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Just c/p these tips from the General board so they won't get buried:  | | I thought since there's been so much "disgust" with this new tool, that it would be nice to share tips on using it. I know I, myself, need all the help I can get when it comes to these grating, slicing, crinkle cutting machines. I would tell my customers that I have a love/hate relationship with the US&G, so I'm hoping my relationship with the UM is much better. Here's a few tips that I figured out tonight. You may already know them, and if so, I apologize. But -- I hope it helps someone. Bell peppers -- cut off the top (entire stem portion) and remove seeds. Cut the remaining "hulled" pepper into quarters. Place 1-2 quarters in food holder and slice. ***When you quarter the pepper, it should leave a "curled" section on the very bottom that will attach to the prongs in the food holder.*** Onion -- Slice off the bottom side of onion (side opposite the root). Cut the onion into quarters leaving the root intact on each quarter. Place 1-2 quarters into food holder by placing the prongs through the root or near it. Slice using blade of choice. Anyway, I used the UM tonight for the 2nd time, and I fell in love with it. The first time I used it, I really didn't like it. But -- now that I've figured out HOW to use it with onions and peppers, I can see myself using it more often. Yes, it's a pain to have to cut the food into sections, but if keeps my fingers from getting sliced, I'm all for it. HTH!!! Sherrie | | |
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 | | This came from my NSD and is credited at the bottom. It may help you. I ao far love the thing but have only used it for onions and potatoes. Tiffany As I have been talking with you, many have expressed frustration with the Ultimate Mandolin. I believe there is a trick to operating it and following you will find info about how one consultant explains the proper use. I found this most interesting and plan to "play (with) the Mandolin" this weekend to perfect my technique. Please pass this info on to your downline so we all are ready to sell this product in 2 weeks!!! Darla This is from a consultant somewhere named Erin: THE NEW MANDOLIN~I LOVE IT! I admit it, I loved the Vario Slicer, but back on October 17th 1996, I cut my middle finger so Severely (note the word Sever is in there...) I haven't been the same. Neither has my middle finger since there was nerve damage.... When the USG came out, I went at it with the best intentions. However, I found myself constantly losing feet on the thing, placing it over a bowl never worked for me, and overall, it was one of those things that when I occasionally demo'd it at a show, everyone was turning away in horror because my confidence was akin to trying to hand feed a filet mignon to a grizzly bear, I just couldn't sell the sizzle, it was always a fizzle. So when the new Mandolin came out, I was more than reticent to attempt to bond with this new slicer of death. How surprised am I that I love it! First of all, it is properly named! Gives the tool much more credibility. I went on the Williams-Sonoma website, and the Mandolin that most closely matches ours, except it is in Stainless, prices out at 99.95 and then they charge another 30 bucks for the guard (long pusher attachment) like that is a luxury rather than an essential. Here is how I fell in love with this tool. Which by the way, I have affectionately named Mandy Mandolin, we're buddies now, I needed to make friends.......... I got myself a 10lb bag of red potatoes from Costco for 3.99. Off I went. First up, if anyone thinks of using this item with sliding mechanism (still don't know the term~doo hicky didn't seem professional...) they are crazy! Pop in a blade, slide the guard to the top of the slicer, and open up the stand. (Thank you Pampered Chef for a Free Standing Slicer!) You will notice that the guard rests above the blade, also, the blades are all flush until you push the guard past the blade. What a great safety feature. Even I am safe. Now, lets fire up this puppy. The trick I think is working with the guard, and all the pressure should come from your thumb that should rest on the curve. The base of your middle finger and the top part of your palm will be enough to apply pressure as you move the guard back and forth. Remember, push from your thumb. That is how it works best with minimal work on your part. I had everyone in my family bang out a potato with whatever blade they wanted to use. Everyone loved it. I popped in half of a red onion, perfection. I put in half of a kosher pickle, kapow! For shows, I plan on bringing a handful of red potatoes and encouraging the guests to try it themselves. I think it's grate! (Get it? WACCA WACCA) Come on you guys, storage, look how flat that thing folds up! Look how the case can slide onto the rails for groovy storage! Now that is great design! So try it out - you will fall in love! You have a few weeks to perfect your skills and make a new friend. Warm Regards, erin I found what she said to be true. When we practiced with it at our recipe -o-rama using a zuchinni, less pressure is helpful. The thumb pressure seems the best description of how to. I had a easier time when i took the food holder apart and then added the food and then placed the pushing part back in. Eileen Paul, Director and Trainer
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