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cooking

Manual food processor?

Robert Ray

gardener

Posts: 1740

Location: Cascades of Oregon

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posted 10 years ago

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Has anyone had any experience with a "Salad Master" hand operated slicer/processor?

Our inability to change everything should not stop us from changing what we can.

charles c. johnson

Posts: 369

posted 10 years ago

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it's gotta be better than the Slap Chop

I would rather have a ceramic knife for the same money

Joel Hollingsworth

pollinator

Posts: 2103

Location: Oakland, CA

posted 10 years ago

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Using your fingernails to guide your knife blade (safer than it sounds, if you know what you're doing) is super easy and quick. Except for large batches, it's faster and easier for me to use a knife than the mandolenne attachment of a food processor.

I've also heard good things about mezzalunas and molcajetes.

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Posts: 211

Location: Northern California

posted 10 years ago

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If it's the thing I'm thinking of, it looks flimsy and liable to break. I'd be more inclined to get one of these stainless steel food mills from Lehman's. It just seems like it would be sturdier and probably operate more smoothly. I'm working on developing those knife skills, though, Joel!

Robert Ray

gardener

Posts: 1740

Location: Cascades of Oregon

152

posted 10 years ago

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Kerric, I call the tool at Lehmans a foley food mill not the same at all, I use one all the time when making apple sauce or when canning.
I have a mandolin and a mezzaluna but when slicing large quantities of vegetables of a consistent size for dehydrating. I was wondering if any one had tried a Salad Master.

Our inability to change everything should not stop us from changing what we can.

jeremiah bailey

Posts: 343

posted 10 years ago

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I never used a saladmaster, but I've used a crank slicer in several restaurants that I've worked in. I can't seem to fine one online, but they were similar in concept to the saladmaster. There were one or two blades radially mounted on a round plate, kind of like the mandolin blade of a food processor. The depth of cut was adjustable with a screw. You placed the food to be sliced in a V-shaped table and pushed it into the blades with sliding block. You could probably find one on Ebay for a reasonable price. Or check restaurant auctions.

I'm with Joel on knife work, but I tend to use my knuckles or side of my hand. This is also safer than it sounds. I think it provides much better tactile feedback. The side of the knife rides against your skin thus your nerves can better sense the position of the knife. Just be sure to tuck your fingers back away from the blade.

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Jeremiah Bailey
Central Indiana

Joel Hollingsworth

pollinator

Posts: 2103

Location: Oakland, CA

posted 10 years ago

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jeremiah bailey wrote:The side of the knife rides against your skin thus your nerves can better sense the position of the knife. Just be sure to tuck your fingers back away from the blade.

Ah, okay. I would think if you got going fast, all that sliding would give you blisters.

The adjustment for me is how far the food-hand has moved since the last slice. My nails are definitely sensitive enough to tell whether the blade is toughing them or not, and of course I use my eyes a lot for the job, too.

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