I believe great delicious food can always be made in about 20 minutes. Picky Eaters and deconstructed dinners are my specialty. Table time is connection time. It is amazing the things people tell each other over a shared meal!
Yes. You can use them in the fridge or the freezer to marinate ahead of time. I usually do this to save time. I cut and marinate the meat when I get it home so that it is easy to pop in the sous vide as needed.
not with this mandoline. We do have tools that are helpful with this though. My fave for softer cheeses like Cheddar is this one: www.pamperedchef.com/pws/cheriebeasley/shop/Kitchen+Tools/Specialty+Cutting+Tools/Adjustable+Coarse+Grater/100481?queryID=c01100c79ec05a2aa4957000a75b9365 If you want one for harder cheeses, like parmesan, I usually use our microplane zester. 🤣🤣 www.pamperedchef.com/pws/cheriebeasley/shop/Kitchen+Tools/Specialty+Cutting+Tools/Adjustable+Zester/100482?queryID=dc7431528913d0c5191dc27a9a3dee2f
Here is a link to order yours: www.pamperedchef.com/party/cheriebeasley0328 If you would like to learn more about becoming an accidental hostess. Text me at 470.228.8867 to get the details on how you can get 50% off or even earn it for free. :)
Good point. I have it sitting on top of an older cutting mat that has lost some of its sticky and that is what you are seeing move. Thanks for pointing this out. I will post another one without the mat so that you guys can see it stay still. :) I will post it here in the comments when I have it done.
Thank you so much for this clip! I was looking at this item during a Pampered Chef Facebook party and nothing says about it doing vegetables! I was thinking of using it for prep for salads, such as cucumbers, carrots, celery. And when I saw you slice that cucumber...I thought "a ha!" 😅
Fantastic. I love it for salad prep particularly for one person meal prep too. I am so glad this helped and thanks for leaving a comment. I really appreciate that!
I am sorry that you were not pleased with this. We do only sell this one in the United States. Is it possible that you got a version that is not Pampered Chef?
You are correct. A mandoline traditionally is used for slicing of various varieties. Dicing is a different kind of cut that starts with slices, but is not slicing really. You can achieve a dicing affect when you reload the hopper with your sliced items and then choose the same setting again. I would suggest though that if dicing is what you desire as an end result that you use the food chopper. Here is a video about that tool: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZMDlN1iEUV0.htmlsi=XcZcbaT5GgD1pBOt Let me know if you have any other questions or need more personalized help based on what you are trying to accomplish. I love helping with the nuanced questions like this. Thanks so much.
Here is the link: www.pamperedchef.com/pws/cheriebeasley/shop/Kitchen+Tools/Specialty+Cutting+Tools/Food+Chopper/2585?queryID=eb546b1f110da5c32a0ff13c0c135fa4
You can order yours here: www.pamperedchef.com/pws/cheriebeasley/shop/Replacement+Parts/Replacements/Replacement+Clear+Collar+for+Food+Chopper/258E?queryID=158fa0dddc1235b75cd2cabb6183503c
great. Here is a link for you to get yours shipped right to your home: www.pamperedchef.com/pws/cheriebeasley/shop/Kitchen+Tools/Food+Prep/Rapid-Prep+Mandoline/100351
I haven't in a while, but am going to start again in a couple of weeks. I will post a notification with the schedule soon. Thanks so much for connecting.
Are the on the go bowls vacuum insulated? The website only states double walled but not double walled vacuum insulated like the white ones... curious if that is an oversight on the website or if that is different.
Great question. The on the go ones are vacuum sealed. Actually they have an added feature of the vacuum sealed slide that allows them to be leak proof as well. I have a video showing this on Instagram where I pick the bowl up by the edge of the lid only. Not sure if you are on that platform. instagram.com/reel/Cth4U0OAy1b/?igshid=MTQzdTJuZmlhcHE2MQ== I may need to recreate the video because after looking for the original video for about 15 minutes and going down a "oh I remember that spiral," I almost forgot to come back here and finish this comment. 🤣 🤦
No. To be able to offer great customer service we sell through consultants. My website is: www.pamperedchef.com/pws/cheriebeasley. You can also earn a discount by sharing this find with friends and family. Text me for more information 470.228.8867
I am sorry you felt like I talked more than I demonstrated. This video was a follow up from a more comprehensive one that I did previously. Is there something specific you would like to see demonstrated? If this channel doesn't help you, I would suggest you not watch and find something that is more helpful. Thanks for watching and your comment.
Hi Teresa, thanks for asking. I used this Rapid Prep Mandolin. With the turn of a dial you can change the thickness or the shape. You can see more about the mandolin here on my website. www.pamperedchef.com/pws/cheriebeasley/shop/Kitchen+Tools/Food+Prep/Rapid-rep+Mandoline/100351 If you like discounts, text me at 470.228.8867 to get more info about hosting an online cooking class where I go in more detail on cooking tips and tricks and how you can earn a discount on this tool and many others. :)
I have found that cashew milk comes out creamier than almond milk. The store bought kind usually adds carageen or other additives to get it creamy. You can do a combo of cashew milk and almond milk which will help the creaminess factor. This recipe is also delicious: www.pamperedchef.com/pws/cheriebeasley/recipe/Beverages/Deluxe+Cooking+Blender/Combo+Milk/1552089
@@yourkitchensage thank you….I have bought several”milk machines,” and I currently use a Nutri Milk machine….I could easily use half cashews and half almonds to make it creamier…after I watched your video a couple days ago I made more almond milk…..and just saved some of it in a glass jar for my creamer…it works great….I love your videos…. I’m thinking about getting the French fry slicer next…I really don’t have room for anymore gadgets but it will be so much healthier to make fries from scratch
@@teresawinchell4994 great to hear that you have a tool to do that that you love. There are so many great tools out there and it is always about finding the ones that work great for you. :) Glad those tips worked. Yeah I get it on the room for gadgets. It is one the more challenging things about being with PC for so long. :) I do love the ones that do multiple things well. I am a proponent of having the right tool for the job, but when one tool does multiple things well, it is definitely a win. Healthier fries is definitely a good reason and what I have found too is that we have enjoyed lots of alternative fries like using turnips, parsnips, beets, etc. There is something really fun about that french fry shape with lots of veggies that makes it fun and food should be fun! :)
Hi Hazel, I missed your comment somehow. Forgive the delay in response. It is best to use the julienne setting and then set the number dial to a size between a 2 and 5 depending on the size dice you want. Then you would feed the while carrot through and then gather the slices up and then feed them through again on the same setting and that should give you a good dice. I have added this to the list of things to demo with the mandoline so stay tuned. :)
Are you saying that the threads aren't lining up? We may need to hop on an video together so I can see. Text me at 470.228.8867 and we can set up a time to do a google meet or something to help get this solved for you.
The Rapid Prep Mandoline. Here is a link for it on my website: www.pamperedchef.com/pws/cheriebeasley/shop/Kitchen+Tools/Food+Prep/Rapid-Prep+Mandoline/100351
absolutely! You simply adjust the knobs on the back of the mandolin to the desired shape and thickness that you want. I did Julienne in this video, but slices are great too.
Best safety design EVER! the old fashioned openers use a steel cutting blade which cuts out a circular piece of steel on the inside of the lid so you can empty out the contents. These safety openers are instead releasing the factory seal around the rolled rim of the lid to release the lid from the can, opposite of the factory process of when they placed the lid on the can and sealed it to begin with. Anything sharp enough can hack a hole through a steel can and get inside. Its the difference between busting a side window to reach inside to unlock the front door or just taking out your key and unlocking the lock. No sharp edges from cutting steel.The lid edge was made rounded, the rim of the can is rounded releasing them is all you need to do. It took 80 years to finally design it.
Testimony to why a oven style air fryer is the most distasterous design idea since the separate, free-standing, undersized grease catcher tray they put in front of the George Foreman grill. Oven style air fryer: Grease everywhere, crumbs and splatters all over the insides and on the glass and the counter and tiny-holed cooking racks that are a pain to scrub in all the nooks and cranies to get out the cooked on bits. A 6qt square drawer air fryer with non-stick interior with a slotted rack is a breeze to clean, contains everything cleanly and will bake a whole chicken if needed. You can stack a second rack if you just need more capacity for small things.
It is nice that there are lots of different styles for all our different tastes. I use my air fryer alot and don't give it a deep clean after every use as you can see. I have not had any issues with grease overflow. Thanks for leaving your thoughts and allowing others to leave theirs.
You didn't answer the question of how to prepare a large ( too big for the chute) onion for slicing in the device. I think the chute restricts the size of items you can slice especially multiple layered vegetables like an onion that can fall apart in the chute if you don't know how to orient your preparation cut to avoid it and get better results. Its like the advice to not slice off the root end first, of an onion when making your preparation cuts for a fine dice by hand or the layers will fall apart while you are making the cross cuts. If you are saying the slicer is restricted to lunchbox size items then its an impractical waste of money. I have the same size restrictions and limited use with my food processor's slicer blade and my Kitchenaid slicer attachment. A regular open mandolin slicer with food gripper is the only thing that will work. I am trying to decide how much money I want to invest in yet another kitchen tool.
I am sorry that you didn't catch me mentioning that you would have to cut down the larger onion in order for you to be able to cut it in a different way. I actually love cutting things by hand. Not everyone has the confidence to do this and so it is great that there are tools that help those who are not as adept or interested in learning those skills. We are all entitled to our opinions of what is a waste of money and isn't. I have found that there are some things I will definitely buy because they help me and others don't agree and vice-versa. It is absolutely okay. It is really lovely that there are so many different types of tools for so many uses as we all have different needs and skillsets.
