#2 CONE Julienne-Stringer: Use for Julienne strips or for stringing potatoes, salad vegetables, to peel and Julienne onions, chop celery for soups, stews and stir fry, Julienne hard and soft cheeses and fruits. No need to peel potatoes, just give them a good scrub and use cone #2 for shoestring potatoes. To Julienne onions, just cut in quarters from top to bottom, place lengthwise with skin up away from blade, turn the handle to chop and peel. Leave the peel on apples to add more color to your dish, cut in half, and remove the core and stem, and turn skin side to the cone. To chop and peel fruits and vegetables, with the skin up away from cone. Julienne style hard and soft cheeses for salads and for quick melting. For a fine cabbage slaw, quarter cabbage, remove core, place with leaf side to cutting cone.
Posted by scott on 23rd Sep 2017
ordered new cutters but were wrong size for original three legged slicer did not fit