Ron Popeil Has your back

Veg-O-Matic

It slices… it dices…

quote:

Originally posted by jhe888:
In a restaurant I worked in, we had an apparatus that pushed an onion (or anything) through ten or twelve blades, slicing it into uniform slices. It was a time saver since it could slice a dozen onions in three or four minutes. It was a restaurant grade, big old thing.

It wasn't this one, but this one is a lot like it.

https://www.amazon.com/Vegetab...urants/dp/B0B72FMFDV

That thing brings back some memories. As a mid teen I worked at the local dairy queen. I'd have to prep/chop a 50# bag of onion. Slaw... hot dogs... chili... etc... lots of things needed chopped onions. I actually after a while became immune to the off gas of onions. I'd sit there still faced. Others would walk through the room looking like they had just been hit with OC Gas!!

Huh. I thought a Mandolin was a musical instrument--one of my uncles played one. Never heard of it used in the kitchen.

Given the need, I think I'd opt for the multi-pronged stabber used as a guide. I'd use it to slice Spam for browning.

flashguy

quote:

I Need A Gadget To Hold Onions For Slicing

But seriously, I'm with Spudgun: bisect that critter first, then lay the flat side down and get to cutting. It won't bring me nice round slices for a sammich, but I'm okay with that.

“If you are chopping the Slap Chop actually works well.”


https://youtu.be/ZH12Xxt2hBw

On page 1 of this thread I posted about my onion fork, with photos of its use to slice bagels. Before I bought that specialized onion fork, I’d been using an ordinary meat fork to hold onions safely and stably while slicing them. One similar to this Amazon offering:

https://a.co/d/1pfpkJl

It worked pretty well for that purpose. And it’s likely that you have a meat fork or two in your kitchen drawers.

Fork them onions.

quote:

Originally posted by PASig:
I worked in the meat department of a supermarket years ago when they still cut and ground meat there on site unlike today and some of those butchers used those chain mail gloves for certain tasks.

did that gig for 19yrs, (35 in the business)
when I was an apprentis and later a cutter, you could buy one if you wanted from the guys that serviced the grinder and provided saw blades, but it was frowned upon,

reason was simple arrogance, we were trained to cut meat, not ourselves, and you never wore one whilst on the saw,


years later, when I was running the store vs the dept, it was mandated that everyone using a knife wore cut resistent gloves,

hard learning curve for some cutters, and it also added another bit of washing and sanitizing,
the metal gloves would get keep you hand cold, and the nylon gloves were a nightmare to get clean,

From what I remember, you’re supposed to put a latex or nitrile glove on under the chain mail one - but I don’t remember anyone using one.

I would on a mandolin.

Fantastic tool, but terrifying.