A mandoline (pronounced man doe lean) is a kitchen utensil consisting of two flat working surfaces, one of which can be adjusted downward from the other. A razor sharp blade is mounted on the fixed surface in the middle at a steep angle to the sides. An item of food that is to be sliced is pressed against the adjustable surface and moved into the blade and onto the fixed side so that a slice, which can be very thin, falls below the surfaces as it is cut by the blade. Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2592 × 1944 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2592 × 1944 pixel, file size: 1. ... Food preparation utensils are used to make edible plants and materials into food, and can be as complicated as a blender or as simple as a pair of chopsticks. ... A blade is the flat part of a tool or weapon that normally has a cutting edge and/or pointed end typically made of a metal, most recently, steel intentionally used to cut, stab, slice, throw, thrust, or strike an animate or inainimate object. ...
Other blades perpendicular to the main blade are often mounted on the movable surface so that the slice is cut into strips. The mandoline juliennes in several widths and thicknesses. It also makes slices, waffle cuts and crinkle cuts with firm vegetables and fruits. Julienning is a method of food preparation in which the food item is cut into long thin (matchstick-sized) strips. ...
One of the advantages of using a mandoline is that the slices will be uniform in thickness, which is important with foods that are deep-fried or baked (e.g. potato chips). Saratoga chips Potato chips (British English or Hiberno-English: crisps) are slim slices of potatoes deep fried or baked until crisp. ...
This is a dangerous utensil and food preparers may choose to wear a metal glove on the pushing hand.
The tool has been popularized among non-professional and casual cooks, in the form of a Japanese-made plastic version, without many of the attachments found on professional models.
The mandolin entered the mainstream of popular American culture during the first epoch of substantial immigration from eastern and southern Europe, a period of prosperity and vulgarity, when things exotic and foreign dominated popular taste.
By the turn of the century, mandolin ensembles were touring the vaudeville circuit, and mandolinorchestras were forming in schools and colleges.
As the popularity of mandolinorchestras and the mandolin as a parlor instrument in the United States began to wane, it began to take somewhat of a back seat to other instruments.
Mandolin, a small winery with large ambitions, is generating considerable attention for its stylish wines.
The Mandolin winemaking style leans toward emphasizing balance and expressive fruit flavors, rather than sweetness or excessive oak, and the result is a very accessible, flavorful wine that appeals to experienced wine drinkers and neophytes alike.
The broad appeal of Mandolin wines is credited to their full middle palate, which maximizes the fruit character of the wines.
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