE and FRENCH-FRY cutting. Mandolines have folding legs and come in both wood- or stainless steel-frame models. They’re used to cut firm vegetables and fruits (such as potatoes and apples) with uniformity and precision. On most machines, the food is held in a metal carriage on guides so that fingers aren’t in danger.
from: THE FOOD LOVER’S COMPANION (available in The Kitchen Shop @ CCKC)
