Kitchen Tools: When to Save, When to Splurge
We put nine to the test to find out which pricey items pull their weight and which ones should stay on the shelf.
By Lynn Andriani
Photo: Kyocera Advanced Ceramics
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Mandoline Slicers
How badly do you want those perfectly julienned potatoes? Because once you get over the fear of losing a finger, you still have to figure out how to assemble the thing, with its myriad blades and settings. That's why Salvatore Rizzo, the owner/director of
De Gustibus Cooking School in New York, which hosts chefs such as Mario Batali, Jean-Georges Vongerichten and Masaharu Morimoto, is in favor of the low-tech (and low-priced)
Japanese mandoline, which costs about $25 (versus $125 or more for the French version). It's quick, easy, clean and cheap.
Published 10/13/2011
