{"id":6625,"date":"2018-09-30T16:24:37","date_gmt":"2018-09-30T16:24:37","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6625"},"modified":"2018-09-30T16:31:54","modified_gmt":"2018-09-30T16:31:54","slug":"a-slight-of-hand-mandoline","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/09\/30\/a-slight-of-hand-mandoline\/","title":{"rendered":"A Slight Of Hand Mandoline"},"content":{"rendered":"<p>I have lots of slicing and dicing and chopping type tools across the various appliances alone, not to mention the mandolines.\u00a0 But the one I use the most is the hand held mandoline.\u00a0 I love love love this thing.\u00a0 It was inexpensive and it has become indispensable in my kitchen.\u00a0 It&#8217;s cut my salad prep by more than half.\u00a0 I use it at least twice a week if not daily.\u00a0 Instead of prepping a salad on a cutting board with a knife and putting it into a large bowl for just the four of us, I can make the individual salads with just the hand held mandoline.\u00a0 I get the bonus of less dishes to wash later.\u00a0 I just hold it over the individual bowls and slice away.\u00a0 Then I can just wipe it clean, rinse it under hot water, and let it dry.\u00a0 Done.\u00a0 I don&#8217;t even look at my other mandolines anymore unless I need something julienned in a jiffy.\u00a0 But Scalloped potatoes?\u00a0 Right into the casserole dish.\u00a0 Delicata squash puff pastry tartlet?\u00a0 Five minutes.\u00a0 Tomato pie?\u00a0 Six minutes.\u00a0 It&#8217;s endless.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have lots of slicing and dicing and chopping type tools across the various appliances alone, not to mention the mandolines.\u00a0 But the one I use the most is the hand held mandoline.\u00a0 I love love love this thing.\u00a0 It was inexpensive and it has&hellip;<\/p>\n","protected":false},"author":1,"featured_media":6626,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[13],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/09\/oxohandheldintrocrop.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1IR","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6625"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6625"}],"version-history":[{"count":3,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6625\/revisions"}],"predecessor-version":[{"id":6629,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6625\/revisions\/6629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6626"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}