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Slicing Tomatoes: Mandolin vs. Food Processor

n
N2Q Jun 24, 2011 11:12 AM

Looking for opinions on using a mandolin vs. food processor for slicing tomatoes...or is a knife best?

  1. petek Jun 24, 2011 11:19 AM

    A serrated or very sharp knife will do the best job on tomatoes.

    1. ipsedixit Jun 24, 2011 11:26 AM

      Knife.

      And, food processor? Really? That's an option? Even mandolin would be sort of, I don't know, inappropriate overkill.

      3 Replies
      1. re: ipsedixit
        f
        ferret Jun 24, 2011 01:36 PM

        I'd totally go with the mandoline, but it really depends on the mandoline (and the tomato).. If the blade isn't ultra-sharp or the tomato is less than firm it's a headache. However, with the right equipment/tomato you can get perfectly even (and thin) slices.

        1. re: ipsedixit
          a
          amitys Jun 24, 2011 03:32 PM

          At the country club and also a small deli I worked at, we used the deli meat slicers. I always thought it was a bit much.

          1. re: amitys
            scubadoo97 Jun 24, 2011 09:40 PM

            When had a party and ordered a platter of lox it was al ao accompanied by a plate of verybthin slices of tomatoes. There was no question they were sliced on the deli slicer. The only way I can cut them as thin is with a freshly sharpened knife or one which has just been stroped. I can not match the consistency of the deli slicer but at least they are sliced well.

        2. Chemicalkinetics Jun 24, 2011 12:26 PM

          A knife (for most home cooks)

          1. srsone Jun 24, 2011 12:31 PM

            what are u slicing them for?
            when i want consistent size slices for a sandwich or a salad or if the presentation matters my mandolin is pretty good for that...

            pretty much anything else i use tomatoes for i use a knife

            dont have a food processor

            3 Replies
            1. re: srsone
              n
              N2Q Jun 24, 2011 02:42 PM

              Mainly wanted thin slices for sandwiches and presentation. Plus, I must confess that I bought the mandolin on impulse to get that "perfect garnish" look. Thinking a knife is much easier!

              1. re: N2Q
                petek Jun 24, 2011 02:46 PM

                A mandolin is great for that perfect garnish look,zucchini,carrots cucumber etc.You can always try it on tomatoes,what have you got to lose?

                1. re: petek
                  Chemicalkinetics Jun 24, 2011 02:53 PM

                  Honor? (Answer to: what have you got to lose)

                  P.S.: This is a joke.

            2. e
              escondido123 Jun 24, 2011 02:58 PM

              I would say any tomato that is firm enough to cut with a mandoline is not ripe enough to eat. Give me slightly soft ones so I get all the flavor and the juice and I'll happily cut them with a knife.

              2 Replies
              1. re: escondido123
                Bada Bing Jun 24, 2011 04:18 PM

                I second escondido123. If you're making less than a dozen sandwiches at a go, a serrated knife would be the best tool, especially for fully ripened tomatoes.

                The mandoline will earn its keep when you want to do a galette/gratin, or for many other things.

                1. re: escondido123
                  n
                  N2Q Jun 24, 2011 05:03 PM

                  Great point and sharp answer (no pun intended). I really appreciate all these replies!

                2. k
                  knet Jun 24, 2011 03:27 PM

                  Serrated knife. Anything else is overkill

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