OXO Good Grips Garlic Slicer,White
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Yes - To use the slicer, you'll need to cut the ginger into chunks.
If it was a young ginger, it most likely would. Regular ginger is fibrous, and this blade, despite its sharpness, would struggle to cut through it.
I believe it is, but I would not wash it. This thing has a very sharp blade, and things like that don't like to be beaten up in the dishwasher. To be honest, if you're using it to slice garlic, it doesn't require much more than a hot water rinse because nothing sticks to it.
The blade cannot be replaced or resharpened to my knowledge, but you could contact OXO for more information. I've had mine for several years and have never had any issues with it. For salads, I also use it to shave carrots, beets, and brussel sprouts. Simply cut the vegetable piece to the appropriate size; I use this method almost every time I make a salad or stir fry. Garlic isn't the only thing it's good for! It's one of my most frequently used kitchen gadgets. It's simple to use and clean, and it's also extremely safe.
Selected User Reviews For OXO Good Grips Garlic Slicer,White
Personal experience = a br>br>br>br>br>br>br> br>What is the difference between the GARLIC slicer and the GARLIC slicer? SLICER FOR VEGETABLES: br>br>DIFFERENCE 1) The vegetable slicer produces thicker slices (thicker than you'd want for garlic) and slices only in one direction. There are two blades on the garlic slicer. As you pass garlic over the blade, it slices in both directions. br>br>DIFFERENCE 2) The garlic slicer is narrower and smaller. has a smaller food chamber that cuts slices at 1 mm The vegetable slicer yields two slices. Slices of 5 mm thick
- br>Here are the most important takeaways from the reviews so far (which are, for some reason, the same for both the garlic and vegetable slicer):
- This is excellent for preventing garlic odor on your fingers.
- One of the most common reasons for any negative reviews thus far has been safety, but this is only because the reviewers failed to notice that the sliding food holder snaps over the blade. "Food holder snaps horizontally over blade for safe, compact storage," as stated in the item description above. "Specifically, for slicing, you must slide it on from the handle end, whereas for storage, you must slide it off and then turn it 90 degrees to clip on where there are notches and it covers the blade. " I can attest to the fact that this is correct.
- Garlic cloves are not peeled. So you have two options: buy pre-made or make your own You'll have to peel them yourself if they're not already peeled. Below is a comment from someone who said: "Shaking your garlic bulbs in a couple of metal bowls is a good tip. It's worth a look on YouTube. In about 45 seconds, I peeled eight garlic bulbs. " This is something I haven't tried yet. "
- Put taller items through the holder and push down until they reach the holder height, at which point you'd use the holder (to keep whatever is left of the item you're slicing in place).
- WHAT PERSONS IN THE COMMENTS SAY THEY USED IT FOR:
- apricotsbr> - br>Beets - Spouts of brussels sprouts (suggestions: shaved prior to baking)br> brussels sproutsbr> brussels sprouts brussels sprouts bru brussels sproutsbr> brussels sprouts brussels sprouts bru br>cherry tomatoes - cucumbers (cut in half or thinly sliced)br> cloves of garlic (suggestions: br> (saute or stir fry) - gingerbr> - gingerbr> - gingerbr> - ginger -br>grape tomatoes -br>grape tomatoes -br>grape - fungibr> - fungibr> fungibr br>Onions (small) - parmigiana-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano- - pepperonibr> - pepperonibr> - pepperonibr> br>potatoes (small) - radishesbr> - Radishes are a type of vegetable that can be eaten raw or cooked. - squishbr> - squishbr> squ strawberriesbr> br> br> br> br> br>Tulsibr> - brussels sproutsbr> brussels sproutsbr> brussel . . . salad vegetablesbr> - . . . and anything else with a diameter of 1" or less.
Because I've only used it three times, I can't comment on durability, but it's fantastic! I had no idea how well it would work! I'm completely blown away. The garlic was sliced so thinly. I love fried garlic, but the problem is getting thin, consistent slices of garlic. This device is simple and reliable to use. When you're ready to fry the garlic, use COLD olive oil. This is the polar opposite of what I would have done, but it worked. Continue to stir as the oil heats up, but keep an eye on the color of the garlic because it is very easy to overcook it. It's bitter when you eat fried garlic. It's chewy under the fried garlic. Pour everything into a strainer to separate the oil from the fried garlic just as the color begins to turn golden. Save the oil for salad dressings and bread dipping, or to add a hint of garlic flavor to other dishes (time is crucial when separating oil and garlic).
I bought this as a sort of joke gift for my sister-in-law after she said at Thanksgiving, while staring at pounds of garlic from her fall farm share, that she wished there was a way to slice large amounts of garlic as easily as she could mince it (a la the food processor). I ordered this after a quick search (I'm a big fan of OXO products). I ordered another for my mother and one for myself after just one sliced garlic clove. It holds a few garlic cloves and slices them into paper thin, beautiful slices in seconds. It's a kind of mini-game. In theory, the mandolin could be used for other things, but I haven't tried it on anything else since deciding that no one needs paper thin grape slices.
My mother warned me that I should never do it again, and that I should also avoid getting hand cramps. She had always been hesitant to purchase one because she assumed it wouldn't slice thinly enough, but the slices are perfectly paper thin and whole. There are no pieces, but they are as thin as they can be next to that. Simply toss in a few cloves and you're good to go in under 20 seconds. It eliminates all of the work. It isn't adjustable in any way, but it is ideal for our requirements.
This little slicer may have been the best investment I made in 2017! Spaghetti Aglio Et Olio (oil and garlic) is one of our favorite pasta dishes, and it calls for thinly sliced garlic. Because I have arthritis, I find it difficult to slice garlic very thinly with a knife. Even with my achy hands, this slicer makes it simple. I wish I had been aware of this earlier.
This isn't just about garlic. Everything is cut with a paper cutter. In a flash, I went from fat to skinny. It cuts in both directions on each pass thanks to a dual-sided blade. The hopper is on the small side. I've got jalapeo slices, shallot chunks, mushroom chunks, and, of course, garlic. It's the ideal way to temper the heat of spicy vegetables in salads and garnishes. The plane's edge is protected by the guard, which slides smoothly along the edge. It snaps over the blade when you turn it 90 degrees, giving you some storage protection. Safe to put in the dishwasher. It doesn't take up a lot of room. This is a fantastic little device.
To reintroduce more fresh vegetables into my diet, I'm using the OXO Good Grips Garlic Slicer. When you eat fresh vegetables, missing a few molars is a pain. This tiny device performs admirably. Of course, it can only hold about 1" chunks, but that was the goal. I'm growing a bunch of radishes that I'm excited to try. I've already used it to make a salad with carrots and onions, as well as to make breakfast eggs with onions. I appreciate how thinly it slices. Sautéing onions is a breeze with it. And. I can once again include all of the vegetables that I had been omitting from my salads. Yeah! br>br>I have a habit of washing almost everything as soon as I finish it, so cleaning it has been no problem for me. There's also no risk of breaking your knuckles with the holder. It's simple to use and quick.
It's a dreamboat tool because it's simple to use and you don't have to do one clove at a time. The rubber tube for peeling garlic cloves is also fantastic; simply place them in the tube and roll them on the counter to remove the skins in seconds. These are tools that I enjoy using. Garlic is now one of my favorite ingredients in my cooking.
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