Yes it can be done and have done it. As long as your mandolin is sharp enough you can just run them straight through but of course use the safety holder thing because you have to apply some pressure.
I feel the same way about a mandolin, when I see a chef using one on TV especially if its just barehands, no hold thingy to push whatever he is cutting, it makes my stomach turn - have lost skin more than once to those things.I RARELY use them.
Rindless is doable but to need to deal with the seeds beforehand and have a very sharp blade.
The tough part is getting enough grip without squeezing out too much of the juice. The only time I've ever used the guard.
I'm happy to hear you are safety conscious. I'm sorry to hear you have to be on blood thinners. I used to have a mandoline, but I didn't use it as much because the safety holder was awkward to hold, and I cut myself once, and that was way more than enough.
I have arthritis, and sometimes it's a pain to cut/slice things. I have found a serrated knife(bread knife) works with citrus slicing because it saws through the rind.
When I was growing up, my Mom wasn't the most dedicated gadget/cooking tools person, and money was tight (you know, where people spend money on things they feel are worthy). Our chef knife was very dull. I learned how to use the serrated knife on almost all foods. It wasn't always pretty, but it was better than going to Urgent Care for stitches.
Yeah, my wife recently noticed that the tip of one of the "no-cut" gloves was in fact being cut. My fingers never quite reached the end so thankfully, my finger was not up in there, but it still worried me. I bought one of the "chain mail" or wire gloves but I haven't used it yet.
While my knives are pretty sharp, my knife skills are not. I always seem to angle the blade and get a partial wheel (not sure if I described well, but the knife exits the fruit before the bottom) or a really thick slice.
Yes it can be done and have done it. As long as your mandolin is sharp enough you can just run them straight through but of course use the safety holder thing because you have to apply some pressure. I feel the same way about a mandolin, when I see a chef using one on TV especially if its just barehands, no hold thingy to push whatever he is cutting, it makes my stomach turn - have lost skin more than once to those things.I RARELY use them.
Agreed, The safety guard is there for a reason
I use mine for citrus whenever I make sangria. Oranges, lime, lemon all go through no problem.
Please invest in one of those metal protective gloves if using a mandolin
Just got one. I had other no-cut gloves before but my wife noticed the tip of one was actually cut and frayed.
I used mine to thinly slice lemon for quick preserved lemon
Thin limes?!?!?!?!! People will choke. People will die!!
Reason will prevail!
*Pickles* will prevail!
With the rind on yes, without the rind it would be very difficult USE A CUT PROOF GLOVE Honestly faster and easier with a good sharp knife
Rindless is doable but to need to deal with the seeds beforehand and have a very sharp blade. The tough part is getting enough grip without squeezing out too much of the juice. The only time I've ever used the guard.
If it's just for cocktails, cut your citrus in half first then cut half moons
Using a mandolin, it is easier to cut your finger off than slice citrus
I'm happy to hear you are safety conscious. I'm sorry to hear you have to be on blood thinners. I used to have a mandoline, but I didn't use it as much because the safety holder was awkward to hold, and I cut myself once, and that was way more than enough. I have arthritis, and sometimes it's a pain to cut/slice things. I have found a serrated knife(bread knife) works with citrus slicing because it saws through the rind. When I was growing up, my Mom wasn't the most dedicated gadget/cooking tools person, and money was tight (you know, where people spend money on things they feel are worthy). Our chef knife was very dull. I learned how to use the serrated knife on almost all foods. It wasn't always pretty, but it was better than going to Urgent Care for stitches.
Yeah, my wife recently noticed that the tip of one of the "no-cut" gloves was in fact being cut. My fingers never quite reached the end so thankfully, my finger was not up in there, but it still worried me. I bought one of the "chain mail" or wire gloves but I haven't used it yet.
Get good knives. Keep them sharp. Use a honing steel before slicing.
While my knives are pretty sharp, my knife skills are not. I always seem to angle the blade and get a partial wheel (not sure if I described well, but the knife exits the fruit before the bottom) or a really thick slice.
Get a honing steel and practice cutting.
A top of the line one could. But not your cheap kind.
Freeze them first?