One of my favorite scenes in Ratatouille is when Remy makes the humble title dish, creating perfectly uniform slices of eggplant, tomato, and zucchini using a mandoline slicer and placing them in a casserole dish, tossing the slices in like he’s dealing cards. The final product is a thing of beauty, and it totally made me want a mandoline.
A mandoline is a handy kitchen tool for when you want uniform slices for aesthetic or practical purposes (like if you’re making homemade french fries and want them to cook evenly), or if you’re slicing ingredients in bulk. Sure, your chef’s knife can do it all, but if consistency is the name of the game, or you’re looking to make super thin slices, it’s much easier on a mandoline.
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