So I've inherited this pretty interesting Japanese gadget, a Benriner
Cook's Help vegetable slicer/shredder. Basically, this will take a beet
or a fat carrot and turn it into long strings, like spaghetti. I'm
looking for any tips or creative uses. I'm thinking of doing carrots or
zucchini and blanching the shreds before serving, e.g. Took me 5
minutes to get the hang of. It's pretty cool.

wrote:
>
> So I've inherited this pretty interesting Japanese gadget, a Benriner
> Cook's Help vegetable slicer/shredder. Basically, this will take a beet
> or a fat carrot and turn it into long strings, like spaghetti. I'm
> looking for any tips or creative uses. I'm thinking of doing carrots or
> zucchini and blanching the shreds before serving, e.g. Took me 5
> minutes to get the hang of. It's pretty cool.



You could make cole-slaw-type salads with all kinds of
interesting veg. I don't think I'd blanch any but the
toughest (e.g. turnip)

gloria p

wrote:
>
> So I've inherited this pretty interesting Japanese gadget, a Benriner
> Cook's Help vegetable slicer/shredder. Basically, this will take a beet
> or a fat carrot and turn it into long strings, like spaghetti. I'm
> looking for any tips or creative uses. I'm thinking of doing carrots or
> zucchini and blanching the shreds before serving, e.g. Took me 5
> minutes to get the hang of. It's pretty cool.



You could make cole-slaw-type salads with all kinds of
interesting veg. I don't think I'd blanch any but the
toughest (e.g. turnip)

gloria p

Puester wrote:
> wrote:
> >
> > So I've inherited this pretty interesting Japanese gadget, a
Benriner
> > Cook's Help vegetable slicer/shredder. Basically, this will take a
beet
> > or a fat carrot and turn it into long strings, like spaghetti. I'm
> > looking for any tips or creative uses. I'm thinking of doing
carrots or
> > zucchini and blanching the shreds before serving, e.g. Took me 5
> > minutes to get the hang of. It's pretty cool.
>
>
>
> You could make cole-slaw-type salads with all kinds of
> interesting veg. I don't think I'd blanch any but the
> toughest (e.g. turnip)
>
> gloria p


That's called "to julienne." I think a lot of stir-fry dishes use
julienned vegetables. They are great for garnishes, too.

N.

Puester wrote:
> wrote:
> >
> > So I've inherited this pretty interesting Japanese gadget, a
Benriner
> > Cook's Help vegetable slicer/shredder. Basically, this will take a
beet
> > or a fat carrot and turn it into long strings, like spaghetti. I'm
> > looking for any tips or creative uses. I'm thinking of doing
carrots or
> > zucchini and blanching the shreds before serving, e.g. Took me 5
> > minutes to get the hang of. It's pretty cool.
>
>
>
> You could make cole-slaw-type salads with all kinds of
> interesting veg. I don't think I'd blanch any but the
> toughest (e.g. turnip)
>
> gloria p


That's called "to julienne." I think a lot of stir-fry dishes use
julienned vegetables. They are great for garnishes, too.

N.

It's a lot more elaborate than julienning, creating 1-3 foot-long
threads.

It's a lot more elaborate than julienning, creating 1-3 foot-long
threads.

wrote:
>
> It's a lot more elaborate than julienning, creating 1-3 foot-long
> threads.

I believe you are talking about the one that cranks and sends out long
strings. This is for a specific use: salads and garnishes. I could see
cutting turnips etc and then dropping them in boiling water and making
each "clump" a decorative serving.
See:
http://www.sharpknives.com/benriner_cooks_helper.htm

Right, that's the specimen. Pretty interesting. Don't know that I would
run out and buy one at $50, but for free it'll be a fun way to present
veggies now and again...

Right, that's the specimen. Pretty interesting. Don't know that I would
run out and buy one at $50, but for free it'll be a fun way to present
veggies now and again...