Home Cooking 7

Mandoline technique

gavlist | Feb 11, 200802:54 PM

I have a question for someone with extensive mandoline experience... I'm trying to make paper-thin slices of potato, and can't seem to get the slices to be uniform in thickness. This is how they look (not my picture, but basically the same result):

see how they're thinner towards the top of the picture? Can anyone offer advice for more uniform slicing?


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