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Manual slicers for precision cuts.

These cutting tools produce ruffles, shreds, slices, strips

ARMED WITH THESE cutting tools, anyone can slash up a zucchini--and much more--with the speed and dexterity of Zorro. Slicing boards, boxes, and rotary slicers give you fine control for making slices equal to those found in Japanese and other fine restaurants. Turn zucchini into noodles, carrots into ruffles, and potatoes into waffle chips.

True, you can do the same with a knife, provided you have the patience and skill. But these tools don't just speed the job: for most of us, they make it possible.

These tools are fueled by hand power rather than electricity--you glide foods repeatedly over a blade or, sometimes, turn a handle. The design of the blade determines the shape of the results; in some cutters, you can make mechanical adjustments to control thickness. The Japanese rotary slicers produce a single continuous slice or strand as you rotate the vegetable--held in place above the stationary blade.

The length of a cut is often determined by the food itself. Choose sides: slice a carrot lengthwise for long strands, from an end for short pieces.

These tools are priced from $3 to $150. Depending on needs, some cooks will find the least expensive just as useful as the most costly. Some slicers make only one kind of cut, while others make more with different blades. Some can be adjusted, some have guards to protect fingers, and, certainly, some are more durable than others.

You will find these slicers where specialty cooking equipment is sold, including department and hardware stores. Japanese cutters are also sold in Japanese hardwares or food markets.
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Author:Anusasananan, Linda Lau
Date:Mar 1, 1993
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