My name is Amber Antonelli. Welcome to The Naked Bite! Nothing is more fulfilling for me than creating nourishing food that touches people. I have been cooking professionally for most of my life and I have explored my career in a variety of modalities. Through fine dining restaurants, catering, personal chef services and cooking classes, food has helped shape my life and who I am today. Food connects people, cultures and life in general. I am honored to help weave these threads.
Thanks. I always wear a glove now. About six months ago, I was peeling potatoes and almost completely sliced the tip of my finger off. Ran to Urgent Care, but it took an entire month of daily care to save the finger. No cry gloves are now constantly worn when I’m using a peeler or a mandolin.
These are great. I have a similar OXO hand version (Not paid) . And it does the harder Veg like a champ With softer produce. older Tomato's... Yeah a Hand guard 24/7 I lost some of my thumb
Thank You. I LOVE THE "ABSOLUTE WARNING" about the gloves...however...you scared me for yourself not using the gloves on the red onion. Why doesn't this have a thing you can put the vegetables in and run them through? Just wondering. Also, I've thought about the fact I never see chefs on cooking shows use the mandolins. Why is that? They always use Sharpe knives...ehich... if they didn't bend their knuckles they would cut them. I'm even scared/hesitant to use those very sharp knives too.
Glove or not, that's not an ideal technique. Better to use the palm of your hand to press the veggies and keep the fingers straight and parallel to the mandoline. Even with a glove, these Japanese blades can still cause an injury if you're careless. And by putting an even pressure over the vegetable you're cutting, you get more even slices.
I was cringing when she was using this. They’re lethal with a useless holder for whatever you’re cutting. A cut-proof glove is essential if you value your fingertips! I chucked mine in the trash can the other day and bought a better safer designed one.
@@chadroeder I've used a fork - but not for this brand - when I couldn't find my guard. It's okay but it'll depend on what you're cutting. The weight and size aren't really adequate for even slicing and eventually, you'll hit the fork tines at which point it becomes useless. I used for onions and sweet potatoes.
So what’s next with those zucchini noodles? Does a hot sauce go right over the top of those salted and squeezed strips? Or are the zoodles cooked separately?
Thank you for the demo. I never thought of a glove. I love my little bernine, but I'm always scared to use it as I cut my finger a little. What brand is the glove? I'm definitely buying it!
BTW, plants looooooove the soaking water!! They totally vibe up overnight after watering them with it. I witnessed this in my plants and veggie garden. No need to toss it!
Reina Mb Hi Reina, thanks for watching! What kind of blender do you have? A VitaMix could work but I would do the mixture in a few batches since the surface area of the blender is much more narrow. If you have a conventional blender I am not so sure that it would work. You can give it a try though, you will have to scrape down the mixture often, towards the blade. Please let me know if it works out!
