How to String-shred beets or carrots?
Jen
you can get with either shredded fresh beets or carrots. The shreds
are string-thin and LONG, and they sit in this gorgeous little birds-
nest pile on top of the salad, and I LOVE them... I was wondering if
anyone knows of an instrument that will perform this function? The
next time I'm there I'm going to ask them how they do it, but I only
get to go a couple of times a year so I was hoping for some info in
the interim.
Thanks,
Jen
Mark Thorson
Steve Pope
>Jen wrote:
>http://en.wikipedia.org/wiki/Mandoline
Cool.
A local restaurant offers both a roasted beet salad, and
a shredded raw beet salad, because their customers could
not decide which one was better. Both are very good.
Steve
Mark Thorson
>
> I use this tool. Much easier than breaking out the mandoline for
> small-medium jobs. I don't even think I have a mandolin blade this
> narrow. This shreds about 1/10th inch (2.5" wide or so).
>
> Kuhn-Rikon Julienne Peeler
> <http://www.amazon.com/Kuhn-Rikon-Julienne-Peeler-Protector/dp/B0000CEWJD/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1230271538&sr=1-2>
If that link doesn't work (doesn't for me), try:
http://www.kuhnrikon.com/products/tools/tools.php3?id=44
> I use it mostly for daikon, carrot, and cucumber. And they're not
> kidding when they say this thing is SHARP! I bought mine at
> Williams Sonoma for $10 or $12.
I thought you were going to recommend a shredder
like my mom has. It's sort of the same idea of
a peeler with a set of shedder blades, but mom's
shedder has a long wood handle with a peeler at
one end and a peeler/shedder at the other. The
shedder makes very fine shreds, about 1 mm wide.
I believe it was bought in San Francisco's Chinatown
about 30 years ago.
As I recall, it doesn't work really great because
the shredder blades don't always stay in contact
with the peeler blade.
Bob Terwilliger
No, that won't give you the LONG shreds that Jen wrote about. To get those
long shreds you need a turning slicer (a.k.a. spiral slicer), e.g.,
www.centralchef.com/storefrontprofiles/processfeed.aspx?sfid=123094&i=243299631&mpid=7714&dfid=1
The industry standard turning slicer is the Rouet slicer, but that's
somewhere around $400.
Bob
blake murphy
> I use this tool. Much easier than breaking out the mandoline for
> small-medium jobs. I don't even think I have a mandolin blade this
> narrow. This shreds about 1/10th inch (2.5" wide or so).
>
> Kuhn-Rikon Julienne Peeler
> <http://www.amazon.com/Kuhn-Rikon-Julienne-Peeler-Protector/dp/B0000CEWJD/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1230271538&sr=1-2>
>
> I use it mostly for daikon, carrot, and cucumber. And they're not
> kidding when they say this thing is SHARP! I bought mine at
> Williams Sonoma for $10 or $12.
>
> -sw
so this thing works, steve? i might make shredded carrot salad more often
if it wasn't a pain in the neck. i could see where it might be easier than
the mandoline, drawing the tool over the vegetable instead of the vegetable
over the tool.
your pal,
blake
Melba's Jammin'
Sqwertz <swe...@cluemail.compost> wrote:
> I use this tool. Much easier than breaking out the mandoline for
> small-medium jobs. I don't even think I have a mandolin blade this
> narrow. This shreds about 1/10th inch (2.5" wide or so).
>
> Kuhn-Rikon Julienne Peeler
> <http://www.amazon.com/Kuhn-Rikon-Julienne-Peeler-Protector/dp/B0000CEWJD/ref=
> sr_1_2?ie=UTF8&s=home-garden&qid=1230271538&sr=1-2>
>
> I use it mostly for daikon, carrot, and cucumber. And they're not
> kidding when they say this thing is SHARP! I bought mine at
> Williams Sonoma for $10 or $12.
>
> -sw
And I sold mine at a garage sale for about $1.50. I didn't like it.
I'd picked it up at Tuesday Morning or TJ Maxx for about $4.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
"I have fixed my roof, I have mended my fences;
now let the winter winds blow."
Janet Bostwick
I agree with Bob. I've seen the process done on Food Network and they use a
spiral shredder. It's what provides the shreds for those 'baskets' of
various deep fried shredded veggies.
Janet
Mark Thorson
>
> Melba's Jammin' <barbsc...@earthlink.net> wrote:
>
> > In article <f8xqhwgkfx89$.d...@sqwertz.com>,
> > Sqwertz <swe...@cluemail.compost> wrote:
> >
> >> I use it mostly for daikon, carrot, and cucumber. And they're not
> >> kidding when they say this thing is SHARP! I bought mine at
> >> Williams Sonoma for $10 or $12.
> >
> > I'd picked it up at Tuesday Morning or TJ Maxx for about $4.
>
>
> If you ever want to maim somebody, this is the tool.
If you ever want to maim somebody, don't talk about it in RFC.
Now, you're the main suspect for anyone maimed
by shredding anywhere in the country!
Omelet
Sqwertz <swe...@cluemail.compost> wrote:
> I use this tool. Much easier than breaking out the mandoline for
> small-medium jobs. I don't even think I have a mandolin blade this
> narrow. This shreds about 1/10th inch (2.5" wide or so).
>
> Kuhn-Rikon Julienne Peeler
> <http://www.amazon.com/Kuhn-Rikon-Julienne-Peeler-Protector/dp/B0000CEWJD/ref=
> sr_1_2?ie=UTF8&s=home-garden&qid=1230271538&sr=1-2>
>
> I use it mostly for daikon, carrot, and cucumber. And they're not
> kidding when they say this thing is SHARP! I bought mine at
> Williams Sonoma for $10 or $12.
>
> -sw
I use a box grater and use the LARGE holed grating side.
--
Peace! Om
"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama
Jen
> Bob Terwilliger wrote:
> > Mark replied to Jen:
>
> >>> A local restaurant I go to sometimes has a lovely dinner salad that
> >>> you can get with either shredded fresh beets or carrots. The shreds
> >>> are string-thin and LONG, and they sit in this gorgeous little
> >>> birds- nest pile on top of the salad, and I LOVE them... I was
> >>> wondering if anyone knows of an instrument that will perform this
> >>> function? The next time I'm there I'm going to ask them how they do
> >>> it, but I only get to go a couple of times a year so I was hoping
> >>> for some info in the interim.
>
> >>http://en.wikipedia.org/wiki/Mandoline
>
> > No, that won't give you the LONG shreds that Jen wrote about. To get
> > those long shreds you need a turning slicer (a.k.a. spiral slicer),
> > e.g.,
>
> > The industry standard turning slicer is the Rouet slicer, but that's
> > somewhere around $400.
>
> > Bob
>
> I agree with Bob. I've seen the process done on Food Network and they use a
> spiral shredder. It's what provides the shreds for those 'baskets' of
> various deep fried shredded veggies.
> Janet
Original poster here... thanks to ALL who provided such great info. I
checked online for a spiral shredder and found one by Joyce Chen. I
think this is what I need... I will probably check the brick and
mortar first to see if any are out there for cheap... but it's GREAT
to know that I can buy this item! Thanks once again!
Jen
Sheldon
> In article <f8xqhwgkfx89$....@sqwertz.com>,
>
>
>
>
>
> �Sqwertz <swe...@cluemail.compost> wrote:
> > Jen <midun...@hotmail.com> wrote:
>
> > > A local restaurant I go to sometimes has a lovely dinner salad that
> > > you can get with either shredded fresh beets or carrots. The shreds
> > > are string-thin and LONG, and they sit in this gorgeous little birds-
> > > nest pile on top of the salad, and I LOVE them... I was wondering if
> > > anyone knows of an instrument that will perform this function? The
> > > next time I'm there I'm going to ask them how they do it, but I only
> > > get to go a couple of times a year so I was hoping for some info in
> > > the interim.
>
> > I use this tool. �Much easier than breaking out the mandoline for
> > small-medium jobs. �I don't even think I have a mandolin blade this
> > narrow. This shreds about 1/10th inch (2.5" wide or so).
>
> > Kuhn-Rikon Julienne Peeler
> > sr_1_2?ie=UTF8&s=home-garden&qid=1230271538&sr=1-2>
>
> > I use it mostly for daikon, carrot, and cucumber. �And they're not
> > kidding when they say this thing is SHARP! �I bought mine at
> > Williams Sonoma for $10 or $12.
>
> > -sw
>
> I use a box grater and use the LARGE holed grating side.
Yes, that will work... I also use the large hole of my box grater to
make long shreds but they'e not strings. I seriously doubt the rotary
peeler type tools will string raw carrots, and raw beets may also be
too brittle... carrots need to be cut lengthways, cut radially they'll
break into small bits. I also have a citrus zesting tool that makes
long strings. There are probably sets of garnishing tools that
include an inexpensive veggie stringer. At a higher price there are
rotary veggie stringers, but one would need to ask if they'd do raw
carrots and beets, look at the Benriner:
http://fantes.com/slicers-mandolins.html
blake murphy
> blake murphy <blakepm...@verizon.net> wrote:
>
>> On Fri, 26 Dec 2008 00:13:06 -0600, Sqwertz wrote:
>>
>>> Kuhn-Rikon Julienne Peeler
>>> <http://www.amazon.com/Kuhn-Rikon-Julienne-Peeler-Protector/dp/B0000CEWJD/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1230271538&sr=1-2>
>>>
>>> I use it mostly for daikon, carrot, and cucumber. And they're not
>>> kidding when they say this thing is SHARP! I bought mine at
>>> Williams Sonoma for $10 or $12.
>>>
>> so this thing works, steve? i might make shredded carrot salad more often
>> if it wasn't a pain in the neck. i could see where it might be easier than
>> the mandoline, drawing the tool over the vegetable instead of the vegetable
>> over the tool.
>
> Carrots are tough. And there'd be some waste as you can't use the
> whole carrot with this tool. If you need more than a packed cup or
> two, I'd use a FP or mandoline. As sharp as it is, it's still hard
> to drag the length of a carrot since you're making about 25 cuts at
> the same time. Carrots are hard.
>
> -sw
actually, a cup would be about right. noted, though. thank you.
your pal,
blake